Many housewives always use chicken eggs when working with minced meat for any dish, which is considered a big mistake.
The quality of the ingredients for cutlets and dumplings differs greatly, so adding eggs may not be the best idea.
If you want your dumplings to have an airy and juicy filling, then it’s best to forget about chicken eggs.
What can replace this component?
If you prepare the mince correctly, there is no need for eggs at all. As a rule, experienced cooks try to simply beat the semi-finished product thoroughly to obtain the desired consistency.
With this approach, the filling will hold its shape perfectly.
If for some reason the mince turned out too liquid, this situation can be easily corrected. Add about one and a half spoons of semolina to half a kilogram of mince and stir.
It is advisable to leave the semi-finished product for about 20 minutes, and then start making dumplings. Thanks to this simple trick, homemade dumplings will be more delicious and of higher quality.
