Homemade dumplings are considered much tastier than store-bought ones.
And this is quite understandable: when preparing a dish yourself, you usually use proven and highest quality ingredients.
And yet, homemade dumplings can disappoint gourmets.
A common culinary failure is the preparation of “ears” that have come apart and the meat filling has “jumped out”.
The end result is not dumplings, but an unappetizing looking mass.
How can you ensure that your dish stays intact in the boiling liquid? Experienced cooks use an additional ingredient for this.
What to add to boiling water
While cooking dumplings, add 1 tbsp of starch into the pan.
Thanks to this component, the filling will definitely remain inside the dish.
As a result, even an inexperienced cook who has made many mistakes when making dumplings will be able to prepare the perfect dish.
Each dumpling will remain whole. The dough and filling will retain the correct consistency. Neither household members nor guests will be disappointed.
