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The secret to the seemingly miraculous stuffing of soup in a dumpling is mixing a scoop of cold, gelatinized broth with the meat or vegetable filling.

It is full of starches that gelatinize and lend a thick, creamy texture.

Turkey galantine — a stuffed, boiled, and gelatinized cold confection — was a particular favorite for the upper classes in Victorian England.

Cornstarch also gelatinizes with the water present in the dough as the cookie bakes, leading to that tender, melt-in-your-mouth texture.

This creates a layer of well-hydrated, gelatinized starches that give the finished loaf a shiny appearance and a crust that is crackly and crisp as opposed to crunchy and dry.