It is very important that you only put the dough in the water that is already boiling. The texture of the dough is just a matter of attention. You have to look, you have to taste it. By implication, if you cook for a short time, if you cook for a while, it can be distasteful, it can be a paste. I used to throw a piece of margarine or butter into the hot water to keep it from sticking together. We still have to solve it cleverly so that the boiling water does not run out, but if it does run out, do not take it back so that the water does not boil, because then our dough will almost soak.