Csipetke

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Pastas | Csipetke

(Hungarian pinched noodles)

Csipetke (chip-ET-keh) are one of the many varieties of simple noodles or dumplings found in Hungarian cooking. They are often dropped directly to simmering soups and stews to cook and are a common addition to bográcsgulyás.

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3 to 4 servings

Ingredients

  • Flour -- 1 cup
  • Salt -- 1/2 teaspoon
  • Egg, beaten -- 1
  • Water -- 2 to 4 tablespoons
  • Butter or oil -- 1 tablespoon

Method

  1. Mix the flour and salt together in a large bowl. Add the egg and 1 or 2 tablespoons of the water and mix together to make a stiff yet pliable dough. Add more water if necessary. Knead until smooth and set aside to rest for at least 15 minutes.
  2. Cut the rested dough into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet, and pinch little dime-sized pieces of dough from the ropes onto the baking sheet, spreading the pieces out evenly. Toss the pieces with a little flour to keep them from sticking.
  3. Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5 to 7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.
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