Csipetke

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.

3 to 4 servings

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

Method

1. Mix the flour and salt together in a large bowl. Add the egg and 1-2 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 5-7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.