Csipetke

(Hungarian pinched noodles)

Yield: 3-4 servings

Basic Steps: Mix → Knead → Rest → Roll out → Pinch → Boil

In a large bowl mix flour and salt well. Add the egg and 1-2 tbsp of the water and mix together to for a stiff yet pliable dough. Add more water if necessary. Knead till smooth and set aside to rest for at least 15 minutes.
Cut into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet. Pinch little dime-sized portions of dough onto the baking sheet and spread evenly, tossing with a little of the flour to keep them from sticking. Repeat till all dough is used up.
Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5-7 minutes till tender. Drain, toss with a little melted butter or oil and serve.

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.