Csipetke (dumplings)

6 Servings

Ingredients

Quantity Ingredient
½ cup Flour
1 Egg
1 tablespoon Salt

Directions

CSIPETKE (DUMPLINGS) - Gloria Lyon flour

Make hard dough by kneading flour and egg about 5 minutes; let rest 15 minutes. Cut dough into 6 pieces; roll each to finger thickness ( will get about 6" length from each). Bring 4 quarts water with 1 tbsp. salt to boil; sprinkle a little four on dough; pinch off little pieces; drop into boiling water. Use thumb and index fingers to pinch off pieces. Boil dumplings till they surface, then sample one to make sure it is cooked through. NOTE: You may drop the csipetke directly into goulash soup, bean soup, or any other soup you use it for.

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