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Hungarian Pinched Noodles Recipes - Csipetke


Hungarian csipetke are a cross between a noodle and a dumpling. They can be cooked directly in soup or stew broth, or in plain water and are a great accompaniment for Hungarian Beef Goulash or any dish rich with pan juices or gravy. Their name comes from the way they are formed.

Makes 6 servings of Hungarian Pinched Noodles

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 large egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 6 tablespoons all-purpose flour


  1. In medium bowl, mix together egg, water and salt. Add flour and knead with your fingertips until a firm, smooth dough forms. Add more flour if necessary.

  2. Cover with plastic wrap and let rest 30 minutes. Meanwhile, place a large pot of salted water on to boil. Pinch off pieces of dough about the size of a dime and roll into a ball. Drop them into the rapidly boiling water. Cook 15 minutes or until tender.

  3. Drain and rinse "csipetke." Serve in soups or stews like Hungarian Beef Goulash.

  4. "Csipetke" also can be cooked directly in soup stock or stew broth. If not used immediately, coat "csipetke" with butter or oil and store covered in the refrigerator.
Note: A variation calls for rolling the dough to 1/4-inch thickness and cutting into 1-inch by 1/2-inch pieces and curling them into a cylinder in the palm of the hand. The cooking time may need to be increased.
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