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