Difference between revisions of "Csipetke"
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# Make a hard dough by kneading the ½ cup [[flour]] and [[egg]] for about 5 minutes. | # Make a hard dough by kneading the ½ cup [[flour]] and [[egg]] for about 5 minutes. | ||
# Let the dough rest for 15 minutes. | # Let the dough rest for 15 minutes. | ||
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[[Category:Dumpling Recipes]] | [[Category:Dumpling Recipes]] | ||
| − | [[Category:Hungarian | + | [[Category:Hungarian cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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Latest revision as of 11:36, 15 July 2012
Description
Little pinched dumplings
Ingredients
- ½ cup all-purpose flour
- 1 egg
- salt
Procedures
- Make a hard dough by kneading the ½ cup flour and egg for about 5 minutes.
- Let the dough rest for 15 minutes.
- Cut the dough into 6 pieces and roll each to finger thickness.
- You will get about a 6 inch length.
- Bring 4 quarts of water with 1 tablespoon salt to a boil.
- Sprinkle a little flour on the dough and pinch off little pieces.
- Drop them into the boiling water.
- Use thumb and index fingers to pinch of the pieces.
- Boil the dumplings till they come to the surface then sample one to make sure it's cooked through.
- You may drop the csipetke directly into goulash soup bean soup or any other soup you use it for.
