Csipetke - Pinched Noodles
Hungarian csipetke is the missing link between the noodle and the dumpling. It's a bit of each but not quite one or the other. As a result, you can drop csipetke into broth or soup, serve them alongside a main course with sauce or gravy, or use them in place of dumplings or noodles in a recipe.
1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil
- Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Cover and let dough rest at least 30 minutes.
- Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime.
- Drop them into rapidly boiling salted water; cook until tender, about 15 minutes.
- Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.
Makes 2 servings.