| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

Csipetke - Pinched Noodles

1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil

1. 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.
2. 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.
3. Drop them into rapidly boiling salted water; cook until tender, about 15 minutes.
4. 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.