Csipetke (Little Pinched Dumplings) Recipe




Csipetke (Little Pinched Dumplings) Ingredients

1/2 cup flour, all-purpose
1 each eggs
1 salt
1 flour, all-purpose

A Recipe for
Csipetke (Little Pinched Dumplings)

 

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This is a recipe for Csipetke (Little Pinched Dumplings) from the recipe cookbook of Recipes-to-go (Bread)


Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

George Bernard Shaw



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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Csipetke (Little Pinched Dumplings)

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Csipetke (Little Pinched Dumplings) Directions

Make a hard dough by kneading the 1/2 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.
MM and upload by DonW1948@aol.com / CH

Serves: 3

 

 

 

 

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Csipetke (Little Pinched Dumplings) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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