1/2 cup flour, all-purpose
1 each eggs
1 salt
1 flour, all-purpose
A Recipe for
Csipetke (Little Pinched Dumplings)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
What garlic is to food, insanity is to art. |
| Anonymous |
This Recipe for Csipetke (Little Pinched Dumplings) is one of thousands in the Recipes-to-go Bread Cookbook.
He who eats alone chokes alone. |
| Proverb |
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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 |
My favorite animal is steak. |
| Fran Lebowitz |
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 |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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. |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
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
Csipetke (Little Pinched Dumplings) Recipe brought to you by Recipes To-Go