Post by chief_cook2 on May 29, 2003 15:31:39 GMT -6
1/2 cup flour
1 egg
Salt
Flour
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 from each.
Bring 4 quarts 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 off the pieces.
Boil the dumplings till they come to the surface, then sample onw to make
sure it's cooked through.NOTE: You may drop the csipetke directly into goulash
soup, bean soup, or any other soup you use it for.Makes 2-3 servings