Csipetke (dumplings) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Flour,
1: Egg,
1 tbsp: Salt,
Directions:
CSIPETKE (DUMPLINGS) - Gloria Lyon
flour
Make hard dough by kneading flour and egg about 5 minutes; let rest 15
minutes. Cut dough into 6 pieces; roll each to finger thickness (
will get about 6" length from each). Bring 4 quarts water with 1
tbsp. salt to boil; sprinkle a little four on dough; pinch off little
pieces; drop into boiling water. Use thumb and index fingers to pinch
off pieces. Boil dumplings till they surface, then sample one to make
sure it is cooked through. NOTE: You may drop the csipetke directly
into goulash soup, bean soup, or any other soup you use it for.
Source from luhu.jp
flour
Make hard dough by kneading flour and egg about 5 minutes; let rest 15
minutes. Cut dough into 6 pieces; roll each to finger thickness (
will get about 6" length from each). Bring 4 quarts water with 1
tbsp. salt to boil; sprinkle a little four on dough; pinch off little
pieces; drop into boiling water. Use thumb and index fingers to pinch
off pieces. Boil dumplings till they surface, then sample one to make
sure it is cooked through. NOTE: You may drop the csipetke directly
into goulash soup, bean soup, or any other soup you use it for.
Source from luhu.jp
Tags
: breads