Very Small Flour Dumplings

Csipetke

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These tiny dumplings which so often accompany various kinds of Gullash are made of a stiff paste consisting of 2 eggs to every 1 lb of flour, kneaded with a little water and a good pinch of salt. The paste is rolled to the thickness of about ½ an inch, cut into ½ inch strips, and tiny pieces, of about the size of a bean, are pinched off with the fingers and shaped into balls. These are either boiled in salted water or cooked in the sauce of the dish with which they are served.