“Torn” Dumplings

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

It doesn’t take much longer to make these tiny dumplings than it takes to say their name in Yiddish: getsipte klushkilach. I can’t think of a soup that wouldn’t benefit from their addition.


  • ½ cup flour, plus flour for the board
  • ¼ teaspoon salt
  • 2


  1. Place the flour and salt in a bowl and mix with your fingertips. Make a well in the center and add the egg substitute and water. Stir the ingredients with your fingertips or a wooden spoon to make a stiff dough. (If the dough is sticky, you can add a little flour.) Cut the dough in quarters and roll each piece into a pencil-thin tube on a lightly floured cutting board.</