|3½ cup||All-purpose flour|
|Approximately 1/3 cup water|
These dumplings are designed to be served with goulash but can be used with any stew. They, too, come from the Dumpling Cookbook. Kids enjoy helping with these.
Mix the flour, salt and eggs, together and add just enough water to form a stiff dough. Knead the dough for about 5 minutes.
Roll the dough out, to the thickness of ½ " and cut into ½" wide stripes.
Pinch off small pieces, each about the size of a bean, and shape the pieces into tiny balls.
Cook the csipetke in a large pot of boiling water for about 5 minutes until they float to the surface or drop them directly into the stew.
Posted to recipelu-digest by Eeyore <efalt@...> on Mar 01, 1998
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