Csipetke is a cross between a dumpling and noodle.
Csipetke, meaning "pinched" in Hugarian, is an evolutionary link between dumplings (like galuska) and egg noodles (metelt), not quite one or the other. It serves as a garnish for many Hungarian soups and stews (such as goulash) or, with gravy, as a side dish or even as a main course.
Gil Marks, Encyclopedia of Jewish food
HUNGARIAN PINCHED DUMPLINGS (CSIPETKE)
5 to 6 servings
- 2 cups (10 ounces) wholewheat flour
- 1 teaspoon salt
- 4 flax eggs
1. In a large bowl, combine the flour and salt. Make a well in the center and drop in the flax eggs. Gradually stir in the flour to make a firm dough. On a lightly floured surface, knead until smooth. Cover with a kitchen towel or plastic wrap and let rest at room temperature for at least 30 mins.
2. Bring a large pot of salted water to a boil. Flatten the dough with your hands or roll out the dough to a 1/2 inch thickness.