CSIPETKE Hungarian pinched dumplings

Csipetke is a cross between a dumpling and noodle.

Origin: Hungary

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


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.

Cut into 1/2-inch-thick strips.

Pinch or cut small pieces of the dough.

3. In batches, add the dumplings to the boiling water and simmer until they float to the surface, about 5 mins. Remove with a slotted spoon and drain. The csipetze can also be cooked directly in soup or goulash. Add to a soup or toss with about 2 tablespoons vegetable oil to prevent sticking until ready to use. Store covered in the refrigerator for up to 2 days.

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