Little Pinched Dumplings (Csipetke)

inspired by The Fig Eater
by Jody Shields

1/2 cup flour
1 egg
Salt
Flour

1. Make a hard dough by kneading the 1/2 cup flour and egg for about 5 minutes. Let the dough rest for 15 minutes.
2. Cut the dough into 6 pieces and roll each to finger thickness. You will get about a 6-inch length from each.
3. Bring 4 quarts water with 1 tablespoon salt to a boil. Sprinkle a little flour on the dough and pinch off little pieces. Drop them into the boiling water. Use thumb and index fingers to pinch off the pieces.
4. Boil the dumplings till they come to the surface, then sample onw to make sure it's cooked through.

NOTE: You may drop the csipetke directly into goulash soup, bean soup, or any other soup you use it for.

Makes 2-3 servings

This recipe is reprinted by permission from George Lang's Cuisine of Hungary, Copyright © 1991, 1994, published by Wings Books, distributed by Random House Value Publishing, Inc., Avenel, New Jersey.