Klepe are Bosnian meat dumplings shaped by hand and traditionally served with cool garlic yogurt and a warm paprika-butter finish. They are home cooking at its most comforting.
Make a soft dough, fill each square sparingly, and pinch the edges tightly so the dumplings cook neatly and stay tender.
A small amount of filling is easier to seal and gives the dumplings their delicate dough-to-meat balance.
Serving Suggestions
Serve immediately with extra yogurt, paprika butter, and chopped parsley.
Recipe Notes
Uncooked klepe can be frozen on a tray, then boiled from frozen with a few extra minutes of cooking time.
Bosnian Klepe
Tender Bosnian beef dumplings with handmade folds, garlic yogurt, browned butter, paprika, and parsley.
Ingredients
Equipment
Method
Make the Dough and Filling:
- Mix the flour and salt in a bowl. Add the egg and water, knead for 6 minutes, and rest the dough covered for 20 minutes.
- Mix the beef, onion, garlic, salt, and pepper in a separate bowl.
Shape the Klepe:
- Roll the dough very thin on a lightly floured surface and cut it into 7 cm squares.
- Place a small teaspoon of filling in the center of each square. Fold into triangles, press the edges firmly, then bring the two corners together and pinch to seal.
Cook and Finish:
- Bring a large pot of salted water to a gentle boil. Cook the dumplings in batches for 6 to 8 minutes, until the dough is tender and the filling is cooked through.
- Stir the garlic into the yogurt. Melt the butter in a small pan, add the paprika, and remove from the heat.
- Drain the klepe, spoon over the garlic yogurt and paprika butter, and finish with parsley.
Nutrition
Notes
- Seal each dumpling firmly so the filling stays inside while it cooks.
- Keep shaped klepe on a floured tray while the pot comes to a boil.
