Go Back
–+ servings
Bosnian klepe beef dumplings in garlic yogurt with paprika butter and parsley.

Bosnian Klepe

No ratings yet
Tender Bosnian beef dumplings with handmade folds, garlic yogurt, browned butter, paprika, and parsley.
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bosnian
Calories: 575
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 2 cups all-purpose flour
  • 1 large egg
  • 1/2 cup water plus more as needed
  • 1/2 tsp salt
Beef Filling
  • 1/2 lb ground beef
  • 1 small onion finely grated
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Sauce and Serving
  • 1 cup plain yogurt
  • 2 cloves garlic finely grated
  • 2 tbsp butter
  • 1 tsp sweet paprika
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt for the cooking water

Equipment

  • Mixing bowls
  • Rolling Pin
  • Large pot
  • Slotted spoon

Method
 

Make the Dough and Filling:
  1. 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.
  2. Mix the beef, onion, garlic, salt, and pepper in a separate bowl.
Shape the Klepe:
  1. Roll the dough very thin on a lightly floured surface and cut it into 7 cm squares.
  2. 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:
  1. 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.
  2. Stir the garlic into the yogurt. Melt the butter in a small pan, add the paprika, and remove from the heat.
  3. Drain the klepe, spoon over the garlic yogurt and paprika butter, and finish with parsley.

Nutrition

Calories: 575kcalCarbohydrates: 57gProtein: 27gFat: 26gSaturated Fat: 12gCholesterol: 125mgSodium: 1040mgFiber: 2gSugar: 5g

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.