Klepe
Bosnian dumplings
Small Bosnian meat dumplings traditionally topped with garlicky yogurt and paprika butter.
About this dish
Small Bosnian meat dumplings traditionally topped with garlicky yogurt and paprika butter. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Bosnian beef klepe in garlic cream
Dough
- 300 g all-purpose flour
- 1 egg
- 110-130 ml water
- 1/4 tsp salt
Filling
- 350 g ground beef
- 1 onion (80 g), grated and squeezed
- 1/2 tsp salt
- 1/2 tsp pepper
Topping
- 200 g sour cream
- 100 ml cream
- 2 garlic cloves, crushed
- 30 g butter
- 1 tsp sweet paprika
- 1
Dough: 300 g all-purpose flour; 1 egg; 110-130 ml water; plus the remaining ingredients listed for this component. Filling: 350 g ground beef; 1 onion (80 g), grated and squeezed; 1/2 tsp salt; plus the remaining ingredients listed for this component. Knead dough to a smooth firm texture and rest covered 30 minutes. Mix filling and refrigerate. Add liquid gradually, knead smooth and wrap the rest. Squeeze grated onion, mix filling evenly and keep refrigerated.
- 2
Roll thin and cut 7 cm squares or circles. Enclose about 2 tsp filling, fold and seal firmly. Roll about 1 mm thick, keep unused dough covered and press air out before sealing.
- 3
Boil gently 7-9 minutes until beef reaches 71°C/160°F. Drain into a warm dish. Use roomy water, time from return to a gentle boil and check skin and meat center.
- 4
Topping: 200 g sour cream; 100 ml cream; 2 garlic cloves, crushed; plus the remaining ingredients listed for this component. Warm sour cream and cream gently; spoon over dumplings. Melt butter with garlic and paprika briefly without burning; drizzle over. Warm dairy sauce gently without a hard boil and spoon over well-drained pieces.
Note
This chooses a sour-cream topping rather than combining it with the yogurt variation. Squeeze grated onion to avoid watery filling.