Klepe (Bosnian Meat Dumplings with Garlic Yogurt)
In short: Small folded dumplings filled with seasoned beef and onion, boiled until tender and served over garlicky yogurt with a drizzle of paprika butter. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 1 h
- Cook
- 15 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 570 kcal
Klepe are small, folded dumplings that Bosnian families often make together for Sunday lunch or for guests. A thin egg dough is wrapped around minced beef and onion, boiled, and served in a pool of cold garlic yogurt with melted paprika butter on top. The contrast between hot dumplings and cool, tangy yogurt is the point of the dish. The dumplings freeze well, so many cooks fold a big batch and keep half for later.
Instructions
- Mix the flour and salt in a bowl, make a well and add the egg and most of the water. Knead for 8 minutes into a smooth, firm dough, adding the last water by the spoonful. Wrap and rest for 30 minutes.
- Mix the beef, grated onion, salt, pepper and parsley for the filling until sticky and even.
- Roll the dough out very thin, about 1.5 mm (1/16 in), on a floured counter, working in two batches. Cut into 5 cm (2 in) squares.
- Put about 1/2 teaspoon of filling in the center of each square. Fold the dough over into a triangle and press the edges firmly to seal. Keep the finished dumplings on a floured tray.
- Stir the yogurt with the garlic and the 1/4 teaspoon of salt, and spread it over a warm serving dish.
- Boil the dumplings in batches in a large pot of salted water for 6 to 8 minutes, until they float and the filling is cooked through to 71°C (160°F). Lift them out with a slotted spoon.
- Melt the butter in a small pan and stir in the paprika for 20 seconds. Pile the dumplings over the yogurt, drizzle with the paprika butter and serve at once.
Tips
- Roll the dough until it is almost see-through. Thick dough makes the dumplings heavy and chewy.
- Freeze uncooked dumplings on a floured tray, then bag them. Boil straight from frozen and add 3 to 4 minutes.
Questions and answers
Can I use store-bought wrappers for klepe?
Yes. Thin square dumpling wrappers work in a pinch. Fill them, seal the edges with a little water and boil for 4 to 5 minutes.
Can I freeze klepe?
Yes. Freeze the raw dumplings in a single layer on a floured tray, then bag them for up to 3 months and boil from frozen.
What do you serve with klepe?
They are traditionally eaten with garlic yogurt alone. A simple tomato and cucumber salad is a good fresh side.
How long does it take to make Klepe (Bosnian Meat Dumplings with Garlic Yogurt)?
About 1 h 15 min in total: 1 h of preparation and 15 min of cooking.
How many calories are in Klepe (Bosnian Meat Dumplings with Garlic Yogurt)?
About 570 kcal per serving, with 26 g of protein, 62 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 62 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
