Last updated on October 1st, 2023 at 05:34 am
Bosnian Klepe recipes are for dumplings with soft dough pockets filled with a flavorful combination of seasoned meat and are a staple meal in the country. These delicious dumplings are a great introduction to Bosnian cuisine, especially when paired with the thick and sour yogurt sauce that is so often served with them. In this article, we’ll show you how to make genuine Bosnian Klepe at home, step by step.
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Ground beef, lamb, or a combination of the two is often used to make a seasoned ground meat mixture that is stuffed inside the Bosnia Klepe recipe. The onions and garlic should be sautéed in a skillet until they are transparent. Toss in the ground beef and cook, breaking it up as it cooks so it browns evenly. Use your preferred amount of salt, pepper, paprika, and ground cumin to season the meat. Wait for the filling to cool while you make the dough. A soft, workable dough may be made by combining flour, water, salt, and oil in a large mixing basin. On a floured surface, knead the dough for a few minutes, or until it is smooth and elastic. This action strengthens the gluten structure, which is critical for achieving the appropriate dumpling texture after cooking. Cover the bowl with a clean dish towel and let the dough rest for 30 minutes.
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Cut the dough in half when it has rested. Each piece should be rolled out to a thickness of approximately 1/8 inch on a floured surface. Use a ruler or other straight-edged instrument to cut the rolled-out dough into 2-inch squares to make consistent dumplings. The meat filling should be chilled before being placed in the middle of each dough square. The dumplings are formed by folding and pressing a square’s corner over the filling to form a triangle. To finish the Klepe, fold the triangle’s two outermost points in toward the center and squeeze to seal. Use the remaining dough squares and filling in a similar manner.
Prepare a big saucepan of salted water for boiling the Bosnian Klepe recipes dumplings. The prepared dumplings should be dropped carefully into the boiling water and gently stirred to avoid sticking. The Klepe are done when they float to the top of the water and the dough is no longer doughy within. When the Klepe are in the oven, whip up a creamy yogurt sauce to serve on the side. Mix up some plain yogurt, some smashed garlic, and some salt to taste.
Remove the Bosnia Klepe recipe dumplings from the boiling water using a slotted spoon and place on a serving dish. For extra decadence, top the dumplings with melted butter and drizzle with the prepared yogurt sauce. Garnish the Klepe with paprika and chopped parsley for an extra savory kick. Sharing this classic Bosnia Klepe recipe with loved ones allows you to taste the dish’s signature blend of delicate dough, flavorful meat filling, and tangy yogurt sauce.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Bosnian Klepe Recipe
1. Delicious and Flavorful: Bosnian Klepe recipes are famous for their filling, which is a mixture of minced beef and spices encased in a thin layer of dough and baked till golden brown. Garlic, paprika, and other spices are often used to enhance the taste of the filling. The dough is cooked in salted water, which gives it flavor and a distinctive texture.
2. Comforting and Satisfying: Klepe, or Bosnian meatballs, is a staple of Bosnia cuisine and may be served either as an appetizer or a main meal. The Bosnia Klepe recipe warm fulfilling taste is ideal for chilly winter nights or whenever you’re craving something substantial. Creamy and tart sour cream or yogurt is a common accompaniment to the meal, balancing the richness of the filling.
3. Rich and Wonderful Raste: The Bosnia Klepe recipe is straightforward to prepare. The dough may be prepared in advance and frozen for later use with just a few ingredients. The filling is also flexible, allowing for the use of chicken mince or vegetarian options to cater to a variety of diets and preferences. This broadens the recipe’s appeal to individuals of different skill levels in the kitchen and with different nutritional choices.
The filling of the Bosnian Klepe recipe is renowned for its richness and deliciousness, and the dish itself is a source of comfort and satisfaction. This dish will dazzle and please your taste buds whether you’re an experienced chef or just starting out in the kitchen.
How To Make Our Bosnian Klepe Recipe
Ingredients (8 Servings)
For the dough:
2 cups all-purpose flour
1/2 cup warm water
1/2 teaspoon salt
For the filling:
1/2 pound ground beef
1/2 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the broth:
8 cups water
1 tablespoon salt
1. In a large mixing bowl, combine the flour, egg, warm water, and salt. Mix until the dough comes together and is smooth. Cover the dough and let it rest for 30 minutes.
2. In a separate mixing bowl, combine the ground beef, onion, garlic, paprika, salt, and pepper. Mix until well combined.
3. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut the dough into 2-inch squares.
4. Place a small amount of the beef filling in the center of each square of dough. Fold the dough over the filling and pinch the edges together to seal.
5. Bring the water and salt to a boil in a large pot. Add the Klepe to the boiling water and cook for 5-7 minutes, or until the Klepe float to the surface.
6. Using a slotted spoon, remove the Klepe from the water and serve hot with a dollop of sour cream or yogurt, if desired.
Nutritional Information For the Bosnian Klepe Recipe
Saturated Fat: 4g
Prep Time: 45 minutes
Cooking Time: 5-7 minutes
Pots, Pans, and Cooking Equipment Needed for the Bosnian Klepe Recipe
Large mixing bowl
Large pot for boiling the Klepe
Medium-sized skillet or frying pan for cooking the meat filling
Best Way to Store Leftovers From the Bosnian Klepe Recipe
To store leftovers of the Bosnian Klepe recipe, you can place them in an airtight container and keep them in the refrigerator for up to 3-4 days. Before reheating, you can add a splash of water to the Klepe to prevent them from drying out. To reheat, you can either microwave them for a minute or two or steam them in a pot with a little bit of water.
Substitutions For the Bosnian Klepe Recipe
Meat filling: You can use ground lamb or beef instead of ground beef. For a vegetarian option, you can use mashed potatoes, sautéed mushrooms, or spinach as a filling.
Flour: You can use gluten-free flour or cornstarch to make the dough for a gluten-free option.
Onion: You can use shallots or scallions instead of onion.
Substitutions For the Vegetarian Bosnian Klepe Recipe
Instead of meat filling, use mashed potatoes, sautéed mushrooms, or spinach as a filling.
Tips and Tricks For Easier Creation
To make the dough easier to handle, you can add a little bit of flour at a time until the dough is not sticky.
When making the filling, sauté the onion and garlic first to enhance the flavor of the filling.
You can also add some spices to the filling, such as paprika, cumin, or coriander, to give it more depth of flavor.
Side Dishes and Desserts For the Bosnian Klepe Recipe
Bosnian Klepe can be served as a main dish or as an appetizer. Some possible side dishes that go well with Klepe include:
Yogurt sauce: a mixture of plain yogurt, garlic, and salt
Tomato sauce: a simple sauce made from canned tomatoes, onion, and garlic
Salad: a fresh green salad with tomatoes, cucumber, and feta cheese
Bread: serve with some fresh bread to soak up the sauce or yogurt
How To Serve the Bosnian Klepe Recipe
The Bosnian Klepe recipe can be served hot or warm, with a side of yogurt sauce or tomato sauce. To serve, you can arrange the Klepe on a plate and spoon the sauce over them, or serve the sauce on the side for dipping. For a more filling meal, you can serve them with a side salad and some fresh bread.
FAQs About the Bosnian Klepe Recipe
What is the difference between the Bosnian Klepe recipe and Italian tortellini?
While both are stuffed pasta dishes, the fillings and seasonings used in Bosnian Klepe are quite different from those used in Italian tortellini. Bosnian Klepe are typically filled with minced meat (beef, lamb, or pork), onions, and spices such as paprika, while tortellini are usually filled with cheese, meat, or vegetables and seasoned with herbs like basil and oregano.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day or two in advance and store it in the refrigerator until you’re ready to make the Klepe. This can save you time and make the process of assembling the Klepe easier.
Can I freeze the Klepe?
Yes, you can freeze the uncooked Klepe for later use. Simply place them on a tray lined with parchment paper and freeze until solid, then transfer to a freezer bag or airtight container. When you’re ready to cook them, add them directly to boiling water without thawing.
Can I use a different type of meat for the filling?
Yes, you can use different types of ground meat, such as chicken, turkey, or a combination of different meats. You can also make vegetarian Klepe by using a filling made from mushrooms, cheese, spinach, or other vegetables.
Can I make the dough without a pasta maker?
Yes, you can make the dough by hand without a pasta maker. Simply mix the ingredients together, knead the dough until it’s smooth and elastic, then roll it out thinly with a rolling pin. Use a round cutter or a glass to cut out circles of dough, then fill and shape the Klepe by hand.
The Bosnian Klepe recipe was a revelation for me when I finally had the chance to sample it during my recent trip to Bosnia and make it back home. My top three reasons for making Bosnian Klepe are as follows:
To begin, the Bosnia Klepe recipe is an original and flavorful meal that cannot be found anywhere else. The soft dough and the flavorful meat filling make for an incomparable mix of texture and taste. The tender and chewy dough pairs well with the rich and savory flavor of the meat filling, which is often cooked with beef or lamb and seasoned with herbs and spices.
Second, the Bosnian Klepe recipe is an iconic Bosnian dish that offers a taste of the country’s rich cultural history. Every family has their own secret recipe for the meal, which has been handed down through the ages and developed through time. Being a traditional meal eaten during celebrations like weddings and religious festivals, the Klepe is rich with historical and religious importance.
Finally, creating the Bosnia Klepe recipe is a great way to bond with loved ones via a shared experience. It’s a labor of love that needs time and talent to make the dough, roll it out, and fill it with the meat mixture. While time-consuming, cooking a traditional Bosnian meal from scratch is well worth it in the end.
The Bosnian Klepe recipe is, all things considered, an experience not to be missed. It’s a fun and engaging way to learn about Bosnia history and culture while sharing a tasty and distinctive cuisine.
Bosnian Klepe Recipe
- Large mixing bowl
- Large pot for boiling the Klepe
- Medium-sized skillet or frying pan for cooking the meat filling
For the dough:
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup warm water
- 1/2 teaspoon salt
For the filling:
- 1/2 pound ground beef
- 1/2 onion finely chopped
- 1 clove garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the broth:
- 8 cups water
- 1 tablespoon salt
- In a large mixing bowl, combine the flour, egg, warm water, and salt. Mix until the dough comes together and is smooth. Cover the dough and let it rest for 30 minutes.
- In a separate mixing bowl, combine the ground beef, onion, garlic, paprika, salt, and pepper. Mix until well combined.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut the dough into 2-inch squares.
- Place a small amount of the beef filling in the center of each square of dough. Fold the dough over the filling and pinch the edges together to seal.
- Bring the water and salt to a boil in a large pot. Add the Klepe to the boiling water and cook for 5-7 minutes, or until the Klepe float to the surface.
- Using a slotted spoon, remove the Klepe from the water and serve hot with a dollop of sour cream or yogurt, if desired.