Dumplings with soft dough pockets filled with a flavorful combination of seasoned meat and paired with a thick and sour yogurt sauce.
Servings 8Servings
Course Dinner, Lunch, Main Course
Cuisine Bosnian
Ingredients
For the dough:
2cupsall-purpose flour
1egg
1/2cupwarm water
1/2teaspoonsalt
For the filling:
1/2poundground beef
1/2onionfinely chopped
1clovegarlicminced
1/2teaspoonpaprika
1/2teaspoonsalt
1/4teaspoonblack pepper
For the broth:
8cupswater
1tablespoonsalt
Equipment
Large mixing bowl
Large pot for boiling the Klepe
Medium-sized skillet or frying pan for cooking the meat filling
Method
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.
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.