Delicate crescent-shaped dumplings filled with spiced ground beef, boiled and served drenched in garlic yogurt and paprika butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: paprika butter, fresh parsley
Accompaniments: garlic yogurt
Instructions
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1
Make dough: mix flour, egg, water, salt. Knead until smooth. Rest 30 min.
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2
Mix beef, onion, salt, pepper for filling.
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3
Roll dough thin, cut 8cm circles. Place 1 tsp filling on each, fold into crescents, seal edges.
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4
Boil dumplings in salted water 8-10 min until they float.
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5
Mix yogurt with minced garlic and salt.
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6
Melt butter with paprika. Serve dumplings topped with garlic yogurt and paprika butter.
Did You Know?
Klepe are Bosnia's answer to Turkish manti, but Bosnian cooks make them larger and more generously stuffed.
Chef's Notes
Equipment Tips
- rolling pin
- large pot
- small skillet
Garnishing
paprika butter, fresh parsley
Accompaniments
garlic yogurt
The Story Behind Klepe
Klepe trace their lineage to Central Asian dumplings that traveled west through Turkish manti traditions. In Bosnia, the dish was adapted with local dairy culture, creating the signature garlic yogurt and paprika butter topping that distinguishes it from its Turkish cousin.
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