Klepe
Thin Bosnian dumplings with a juicy beef filling, boiled until tender and served with garlic sour cream and paprika butter.
Ingredients
- wheat flour500 g
- egg1 pcs
- warm water200 ml
- salt for the dough1 pinch
- beef mince500 g
- onion1 pcs
- sweet ground paprika for filling1 tsp
- ground black pepper1 to taste
- salt for the filling1 to taste
- water for boiling2000 ml
- salt for cooking1 tbsp
- oil1 tsp
- sour cream250 g
- garlic3 cloves
- salt for the sauce1 to taste
- butter100 g
- sweet ground paprika for butter1 tsp
Instructions
Make a firm dough: mix wheat flour, egg, a pinch of salt, and warm water, adding the water gradually. Knead for 7–8 minutes, cover, and let rest for 15 minutes.
For the filling, finely grate the onion and combine it with ground beef, sweet paprika, black pepper, and salt. Mix until smooth.
Roll out the dough on a floured surface into a sheet about 2 mm thick and cut into squares with 5–8 cm sides.
Place 1 tsp of the meat filling in the center of each square, fold in half diagonally, and pinch the edges tightly with your fingers or press with a fork so no gaps remain.
Bring water to a boil, salt it, and add oil. Cook the klepe in batches of 5–6: once they float to the surface, keep them boiling for another 1–2 minutes, then remove with a slotted spoon.
Make the sauce: mix sour cream, minced garlic, and salt, and let sit for 5 minutes so the garlic infuses the sauce.
Melt butter over low heat, remove from the heat, stir in sweet paprika, and mix immediately.
Divide the hot klepe among plates, drizzle with paprika butter, and serve with garlic sour cream.
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