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Klepe
Bosnian Dumplings
Klepe are traditional Bosnian dumplings, often likened to ravioli or manti, featuring a savory filling, typically minced beef, encased in a tender dough. They are usually boiled and then often pan-fried or baked with a sauce, making for a comforting and delicious meal.
đ§ Ingredienser
- 500 g All-purpose flour(plus more for dusting)
- 200 ml Lukewarm water(approx.)
- 1 large Egg((optional, for richer dough))
- 1 teaspoon Salt
- 300 g Ground beef
- 1 medium Onion(finely minced)
- 1 clove Garlic(minced (optional))
- 1/2 teaspoon Black pepper(or to taste)
- 1 teaspoon Paprika
- 100 g Butter(for sautéing)
- 200 g Sour cream or yogurt(for serving (optional))
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, combine flour, salt, and egg (if using). Gradually add lukewarm water, mixing with a spatula or your hands until a firm, elastic dough forms. Knead for about 5-10 minutes until smooth. Cover with plastic wrap and let rest for at least 30 minutes.
đĄ Proffstips: The dough should be firm but pliable. Add a little more flour if too sticky, or a touch more water if too dry. - 2
Prepare the filling: In a separate bowl, combine the ground beef, minced onion, minced garlic (if using), paprika, salt, and pepper. Mix thoroughly until well combined.
đĄ Proffstips: Ensure the onion is very finely minced to avoid large chunks in the filling. - 3
Roll out the dough on a lightly floured surface to about 2-3 mm thickness. Cut into small squares (about 4-5 cm).
đĄ Proffstips: You can also use a glass or cookie cutter to make circles. - 4
Place a small spoonful of filling in the center of each dough square. Fold the dough over to create a triangle or half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for extra security.
đĄ Proffstips: Ensure the edges are well sealed to prevent the filling from escaping during cooking. - 5
Bring a large pot of salted water to a rolling boil. Carefully add the klepe in batches, being careful not to overcrowd the pot. Cook for about 10-12 minutes, or until they float to the surface and are cooked through.
â±ïž 10-12 minutesđĄ Proffstips: Add a tablespoon of oil to the boiling water to help prevent sticking. - 6
While the klepe are boiling, melt butter in a large skillet over medium heat. Once the klepe are cooked, drain them and add them to the skillet. Sauté for a few minutes until lightly golden and slightly crispy.
â±ïž 5 minutesđĄ Proffstips: This step adds a lovely texture and flavor. Some prefer to serve them simply boiled with a sauce. - 7
Serve hot, optionally with a dollop of sour cream or yogurt, and a sprinkle of paprika.
đĄ Proffstips: A garlic-yogurt sauce is also a popular accompaniment.
đĄ Proffstips
- âFor a vegetarian version, use a filling of finely chopped mushrooms, onions, and spices.
- âThe dough can be made ahead of time and refrigerated.
- âEnsure the dough is not too thick, or the klepe will be heavy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve boiled klepe with a garlic-yogurt sauce or a simple tomato sauce.
- Some recipes include a light sautéing of the filling ingredients before stuffing.
- A pinch of Vegeta (a popular Balkan seasoning) can be added to the filling.