Lunches
Bosnian Meat Dumplings with Garlic Yogurt
Ingredients
- - 300 g (2 1/2 cups) plain flour
- - 1 egg
- - 120 ml (1/2 cup) water
- - 1/2 tsp salt
- - 300 g (10.5 oz) minced beef
- - 1 small onion, finely grated
- - 1/2 tsp black pepper
- - 300 ml (1 1/4 cups) plain yogurt
- - 2 cloves garlic, crushed
- - 2 tbsp (30 ml) sunflower oil
- - 1 tbsp sweet paprika
Method
- Make the dough by combining flour, egg, water and salt into a smooth dough; rest for 20 minutes.
- Mix minced beef with grated onion, salt and pepper for the filling.
- Roll the dough thin and cut into 4 cm (1.5 in) squares.
- Place a small amount of filling in the centre of each square and pinch into small dumpling parcels.
- Bring a large pot of salted water to the boil and cook dumplings in batches for 8-10 minutes until they
- float and the meat is cooked.
- Whisk yogurt with crushed garlic and a pinch of salt.
- Warm oil in a small saucepan, stir in paprika briefly, then remove from heat.
- Serve dumplings topped with the garlic yogurt and a drizzle of the paprika oil.
Introduction:
Klepe are small boiled or baked dumplings of Ottoman-Persian lineage, similar to the mantn found across
the wider Turkic world, adapted into Bosnian home cooking with a garlicky yogurt sauce and a
paprika-tomato drizzle. They are traditionally a labour of love, folded by hand for family lunches and
gatherings.
Cultural Background:
Klepe are small boiled or baked dumplings of Ottoman-Persian lineage, similar to the mantn found across the wider Turkic world, adapted into Bosnian home cooking with a garlicky yogurt sauce and a paprika-tomato drizzle. They are traditionally a labour of love, folded by hand for family lunches and gatherings.
Tips:
Roll the dough as thin as possible for delicate dumplings. Don’t overcrowd the pot — cook in batches so dumplings don’t stick together.
Variations:
Bake the filled dumplings instead of boiling, then pour over hot broth before topping with yogurt. Use minced lamb in place of beef for a richer flavour.
Vegetarian/Vegan:
Can be adapted with a mushroom filling; not vegetarian as written.
Storage:
Refrigerate cooked, undressed dumplings for up to 2 days.
Reheating:
Reheat gently in simmering water for 2 minutes, then top with fresh yogurt and paprika oil.
Nutrition:
Approx. 420 kcal, 22 g protein, 38 g carbohydrate, 19 g fat per serving.
FAQs:
Q: Can klepe be frozen uncooked?
A: Yes, freeze on a tray until solid, then bag them; boil straight from frozen, adding 2-3 extra minutes.
Q: What if I don’t have time to fold small dumplings?
A: Larger squares folded more simply still taste authentic, though the classic presentation is small and delicate.
Q: Is there a vegetarian version?
A: A mushroom and onion filling makes a satisfying vegetarian alternative.