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Traditional Bosnian Meat Dumplings (Klepe) with Garlic Sour Cream and Paprika Butter
Classic Bosnian handmade pasta pockets: delicate dough triangles filled with seasoned minced beef and onion, boiled and coated in warm garlic sour cream and sizzling paprika-infused brown butter.
Prep
40 min
Cook
15 min
Total
55 min
Ingredients
servings
4
- All-purpose wheat flour350 g
- Fresh egg1 pc
- Lukewarm water120 ml
- Lean ground beef300 g
- Yellow onion, finely grated1 pc
- Sour cream 20%250 g
- Garlic cloves, crushed4 clove
- Unsalted butter40 g
- Sweet paprika1 tsp
- Fine sea salt1 tsp
Preparation Steps
1
Knead flour, egg, water, and salt into smooth pliable dough; cover and rest 20 minutes.
20 min timer
2
Combine ground beef with grated onion, salt, and freshly ground black pepper.
5 min timer
3
Roll dough thin, cut into 5cm squares, place a teaspoon of filling in center, fold into triangles and seal edges.
15 min timer
4
Boil in salted water 6-7 minutes until floating, drain into dish, coat with garlic sour cream and drizzle sizzling paprika butter.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
560
Protein
26g
Carbohydrates
62g
Fat
24g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
