Ingredients and steps on one page. Print it, or choose “Save as PDF” in the print dialog.
Sekai Gohan
Klepe: Bosnian Beef Dumplings Baked in Sour Cream
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Flour | about ⅓ lb (150 g) | The dough |
| Flour for dusting | as needed | Keeps the rolled dough and rounds from sticking |
| Salt | a small pinch (about ⅙ tsp) | Seasons the dough |
| Warm water | about 4–4⅔ oz | Brings the dough together. Add a little at a time |
| Ground beef | about ⅓ lb (150 g) | The filling |
| Onion | ⅓ onion, grated or finely minced, squeezed dry | Sweetness in the filling |
| Ground black pepper | ⅓ tsp | Heat in the filling |
| Vegeta or bouillon powder | 1 tsp | Savory depth in the filling |
| Sour cream | about 4⅔–5⅓ oz | Sauce 1, the tangy coating |
| Heavy cream | about 4⅔–5⅓ oz | Sauce 1, loosens and enriches the sour cream |
| Garlic | 1 clove, minced | Sauce 2 |
| Paprika (sweet) | ⅓ tsp | Sauce 2, color and aroma |
| Butter | 1 tbsp, melted | Sauce 2, carries the garlic and paprika |
Steps
1Mix and knead the dough
Mix the flour and salt in a bowl. Add the warm water a little at a time, stirring with a spatula, then switch to your hands once a shaggy dough forms. Knead for a few minutes. If it sticks to your hands, work in a little more flour. If it feels stiff and cracks, add a few drops of water. It is ready when it is smooth and elastic.
2Wrap the dough and let it rest
Shape the dough into a ball. Wrap it tightly in plastic wrap or a clean cloth so the surface does not dry out. Leave it for at least 30 minutes. Make the filling now and dust your work surface with flour. When the time is up, the ball should look smooth and feel soft enough to roll.
3Mix the filling
Put the ground beef, squeezed onion, black pepper and Vegeta or bouillon powder in a bowl. Mix with your hands until everything is completely combined. Keep it all in one bowl, because the whole batch goes onto this one sheet of dough. The filling is ready when you see no plain streaks of meat and no clumps of onion.
4Roll the dough and cut rounds
Dust the surface generously with flour and unwrap the dough. Roll it into a large sheet about 15 × 18 inches (38 × 46 cm), as thin as one or two coins. Cut rounds with a 3-inch (7.5 cm) cutter or an upside-down glass, cutting them close together. Gather the scraps, roll them out again and cut more until you have 25 to 30 rounds. They should lift off the surface cleanly without stretching.
5Fill and fold into half-moons
Put about 1 tsp of filling in the center of each round. Fold the dough over into a half-moon and press the edges together firmly with your fingers. Then press along the edge with a fork to seal it a second time. Lay the finished dumplings on a floured tray without touching each other. Each seam should be flat and tight, with no filling showing at the edge.
6Boil in plenty of water
Bring a large pot of water to a boil and preheat the oven to 400°F (200°C). Add the klepe in small batches so they have room to move. Lower the heat to medium-high and cook each batch for 10–12 minutes, stirring once or twice so they don't stick. A few will split open, and that is normal. Lift them out with a slotted spoon when the time is up and the dough is tender.
7Layer the dumplings and add the cream sauce
Drain the boiled klepe well and layer them in an ovenproof baking dish. Stir the sour cream and heavy cream together in a bowl until smooth. Pour the mixture over the dumplings, then stir gently so it gets between the layers. Stop when every dumpling has a pale white coating.
8Pour on the paprika butter and bake
Warm the minced garlic, paprika and melted butter together in a small saucepan until the butter turns red and smells of garlic. Pour it over the cream-coated dumplings. Bake on the middle rack for 15–20 minutes and serve warm. Before serving, cut one dumpling open and check that the meat is cooked through to the center.