Here is a recipe for Balkan minced meat dumplings, a Balkan version of ravioli and manti dumplings.
Today I am bringing you a recipe for something very special - Balkan traditional dumplings called klepe. Klepe, like ravioli, can be filled with cheese but the most basic recipe usually calls for the meat stuffing. My grandmother made great klepe dumplings, but since she hasn't been with us for more than a decade I went to someone who makes them just as good, Ms. Ifeta.
P.S. Want more recipes with dough and stuffing that use similar techniques like Balkan dumplings klepe? Traditional pita (Balkan pie) is one, and this recipe has step by step instructions for dough (jufka) making. Sarajevo pizza is another way to practice your dough making skills, as are different breads and pastries.
Klepe are not the easiest to make, however, just like ajvar (ajver), they're well worth the invested time.
P.S. If you're not using a ravioli stamp, here is the link to how to make the dumplings with a fork and a glass.
Klepe: Bosnian Ravioli (Manti) Beef Dumplings
Bosnian manti-inspired ravioli stuffed with ground beef. AKA klepe or kulaci, these yummy boiled dumplings with two sauces will blow your mind.
Ingredients
Klepe dough:
- 1 pound flour plus more for dusting
- ½ teaspoon salt
- 12-14 ounces warm water approximately
- (Optional) an egg
Klepe filling:
- 1 pound ground beef
- 1 onion minced finely
- 1 teaspoon ground pepper
- 1 tablespoon Vegeta or bouillon powder, or 1 crushed bouillon
- (Optional) two, three cloves of garlic minced
Sauce 1:
- 14-16 ounces sour cream
- 14-16 ounces heavy cream
Sauce 2:
- 3-4 garlic cloves minced
- 1 teaspoon paprika
- 3 tablespoons butter melted
Instructions
Klepe dough:
- In a large bowl combine flour, water (a little bit at a time), salt, and egg (if using it). Start kneading the ingredients, first with a spatula and then with your hands. Continue kneading until you have an elastic, smooth ball. This will take several minutes. (The longer you knead it, the easier it will be to work the dough later.) Once the dough is ready, wrap it in saran wrap and leave it to rest for at least 30 minutes (the longer, the better).
Klepe filling:
- In a smaller bowl combine filling ingredients with your hands, and mix until completely integrated. Divide into three equal portions.
Shaping klepe one way (crescent-moons):
- Dust your working surface with flour generously. Divide dough into 3 smaller, equal, dough balls. (You can use a digital scale to weigh each dough if you want to be super precise, but this is not a must.)
- Take one dough ball and knead it for about 2-3 minutes, then roll it out with a dusted rolling pin. It should be the thickness of about 1-2 stacked coins, or the length of about 15x18 inches (38x46cm).
- Using an upside glass (with about 3-inches in diameter), or a ravioli stamp, cut out as many circles next to each other as you can. Each dough ball, when kneaded and rolled out, should make roughly 25-30-ish dough circles/ dumplings. (Keep the dough that's left in between the circles. Later you can combine all of them, knead them together, and roll them out for a few more dumplings.)
- Meanwhile, in a big pot pour water about ¾ of the way up. Bring to a boil.
- Take one filling part, and fill each dough circle with approximately 1 teaspoon of the filling. Close the circle by taking one half and flipping it over the meat, until it meets the edges of the other half. At this point press the edges together tightly making a half-moon shape. (If working with a ravioli stamp place each circle with the filling in the stamp and close it. This will seal it together and make little ridges on the edges.)
- Take a fork, and form ridges on the edge of each dumpling by pressing it along the edges. (See photo!) (If some filling is left over keep it for the dough you'll make from leftover parts.)
An alternative way of shaping klepe (triangles):
- If the circles sound complicated, you can make triangles instead. (They're easier, but not as pretty.) After working with a dough ball, roll it out into the shape of a large rectangle. Using a knife cut the dough into parallel strips (about 2 inches/ 5 centimeters in thickness). Then cut these stripes perpendicularly, again at about 2 inches until you get about 25-30 squares/ dumplings. Fill each square with approximately 1 teaspoon of the filling. Flip one side of the triangle over the meat. Seal the edges of the triangle together. (Press firmly with the fingers to ensure it's sealed.) Do the same with all three dough balls.
(Optional) If freezing:
- Freeze dumplings after they're formed and stuffed, but before they're cooked. (You may have to do it in batches if your freezer can't hold all trays). Dust a tray generously and layer dumplings next to each other (not touching!) Freeze for 30-40 minutes or up to an hour. (This step is so they harden and don't glue to each other.) Take them out of the freezer, and they layer in your freezer ware or freezer bags. At this point, you can stack them on top of each other, but flour generously so they don't stick together. (It's best to divide dumplings into serving sizes, and then freeze them in several bags or boxes. Do not use glassware as they tend to stick to it.)
- When you're ready to make the dumplings, take them out of the freezer around the time that you put your water to boil. This way they'll thaw just enough that you can separate them easily from each other, but not so that they'll break, or melt. (We're talking about 20 minutes or so. Do not leave them out longer, or they'll get soggy!) The rest of the process is the same as below.
Cooking klepe dumplings:
- (You can do this step parallel to shaping the dumplings or wait until all the dumplings are shaped and stuffed with the filling.) Drop the first batch of dumplings into the boiling water and lower the temperature to medium high. (Best to use a strainer in the pot, that way you can take all, or most, of them out at the same time.) Leave them in boiling water for 10-12 minutes. Even though they'll probably pop up earlier than that, it's imperative they cook at least that long, otherwise the meat will be undercooked. Do not overcrowd the pot. It's better to do several batches than to have them all glue to each other. You can give them a stir once or twice. Some will fall apart, and that's ok. Heat stove to 400°F (200°C).
- As they're done, layer the batches of klepe/ dumplings on top of each other in a glass bakeware.
Sauce 1:
- In a bowl, whisk the ingredients for the sauce one 1 together until integrated. Pour evenly over the dumplings, distributing it over all the layers. You may have to stir the dumplings, but do it lightly so they don't fall apart.
Sauce 2:
- In a small pot heat up ingredients for sauce 2. Pour evenly over the top of the dumplings. (This sauce stays on top.)
Baking klepe dumplings:
- Place glassware on medium rack in the oven for 15-20 minutes.
- Serving: serve warm, with homemade bread and a side salad. Storing: Keep baked klepe in the fridge for up to 24-48 hours. (Never leave uncooked klepe in the fridge as they'll get soggy. If you won't make them right away, then follow the freezing directions above.) Reheating: reheat only once, using your preferred method. Add more sour and/or heavy cream if needed.
Video
Notes
Dough rules: Too sticky add more flour. Too hard add more water.
When rolling out the dough make the circles right next to each other as to use up as much dough as possible.
Tried this recipe?Let us know how it was!
Aida says
Aaa yum, klepe! I instantly clicked on this as it takes me back to my childhood, my Mum would always make this for my brother and I. It's a delicious and simple dish made with love, which represents our Bosnian cuisine! It's a coincidence that we both have the same name and share the same love for our Bosnian food, people and culture:). Ms. Ifeta's heart-warming story connects me with numerous tales of my parents and family who also survived the horrible war and especially the siege of Sarajevo. It only made them stronger and nothing can kill off their wish to live and appreciate all of the little things in life even more. It's up to us to continue the wonderful spirit of Bosnian culture and I congratulate you on your amazing blog that shows off all of our delicious meals and traditions. Your pictures are beautiful and they are the biggest invitation to all visitors of your blog. Your detailed recipes of traditional dishes invite us to try and experience a cuisine that is not so well known and explored, but memorable for anyone who has tasted it. Good luck and best wishes from your fellow Bosnian, Aida xx
Aida says
Well hello there Aida, a lovely girl with the same name!
Thank you for your kind words-they brightened up my day. Klepe are some of my favorites, I could eat them and eat them.
Also, glad you too are joining the food blogging ranks. We need more of us to write some of this stuff up for the English speakers. I really do believe Bosnian, (and Balkan cuisine in general) is one of the best in the world, easily comparable to the richness of French cuisine. It's a shame this is not as widely known, so it feels nice that we are making a little bit of a difference on that front. I look forward to reading your recipes and blog! Thanks again for stopping by. <3 Aida