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Bowl of klepe in traditional plating, on a gray background.

Klepe: Bosnian Ravioli (Manti) Beef Dumplings

Aida
Bosnian manti-inspired ravioli stuffed with ground beef. AKA klepe or kulaci, these yummy boiled dumplings with two sauces will blow your mind.
5 from 4 votes
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Bosnian
Servings 9 -10 servings

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 30-60 min. (This step is so they harden and don't glue to each other.) Take them out of the freezer, portion out, and layer them in freezer bags or containers, making sure they are also well dusted with flour.
  • When you're ready to make the dumplings, take them out about 10-15 minutes before your water boils. 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 10-15 minutes or so. Do not leave them out longer, or they'll get soggy! If you take them out too late, they may break) 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!