🥟 Klepe Dumplings with Yogurt-Mint Sauce

 

🥟 Klepe Dumplings with Yogurt-Mint Sauce 

This recipe is a delightful fusion taking the shape and hearty meat filling of Bosnian Klepe (traditional meat-stuffed dumplings) and pairing them with a light, bright dipping sauce inspired by the flavours of Turkish Manti or Greek Tzatziki. The result is a savoury, comfort-food appetiser or main course, where the tender, spiced dumplings are perfectly complemented by the cool, tangy yogurt and aromatic fresh mint.

📝 Ingredients

For the Klepe Dough

• 1.5 cups All-purpose flour, plus extra for dusting
• 1/2 tsp Salt
• 1 large Egg
• 1/3 cup to 1/2 cup Warm water

For the Klepe Filling

• 1 lb Ground beef or lamb (80/20 fat ratio is ideal)
• 1/2 medium Onion, finely grated or minced
• 1 tsp Sweet Paprika
• 1/2 tsp Dried mint (or Aleppo pepper for a Turkish twist)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

For the Yogurt-Mint Sauce

• 1 cup Plain Greek yogurt (full-fat recommended)
• 1/4 cup Fresh mint leaves, finely chopped
• 1 small clove Garlic, minced (optional)
• 1 Tbsp Olive oil
• Pinch of Salt

👩‍🍳 Instructions & Method

1. Prepare the Dough

1. Mix Dry: In a large bowl, whisk together the flour and salt.
2. Combine: Make a well in the centre and add the egg and 1/3 cup of warm water. Mix until a shaggy dough forms, adding more water one tablespoon at a time until the dough is firm but pliable.
3. Knead and Rest: Knead the dough on a floured surface for 5-7 minutes until smooth. Cover with a clean cloth and let rest for 30 minutes.

2. Prepare the Filling

1. Mix: In a separate bowl, thoroughly mix the ground meat, grated onion, paprika, dried mint (or Aleppo pepper), salt, and black pepper. Do not cook the filling.

3. Assemble the Klepe

1. Roll: Divide the rested dough into two pieces. Roll one piece out very thinly (about 1/16 inch thickness) into a large square or rectangle.
2. Cut: Using a knife or pizza cutter, cut the dough sheet into small squares, about 1.5 inches by 1.5 inches.
3. Fill and Seal: Place a small amount (about 1/2 teaspoon) of the filling in the centre of each square. Fold the dough over to form a triangle, and pinch the edges tightly to seal. For a traditional Klepe look, bring the two bottom corners of the triangle together and pinch them to create a tiny "boat."

4. Cook the Klepe

1. Boil: Bring a large pot of salted water to a rolling boil.
2. Cook: Drop the dumplings in batches. Cook for 7-10 minutes, or until they float to the surface and the dough is tender and cooked through.
3. Drain: Use a slotted spoon to transfer the cooked Klepe to a serving dish.

5. Make and Serve Sauce

1. Sauce: While the Klepe cooks, combine the Greek yogurt, fresh mint, minced garlic (if using), olive oil, and a pinch of salt. Mix well.
2. Serve: Spoon a generous amount of the Yogurt-Mint Sauce over the hot Klepe dumplings immediately before serving.

✅ Tips for Success

• Sauce Variations: For a truly traditional Bosnian serving, skip the yogurt sauce and instead pour melted butter, often mixed with a pinch of paprika, over the Klepe right before serving.
• Sealing is Key: Ensure the edges are tightly sealed. If the filling leaks into the water, the dumplings can fall apart. Use a little water on your finger to help the edges stick together if needed.
• Make Ahead: You can assemble the Klepe and freeze them on a floured tray before transferring them to a bag. Cook them directly from frozen, adding a few extra minutes to the boiling time.