Bosnian Klepe: Savory Meat Dumplings with Garlic Yogurt Sauce

To make the dough, combine flour and 1/2 teaspoon salt in a large bowl. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 20 minutes.

For the filling, combine ground beef, chopped onion, and black pepper in a bowl. Mix well with your hands until thoroughly combined.

Divide the dough into two equal portions. Roll out one portion very thinly on a lightly floured surface, about 1/8 inch thick. Cut the dough into 2-inch squares.

Place a small amount (about 1/2 teaspoon) of the meat filling in the center of each dough square. Fold the dough over to form a triangle, then pinch the edges firmly to seal. Bring the two longer points of the triangle together and pinch to form a small boat or tortellini shape. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the klepe into the boiling water, working in batches to avoid overcrowding. Cook for 8-10 minutes, or until the klepe float to the surface and the meat is cooked through.

While the klepe cook, prepare the garlic yogurt sauce. In a small bowl, whisk together the plain yogurt and minced garlic. Season with a pinch of salt.

In a small saucepan, melt the butter over medium heat. Once melted, stir in the paprika and cook for 30 seconds until fragrant. Be careful not to burn the paprika.

Drain the cooked klepe and arrange them on serving plates. Spoon a generous amount of the garlic yogurt sauce over the klepe, then drizzle with the warm paprika butter. Serve immediately.