Homemade Klepe - Better Than Frozen Beef Ravioli

Ever wished you could whip up a hearty, soulful meal that tastes like it came straight from a grandma's kitchen? Meet Klepe, also known as Bosnian beef ravioli! This isn't just any pasta dish; it's a beloved comfort food, a culinary hug from the heart of Bosnia. If you're tired of bland, `frozen beef ravioli` and looking for truly satisfying `recipes made from scratch`, you're in for a treat.
My own connection to Bosnian cuisine runs deep, filled with memories of family gatherings and the intoxicating aroma of freshly prepared dough and savory `minced meat beef` filling. There’s something truly special about taking simple ingredients and transforming them into something extraordinary. This guide will walk you through creating `homemade beef dumplings` that are far superior to anything you'll find in the freezer aisle. Get ready to impress your taste buds and loved ones with this authentic, easy-to-follow `scratch cooking recipe`!

Ingredients

• For the Dough:
• 1 kg (about 8 cups) all-purpose flour
• 400 ml (about 1 ¾ cups) lukewarm water
• 1 large egg
• 1 pinch of salt
• 2 tablespoons olive oil (for brushing)
• For the Filling:
• 300 g (about ¾ pound) `ground beef` (we recommend `best ground beef` for flavor, or `low fat ground beef` if preferred)
• 1 medium red onion, very finely diced
• Salt and freshly ground black pepper, to taste
• 1 clove garlic, minced (optional, but highly recommended for extra flavor)
• For the Dressing & Finish:
• 500 ml (about 2 cups) full-fat `sour cream`
• 3-4 cloves garlic, minced
• 100 g (about 7 tablespoons) unsalted butter
• ½ tsp paprika powder (sweet or smoked, your choice!)
• A handful of fresh wild garlic or chives, finely chopped (optional, for garnish)

Directions

1. Get That Dough Rolling! In a large mixing bowl, combine the flour, lukewarm water, egg, and salt. Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough vigorously for about 10-15 minutes until it's smooth, elastic, and no longer sticky. It should feel soft and pliable. Form it into a ball, brush lightly with olive oil to prevent drying, cover with plastic wrap or a clean kitchen towel, and let it rest at room temperature for at least 30 minutes. This rest is crucial for a tender dough!
2. Prepare the Savory Beef Filling While your dough is resting, let's get that `meat sauce recipe easy` filling ready. In a large skillet, heat a drizzle of oil over medium heat. Add the finely diced red onion and sauté until softened and translucent, about 5-7 minutes. Add the `ground beef frozen` (if using, just break it up as it thaws) or fresh `1 pound ground beef` to the pan. Cook, breaking it apart with a spoon, until it's browned all over and no pink remains. Drain any excess fat. Stir in the minced garlic (if using), salt, and pepper. Cook for another minute until fragrant. Remove from heat and let it cool slightly. This prevents the filling from tearing the dough.
3. Shape Your Delicious Dumplings Divide your rested dough into 2-3 equal portions. On a lightly floured surface, take one portion and roll it out very thinly (about 1-2mm thick) into a large rectangle. Aim for a sheet thin enough to be almost translucent but strong enough to hold the filling. Using a knife or a pastry wheel, cut the dough into small squares, roughly 1.5 to 2 inches (4-5 cm) per side. Place a small spoonful of the cooled `minced meat beef` filling in the center of each square. To fold, bring two opposite corners together to form a triangle, pinch the edges firmly to seal. Then, bring the two remaining corners of the triangle together and pinch them, creating a neat little dumpling shape. Think of it like a tiny, sealed envelope or a classic `ravioli sauce recipe` shape. Repeat with the remaining dough and filling.
4. Boil and Sauté to Perfection Bring a large pot of salted water to a rolling boil. Carefully drop the Klepe into the boiling water, working in batches to avoid overcrowding. Cook for 5-7 minutes, or until they float to the surface and the dough is tender. While the Klepe are boiling, melt the butter in a separate large skillet over medium heat. Once the Klepe are cooked, use a slotted spoon to transfer them directly into the skillet with the melted butter. Sprinkle with paprika powder and gently sauté for 2-3 minutes, tossing occasionally, until they have a lovely golden, slightly crispy finish. This step adds incredible flavor and texture!
5. The Creamy Garlic Dressing & Serving While the Klepe are sautéing, prepare your `sour cream sauce`. In a small bowl, whisk together the sour cream and minced garlic. Season with a pinch of salt if desired. This `cream sauce for ravioli` is the `best sauce for dumplings` like Klepe!
6. Serve the hot, buttery Klepe immediately, generously drizzled with the garlic sour cream dressing. Garnish with fresh wild garlic or chives if you have them. Enjoy your masterpiece!