Klepe Recipe: Bosnian Dumplings in Garlic Yogurt

Last updated: April 2026

A klepe recipe is one of those Bosnian kitchen projects that rewards patience. These small, half-moon dumplings are filled with seasoned minced meat, boiled until they float, and then drowned in a cold garlic-yogurt sauce — the contrast of hot dumplings and cool, tangy sauce is what makes the dish. Klepe belong to the same family as Turkish mantı and Central Asian manti, carried into Bosnian cuisine during Ottoman times and made our own over centuries. If you have been exploring Bosnian food in Mostar, klepe are one of those dishes that tell you how deep the culinary tradition runs here.

Klepe Recipe

Making klepe is a two-part job: the dough and the filling. The dough needs to be thin and elastic — too thick and the dumplings feel heavy, too thin and they tear. This recipe serves 4 as a main course.

For the Dough

• 300g plain flour
• 1 egg
• ½ teaspoon salt
• 120-150ml warm water

For the Filling

• 300g minced beef (or beef-lamb mix)
• 1 small onion, very finely diced or grated
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon sweet paprika
• 2 tablespoons water (to keep the filling moist)

For the Garlic Yogurt Sauce

• 400g plain full-fat yogurt (thick, not runny)
• 3-4 cloves garlic, finely minced or pressed
• ½ teaspoon salt

For Serving

• 2 tablespoons butter
• 1 teaspoon sweet paprika

Instructions

1. Make the dough. Combine flour and salt on a clean surface. Make a well in the centre. Add the egg and most of the warm water. Knead for 8-10 minutes until you have a smooth, elastic dough. It should not stick to your hands. If it is too dry, add water a tablespoon at a time. Wrap in cling film and rest for 30 minutes.
2. Prepare the filling. Mix the minced meat with onion, garlic, salt, pepper, paprika, and water. The filling should be well-seasoned — taste a tiny pinch to check. Set aside.
3. Make the garlic yogurt. Stir the minced garlic and salt into the yogurt. Refrigerate until needed — the sauce should be cold when it meets the hot dumplings.
4. Roll and cut the dough. On a floured surface, roll the dough out very thin — about 2mm thick. Cut into circles using a 7-8cm round cutter or a glass.
5. Fill and shape. Place a scant teaspoon of filling in the centre of each circle. Fold the dough in half to form a half-moon shape. Press the edges firmly to seal — use the tines of a fork for a decorative seal and to ensure they stay closed during boiling.
6. Boil the klepe. Bring a large pot of salted water to a rolling boil. Drop the dumplings in, a few at a time to avoid overcrowding. They will sink to the bottom. When they float to the surface — about 4-5 minutes — cook for 1 more minute, then remove with a slotted spoon.
7. Prepare the butter topping. Melt the butter in a small pan. Add the paprika and stir for 30 seconds until the butter turns red and smells fragrant. Do not let it burn.
8. Assemble. Spread a layer of cold garlic yogurt on the bottom of each plate. Arrange the hot dumplings on top. Spoon more yogurt over the dumplings. Drizzle with the paprika butter. Serve immediately.

Klepe vs Mantije: The Bosnian Dumpling Family

Klepe are boiled dumplings. Mantije are their baked cousins — larger, boat-shaped dumplings arranged in a baking tray and cooked in the oven, then served with the same garlic yogurt. Mantije are closer to the Turkish mantı tradition, while klepe have evolved into their own Bosnian thing. Both are excellent, but klepe are more common in home cooking because they are quicker — no oven time required.

Some restaurants in Mostar and Sarajevo serve both on the same menu. The filling is identical — the difference is entirely in the cooking method and the shape. If you see mantije on a menu, think of them as klepe’s older, oven-baked sibling.

Getting the Dough Right

The dough is where most first-timers struggle. It needs to be thin enough to cook through quickly in boiling water, but strong enough to hold the filling without tearing. The resting period is not optional — it relaxes the gluten and makes rolling much easier. If the dough springs back when you roll it, let it rest for another 10 minutes.

Some cooks add a splash of oil to the dough for elasticity. Others use only egg and water. The recipe above gives you a reliable, workable dough. Roll it out in batches if your surface is small — covered dough stays pliable for about 30 minutes before it starts to dry.

Frequently Asked Questions

Q: What is the difference between klepe and Turkish mantı?
A: Size and cooking method. Turkish mantı are typically smaller (sometimes tiny) and often baked or boiled. Bosnian klepe are medium-sized half-moons, always boiled, and served with a heavier proportion of garlic yogurt. The spirit is similar, the execution is different.

Q: Can I make klepe ahead of time?
A: You can assemble them and freeze on a tray before boiling. Cook from frozen — add 2-3 minutes to the boiling time. Do not refrigerate assembled uncooked klepe for more than an hour, as the filling moisture can make the dough soggy.

Q: What if I do not have a round cutter?
A: A drinking glass works perfectly. Flip it upside down, press into the rolled dough, and twist. Any glass with a 7-8cm rim will give you the right size.

Q: Can I use lamb instead of beef?
A: Yes. A beef-lamb mix is traditional and gives the best flavour. All-lamb works but has a stronger taste. All-beef is milder. The choice is yours — the garlic yogurt balances either one.

Q: Why is the yogurt sauce served cold?
A: The temperature contrast is the entire point of the dish. Hot dumplings hitting cold garlicky yogurt creates a sensation that neither one delivers alone. Warming the yogurt would turn this into a different dish entirely.

Klepe are one of those dishes that connect Bosnia to the broader story of Silk Road cooking — dumplings that travelled from Central Asia through Turkey and landed in our kitchens with a Bosnian accent. Try them at Food House Mostar, Rade Bitange 12, next to the Hamam Museum. Or learn to make them from scratch at our cooking classes — details at burekmasterclass.com.