Klepe
Traditional Bosnian-Herzegovinian dish ...
Preparation steps
- Sift flour, add salt between your fingers, then eggs and egg yolks and boil (knead) a firm dough with water. Grate the dough well, wrap it in cellophane and leave it in the fridge for half an hour. Meanwhile, add a little water to the meat, add salt and pepper. and then grate very finely red onions. Stir well and leave the meat to stand as well. After half an hour, knead a rectangular dough 35x49 cm on a floured surface. With a cutter, make cubes of size 7x7 cm, a total of 35. Coat each cube with egg white (it is actually a dough glue) and then arrange the filling in the middle of each and fold.
- You can store the kleps prepared in this way in the freezer for up to a month.
- If you want to use it right away, boil the kleps for 3-4 minutes in boiling salted water. When they come to the surface they are ready. Cooked klepe, one by one put in a bowl with melted butter and constantly add a little water in which they are cooked. After 5 minutes of sautéing in butter, add 2-3 tablespoons of cream. Serve the dumplings must be sprinkled with red pepper :)
Serving
I passed the developed dough with this roller with needles, the cobs cook better and are softer with the juice. If you do not have this device, you can use a toothpick. nice!
