Bosnian Meat-Filled Dumplings

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These tender Bosnian dumplings are a beloved comfort food across the Balkans: thin egg pasta envelopes wrapped around a savory filling of seasoned ground beef and sweet onion. Traditionally served with a generous dollop of sour cream or a drizzle of browned butter, they make a satisfying main course for a cozy family meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 4 gSugar
• 20 gProtein
• 520 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour
• 2 large eggs
• 1/2 cup (120 ml) lukewarm water
• 2 tbsp vegetable oil
• 1 tsp fine salt

For the meat filling

• 12 oz (340 g) ground beef
• 1 medium yellow onion, very finely chopped
• 2 cloves garlic, minced
• 3 tbsp plain breadcrumbs
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp cold water

For serving

• 1 cup (240 g) sour cream
• 3 tbsp unsalted butter
• 2 tbsp plain breadcrumbs, toasted until golden

Directions

1. Make the dough: mound the flour on a clean work surface and create a well in the center. Add the eggs, water, oil, and salt to the well, then gradually whisk the liquid with a fork while drawing in flour from the sides until a shaggy dough forms.
2. Knead the dough by hand for 8 to 10 minutes until smooth, elastic, and no longer sticky. Wrap in plastic and let rest at room temperature for 20 minutes while you prepare the filling.
3. Make the filling: combine the ground beef, finely chopped onion, garlic, breadcrumbs, paprika, salt, pepper, and cold water in a bowl. Mix by hand for 2 minutes so the mixture becomes slightly tacky, which helps it hold together inside the dumpling.
4. Divide the rested dough in half. Roll each piece on a lightly floured surface into a thin sheet about 1/16 inch (1.5 mm) thick. Cut into 2-inch (5 cm) rounds with a glass or cookie cutter.
5. Place about 1 teaspoon of filling in the center of each round. Fold the dough over to form a half-moon, press out any air, and pinch the edges firmly to seal. For a traditional pleated edge, fold the rim over toward the filling while pinching with your fingertips.
6. Bring a large pot of salted water to a gentle boil. Working in batches, drop the dumplings in and stir once gently to keep them from sticking. Simmer for 7 to 9 minutes, until the dumplings float to the surface and the filling is cooked through.
7. Meanwhile, melt the butter in a small pan over medium heat until it turns light golden and smells nutty. Toast the breadcrumbs separately in a dry skillet until deeply golden, watching carefully so they do not burn.
8. Drain the dumplings in a colander and transfer to a warmed platter. Top with the browned butter, scatter the toasted breadcrumbs, and serve hot with a generous bowl of cold sour cream on the side for dipping.

Cook’s Notes

• For an even more authentic flavor, replace half the ground beef with ground lamb.
• If the dough resists rolling, let it rest another 5 minutes; well-kneaded and rested dough rolls paper-thin without snapping.
• Seal the edges with a little water on your fingertip if they refuse to stick — open dumplings will leak filling into the water.
• To brown the dumplings the Bosnian way, pan-fry boiled and drained dumplings in butter until crisp on both sides, then top with sour cream.
• Raw filled dumplings freeze beautifully on a parchment-lined tray; once solid, transfer to a freezer bag and boil straight from frozen, adding 2 to 3 minutes to the cook time.

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