Ah, kulake. These little stuffed dumplings are such a classic, hearty dish, and though they’re not my personal favorite, I’ll admit I couldn’t resist sharing them with everyone at the table. 🙈 After all, it’s not just about the food but the company, right? If you’ve been craving this traditional Bosnian specialty or just want to try something new, here’s how to make them from scratch.
First, let’s talk about the dough. For kulake, you need a firm, elastic dough—not the soft kind you’d make for a pie. To prepare it, mix 500 grams of all-purpose flour with one egg, 200 milliliters of cold water, and a teaspoon of salt. Work it well with your hands until the dough comes together into a stiff ball. Kneading is key here; the texture has to be just right to hold up during boiling. Once you’ve got your dough ready, let it rest for a bit while you prepare the filling.
The filling is simple but flavorful. Combine 300 grams of ground meat (beef, lamb, or a mix works well) with salt, pepper, and one finely chopped onion. Some people like to add a pinch of garlic or parsley, but I prefer to keep it straightforward. When the dough is ready, roll it out thinly on a floured surface, dusting lightly with extra flour to keep it from sticking. Cut the rolled dough into small squares—about the size of a bite—and place a small spoonful of the meat mixture in the center of each square.
Folding the dough is where the magic happens. Gently fold each square over the filling to create little dumplings, making sure to press the edges firmly so the filling stays tucked inside. This part can be a bit time-consuming, but it’s worth it when you see those perfect little packets ready for cooking.
Next, bring a large pot of salted water to a boil. Carefully drop the prepared kulake into the water and cook them for about 10 minutes. You’ll know they’re done when they float to the surface. While they’re cooking, you can prepare the topping—a creamy garlic sauce that takes this dish to the next level.
In a small pan, melt a tablespoon of butter and add two tablespoons of kajmak or sour cream. If you can’t find kajmak, crème fraîche or even a rich sour cream will do the trick. Stir in a cup of cooking cream, a teaspoon of paprika for color, a bit of salt and pepper, and one finely minced clove of garlic. Heat the mixture gently until it just starts to bubble and becomes irresistibly creamy.
Once the kulake are cooked, drain them well and transfer them to a baking dish. Pour the warm sauce over the top, making sure every dumpling is generously coated. If you’re feeling fancy, sprinkle a little fresh parsley or a pinch of paprika on top for garnish. Serve the kulake while they’re still warm, preferably with a side of fresh bread to soak up the extra sauce.
And there you have it, a plate of traditional Bosnian kulake, also known as klepe in some households. They’re a labor of love, no doubt, but the satisfaction of serving up this comforting dish makes it all worthwhile. Let me know if you try them and, like me, end up wondering if you’ll need to eat again before tomorrow! 😂
 with Creamy Garlic Sauce){kind=link}