Bosnian Klepe Beef Dumplings with Yogurt

Ingredients

• 12 oz lean ground beef
• 1 package wonton wrappers
• 1 cup plain yogurt
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Mix the ground beef with half the onion, half the garlic, the allspice, 1/2 teaspoon salt, and plenty of black pepper. Work it with your hands for a minute until it turns slightly sticky, which keeps the filling together in the water.
2. Lay out a few wonton wrappers at a time and keep the rest under a damp towel; they dry out and crack within minutes.
3. Put a rounded teaspoon of filling in the centre of each wrapper, brush the edges with water, and fold it into a triangle or a small square, pressing out all the air as you seal it. Trapped air makes dumplings burst.
4. Bring a large pot of salted water to a gentle boil, not a rolling one. Drop in the dumplings in two batches and cook for 5 to 6 minutes, until the wrappers are translucent and the filling is firm and cooked through.
5. While they cook, stir the yogurt with the remaining garlic and a pinch of salt and leave it at room temperature so it is not fridge-cold on the hot dumplings.
6. Melt the oil or butter in a small pan with the remaining onion, cook for 3 minutes until soft, and keep it warm.
7. Lift the dumplings out with a slotted spoon, letting them drain well, and arrange them in bowls. Spoon the garlic yogurt over them, then the warm onion butter, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.