THE WAGYU-TRUFFLE KLEPE

(Our Play on Bosnian Dumplings with a Japanese Twist)

THE WAGYU-TRUFFLE KLEPE

Ingredients: 300g Wagyu or Fatty Beef mince, 1 tsp Black pepper, 1 tsp Garlic powder, 1 tbsp Truffle oil, 200ml Sour cream, 50g Butter, 1 small onion (pureed)...

Ingredients

  • 300g Wagyu or Fatty Beef mince
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tbsp Truffle oil
  • 200ml Sour cream
  • 50g Butter
  • 1 small onion (pureed)

Cooking Method

  1. The Build Mix meat, onion, and spices; add a 5ml splash of cold water to release the aromatics.
  2. The Marriage Stuff into small dough triangles (Klepe); seal tightly.
  3. The Boil Simmer in salted water until they float; drain.
  4. The Silk Merge Melt butter; whisk in sour cream and truffle oil until it forms a thick, earthy white silk.
  5. The Scorch Toss the dumplings in the silk for 30 seconds.
  6. The Final Flourish Top with a massive hit of raw fresh chives and extra raw truffle oil.

Cuisine: Balkan

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