Klepe with a Wallis and Futuna Twist

Ingredients

In this adaptation, we have incorporated the tropical flavors of Wallis and Futuna into the traditional Croatian Klepe recipe. The original dish typically features a filling of meat or cheese, while our version includes fresh seafood and coconut. Additionally, the sauce is enhanced with coconut milk and lime juice, giving it a refreshing and tangy twist. We alse have the original recipe for Klepe, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For the filling: For the filling:
• 1/2 pound (225g) fresh seafood (such as shrimp or fish), cooked and finely chopped 1/2 pound (225g) fresh seafood (such as shrimp or fish), cooked and finely chopped
• 1/4 cup (20g) desiccated coconut 1/4 cup (20g) desiccated coconut
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• 1/4 teaspoon chili flakes (adjust to taste) 1/4 teaspoon chili flakes (adjust to taste)
• Fresh herbs, for garnish (such as cilantro or parsley) Fresh herbs, for garnish (such as cilantro or parsley)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 16g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked seafood, desiccated coconut, cumin, coriander, turmeric, salt, and pepper to create the filling.
3. 3.
   On a floured surface, roll out the dough to a thickness of about 1/8 inch (3mm). Cut the dough into small circles using a cookie cutter or a glass.
4. 4.
   Place a small amount of the seafood filling in the center of each dough circle. Fold the dough over the filling and press the edges firmly to seal, creating a half-moon shape.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the Klepe into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. 6.
   In a saucepan, heat the coconut milk, lime juice, and chili flakes over medium heat until warmed through.
7. 7.
   Serve the cooked Klepe with the coconut-lime sauce, garnished with fresh herbs.

Treat your ingredients with care...

• Seafood — Ensure the seafood is cooked thoroughly before chopping and using it as a filling for the Klepe.
• Desiccated coconut — If you prefer a more intense coconut flavor, lightly toast the desiccated coconut in a dry pan before adding it to the filling mixture.

Tips & Tricks

• If you don't have fresh seafood available, you can use cooked and shredded chicken or tofu as an alternative filling.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• For a milder sauce, reduce the amount of chili flakes or omit them altogether.
• Serve the Klepe as an appetizer or as a main course accompanied by a fresh salad.

Serving advice

Serve the Klepe hot, drizzled with the coconut-lime sauce and garnished with fresh herbs. They can be enjoyed as a standalone dish or paired with a side of steamed rice or vegetables.

Presentation advice

Arrange the Klepe on a platter, ensuring they are neatly arranged and the filling is visible. Drizzle the coconut-lime sauce over the dumplings and sprinkle with fresh herbs for an attractive presentation.