Make the cold sauce. Before handling raw ground beef, mix the yogurt, finely grated garlic, and sauce salt. Cover and refrigerate. Keep its bowl and utensils separate from raw-meat preparation.

Prepare the filling. Dice the onion very finely, about 2–3 mm or finer. Mix with beef, filling salt, and black pepper just until evenly combined. Cover and refrigerate until needed; do not add paprika or pre-cook the filling. Wash hands, tools, and work surfaces after raw-meat handling.

Knead a firm dough. Combine the flour and dough salt, then add the lukewarm dough water and sunflower oil. Knead for 8–10 minutes until smooth, elastic, and fairly firm. The measured water is about 52.5% of the flour weight; the dough should hold its shape, not resemble a sticky batter.

Rest covered. Cover the dough completely and rest for 30 minutes. If it still springs back strongly when rolling, allow an additional short covered rest rather than forcing it. This is a relaxation rest, not a yeast rise.

Roll and cut. Divide into comfortable working portions using the Notes batch guide, keeping unused dough covered. Roll one portion evenly to approximately 1 mm (about 0.04 inch) thick on a minimally floured surface. Cut approximately 2-inch (5 × 5-cm) squares. Keep the cut squares covered and repeat with the remaining portions. Count usable squares before portioning filling; do not thicken the dough merely to force a specific piece count.

Divide the filling. Divide the chilled filling proportionally among the actual squares you cut. Test-close a few first, keeping clean borders. The Notes show why a fixed 3 g on every square does not necessarily use the full filling. Use smaller amounts when your cut count is higher; do not overload the last few dumplings. Keep unused filling refrigerated.

Seal triangular packets. Place filling in the center, fold each square diagonally, and gently press out trapped air around the meat. Pinch all edges fully closed, keeping meat and excess flour out of the seal. Set the triangles separately on a lightly floured tray under a clean towel. Refrigerate formed raw dumplings while waiting for other cooking batches.

Prepare the boiling water. Bring the measured cooking water and its separate salt to a boil in a roomy pot. Start heating the water during the final shaping so heating can overlap that work. At larger scales, use comparable pots or additional rounds; keep the same salt concentration instead of crowding a huge batch into one pot.

Cook in uncrowded batches. Lower a manageable batch into the boiling water. After about 30 seconds, gently release any dumplings sticking to the bottom with a slotted spoon. Once the water returns to a boil, reduce excessive turbulence. Gently cook for about 8–10 minutes per batch as an initial guide; thickness, filling size, and the actual load may require longer. Floating is not proof that the beef is cooked.

Verify the beef temperature. Check representative larger dumplings, including pieces from the last-loaded part of the batch. Use a suitably thin thermometer probe to confirm at least 160°F (71°C) in the filling center. If a small dumpling is difficult to probe, cut open a sample to expose the filling and obtain a thermometer reading. An open sample can reveal an obviously raw center, but visual checks alone cannot verify the safe temperature. Continue cooking as needed, then lift with a slotted spoon and drain briefly. Keep waiting cooked portions hot at 140°F (60°C) or above, or serve batches promptly.

Make the paprika butter. As the final batch cooks, melt the measured butter gently over low heat. Remove the pan from heat, then stir in the sweet paprika for a few seconds. Do not let it turn dark or scorch; it belongs in this drizzle, not in the raw meat filling.

Serve without baking. Divide the hot klepe among the servings shown, add the cold garlic yogurt, and drizzle with the warm paprika butter. Serve promptly. Do not put the boiled dumplings in the oven; there is no baking stage in this version.