Entree: Slovenia – National Cuisine – Štruklji (Rolled dumplings)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 5 min

Additional 45 min

Total 2 hrs

Ingredients

- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more for poaching water
- 1 tbsp (15 ml) vegetable oil
- 1 large egg, approx. 50 g
- 1/2 cup (120 ml) lukewarm water, plus extra as needed
- 1 lb (454 g) quark (or well-drained ricotta)
- 2 large eggs, approx. 100 g
- 1/2 cup (120 g) sour cream
- 1/4 cup (25 g) fine dry breadcrumbs
- 2 tbsp (30 g) fresh dill, chopped (or 2 tbsp, 8 g parsley)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, melted (for brushing and baking)
- 1/4 cup (25 g) dry fine breadcrumbs (for topping)
- Extra sour cream or melted butter for serving, optional

Instructions

1. In a large bowl, combine the flour and 1 tsp (5 g) salt. Make a well, add the egg (approx. 50 g), oil (15 ml), and half the water (60 ml). Mix and knead, adding remaining water as needed, until a smooth, elastic dough forms, about 8–10 minutes. Cover and let rest 30 minutes.
2. Meanwhile, prepare the filling: in a bowl, mix the quark (454 g), 2 eggs (approx. 100 g), 1/2 cup (120 g) sour cream, 1/4 cup (25 g) breadcrumbs, chopped dill (30 g), 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper until smooth and spreadable. Adjust seasoning.
3. On a lightly floured cloth or clean tea towel, roll the rested dough as thinly as possible into a large rectangle (roughly 16 x 12 inches / 40 x 30 cm). If needed, divide dough into two pieces and roll separately.
4. Spread the cheese filling evenly over the dough rectangle, leaving a 1-inch (2.5 cm) bare border. Using the cloth to help lift, roll the dough tightly from the long side into a log, sealing the seam and tucking the ends.
5. Wrap the log in the cloth or in a clean cheesecloth and tie the ends to keep it secure. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully lower the wrapped roll into the simmering water and simmer gently for 45–60 minutes until set.
6. Remove the roll from the water and let cool slightly (10–15 minutes). Unwrap and slice into 1-inch (2–3 cm) rounds.
7. Preheat the oven to 375°F (190°C). Arrange slices in a buttered baking dish in a single layer. Brush with melted butter (about 2 tbsp / 30 g), sprinkle with 1/4 cup (25 g) dry breadcrumbs and remaining melted butter (2 tbsp / 30 g) over the top.
8. Bake 15–20 minutes until the tops are golden and crisp. Serve warm with extra sour cream or melted butter spooned over each portion if desired.