andrejthechef
SloveniaPastaDinnerVegetarian

Skutni štruklji z drobtinami

The classic boiled štruklji: thin stretched dough rolled around a creamy curd cheese and sour cream filling, simmered in a cloth, sliced and topped with butter-toasted breadcrumbs.

prep
1 h
cook
40 min
total
1 h 40 min
serves
6
level
hard
Boiled skutni štruklji rolled dumplings with curd cheese filling and buttery toasted breadcrumbs

Štruklji are rolled dumplings with dozens of regional versions, and curd cheese (skuta) is the classic filling. The dough is stretched very thin, spread with a seasoned mixture of curd, egg yolk and sour cream, rolled up, wrapped in a cloth and simmered, then sliced into thick rounds.

Toasted breadcrumbs sizzled in butter are poured over the top, and the dish is often finished with a spoonful of sour cream. It is served as a main course or a rich side.

Skutni štruklji z drobtinami is one of the twenty most famous Slovenian foods.

method

  1. Mix the flour, egg, oil, a pinch of salt and enough warm water into a soft, smooth dough. Knead 5 minutes, brush with oil and rest, covered, for 30 minutes.

  2. Mix the sieved curd cheese with the egg yolks, sour cream, salt and chives. Gently fold in the whipped egg whites.

  3. Stretch the dough as thin as possible on a floured clean tea towel, pulling it from the center outward with the backs of your hands until you can see the cloth through it.

  4. Brush the dough lightly with melted butter and spread the filling evenly over it, leaving a 2cm border on all sides.

  5. Fold in the edges, then roll the dough up using the towel to lift it, into a tight log. Shape it into a gentle horseshoe.

  6. Wrap the roll loosely in a clean cotton cloth or cheesecloth and tie both ends with kitchen twine.

  7. Lower into a large pot of simmering salted water and cook gently for 30 to 35 minutes, turning once. Lift out and unwrap carefully.

  8. Toast the breadcrumbs in the butter until golden. Slice the štruklji into 3cm rounds, spoon over the buttery crumbs, and serve with sour cream.

chef's tips

  • Simmer, never boil hard: a rolling boil can split the dumpling open.
  • The filling should be firm; if your curd is wet, drain it in cheesecloth for an hour first.
  • Leftover slices are excellent fried in butter the next day.