Slovenian rolled dough dumplings filled with cottage cheese and gently cooked until tender.
Štruklji are part of Slovenia’s long tradition of rolled dumplings, with sweet and savoury fillings and boiled, baked or steamed versions. This recipe uses a simple cheese filling.
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Ingredients
- 400 g plain flour
- 1 egg
- 180 ml warm water, approximately
- 20 ml neutral oil
- 6 g salt, divided
- 500 g cottage cheese or farmer cheese, well drained
- 100 g sour cream
- 1 egg for filling
- 30 g butter, for serving
Method
- Mix flour, egg, water, oil and half the salt into a smooth dough. Rest 30 minutes.
- Mix cheese, sour cream, filling egg and remaining salt.
- Roll or stretch dough into a thin rectangle, spread with filling and roll into a log.
- Wrap securely in a clean cooking cloth or parchment and simmer gently for 25–30 minutes.
- Unwrap, slice and serve with melted butter.
Chef Notes
Drain the cheese well so the filling is not watery. Keep the cooking water at a gentle simmer.
Substitutions
Ricotta can replace cottage cheese if very well drained.
Storage
Refrigerate sliced cooked štruklji for up to 2 days and reheat gently.
Allergen Notes
Contains wheat, egg and milk.
Always Cook with Heart. Always!
Chef-tested recipe
Slovenian rolled dough dumplings filled with cottage cheese and gently cooked until tender.
