Cottage Cheese Rolled Dumplings (Skutni Štruklji)
Skutni štruklji skutni štrukljiSay it: SHTROOK-lyee
At Sunday lunches, holidays, and family celebrations in central Slovenia, skutni štruklji often arrive as soft, sliceable rolls filled with fresh skuta. A thin, elastic dough is wrapped around the tangy cheese mixture, shaped into a log, and gently simmered in cloth; baking is another route. This savory version lets the dairy flavor lead, while butter-toasted breadcrumbs give each tender slice a golden, crisp finish and a delicate chew.
Cottage Cheese Rolled Dumplings (Skutni Štruklji)
Skutni štruklji, skutni štruklji
Pronounced SHTROOK-lyee
- Serves
- 6
- Prep
- 40 min
- Cook
- 40 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
For serving
Method
Combine the flour and 1/2 teaspoon salt in a wide bowl. Stir in the egg, oil, and warm water with a fork until the mixture looks rough and shaggy. Tip onto a flour-dusted work surface and knead 8–10 minutes, until the dough is smooth, elastic, and stops clinging to your hands. Cover with a cloth and leave to rest for 30 minutes.
For the filling, mix the skuta or dry-curd cottage cheese/farmer cheese with the egg, sour cream, and 1/2 teaspoon salt in a bowl until uniform.
Lay a clean kitchen cloth, roughly 24 x 24 inches (60 x 60 cm), over the counter and flour it heavily. Set the rested dough on the cloth and roll it out to a very thin rectangle measuring about 16 x 20 inches (40 x 50 cm); lift and reflour the cloth whenever the dough threatens to stick.
Spoon the cheese mixture over the dough in an even layer, keeping a 1-inch (2.5 cm) clear margin around the edges. From one long side, use the cloth to lift and guide the dough into a tight roll, pressing lightly as you turn. Seal the seam and pinch both ends closed.
Wrap the roll in the same cloth, keeping it snug, and secure the ends with kitchen twine while allowing a little room to expand. Bring a large pot of well-salted water to a boil.
Lower the wrapped roll into the water carefully, turn the heat down to a gentle simmer, and cook for 35–40 minutes. It is done when the roll feels firm and springs back under pressure.
In a small skillet, melt the butter over medium heat. Add the breadcrumbs and stir often until they turn golden and smell toasted, 4–5 minutes; take the pan off the heat.
Lift the cooked roll out with tongs and rest it on a cutting board for 10 minutes. Open the cloth carefully and slice the roll into rounds 3/4–1 inch (2–2.5 cm) thick.
Lay the slices on a warmed platter, scatter the buttered breadcrumbs over them, and bring to the table right away, with sour cream on the side if you like.
Regional variant: Baked cottage cheese štruklji (pečeni skutni štruklji)
For a baked version, set the filled and rolled log on a greased baking sheet or in a buttered dish instead of boiling. Brush it with melted butter or sour cream and bake at 375°F (190°C) for 40–50 minutes, until the outside is golden and crisp. Another approach is to cut the raw roll into thick rounds, lay them in a dish, cover with a mix of sour cream, milk, and beaten egg, and bake until the liquid bubbles.
Cook's notes
- Choose a dry, fine-curd cottage cheese or farmer cheese; a wet, creamy cottage cheese will make the filling loose, so drain it thoroughly first.
- Roll the dough as thin as you can, nearly see-through. If a small tear appears, press a scrap of dough over it and keep going.
- Keep the roll fully under the water as it simmers; if it rises, weigh it down with a heatproof plate.
Serve with
Pair savory skutni štruklji with sour cream and a green salad, or serve them beside roast chicken, pork, or mushroom gravy.
Make ahead and storage
The cooked roll can be cooled and kept in the refrigerator for up to 2 days; reheat slices in a buttered skillet and refresh with newly toasted breadcrumbs. An uncooked wrapped roll freezes for up to 1 month—put it straight into the pot from frozen and allow 10–15 extra minutes.
