A rolled and steamed dumpling dish thats loved by the Slovenes and Croats alike.
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"Cooking is both a science and an art, a mix of creativity and technique that allows us to transform simple ingredients into something extraordinary." - Janez Bratovž
Strukli (pronounced SHTROOKLEE) is a traditional Slovenian dish made from rolled or folded dough that's filled with a variety of sweet or savory fillings. It can be baked, boiled, or steamed, and it's often enjoyed as a comforting and hearty meal or a delightful dessert. Strukli showcase the culinary diversity and heritage of Slovenia, reflecting the country's use of simple ingredients to create flavorful and satisfying dishes.
The exact origins of strukli are not well-documented, but they have been a part of Slovenian culinary traditions for generations. The dish has its roots in the peasant cuisine of the region, where it was created as a way to make the most of available ingredients. Strukli provided a versatile canvas for various fillings, allowing cooks to use everything from leftover meats and cheeses to seasonal fruits and sweet fillings.
Strukli are particularly associated with the regions of Zagorje and Zagreb in Croatia, as well as parts of Slovenia. Over the years, different regions and households have developed their own variations of strukli, resulting in a diverse array of flavors and textures. The dish's adaptability has made it a favorite for both everyday meals and special occasions.
In the past, strukli were often made during celebrations, weddings, and holidays. Families would come together to make large batches of strukli, emphasizing the communal and familial nature of Slovenian cooking traditions.
With the passage of time, strukli have become more accessible in restaurants and food establishments, both in Slovenia and beyond. Their popularity has also spread to neighboring countries, allowing more people to experience the unique flavors and textures of this beloved dish.
Strukli are a testament to the resourcefulness and creativity of Slovenian cuisine, showcasing the ability to turn simple ingredients into dishes that are rich in flavor and cultural significance. They continue to be a beloved part of Slovenian food culture, cherished for their versatility and their ability to bring people together around the dining table.
During my most recent trip to Ljubljana, the capital city of Slovenia, I attended an awesome cooking class that specializes in Strukli.
Reserve your spot in their class today: http://www.otokkuhanja.si/
Phone: +386 51 611 510
e-mail: lukapolak@otokkuhanja.si//janpolak@otokkuhanja.si
Location: Celovška cesta 69, 1000 Ljubljana
Slovenian Strukli
Prep time 1.5 hours | Cook time 40 mins | Serves 4
Ingredients:
For the dough:
2 cups all-purpose flour
1 egg
1/2 cup water
1 tabelspoon white vinegar
Pinch of salt
For the filling:
2 cups cottage cheese or ricotta (well-drained)
1 egg
1/2 cup sour cream
1/2 cup sugar or honey (omit if you don't want it sweet)
Salt to taste
2 tablespoons butter (melted)
optional (sweet herbs, chocolate, cheese) - take this dish in any direction you want
For assembling:
1/4 cup toasted breadcrumbs
Additional sour cream for serving
Melted butter for drizzling
Instructions:
1. Prepare the Dough:
In a bowl, combine flour and a pinch of salt.
In another bowl, whisk together the egg, vinegar and water.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough until it's smooth and elastic. Let it rest while you prepare the filling.
2. Prepare the Filling:
In a mixing bowl, combine cottage cheese, egg, sour cream, salt, sugar or honey
Mix well until the filling is creamy and well combined.
3. Roll Out the Dough:
On a floured surface, roll out the dough into a thin rectangular sheet. The best way to do this is to put it on a floured kitchen towel. This way once you roll and spread your ingredients, you can use the towel to roll the strukli.
4. Assemble the Strukli:
Spread a thin layer of melted butter over the dough.
Sprinkle breadcrumbs evenly over the buttered dough.
Spread the cheese filling evenly over the dough, leaving a bit of space around the edges. Do not get the corners wet or cover them in flour, it will make it hard to finish the roll and will cause the strukli to stick after boiling.
5. Roll the Dough:
Carefully roll the dough from the longer side, creating a log.
You can cut the log into smaller pieces, about 1 to 1.5 inches wide, or leave whole.
Make sure to seal the ends of the strukli by folding the hangover dough onto itself.
cover the dough in a thin layer of breadcrumbs again.
Once the dough is rolled, you can completely incase the strukli in the dish towel from rolling and tie it off at both ends. Make sure its tight.
If you don't trust a towel, you can wrap the strukli in plastic wrap, poking small holes in the wrap so water can marginally penetrate the dough.
6. Cook the Strukli:
Get some water boiling
Once the water is at a medium boil, add the strukli with the plastic wrap or paper towel into the boiling water.
Depending on the thickness of the strukli, cook for 30-40 minutes.
Remove from water and let sit for 15 mins to set.
7. Serve:
Serve the strukli warm, drizzled with additional melted butter and a dollop of sour cream on the side.
OPTIONAL: Pan fry bread crumbs in some butter and sprinkle over the top.
Slovenian strukli are a comforting and versatile dish that can be enjoyed as a main course or a delightful side. This cheese-filled version is a classic, but you can also explore sweet fillings with ingredients like fruit or nuts. Remember that traditional recipes may vary from region to region, so feel free to adapt and experiment to create your own delicious strukli!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of the Balkans you'll also enjoy these recipes from the subcontinent:
Balkan
Main Dishes
Albanian Fergese - A cheese and roasted pepper hot pot
Bulgarian Banitsa - A cheese and filo dough pie
Croatian Pasticada - A hearty meat dish with gnocchi
Cypriot Koupepia - Meat and rice stuffed grape leaves.
Greek Gemista - A dish of rice stuffed peppers and roasted potatoes
Kosovar Fli - A layered pancake dish
Montenegrin Kacamak - A hearty corn flour porridge served with melted butter and cheese
North Macedonian Tavce Gravce - A filling sausage and bean hot dish
Serbian Karadjordjeva Snicla - A stuffed and rolled schnitzel type dish
On The Sweeter Side
Bosnian Tufahije - A sweet apple and nut dessert
Romanian Papanasi - A sweet cheese donut with berry jam and sour cream
Slovenian Potica - A Christmas bread with nuts and honey
Slovenian & Croatian Strukli - A rolled and steamed pie dish thats filled with ricotta and honey
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