Slovenian Farmer’s Cheese Dumplings (Sirovi štruklji)

Štruklji is one of the most typical Slovenian dishes, made in every part of the country, each region with its own version. This is the one I grew up with. My grandma lived in the house right next to ours, and I’d come home from school to find lunch already on the table. She made all kinds of things, but štruklji with farmer’s cheese was one of her regulars. She always served it the same way—with buttered breadcrumbs on top and an apple and rhubarb compote on the side. I don’t remember her ever changing a thing about it.

Recipe

Ingredients:

Dough

• 160 ml lukewarm water

• 30 g canola oil

• 1 tsp white wine vinegar

• 1/4 tsp fine salt

• 290 g all-purpose flour

• canola oil for brushing the dough

• flour for dusting

Farmer’s cheese filling

• 500 g farmer's cheese

• 200 g sour cream

• 2 eggs

• 2 tbsp sugar

Bread crumbs with butter

• 100 g butter

• 60 g bread crumbs

Compote

• 5 apples

• 4 rhubarb stalks

• 1 cinnamon stick

• 4 cloves

• 2 tbsp sugar

• water

Instructions:

Dough

1. In a large bowl, mix together the lukewarm water, oil, vinegar, and a pinch of salt.

2. Stir in about half of the flour with a spoon until everything comes together. Then add the remaining flour and knead the dough on your work surface until it is smooth and elastic. The dough should feel moist but not sticky — if it sticks to your hands, sprinkle in just a little more flour. I like to slam the dough onto the counter a few times, as it helps develop the gluten.

3. Shape the dough into a ball, brush a clean bowl with a bit of oil, place the dough inside, and lightly brush the top with oil as well. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least one hour.

Filling

1. While the dough is resting, prepare the filling. Place the farmer’s cheese in a bowl and mash it with a fork. Add the eggs, sugar and sour cream, and mix everything well.

Making štruklji

1. Split the dough into two.

2. Place one piece of dough on a floured cloth and gently stretch it out as thinly as possible. To do this, slide one or both hands under the dough and carefully use the backs of your hands to stretch it from the center outward toward the edges. Work slowly and gently, aiming for a sheet of dough so thin you could “read a newspaper or a love letter through it." Trim off any thick edges around the sides.

3. Spread the farmer’s cheese filling evenly over the dough.

4. Carefully roll up the dough using cloth to help you.

5. Seal the ends and then place the štrukelj on a cloth napkin.

6. Wrap the štrukelj and tie both ends of each cloth with an elastic band.

7. Repeat Steps 2-7 with the second piece of dough.

8. Lower the wrapped štruklji into a pan of lightly salted boiling water. Cover the pan and simmer for about 30 minutes. Remove and let stand for 10 minutes before unwrapping.

Compote

1. Peel and chop the apples and rhubarb into small pieces.

2. Place them in a pot with cinnamon and cloves, then add enough water to cover the ingredients by 1–2 centimeters. Add sugar and bring to a boil.

3. Simmer over low heat for 15–20 minutes.

4. Remove from heat and serve once cooled.

Serving štruklji

1. Melt butter in a pan. Add the breadcrumbs and fry, stirring continuously, until golden brown.

2. Unwrap the cloth and slice each štrukelj.

3. Arrange the slices on a plate. Spoon the buttered breadcrumbs over the top, then sprinkle with a little cinnamon and sugar.

4. Serve with apple compote.

5. To reheat, cover the štruklji with a damp paper towel and microwave for a few minutes until warmed through.