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

• 350 g flour

• 1 egg

• a little salt

• 2 tablespoons oil

• 150 ml lukewarm water

• 1 tbsp vinegar

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. Sift the flour into a bowl and make a well in the center. Pour in the beaten egg. Add the oil and lukewarm water that has been mixed with salt and vinegar. Mix the ingredients well with your fingers until they come together to form a rough dough.

2. Knead the dough by hand until it becomes completely soft, smooth, and elastic, and no longer sticks to your hands. If the dough is too dry, add a little more water. Shape the kneaded dough into a ball, coat it with oil, cover it with plastic wrap, and let it rest at room temperature for 30 to 60 minutes.

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.