Home made Slovenian Food, delicious, diverse, interesting, healthy.

Saturday, 18 March 2017


When we talk about dumplings, we usually think of Chinese dumplings and many other dishes, depending on the part of the world you come from or some special cuisin that you love.
Slovenia is really a very small country but we have an amazing variety of "Dumplings". And with a bit of creativity, we can easily incorporate modern culinary trends into them.
Big variety of Slovenian dumplings - from soup to dessert
In Slovenia we have many kinds of so called "dumplings" Idrija žlikrofi, Kozjansko buckwheat carps and many others. In this category of food we can also include Štruklji, which are a type of rolled dumplings, also called Povitnek, Kloce, Krafni etc. We already made Buckwheat rolled dumplings with walnuts and Buckwheat rolled dumplings with cottage cheese.

I would like to present to you different types of Traditional Slovenian rolled dumplings. They are made of wheat flour stretched dough. They can be made as a side dish with stews and meat, cooked and served as a soup or as a sweet dish. The difference between them is in the filling used and in the way of cooking and serving them.

The recipe for the dough:

As already mentioned, there are many different types of rolled dumplings in Slovenia. So, there are also different recipes. Despite the differences, I think the dough can be made with this recipe for all.

500 g of soft wheat flour
1 egg
2 tbsp of oil
pinch of salt
few drops of (apple) vinegar
300 ml of lukewarm water - approximately

You can start making the dough in food processor but finish it with your hands. Put the egg and oil into the flour. Mix salt and vinegar into the water. Start making the dough by slowly adding the water. Towards the end be cautions with water not to make the dough too soft.

Put all ingredients into food processor
Make the dough with adding water

The dough should be quiet soft but it must not stick to your hands. Today I split the dough into 3 pieces, to make 3 different types of štruklji.

Finishing the dough with hands
I split the dough in three parts

When finished, spread the dough with oil and cover it to rest for at least 30 minutes.

During that time you can prepare the fillings. In the past we made Buckwheat rolls with cottage cheese filling. You can use the same recipe for the filling today - see the recipe on this link!
In That way you will make Traditional Slovenian Rolled dumplings with cottage cheese. Cook in salted water for about 30 minutes and serve sprinkled with fried bread crumbs. You can serve them as a side dish with meat or vegetables stews or as a dessert as you can see in the recipe below.

Tarragon rolled dumplings:

For all rolled dumplings in this recipe, we will use the same dough. So, I am just adding the recipe for the filling.

Traditional Slovenian Tarragon rolled dumplings

300 ml of thick sour cream
2 eggs / separate egg yolks and egg whites 
3 to 5 tbsp of bread crumbs
30 g of butter
3 tbsp of tarragon - fresh is better

Sour cream, eggs yolks, bread crumbs
Adding finely chopped tarragon
Put sour cream in a bowl. Add salt and egg yolks. Mix well. Add bread crumbs fried on butter. Before making štruklji add beaten eggs whites.

Adding beaten egg whites
Roll out the dough and stretch to each side to make it thin. Spread with filling and roll it.

Stretched dough
Spread the filling over 2/3 of the dough
Put it on a wet cotton sprinkled with bread crumbs and tie each side. Cook in salted boiling water for about 30 minutes. Keep it in hot water for a few more minutes. 

Put rolled dumplings on wet cotton
Tie each side
Take it out and put on a plate. Garnish with fried bread crumbs on butter and serve. You can sweeten with sugar or add sweet fruit sauce. It is delicious!

Tarragon rolled dumplings with apple sweet stewed apples and spring flowers.
This is traditional recipe for Tarragon filling. If you want you can also add chopped tarragon to a cottage cheese filling. Instead of tarragon you can use chopped fresh mint. 

For more photos see this LINK!

1 comment: