SLOVENIAN ROLLED DUMPLINGS WITH BEANS

Rolled dumplings or štruklji are traditional Slovenian dish made very often and for many different occasions. Usually they are made of stretched dough and many different fillings. They are a well known dish in every part of Slovenia, especially in Dolenjska Region, which is in the Southern part of Slovenia around Sava, Krka and Kolpa rivers.

Rolled dumplings with beans as a side dish to fried vegetables.

In some previous posts we made Buckwheat rolled dumplings with walnuts and Buckwheat rolled dumplings with cottage cheese filling. 

As a start in wheat flour rolled dumplings we made Tarragon Rolled dumplings.

This time we will make Traditional Rolled dumplings with dry bean filling.

We will use wheat flour stretch dough that we already made. So, please see the recipe for the dough on this link.

Ingredients for the dry bean filling:

300 g of pre-cooked beans 

2 eggs

100 ml of sour cream

Salt 

Black pepper

Fresh parsley finely chopped

2 strokes of garlic finally chopped

2 tbsp or more of bread crumbs

For the garnish:

Sour cream if you bake them

Bread crumbs and butter if you cook them

Mash the beans well. You can simply do that in food processor. Add all the ingredients except bread crumbs. Those you add at the very end as much as needed to thicken the filling.

Mashed beans

Adding all the ingredients

Roll out the dough and stretch it to all sides. Spread with the filling and roll it. Cut the roll into smaller pieces. 

Roll out and stretch the dough

Cut the roll into smaller pieces

As all rolled dumplings you can cook them in salted boiling water for approximately 30 minutes. You could also steamed them. I tried that too. 

Steaming 

Steamed rolled dumplings with beans

For Slovenian taste cooking them in salted boiling water is more suitable. Drain them carefully and put them on a serving plate. Garnish with bread crumbs fried on butter. Serve them with any roast meat or goulash or with stir-fried vegetables as a side dish. You can also serve them as a main dish with some salad.

Rolled dumplings as a main dish with dandelion salad.

Traditionally they are baked in the oven at 180 to 200 degrees C, for approximately 50 to 60minutes. In the end pour them with thick sour cream and serve with sauerkraut or sour turnips. 

In spring time you can serve them with dandelion salad which is also very traditional Slovenian dish. And very heathy too.

See more photos on this LINK!

DANDELION SALAD

Dandelions, very healthy spring treat for your body.

Ingredients:

Dandelions

Potatoes - cooked and still hot

Vinegar

Pumpkin seeds oil

Garlic

Salt

Quantities depend on how many persons you want to serve. Take 2 or 3 potatoes for 4 to 6 persons or one large bowl of dandelions.

Dandelion salad with hot potato dressing

I simply pick up my dandelions around the house. It is also possible to buy it on Farmers market. Make sure you wash them well. Make a dressing with all the other ingredients. Mash the potatoes just a bit with some water in which you cooked them. Then add vinegar, oil, salt and finely chopped garlic. It is better to use hot potatoes. In that way the dandelions will soften a bit. In the end you can add cooked egg or some spring flowers for the decoration.

Garnish with cooked eggs

or spring flowers

See more photos on this LINK!