Buckwheat dumplings with cottage cheese
Preparation time:
30 minutes
Cooking Time:
25 Minutes
Number of people:
Difficulty:
4
Easy
Buckwheat štruklji are a jewel of Slovenian cuisine – a rustic yet elegant dish, full of flavour and tradition. Buckwheat dough is cooked and then coated with buttery crumbs, and filled with fresh cottage cheese, sour cream and eggs. Štruklji are excellent warm or cold, on their own or as a side dish.
Ingredients:
25 grams of buckwheat flour
15 grams of white flour
1 egg
A little oil
Salt
Hot water
Ingredients for the filling:
20 grams of cottage cheese
10 grams sour cream
2 eggs
10 grams of butter
Crumbs
Salt to taste
Procedure:
Scald the buckwheat flour with boiling water. Add the white flour, egg, salt and a little oil. Knead into a soft, stretchy dough and let it rest.
Meanwhile, prepare the filling : beat the butter until foamy, add the egg yolks, salt, cottage cheese and sour cream. Finally, gently fold in the egg whites.
Roll out the rested dough and stretch it into a thin rectangle. Spread with the filling and roll tightly.
Wrap the roll in a napkin or cling film , tie with string and cook in boiling, lightly salted water for about 25 minutes.
When the štruklji are cooked, cut them into slices and coat them with buttered breadcrumbs.