Savory Štruklji (Slovenian Cottage Cheese Rolled Dumplings)

Ingredients

• 2 cups (280g) plain flour, plus extra for stretching
• 1 egg
• 3 tbsp vegetable oil, plus extra for brushing
• 1/2 cup warm water
• 1/2 tsp salt
• 500g (about 2 cups) cottage cheese or curd cheese (skuta), well drained
• 200g sour cream
• 2 eggs
• 2 tbsp chopped fresh chives or tarragon
• 1/2 tsp salt, plus black pepper to taste
• 60g butter
• 1/2 cup dry breadcrumbs, for finishing

Before you cook

• In a bowl, mix the flour, 1 egg, oil, warm water and salt into a soft, slightly sticky dough
• Knead the dough on a lightly floured counter for about 8 minutes until smooth and elastic
• Brush the dough ball lightly with oil, cover it, and let it rest at room temperature for 30 minutes
• In a separate bowl, mash the drained cottage cheese with the sour cream, 2 eggs, chives, salt and pepper until smooth and spreadable
• Spread a large clean tablecloth or tea towel over the counter and dust it generously with flour

Steps

1. Roll the rested dough out on the floured cloth as far as a rolling pin will take it
2. Slide your hands palms-down underneath the dough and gently stretch it outward from the centre until it is paper-thin and almost see-through, patching any holes with trimmed edges
3. Trim off the thick outer border of dough
4. Brush the sheet all over with melted butter
5. Spread the cottage cheese filling evenly over the dough, leaving a bare strip along one long edge
6. Using the cloth underneath to help, lift and roll the dough away from you into a tight log, finishing seam-side down
7. Wrap the log loosely in the cloth like a cracker, twisting the ends and tying them with kitchen string
8. Lower the wrapped roll into a wide pot of gently simmering salted water
9. Poach for 25 minutes, turning the roll once halfway through
10. Lift the roll out and let it drain and cool for 5 minutes before unwrapping the cloth
11. Melt the butter in a small pan and stir in the breadcrumbs until golden
12. Slice the roll into thick rounds and serve warm, spooned over with the buttery breadcrumbs