Slovenian · side

Skutni Štruklji (Curd Rolls Boiled in a Cloth)

Name: Skutni Štruklji (Curd Rolls Boiled in a Cloth)
Prep time: 1 h 26 min
Total time: 2 h 6 min
Cuisine: Slovenian
Ingredients: all-purpose flour — 300 g; egg — 100 g; water — 150 g; sunflower oil — 28 g; salt — 3 g; curd — 500 g; eggs — 200 g; sour cream — 150 g; salt — 6 g; tarragon — 20 g; unsalted butter — 80 g; fresh white bread crumbs — 60 g

Skutni Štruklji (Curd Rolls Boiled in a Cloth) reads richness 5.6, salinity 4.5 and herbaceous 3.7 on Palate's 0–10 flavor X-ray — a Slovenian side, about 2 hr 6 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.1 / 10
Sweet & Fruity — 1.1 / 10
Sour & Bright — 3.8 / 10
Bitter & Earthy — 0.5 / 10
Rich & Fat — 6.0 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Richness 5.6 · Salinity 4.5 · Herbaceous 3.7 · Sourness 3.5 · Umami 3.1 · Funk & Ferment 2.9 · Floral 1.4 · Nutty 1.4 · Sweetness 1.1 · Citrus 0.9

What's in it (12)

all-purpose flour — 300 g
egg — 100 g
water — 150 g
sunflower oil — 28 g
salt — 3 g
curd — 500 g
eggs — 200 g
sour cream — 150 g
salt — 6 g
tarragon — 20 g
unsalted butter — 80 g
fresh white bread crumbs — 60 g

Time & effort: about 2 hr 6 min (1 hr 26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 161.1 kcal, 8.9 g protein, 9.6 g fat, 19.1 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Knead the flour, one egg, the warm water, oil and 3 g of salt for 10 minutes into a soft, elastic dough. Slovenia counts more than a hundred named kinds of štruklji and this is the everyday one.
Cover it with a warmed bowl and rest 30 minutes. Resting under warmth, not cold, is what lets it stretch.
Beat the skuta with the two eggs, the sour cream, 6 g salt and the tarragon until smooth and spreadable. Skuta is a dry, sour fresh curd; drained cottage cheese is its nearest relative, and if you use it, press out the liquid first. The tarragon version is the Gorenjska one, and it is startlingly good; Prekmurje leaves the herb out.
Spread a clean cotton cloth on the table, flour it, and stretch the dough over it with the backs of your hands until it is thin enough to see the weave of the cloth through, about 15 minutes.
Spread the filling over the sheet, leaving a hand's width bare at the far edge.
Lift the near edge of the cloth and let it roll the dough into a long log, then roll the log up inside the cloth and tie both ends with string like a cracker, loosely enough that it can swell.
Lower it into a wide pan of barely simmering salted water and cook 40 minutes, keeping it under the surface with a plate. Boiled hard, the cloth thrashes and the roll bursts.
Lift it out and let it rest 10 minutes before unwrapping, or it will tear.
Melt the butter in a small pan and toast the breadcrumbs in it over medium heat for 4 minutes, until golden and smelling of biscuits.
Cut the roll into 3 cm rounds and pour the buttered crumbs over. Served this way it goes beside a roast; sweetened, it is a dessert.

Dishes with a similar flavor shape

Kaszinótojás (Hungarian Devilled Eggs) — Hungarian
Labneh — Lebanese
Okroshka (Окрошка) — Russian
Loaded Baked Potato Bar with Broccoli and Cheddar — American
Herby Black Rice Salad With Radishes And Ricotta Salata — Greek

Keep reading: what richness, salinity, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.