For those who don't like baked version (Potica) is here the cooked version. The fillling may be used also for potica and vice versa. The filling of potica may be used for these dumplings. My mother makes them same way. The only difference: for potica she puts butter in the filling. For the dumplings she doesn't put it in.

And one tip: If you cook in the steemer, you don't need any cloth. Just put dumpling in the pot and cook on the steem (not in water). If you cook in the water you'll need a cloth or you won't be happy with the final result.

Base recipe

Dough:

1.5 cups flour
1 tablespoon butter
¼ teaspoon salt
1 egg, room temperature
6 tablespoons lukewarm water

Measure flour into mixing bowl. Cut in butter. Add salt, egg, and water. With bowl slightly tipped, begin mixing egg and water with a fork. Gradually mix in flour until all is absorbed. Place on a floured board and knead by hand, until the dough is smooth, about 20 minutes. Use your judgement if more flour is needed (dough should not be sticky). Roll out to about 6 inches; spread with warm melted butter and let stand (covered with a bowl) for ½ hour or more.

Fillling:

1 pound dry cottage cheese
1 cup sour cream
3 egg yolks stiff
½ teaspoon salt
2 egg whites, beaten

Mix together the cottage cheese, sour cream, unbeaten egg yolks, and salt. Mix well. Fold in stiffly beaten egg whites; set aside. Flour large cloth covering table (about 36 x 40 inches). Pick up dough and flip a few times in the hands. Place on floured cloth and proceed to pull the dough the entire width and length of the table. Cut off thickened edge around dough. Spread filling on pulled dough and roll up into tight roll jelly-roll fashion. Wet a linen towel (about 30 inches long). Wrap the roll in the towel, tie one end with string, then wind the string around the roll and fasten it at the other end. Place in boiling salted water and simmer for 30 minutes. When cooked, drain, unwrap roll and cut into about 2-inch slices. Top with crumbs browned in butter.

Tarragon/mint rolled dumplings

Follow base recipe. Filling:

4 tablespoons chopped fresh tarragon/mint leaves
2 cups sour cream
3 egg yolks
4 tablespoons sugar
2 egg whites, beaten stiff
2 tablespoons bread crumbs

Mix together the tarragon/mint, sour cream, unbeaten egg yolks, and sugar. Mix well. Fold in stiftly beaten egg whites. After spreading the filling, sprinkle with bread crumbs.

There are over 60 kinds of štruklji.


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