Cuisine of Slovenia’s Regions: Egg Štruklji in Soup
- 350 g wholemeal flour,
- 200 mL water,
- 1 tbsp vegetable oil.
- 4 eggs,
- 1 tbsp cracklings,
- 2.5 litres of water (it is better to take beef or chicken broth),
- 2 bouillon cubes (not needed if you use broth),
- salt (if needed),
- 0.5 tsp dry seasoning mix,
- 1 tbsp chopped parsley,
- 1 tbsp chopped onion.
Pour the flour into a bowl and, adding water and 1 tbsp of vegetable oil, knead the dough. Let the dough rise for 30 minutes.
While the dough rises, prepare the filling. Heat and fry 1 tbsp of farm pork cracklings in a skillet. Add 4 eggs and a little salt. When the eggs are ready, set aside and let them cool down.
Roll out the dough into a layer. Put scrambled eggs on the left and right sides of the dough layer. The number of eggs used depends on the required volume of filling. If possible, it is better to use barn eggs. Roll the dough from the left and the right sides. Cut the layer in two pieces and press the rolls with fingers to wrap them.
Cut the big rolls into small rolls (štruklji) using a saucer sprinkled with flour. If some rolls appear to be slightly opened, do not worry and press them, because when cooking the filling will still remain inside.
Stew rolls in broth or in water with spices. When the water (broth) boils, add chopped parsley and onion and cook on low heat for about 15 minutes.