Strukle (cheese dumplings)
Grandma Glad's recipe (Frank & Lisa's Childhood Fave)
- 2 1/2 cups flour
- 5-6 sprinkles of salt
- 1 egg
- 1-2 tbsp vegetable oil
- 3/4 cup luke warm water
- Turn on oven to 300 deg for 2-3 minutes, then turn off
- Beat egg.
- Add oil to egg and beat more until foamy.
- Put flour in mountain on kneading surface. Make valley in middle.
- Add egg/oil mixture to valley in flour. Stir into flour with fork.
- Add water a bit at a time, working in flour from the sides with fork.
- Start working with fingers, adding water gradually to middle and working it in.
- Start kneading, adding a little extra flour at a time.
- Oil surface of bowl or dish, and sprinkle with flour.
- Put lump of dough in bowl and cover with plate.
- Put dough in warm (not hot) oven for 30 minutes.
- 1 egg
- ~4 tbsp sugar
- 3 slices french bread
- 1 1/2 cup sour cream
- 3 cups cottage cheese
- Several handfuls breadcrumbs (UNseasoned)
- clean cotton sheet or table cloth
- clean cotton cloth (ripped up pillow case works well) with 3 narrow long strips taken from end
- a little vegetable oil
- 1-2 sticks sweet (unsalted) butter, melted
- a little salt
- Beat egg with fork in bowl.
- Add 3 tsp sugar to egg and beat.
- Break up bread slices into little pieces.
- Add bread pieces to egg/sugar mixture and stir together.
- Add 1 cup sour cream and stir.
- Add 3 cups cottage cheese and stir.
- Add another 1/2 cup sour cream.
- Add 1 handful breadcrumbs.
- Add 1 1/2 tbsp sugar and stir.
- Get water boiling in large pot--add a sprinkle of salt.
- Spread sheet on table and sprinkle flour across it.
- Remove dough from oven.
- Roll dough with pin and flatten out.
- Smoothe a little oil on top of dough to help with stretching.
- Stretch the dough so very thin. Do this with hands underneath dough, knuckles up (fingertips up tends to rip dough). When finished stretching, dough should be almost transparent.
- Cut off thick edges of dough (if you keep these, it'll make the strukle excessively chewy). You may want to hold onto these dough scraps for a bit for the inevitable hole patching.
- Sprinkle breadcrumbs lightly all over stretched dough.
- Dump out cheese filling all over dough and spread around evenly with spoon.
- Fill in bare spots with left over cottage cheese (NI WASTET!)
- Sprinkle ~ 3/4-1 stick melted butter all over. Save a little for later.
- Sprinkle more bread crumbs lightly all over.
- Start rolling away from you (you want to roll in direction of shortest dough dimension, so final strukle is not too fat). Once you have the dough rolling started, use the sheet by lifting the side of the sheet near you--this makes the strukle roll very nicely and tightly away from you.
- Once you're at the end, spread some melted butter on edge so it sticks.
- Pinch ends or patch with stretched out dough scraps; make stick with melted butter.
- Moisten smaller (pillow case) cloth and wring out excess water.
- Spread moist cloth on table and dust with bread crumbs.
- Roll strukle onto moist cloth (using the tablecloth/large sheet again).
- Sprinkle a little flour and, if you choose, some melted butter on the strukle to minimize sticking to cloth.
- Wrap strukle moderately tightly in moist cloth. (The cloth should go around strukle at least 2 times).
- Tie ends of cloth with small cloth strips. Also tie one strip around middle.
- Boil for 30 minutes (start timer once it starts reboiling). Cover should be off.
- Once boiled, remove immediately from pot and from cloth (if you wait, the strukle will stick more to the cloth). You may need to use a table knife to help ease strukle away from the cloth.
- To serve, cut in ~2 inch slices and add buttered bread crumbs to top. Can be served warm or room temperature (but obviously needs to be refrigerated for storage).
- You can eat it immediately but it's much better the next day.
- Jete vi!
Last edited on Sunday, July 13, 2003