Top 10 Croatian Dumplings

Zapečeni štrukli is a Croatian dish that is especially popular in the Zagorje and Međimurje regions, as well as Zagreb. The dough for these štrukli is made with flour, oil, lukewarm water, and salt, while the filling consists of fresh cow's cheese, eggs, butter, salt, and a bit of sugar. Once the štrukli have been assembled and rolled, they are first shortly boiled, then transferred to the oven. Before baking, they are traditionally topped with heavy cream, sour cream, or a combination of both. Zapečeni štrukli are done once they develop a golden-brown color on the exterior.Expand

Štrukli is a rather simple 'pulled pasta' dish, which, depending on the type of filling, can be either savory or sweet. Once the dough has been pulled, filled, and rolled, it is cut into smaller pieces which can then be baked or cooked. The best-known version of this dish is the savory variety filled with fresh cheese, eggs, and sour cream, baked in the oven and coated with either butter or sour cream. This traditional meal from the Zagorje and Međimurje regions has a long history spanning over the last several centuries. However, the dish and its many versions are known throughout all of central Croatia, as well as in the city of Zagreb.Expand

Štrukli are a traditional Croatian delicacy that hails from the Zagorje region. In addition to the more common baked štrukli, this cooked variety starts with a similar preparation in which the dough is thinly rolled, then filled with a mixture of whipped butter, eggs, fresh cheese, sour cream, and salt. Traditionally, the dough is rolled with the help of a tablecloth, and the rolls are then cut with the rim of a plate into smaller pieces that are cooked in water. Though they can be served in a variety of ways, cooked štrukli are traditionally topped with a combination of butter and breadcrumbs. They are enjoyed as a starter or a main course, and can also be altered to create a filling dessert. Once a local specialty, štrukli are nowadays regarded as a national dish that had become a restaurant staple, while the ready-made versions are available at bakeries and supermarkets throughout the country.Expand

Labinski or labinjonski krafi is a traditional Istrian dish originating from Labin. The dough for this pasta dish is made with a combination of flour, eggs, and water. Once thinly rolled out, it’s usually filled with a savory-sweet mixture of cow’s and sheep’s milk cheese, rum-soaked raisins, lemon peel, spices such as cinnamon, and sugar. If the filling is too thin, it’s recommended to add some breadcrumbs to thicken it. The rolled out and filled pasta dough is then topped with another layer of dough, and the krafi are cut out into desired shapes and boiled in salted water. Once cooked, the krafi can be served in sweet or savory versions. As a sweet, they are sometimes fried in oil and drizzled with a creamy caramel sauce, while the savory versions are typically drizzled with leftover pan drippings from roasting meat or they can be served as an accompaniment to meat dishes and žgvacet. Another option is to serve the krafi with melted butter and grated cheese.Expand

Luleki are a form of potato-based dumpling or roll that come from the northern and central parts of Croatia, where they appear under various local names such as šufnudle, valjušci, or šiškrle. They consist of a dough made from cooked potatoes, flour, and eggs (sometimes butter or margarine is used), shaped into small cylindrical pieces and then boiled. Over time, this dish moved from being a simple household preparation into a recognizable part of Croatian home cooking in regions where potato dishes dominate. The earliest mentions trace the form of potato-rolls to German and Austrian influences (notably the German Schupfnudeln) that arrived in Croatian lands through migration and cultural exchange. In making luleki the process begins with peeling and cooking the potatoes until soft, then draining them and mashing or pressing them while still warm. One then adds the eggs, butter or margarine, and a pinch of salt, and finally flour until a workable dough is formed. On a floured surface, one rolls pieces of the dough into long, thin cylinders and cuts them into bits of around five centimetres (2 inches) length (though sizes vary by cook). These pieces are dropped into salted boiling water and are done when they rise to the surface, typically with a minute or two more of cooking after floating. After they are drained, they may be combined with various dressings: a common sweet version uses breadcrumbs fried in butter (or oil) and sprinkled with sugar or poppy seeds. In contrast, a savoury version might feature them as a side to a meat or vegetable stew, such as a paprikaš. Luleki are eaten in homes across Croatia, especially in the continental inland regions, at lunch or dinner as a side dish when savoury, or as a simple dessert when served sweet. They can appear at family gatherings or everyday meals alike. The breadcrumb-and-sugar version particularly suits an afternoon snack or light dessert.Expand

Zavezanci is a traditional dish originating from the region of Slavonija-Baranja. This peasant dish consists of three main components – pasta-dumpling dough, the filling, and a spicy, paprika-enriched broth. The dough is made with a mixture of flour, warm water, eggs, salt, and oil or pork fat. Once prepared, it's rolled and cut into rectangles that are filled with a mixture of pork fat, breadcrumbs, semolina, paprika powder, salt, and Vegeta condiment. The dough is then tied into a knot and cooked in a broth consisting of water, Vegeta, pork fat, onions, paprika, salt, and elongated red peppers. Once the pasta-dumplings float to the top, the dish is ready to be served. Zavezanci are always served warm or hot.Expand

Njoki s boškarinom is a traditional dish originating from Istria. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved due to the intervention from the Fedration of Istrian Cattle Breeders. The dish is usually made with a combination of gnocchi, boškarin meat, onions, garlic, tomatoes, red wine (preferably Teran), flour, olive oil, bay leaves, marjoram, salt, and black pepper. First, the meat is cut into smaller pieces, rubbed with oil, seasoned with salt and pepper, and browned in a pan. It’s then dusted with flour and cooked with sautéed onions and garlic, tomatoes, bay leaves, marjoram, and red wine. Once the sauce thickens, the dish is served with cooked gnocchi.Expand

Ravioli sa šparogama is a traditional pasta dish originating from Istria. The dough for the ravioli is made with a combination of flour, eggs, and salt. It is rolled into a thin sheet that's brushed with egg wash before it's cut into strips. Each piece of pasta is stuffed with sheep cheese and folded into a half-moon shape before it's boiled in salted water. The ravioli are doused in a sauce consisting of heavy cream, olive oil, and asparagus, and the dish is then served while still warm.Expand

As the name suggests, jabučice iz Virovitice is a Croatian dish originating from the city of Virovitica. All that is necessary for this delicious dessert are apples, flour, and butter. The apples should be unpeeled, according to older locals. They are grated, mixed with flour, then formed into balls which are cooked in salted boiling water. When these apple dumplings are ready, they are taken out of the pot, then drizzled with melted butter.Expand

Štrukli s bademima (lit. štrukli with almonds) is a Croatian dish where a traditional delicacy known as štrukli is filled with a combination of egg yolks, beaten egg whites, sugar, almonds, and lemon zest. The dough for štrukli consists of flour, butter, eggs, and salt. When the dough has been filled, it is traditionally cut with a plate in order to make štrukli. They are arranged in a baking tray, covered with hot milk, then baked until the milk evaporates.Expand