Amazing 3-Ingredient Slovenian Farmers Cheese Dumplings

When I first traveled through the Julian Alps, I realized European comfort food is just different; it sticks to your soul, you know? Forget heavy sauces—I fell completely in love with this incredibly simple, melt-in-your-mouth dish I kept finding on menus: the authentic **Slovenian Farmers Cheese Dumplings**, or Skuta Knedli. They sound fancy, but honestly, they are one of the easiest desserts you’ll ever try.

I spent ages trying to perfect them because they *have* to have that perfect tender bounce, not a rubbery situation! I’ve finally cracked the code on using the right cheese—trust me, getting the skuta right is half the battle. Now, I make these whipped-light dumplings all the time at home when I need a little piece of the old country in my kitchen.

What Makes These Slovenian Farmers Cheese Dumplings Special?

These Skuta Knedli aren’t just sweet little bites; they carry the heart of Slovenian home cooking. They are proof that the best desserts don’t need a mile-long ingredient list or hours of fuss! The entire magic circles around that glorious farmers cheese—the skuta. When you get that right, you get this amazing texture that is lighter than a typical gnocco but richer than a plain dough dumpling.

It’s that specific cheese that gives the final product its signature, slightly tangy softness. I cannot stress this enough: you *must* aim for dry farmers cheese if you can find it. If your cheese is watery, you end up with a gummy mess when you try to form those little balls. We don’t want gummy dumplings; we want fluffy clouds!

Understanding Skuta: The Key to Perfect Slovenian Farmers Cheese Dumplings

So, what is skuta, exactly? Think of it as the drier, more concentrated cousin of ricotta or quark. It’s fresh cheese that’s been pressed really well. That pressing is what matters most for us bakers!

If you use cheese straight from the container and it feels wet, your dough will be sloppy and impossible to manage. Remember those recipe notes I mentioned? If your cheese seems a little too moist, just drape it over some paper towels or line a sieve with cheesecloth and let it drain for an hour before you start. This simple step prevents your beautiful dumpling dough from turning into soup on you. It guarantees the tender, almost pillowy structure these Slovenian Farmers Cheese Dumplings are famous for!

Gathering Ingredients for Your Slovenian Farmers Cheese Dumplings

Okay, once you’ve mastered the cheese situation—which is the real hurdle—gathering the rest of the ingredients is ridiculously easy. You probably have most of this stuff hanging out in your pantry already! This recipe is designed to be fast, clocking in under 30 minutes total, which means we don’t need fussy things like baking powder; we just need the good stuff to shine.

The list is short because we are letting the farmers cheese really sing here. But pay close attention to the breadcrumbs and butter step later, because that’s where the real flavor bomb drops! When you’re ready to assemble, grab everything from this list right here:

• 250 g farmers cheese (make sure it’s the dry stuff, the skuta!)
• 1 large egg
• 50 g all-purpose flour
• A tiny pinch of salt (don’t overdo it!)
• 50 g breadcrumbs (plain ones are fine)
• 50 g butter (use the real stuff, please!)
• Powdered sugar for serving—and be generous with it!

Ingredient Notes and Substitutions for Slovenian Farmers Cheese Dumplings

I know it’s hard to find perfect skuta everywhere, so let’s talk substitutions. If you absolutely can’t find farmers cheese, you can use regular cottage cheese, but you *have* to drain it until it’s almost dry. You could even use Greek yogurt mixed with a little cream cheese in a pinch, but that changes the flavor profile a bit. If you’re messing around with replacements, remember what I said about dryness!

Also, I sometimes like to throw in a pinch of lemon zest right into the cheese mix. It wakes everything up! It’s not traditional, but wow, does it brighten up the entire dumpling. If you choose to add the semolina (which gives a slightly firmer texture), just mix that right in with the flour. If you need to know about other liquid substitutes in baking generally, I have a great here on the site that might help if you get creative later on!

Essential Equipment for Making Slovenian Farmers Cheese Dumplings

We aren’t hauling out the stand mixer or the fancy molds for this one, thank goodness! Because these Slovenian Farmers Cheese Dumplings are so straightforward, the equipment list is wonderfully short. You just need a couple of things to mix the dough, boil the water, and toast up that beautiful, crunchy topping.

Grab a big mixing bowl, your trusty medium-sized pot for boiling, a small saucepan for the butter breadcrumbs, and your slotted spoon for fishing them out. That’s it! It’s so simple, it almost feels like cheating. If you are interested in general advice for keeping your kitchen equipment in top shape, I wrote a little something about making sure your tools are ready for action.

Step-by-Step Instructions for Perfect Slovenian Farmers Cheese Dumplings

Alright, let’s get to the fun part! We’re moving fast here because these dumplings come together ridiculously quickly once the dough is mixed. The goal is a lovely, soft dough that clings together—if it’s too sticky, add a whisper more flour. Remember, we aren’t kneading bread here; we’re just encouraging the ingredients to become friends!

First things first: get a big pot of water on the stove and generously salt it. It should taste kind of like the sea, which helps season the dumplings from the inside out. While that water is heating up—and you want a proper, strong boil before we start dropping them in—we’ll whip up the dough. Don’t stress about timing; you can multitask easily here!

Preparing the Dough for Slovenian Farmers Cheese Dumplings

Take your farmers cheese, your egg, the flour, salt (and semolina, if you decided to use it), and mix it all gently. I like to use a fork at first, but you’ll probably switch to your hands because, honestly, you need to feel when it’s right. You’re looking for a soft dough that’s manageable but still yields slightly when you press it. It shouldn’t stick aggressively to your hands.

Once it feels right, give your hands a light dusting of flour and start rolling them into little balls. I usually aim for about an inch across; they look cute that way! If you make them too big, they take forever to cook through, and we want quick results, right? Place those little dumplings on a clean plate or tray while you wait for that water to rage!

Cooking and Tossing Your Slovenian Farmers Cheese Dumplings

When that salted water is at a rolling boil, gently lower your cheese dumplings into the pot. Don’t crowd them! Cook them in batches if you have to. They will sink immediately, but don’t panic! They cook very fast. Once they float right up to the top—that’s your cue—let them bob around happily for about 3 to 5 minutes more, just to make sure the center isn’t doughy.

While they’re boiling, hop over to a small pan. Melt that butter nice and slow over medium heat. Once it’s sizzling gently, toss in your breadcrumbs. You need to toast these until they are golden brown and smell nutty—this takes maybe 2 minutes. This mixture is going to add the crunch we crave!

Use a slotted spoon to fish the cooked dumplings out of the water and immediately drop them right into the buttered breadcrumbs. Give everything a really gentle toss so they are coated evenly. Serve them immediately, piping hot, with a big snowdrift of powdered sugar on top!

Tips for Success When Making Slovenian Farmers Cheese Dumplings

Now that you know the basic steps for making these wonderful Slovenian Farmers Cheese Dumplings, let me give you a few little secrets I’ve picked up over the years. These tips separate a good batch from a *truly* fantastic batch, and they keep me from ending up stressed out in the kitchen!

First up: temperature control is everything. Once the dumplings are done boiling, you need to move fast. If they sit around in a bowl waiting for the butter topping, they’ll start sticking together into one big cheesy blob. So, have your breadcrumbs toasted and ready to go *before* the dumplings even hit the water. You want that immediate toss into the hot butter!

Secondly, resist the urge to over-mix the dough! Seriously, treat that cheese mixture gently once the flour goes in. The more you work it, the tougher those dumplings get, and we are aiming for tender here, not chewy. Just mix until you can barely form a cohesive ball—that’s enough friction for these little guys.

My third golden rule is about the water. You need a *vigorous* boil when you drop them in, but once they’re in, you need to turn the heat down just slightly so it stays at a good simmer, not a violent churn. If the water is boiling too hard, the dumplings might break apart as they float around fighting the bubbles. They need a gentle ride to the surface!

And finally, serve them immediately! These are not great leftovers, bless their hearts. They get denser as they cool off and lose that magical fluffiness. If you absolutely must reheat them, steam them super gently for just 30 seconds, then toss them in fresh butter and breadcrumbs if you have any left over. They are best enjoyed the second they leave the breadcrumb bath!

Serving Suggestions for Delicious Slovenian Farmers Cheese Dumplings

The powdered sugar and buttered breadcrumbs are the classic, absolute perfect pairing for these Slovenian Farmers Cheese Dumplings, and you should definitely start there. But if you’re feeling extra—and who isn’t?

My favorite grown-up twist is a sprinkle of cinnamon-sugar mix on top! It adds that warm spice note that just complements the tang of the cheese beautifully. I actually have a recipe for a really easy homemade cinnamon sugar mix that works wonders here if you want something special!

For a real dessert experience, try serving them alongside a tart fruit compote, maybe slightly warmed raspberries or a small dollop of sour cherry preserves. The brightness cuts through the richness of the butter and cheese perfectly. They must be served warm; that’s the non-negotiable part!

Storage and Reheating Slovenian Farmers Cheese Dumplings

Look, I’m going to be honest with you right up front: these Slovenian Farmers Cheese Dumplings aren’t the most photogenic leftovers. Like most light, boiled doughs, they really shine when they are fresh out of the butter and breadcrumbs. If you manage to have any left—which is rare in my house, I’ll admit—you can’t just microwave them back to life; they turn into dense little chew toys!

So, storage advice is simple: Try to eat them all the day you make them! If you absolutely have a few stragglers, put them in an airtight container in the fridge, but plan on eating them within 24 hours, tops. After that, the texture starts to change too much, and honestly, it’s just disappointing.

When it comes time to reheat, you need to be super gentle. Forget dry heat! The best way to revive them is with steam. Honestly, a quick trip over a pot of gently simmering water for about 30 seconds should work wonders to bring back some of that moisture. They won’t be quite as crisp, but they’ll be soft again.

If you stored them with the breadcrumbs still stuck on, you can try tossing them quickly in a pan with just a tiny drizzle of fresh butter—not enough to fry them, just enough to heat them through and refresh the exterior coating. Pop them straight onto a plate and finish them off with a heavy dusting of fresh powdered sugar. That’s your best bet for saving those delicious cheese dumplings!

Frequently Asked Questions About Slovenian Farmers Cheese Dumplings

I always get so many questions once people try making these Skuta Knedli because they are so versatile! Since they are such a beloved traditional recipe, people want to make absolutely sure they are doing everything right. Let’s tackle the most common things I hear about these delicious cheese dumplings!

Can I freeze the Slovenian Farmers Cheese Dumplings dough?

Yes, you absolutely can freeze the dough! This is actually a great prep trick for busy weeks. After you’ve rolled your little balls of dough, instead of dropping them right into the water, lay them out on a baking sheet lined with parchment paper. Make sure they aren’t touching each other!

Freeze them solid for about an hour. Once they are hard, you can transfer them into a heavy-duty freezer bag. When you want to cook them later, you don’t even need to thaw them! Just drop the frozen dumplings right into the boiling salted water. Be careful—they will take a couple of extra minutes to cook through completely, maybe 6 or 7 minutes total, but they work perfectly fine that way.

Are there savory variations of these cheese dumplings?

Oh, that’s a smart question! Since the base is just cheese, flour, and egg, you can totally switch these Slovenian Farmers Cheese Dumplings into a savory side dish. If you want to go savory, omit the powdered sugar obviously! You’ll want to skip the semolina too, as that adds a slight sweetness.

Instead of topping them with sweetened breadcrumbs and butter, you would serve them with crisp browned butter, maybe some finely chopped fresh parsley or dill, and perhaps some toasted walnuts for crunch. A tiny crumble of good quality bacon bits on top would take them right over the top for a savory treat! If you’re feeling adventurous with these kinds of boiled doughs, you might enjoy reading about my tips for making pierogi, which share similar base techniques!

What is the best cheese substitute if I can’t find Farmers Cheese (Skuta)?

I get this one all the time! As I mentioned before, the key is dryness. If you can’t find traditional farmers cheese or quark, the best substitute is full-fat cottage cheese, but you MUST drain it aggressively. I mean, press it down with paper towels until they feel pretty dry to the touch. If it’s watery, your dumplings will fall apart in the pot, and that’s just heartbreaking.

If you use cottage cheese, you might find the texture a little looser, so you might need one extra teaspoon of flour to help bind the dough. Also, if you’re looking for more ideas on substitution in general, I’ve got you covered elsewhere on the site!

How long do these cheese dumplings last as leftovers?

Honestly, I’d say 24 hours is the absolute limit for enjoying these Slovenian Farmers Cheese Dumplings at their best. Because they are boiled, they start to soak up moisture from the air and their own fats quickly, making them dense and a little chewy the next day. They really don’t reheat well unless you use the steaming method I mentioned above.

If you are making a huge batch, I strongly suggest following the freezing method for the raw dough so you can cook them fresh whenever you want a perfect-tasting batch!

Nutritional Estimates for Slovenian Farmers Cheese Dumplings

I know some of you are tracking macros, or maybe you’re just curious about what’s in these little pockets of heaven! Since these Slovenian Farmers Cheese Dumplings, the Skuta Knedli, are so simple, they aren’t terribly complicated nutritionally, but they do offer a nice hit of protein thanks to that lovely cheese.

Just remember, these numbers are just ballpark estimates based on the recipe yield of four servings. Things change drastically if you swap out the butter for oil or get wild with the powdered sugar topping! But for a standard serving using the recipe provided, here’s what you are generally looking at:

• Serving Size: 4 dumplings
• Calories: 280
• Protein: 12g
• Fat: 15g (Saturated Fat: 8g)
• Carbohydrates: 25g (Fiber: 1g)
• Sugar: 12g (This is mostly from the topping, so add more sugar, add more sugar!)
• Sodium: 150mg

See? A totally satisfying dessert that clocks in pretty reasonably, especially if you go easy on that final dusting of powdered sugar. Enjoy every bite!

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