Shtruli with Chicken and Potatoes
A wonderfully bright and incredibly appetizing dinner! Shtruli with chicken and potatoes are small rolls made from simple dough, simmered with chicken and vegetables in a fragrant broth. A delicious and filling dish for the whole family.
Updated : 06 October, 2025
Easy
About 45 min.
Ingredients
Main
3
Chicken leg quarters
3
Potato
1
Onion
1
Carrot
1
Bell pepper
1
Garlic
3 tablespoon
Vegetable oil
100 grams
Tomato sauce
1
Tomato
1 cup
Water
to taste
Salt
1
Laurel leaf
to taste
Greens
Dough
2 cup
Wheat flour
1
Eggs
0.5 cup
Water
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use a whole chicken or any parts. I usually use chicken legs. If the meat is frozen, defrost it at room temperature.
Step 2
First, prepare the unleavened dough. In a deep bowl sift the flour. Add one egg, a pinch of salt, and start kneading.
Step 3
Gradually pour in water (you may need more or less than the recipe states). The dough should be like dumpling dough. Wrap in plastic wrap or a bag and let rest for 15-20 minutes.
Step 4
Meanwhile, cut the chicken legs into serving pieces, rinse, and pat dry with paper towels. Remove excess moisture so the chicken fries properly.
Step 5
Heat vegetable oil in a deep skillet or heavy-bottomed pot (a cauldron works well). Fry the chicken until golden brown on all sides.
Step 6
Peel potatoes, onion, carrot, and garlic. Halve the bell pepper and remove seeds. Rinse all vegetables and add a bay leaf.
Step 7
Chop onion, carrot, pepper, and garlic into medium pieces.
Step 8
Add the pepper, onion, and carrot to the chicken. Fry, stirring, for about 5 minutes.
Step 9
Dice the potatoes. Add some cherry tomatoes or one ripe tomato if available.
Step 10
Pour tomato sauce into the pot, add potatoes, garlic, bay leaf, and tomatoes.
Step 11
Pour in hot water until it just covers the chicken and potatoes. Season with salt and spices. Once it boils, reduce heat and simmer covered for 15-20 minutes.
Step 12
Meanwhile, knead the dough again and roll into a thin sheet.
Step 13
Sprinkle dough with finely chopped herbs and pepper. Roll it up loosely (not too tight or thick).
Step 14
Cut into serving-sized rolls.
Step 15
Add the rolls to the pot with chicken and potatoes. If liquid is low, add a bit of boiling water. The water should cover rolls halfway or less. Cover and simmer until rolls are cooked, about 20 minutes.
Step 16
Done! Serve the shtruli with chicken, sprinkled with fresh herbs and black pepper.