Idrijski Žlikrofi (Slovenian Potato-Filled Dumplings)
Local name: Idrijski žlikrofi
In short: Small hat-shaped dumplings from Idrija, filled with mashed potato, bacon, onion and marjoram, and served with browned butter and crisp breadcrumbs. It takes about 1 h 40 min in total and makes 5 servings.
- Prep
- 1 h 10 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 5
- Difficulty
- Challenging
- Calories
- 550 kcal
Žlikrofi are small dumplings from the old mining town of Idrija in western Slovenia, pinched into the shape of tiny hats. A thin dough is wrapped around a savory filling of potato, bacon, onion and marjoram, then boiled. They are traditionally served with a meat ragout, but browned butter and crisp breadcrumbs make a quick and very good topping. The shaping takes patience, so make it a job for two.
Instructions
- Mix the flour and salt. Add the egg, oil and enough warm water to make a firm, smooth dough. Knead for 8 minutes, wrap tightly and rest for 30 minutes.
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes, until tender. Drain, let them steam dry for 2 minutes and mash until smooth.
- Fry the bacon in a dry pan for 5 minutes, until the fat renders. Add the onion and cook for 6 minutes, until golden. Mix into the potatoes with the chives, marjoram, salt and pepper, then let the filling cool.
- Roll the dough as thin as you can, about 1 mm (1/16 in), and cut it into 5 cm (2 in) squares. Keep the squares under a cloth as you work.
- Put a teaspoon of filling in the center of each square. Fold it diagonally into a triangle, press the edges to seal, then bring the two long corners together and pinch them to make a small hat.
- Bring a large pot of salted water to a boil. Cook the žlikrofi in 2 batches for 5 to 6 minutes, until they float and the dough is tender. Lift out with a slotted spoon.
- While they cook, melt the butter in a pan over medium heat. Add the breadcrumbs and fry for 3 to 4 minutes, stirring, until golden and fragrant.
- Toss the dumplings in the buttered crumbs, scatter with the parsley and serve at once.
Tips
- Use floury potatoes such as russets and mash them dry. A wet filling makes the dough soggy and hard to shape.
- To freeze, set the shaped dumplings on a floured tray until firm, then bag them. Boil straight from frozen for about 8 minutes.
Questions and answers
What are žlikrofi?
Small potato-filled dumplings from the town of Idrija in western Slovenia, shaped like tiny hats. They are usually served with a meat ragout or with browned butter and breadcrumbs.
What is the traditional sauce for žlikrofi?
A slow-cooked meat ragout, often lamb, is the classic partner. Crisp bacon cracklings or browned butter with breadcrumbs are simple alternatives for home cooks.
Can I use a different filling?
Yes. Leave out the bacon and add fried mushrooms for a vegetarian filling, or mix in a spoonful of grated cheese. Keep the filling dry so it holds its shape.
How long does it take to make Idrijski Žlikrofi (Slovenian Potato-Filled Dumplings)?
About 1 h 40 min in total: 1 h 10 min of preparation and 30 min of cooking.
How many calories are in Idrijski Žlikrofi (Slovenian Potato-Filled Dumplings)?
About 550 kcal per serving, with 13 g of protein, 69 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 69 g |
| Fat | 23 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
