Slovenian Potato Dumplings (Idrijski žlikrofi)
Slovenian Dumplings
Share this recipe
What I Like About this Recipe
- The soft dough and hearty potato filling make these dumplings a perfect comfort food. They provide that satisfying, home-cooked meal vibe, especially on cold or rainy days.
- Preparing these dumplings can be a fun, hands-on experience. If you enjoy cooking with family or friends, shaping the dumplings together is rewarding and enjoyable.
- These dumplings use basic, accessible ingredients like potatoes, flour, and onions. They are hearty and nutritious, providing a balanced amount of carbohydrates and some protein if you include meat in the dish.
What is this recipe?
Slovenian potato dumplings are small, crescent-shaped dumplings made of soft dough filled with a seasoned potato mixture.
Where does it come from?
Ingredients
Slovenian Dumplings
Dough:
- 1 ¼ cups of white flour (you can use pastry flour or all-purpose flour)
- 2 eggs
- ¼ cup of water (60 ml)
- ¼ cup of milk (60 ml)
- 2 tablespoons of oil
Filling:
- Use 1 to 1.2 pounds of potatoes (ideally, a variety with low water content or “old” or “dense” potatoes, about 500g or 0.5 Kg)
- For the purple variant, substitute with purple potatoes.
- 1.8 ounces (50 g) of diced bacon
- Chopped chives
- Marjoram, salt, and pepper to taste
Slovenian Dumplings
Instructions
- Knead the dough ingredients until you get a dough that does not stick to your fingers. You can use your hands or a food processor. Ensure the dough is elastic and flexible.
- Place the dough ball in a bowl, coat it with oil, and cover it with plastic film. Let it rest for at least 30 minutes.
- You can use this time to prepare the filling. First, peel and boil the potatoes until done.
- Mash them while they are still warm.
- Dice the onion and bacon into small portions. I recommend you chop it all very small since this mix goes in the filling, and the dumplings are small. Fry them in a pan or skillet until the bacon is crisp. Do not use very high fire; you might burn the ingredients.
- Chop the marjoram and chives, mix them with salt and pepper, and add them to the bacon and onion mix.
- Mix with the mashed potatoes and make small, nut-sized balls for the filling (about half an inch or 1.5 cm)
- If the balls are sticky, moistening your hands helps.
- If the balls are dry or crumbly, you can add some oil.
- Roll out the dough as thinly as possible but strong enough not to break. Use a pasta machine in the lasagna slot or position or a rolling pin for simplicity.
- Place the filling balls with a small space between them. Use your finger to measure the gap.
- Roll the dough and cut straight to form a strip once the balls are covered.
- Press the gap between the balls and cut to get individual dumplings.
- Press the dough at the dumplings’ edges to ensure they are properly closed, and make an indentation in the middle of the dumpling with your thumb to produce the Slovenian dumpling’s typical shape, bow tie, or “hat.”
- Boil the dumplings in salted water. When they float to the surface, they are ready.
Suggestions for Serving
- Serve Idrijski žlikrofi with a beef or cheese sauce. My personal favorites are Ghoulash sauce or a variation of Italian Bolognese sauce. It makes for a very satisfying meal.
Slovenian Dumplings
Tips and ideas
- Cook once, and enjoy many times. Prepare many Slovenian dumplings and freeze them (before boiling them, of course) for later use.
- Serve with more than one sauce choice for better results.
Zlikrofi
Idrijski žlikrofi (Slovenian Potato Dumplings) FAQ
1. What are Idrijski žlikrofi?
Idrijski žlikrofi are traditional Slovenian potato dumplings from the town of Idrija, made with a dough filled with a seasoned potato mixture. They are typically served as a side dish to meat-based sauces or stews.
2. What type of flour should I use?
You can use either pastry flour or all-purpose flour. Pastry flour will give the dough a softer texture, while all-purpose flour is more commonly used and widely available.
3. What kind of potatoes work best?
It’s best to use potatoes with low water content, such as “old” or “dense” potatoes, because they hold up better when boiled and mixed into the filling.
4. Can I make a vegetarian version?
Leave out the bacon and simply season the potato filling with herbs like marjoram, chives, salt, and pepper.
5. How do I shape Idrijski žlikrofi?
Roll out the dough thinly, cut it into circles, place a small amount of filling in the center, fold it over into a crescent shape, and pinch the edges tightly. Traditionally, you press your thumb into the top of each dumpling to create a small indentation. Check the picture in my recipe above.
6. How are they typically served?
Idrijski žlikrofi is often served with a rich meat sauce, stew, or gravy. It can also be served simply with butter and herbs.
7. Can I freeze them?
Freeze the dumplings before boiling them. Place them on a tray in the freezer until solid, then transfer them to a bag. Cook them from frozen by boiling them as usual.
8. How long do they take to cook?
They typically take around 10-12 minutes to boil. They are ready when they float to the top of the water.
9. Can I make a gluten-free version?
You can use a gluten-free flour blend suitable for making pasta or dumplings. You may need to adjust the liquid ratios slightly to get the right dough consistency.
10. Do they have Protected Geographical Indication (PGI) status?
Idrijski žlikrofi has PGI status within the European Union, recognizing their traditional preparation and regional significance, particularly to Idrija.
Share this recipe
Slovenian Potato Dumplings (Idrijski žlikrofi) Recipe
Alberto CondeIngredients
Dough
- 2.5 Cups White flour you can use pastry flour or all-purpose flour
- 2 Eggs
- .25 Cups Water
- .25 Cups Milk
- 2 tbspn Oil
Instructions
Dough
- Knead the dough ingredients until you get a dough that does not stick to your fingers. You can use your hands or a food processor. Ensure the dough is elastic and flexible.
- Place the dough ball in a bowl, coat it with oil, and cover it with plastic film. Let it rest for at least 30 minutes.
Filling
- You can use this time to prepare the filling. First, peel and boil the potatoes until done.
- Mash them while they are still warm.
- Dice the onion and bacon into small portions. I recommend you chop it all very small since this mix goes in the filling, and the dumplings are small. Fry them in a pan or skillet until the bacon is crisp. Do not use very high fire; you might burn the ingredients.
- Chop the marjoram and chives, mix them with salt and pepper, and add them to the bacon and onion mix.
- Mix with the mashed potatoes and make small, nut-sized balls for the filling (about half an inch or 1.5 cm)
- If the balls are sticky, moistening your hands helps.
- If the balls are dry or crumbly, you can add some oil.
Dumplings
- Roll out the dough as thinly as possible but strong enough not to break. Use a pasta machine in the lasagna slot or position or a rolling pin for simplicity.
- Place the filling balls with a small space between them. Use your finger to measure the gap.
- Roll the dough and cut straight to form a strip once the balls are covered.
- Press the gap between the balls and cut to get individual dumplings.
- Press the dough at the dumplings' edges to ensure they are properly closed, and make an indentation in the middle of the dumpling with your thumb to produce the Slovenian dumpling's typical shape, bow tie, or "hat."
- Boil the dumplings in salted water. When they float to the surface, they are ready.