Slovenian Potato Dumplings (Idrijski žlikrofi) Recipe

Slovenian Potato Dumplings (Idrijski žlikrofi) Recipe

Slovenian potato dumplings are delicate dumplings filled with seasoned potatoes, a perfect blend of comfort food and Slovenian tradition.

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Prep Time 50

Cook Time 12

Course Main Course

Cuisine Slovenian

Servings

Calories 739 kcal

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Ingredients

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

Filling

1.2 lb Potatoes ideally, a variety with low water content or "old" or "dense" potatoes
2 oz Diced bacon
Chives chopped
Marjoram
Salt
Pepper

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.

Nutrition

Calories: 739kcalCarbohydrates: 113gProtein: 21gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 124mgSodium: 188mgPotassium: 984mgFiber: 7gSugar: 3gVitamin A: 202IUVitamin C: 36mgCalcium: 80mgIron: 7mg

Keyword Comfort Food,

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