Entree: Slovenia – National Cuisine – Idrijski Žlikrofi (Small boiled filled dumplings from Idrija with a herbed potato and cured pork filling)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 6 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 large egg
- 1/4 cup (60 ml) warm water, plus more as needed
- 1/2 tsp (3 g) salt, for dough
- 1 lb (450 g) potatoes, peeled and cut for boiling
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 small onion, about 4 oz (115 g), finely chopped
- 1 tbsp (15 ml) lard or butter
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (0.5 g) ground white pepper or black pepper, adjusted to taste
- 1/2 tsp (2.5 g) fine sea salt, for filling, adjusted to taste
- 3 tbsp (45 ml) melted butter for serving
- Optional: crisped bacon or rendered lard for serving
- Optional: 1 cup (240 ml) simple meat or mushroom sauce for serving

Instructions

1. Make the dough: combine flour and 1/2 tsp (3 g) salt in a bowl. Whisk egg with 1/4 cup (60 ml) warm water, add to flour and mix until a stiff dough forms. Add a teaspoon more water if needed. Knead 5–7 minutes until smooth, wrap in plastic, and rest 30 minutes.
2. Cook potatoes: place potatoes in salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash while hot until smooth; let cool slightly.
3. Prepare filling: in a skillet over medium heat, melt 1 tbsp (15 ml) lard or butter. Add diced bacon and cook until fat renders and pieces are golden, about 5–7 minutes. Add chopped onion and sauté until translucent, about 4 minutes. Stir into mashed potatoes with 2 tbsp (8 g) chopped parsley, 1/4 tsp (0.5 g) pepper, and 1/2 tsp (2.5 g) salt. Adjust seasoning; the filling should be savory and cohesive.
4. Shape dumplings: roll rested dough on a lightly floured surface into a thin sheet about 1/16–1/8 inch (1.5–3 mm) thick. Cut rounds about 2 1/2–3 in (6–7.5 cm) diameter. Place about 1 tsp (5–6 g) of filling in the center of each round.
5. Fold and seal: fold each round over the filling to form a half-moon, then bring the two corners together and pinch to form the characteristic ear-like Idrija shape; ensure seams are well sealed.
6. Cook dumplings: bring a large pot of salted water to a gentle boil. In batches, add dumplings and simmer gently until they float and are tender, about 4–6 minutes. Remove with a slotted spoon and drain briefly.
7. Serve: arrange dumplings on a warm platter, drizzle with 3 tbsp (45 ml) melted butter and scatter crisped bacon or parsley. Alternatively serve with a simple meat or mushroom sauce spooned over the dumplings.