Entree: Slovenia – Northern Culinary Region – Idrijski Žlikrofi (Small filled potato dumplings from Idrija, boiled and finished with browned butter and bacon)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 large eggs (approx. 100 g)
- 2 tbsp (30 ml) lukewarm water
- 1 tsp (5 g) fine salt, plus more for boiling
- 1 tbsp (15 g) unsalted butter, melted (for dough, optional)
- 1 lb (450 g) Yukon Gold or waxy potatoes, peeled and cut into chunks
- 4 oz (115 g) bacon, diced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 tbsp (15 g) butter (for filling)
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) chopped fresh marjoram
- 1/2 tsp (2 g) ground black pepper
- 1 large egg (approx. 50 g) beaten for egg wash
- 2 tbsp (30 ml) unsalted butter and/or 2 tbsp (30 ml) lard for finishing
- Fresh parsley, chopped, for garnish

Instructions

1. Prepare the dough: on a clean work surface mound the flour and make a well. Add 2 eggs, 2 tbsp (30 ml) water, 1 tsp (5 g) salt, and 1 tbsp (15 g) melted butter if using. Mix into a smooth elastic dough, knead 5–7 minutes, cover and rest 30 minutes.
2. Make the filling: boil potatoes in salted water until very tender, drain and mash until smooth. In a skillet, sauté diced bacon until crisp, remove most fat leaving 1 tbsp (15 g); sauté chopped onion in the bacon fat until soft and translucent. Stir onion and bacon into mashed potatoes with 1 tbsp (15 g) butter, marjoram, 1/2 tsp (2 g) black pepper and salt to taste. Chill until cool.
3. Roll and shape: roll dough into a thin rectangle about 1/16–1/8 inch (2–3 mm) thick. Cut into 2.5–3 inch (6–7.5 cm) rounds or squares. Place about 1 tsp (5–7 g) filling on each piece, brush edges with beaten egg, fold and press/pleat to seal into the traditional crescent or half-moon shape.
4. Cook the žlikrofi: bring a large pot of salted water to a gentle boil. Drop dumplings in batches; when they float and are tender, cook 3–5 minutes more to ensure heated through. Remove with a slotted spoon and drain briefly.
5. Finish and serve: in a skillet melt 2 tbsp (30 ml) butter or lard and add a few spoonfuls of reserved crisped bacon. Toss cooked žlikrofi gently in the butter until coated and slightly browned. Serve hot sprinkled with chopped parsley and additional bacon bits if desired.