Entree: Slovenia – Southern Culinary Region – Idrijski Žlikrofi (Small filled potato dumplings from Idrija traditionally served with pork cracklings or melted butter)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 2 large eggs
- 1/4 cup (60 ml) water, plus extra as needed
- 2 tbsp (30 ml) vegetable oil or lard
- 1 lb (454 g) starchy potatoes (about 2 large), peeled and boiled
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 6 oz (170 g) bacon, chopped and fried until crisp
- 4 oz (115 g) pork cracklings (ocvirki) or reserved crisped bacon bits
- 1 tbsp (15 ml) unsalted butter
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Make dough: In a bowl combine flour and 1/2 tsp salt. Beat eggs with oil and water, add to flour and mix to form a smooth, elastic dough. Knead 5–7 minutes, wrap and rest 30 minutes.
2. Prepare filling: Mash the boiled potatoes until smooth. Sauté the chopped onion in a little oil or bacon fat until soft and translucent, then stir into mashed potatoes. Mix in half the fried bacon (reserve remaining bacon and cracklings for serving), season with salt and pepper and chopped parsley; cool.
3. Roll and cut: On a lightly floured surface roll dough to about 1/16–1/8 inch (1.5–3 mm) thickness. Cut into 2.5–3 inch (6–8 cm) rounds using a cutter or glass.
4. Fill and shape: Place about 1 heaping tsp (≈6–8 g) of filling in center of each round. Fold dough over into a half-moon and pleat/seal edges with fingers to form the traditional ridged dumpling. Pinch ends to secure.
5. Cook dumplings: Bring a large pot of salted water to a gentle boil. Cook žlikrofi in batches, 4–5 minutes after they rise to the surface, until cooked through. Remove with a slotted spoon and drain.
6. Finish and serve: Melt butter in a skillet, add reserved bacon and pork cracklings to warm. Gently toss cooked žlikrofi in the butter and cracklings to coat. Serve hot, sprinkled with extra parsley if desired.