Žlikrofi

Žlikrofi (ZHLEE-kroh-fee)

Idrija Dumplings

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 358 kcal

Small hat-shaped dumplings from Idrija filled with a savory potato, onion, and herb mixture, served with rich meat sauce or butter.

Nutrition & Info

Protein 10.0g

Carbs 48.0g

Fat 14.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

rolling pin large pot sharp knife mixing bowls

Presentation Guide

Vessel: shallow ceramic bowl

Garnishes: browned butter, toasted breadcrumbs, fresh herbs

Accompaniments: bakalca sauce, green salad

Ingredients

500g all-purpose flour
2 eggs
1 tbsp olive oil
Pinch salt
Warm water as needed
600g potatoes, boiled and mashed
2 large onions, finely diced
3 tbsp butter
2 tbsp fresh marjoram, chopped
1 tbsp fresh chives, chopped
Salt and pepper
Extra butter and breadcrumbs for serving

Instructions

1
Make dough with flour, eggs, oil, salt, and enough water for a smooth elastic dough. Rest 30 min.
2
Sauté onions in butter until deeply golden, about 15 min. Mix with mashed potatoes, marjoram, chives, salt, and pepper.
3
Roll dough thin and cut into 5cm squares. Place a teaspoon of filling on each square.
4
Fold dough over filling into a distinctive hat shape, pressing edges firmly to seal and creating the characteristic indentation on top.
5
Boil dumplings in salted water for 8-10 min until they float and the dough is tender.
6
Drain and toss with browned butter and toasted breadcrumbs or serve with a rich meat-based bakalca sauce.

💡

Did You Know?

Žlikrofi received EU Traditional Specialty Guaranteed status in 2012, making them one of only a few pasta-type products in Europe with such protection.

Chef's Notes

Equipment Tips

rolling pin
large pot
sharp knife
mixing bowls

Garnishing

browned butter, toasted breadcrumbs, fresh herbs

Accompaniments

bakalca sauce, green salad

The Story Behind Žlikrofi

Žlikrofi originated in the mercury-mining town of Idrija in the 16th century. Miners' wives created these distinctive hat-shaped dumplings as a hearty, portable lunch. The unique shape allowed each dumpling to hold sauce in its indentation. They remain a point of fierce local pride.

🕐 Traditionally enjoyed sunday lunch, festive meals 📜 Origins: 16th century

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