Žlikrofi — Print Recipe — The Culinary Codex

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

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.