DinnerSlovenianMedium

Traditional Idrijski Žlikrofi with Savory Potato Filling

Explore the flavors of Slovenia with these traditional Idrijski Žlikrofi, delicious potato dumplings filled with seasoned potatoes, ready in 60 min.

About This Recipe

Idrijski Žlikrofi are Slovenia's cherished dumplings, known for their unique potato filling. This traditional dish is a comforting meal enjoyed across the country.

Idrijski Žlikrofi are traditional Slovenian dumplings originating from the town of Idrija, famous for their rich culinary heritage. These dumplings are typically filled with a savory mixture of potatoes, onions, and bacon, representing the heart of Slovenian home cooking.

The method of boiling these dumplings is essential for achieving the perfect texture. The dough needs to be soft yet firm enough to hold the filling, while the boiling process ensures they cook evenly and remain tender.

Expect a balance of flavors and textures: the soft dough complements the hearty potato filling. A common pitfall is overworking the dough, which can lead to tough dumplings. Handle the dough gently for the best results.

Idrijski Žlikrofi can be served as a main dish or a side, often paired with a simple salad or drizzled with melted butter. They also go well with a glass of Slovenian wine, enhancing the dining experience.

Why This Recipe Works

Perfectly Soft Dough: Using the right amount of flour ensures the dough remains soft and pliable.
Balanced Filling: The combination of potatoes, bacon, and onions creates a rich and savory filling.
Gentle Boiling: Boiling the dumplings until they float guarantees they are cooked through without becoming mushy.

Chef's Pro Tip: Let the potato mixture cool slightly before filling the dough to prevent it from becoming too sticky.

Pinar - MsPinaQ

2026-10-03

Recipe by MsPinaQ

0(0 reviews)

Prep Time

30 min

Cook Time

30 min

Total Time

60 min

Servings

Handy tools while you cook

All tools

Cups → Grams Oven °C / °F Servings

Directions

1
Boil the potatoes in salted water until soft, about 20 minutes. Drain and let them cool.
2
Peel the cooled potatoes and mash them until smooth. Add flour, egg, and salt, mixing well.
3
Finely chop the onion and bacon, then sauté them in olive oil until golden brown.
4
Combine the sautéed onion and bacon with mashed potatoes, seasoning with black pepper.
5
Roll out the dough on a floured surface, cut into circles, and fill each with potato mixture.
6
Fold the dough over the filling and pinch the edges to seal. Boil in salted water until they float.
7
Serve hot, garnished with chopped parsley and a drizzle of olive oil.