Idrijski ŽlikrofiSlovenian Potato-Filled Dumplings
Idrija-style dumplings filled with potato, onion, bacon, marjoram, and pepper, shaped with their characteristic pinched form.
Prep
1h 15m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 350gAll-Purpose Flour
- 1pcsEgg
- 140mlWater
- 4gSalt
Filling
- 450gPotato (peeled and cut into chunks)
- 120gOnion (finely chopped)
- 120gBacon (finely diced)
- 2gDried Marjoram
- 2gBlack Pepper
- 4gSalt
Boiling
- 2lWater
- 8gSalt
Topping
- 70gUnsalted Butter (melted)
- 12gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt, add the egg and water, and knead until smooth and elastic. Cover and rest.
- 02
Cook the potato until tender, drain well, and mash until smooth.
- 03
Cook the bacon until lightly crisp, add the onion, and cook until soft and golden.
- 04
Mix the potato with the bacon, onion, dried marjoram, black pepper, and salt. Cool until firm enough to shape.
- 05
Roll the dough thinly and cut it into small rectangles. Place a small ball of filling near one edge, fold the dough over, seal it, pinch the sides, and press a shallow hollow into the top of each dumpling.
- 06
Bring the cooking water and salt to a gentle boil.
- 07
Cook the dumplings until they rise and the dough is tender, then lift them out with a slotted spoon.
- 08
Spoon over the unsalted butter and finish with the fresh parsley.
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