Delicious Idrijski žlikrofi or Potato Filled Pasta
Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. Žlikrofi was the first Slovenian dish awarded an EU-protected geographical status. Not only are these dumplings incredibly delicious, but they look super pretty too. These are the top reasons why you should make them at home:
- little filled pasta with a beautiful shape of a hat
- incredibly delicious, light, just heavenly
- feel free to freeze (uncooked) žlikrofi
- the vegetarian recipe that meat-lovers will adore
- a fantastic dish for special occasions or a busy midweek meal too (if using frozen)
- serve as an appetizer, entree, or side dish
Find more information about žlikrofi on slovenia.si
What to serve with Žlikrofi
Traditionally, Idrijski žlikrofi is served with leftover roast juices or sauce. We serve them in a simple sauce made with butter and sage. This way, they are a lovely dish for vegetarians too. Serve the žlikrofi with one of these main dishes:
- Thin Sliced Round Steak with Sauce
- Braised Pork Shoulder with Pepper Tomato Sauce
- Pork Chops with Apples and Onion
- Boneless Pork Loin Roast with Sage and Garlic
- Lamb Shoulder
Storing and freezing
Storing Idrijski Žlikrofi is quick and straightforward. Feel free to store it in two ways.
Place the žlikrofi into an airtight container. Keep in the fridge for up to 3 days. Reheat well before serving.
Feel free to freeze the Idrijski žlikrofi (Potato Filled Pasta). Once you shape the Žlikrofi, place them on a tray or baking dish. Place in the freezer for a couple of hours. Once the žlikrofi are frozen, remove them from the freezer and transfer them to a freezer bag. This way, you can use individual pieces when needed. Keep them in the freezer for up to 3 months. Feel free to cook frozen žlikrofi. Cook the frozen pasta 3 minutes longer.
How to make Idrijski žlikrofi at home (video)
Check this quick video to master making Idrijski žlikrofi (Potato Filled Pasta) at home. This video was created in collaboration with slovenia.si.
Next, try these Slovenian dishes
- Slovenian Cheese Dumplings or Struklji
- Slovenian Buckwheat Porridge
- Jota or Sauerkraut Pork and Bean Stew with Potatoes
- Baked Rice Pudding
- Slovenian Apple Dumplings
- Buckwheat Stir Fry with Vegetables
- Slovenian Sweet Omelette
METHOD
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dough
First, make the dough. Add flour, eggs, oil, and milk to a bowl. Using a spoon, combine the ingredients, then knead into a smooth and elastic dough. Transfer the dough to a bowl, cover with clingfilm, and transfer to a freezing bag. Place in the fridge for at least 1 hour.
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cook the potatoes
Peel the potatoes, cut them into small cubes, and place them in a pot. Pour water into a pot, season with salt, and place over high heat. Cook for 15 minutes or until they are cooked. Strain the potatoes and place them in a bowl.
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filling
Add lard to a pan. Place over medium heat and wait for the lard to melt. Dice the onion and add to a pan. Cook for 8 - 10 minutes over low heat or until soft and translucent.
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filling
Add the onion and lard to the potatoes in a bowl. Season with salt and pepper, add the chopped chives, chopped marjoram, and mash into a puree. Set aside to bring the potatoes to room temperature. Then, shape the potato filling into hazelnut-sized balls.
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shaping
Divide the dough into four parts. Take one piece of dough and cover the rest with a cloth to prevent drying out. Roll the dough into 1 - 2 mm thickness. The easiest way to do that is to use a pasta machine. Place the potato balls on the dough, keeping them a thumb-size apart. Cover the balls with the dough and press together to get little pockets. Cut off the excess dough on top. Trim the dough around the filling, seal again, and press on top of the dough to get a hat-shaped žlikrof. Repeat the process until you use all the ingredients.
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cook
Pour water into a pot. Season with salt and place over high heat. Bring to a boil. Drop the zlikrofi into the water and cook for 3 - 4 minutes or until cooked.
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serving idea (for 4 people)
Place a large pan over medium heat. Add the butter. When the butter starts to foam, add the sage, and cook for 1 - 2 minutes. Add half of the cooked zlikrofi and water. Toss to combine and cook for 2 - 3 minutes for the sauce to thicken. Stir in the chopped chives and serve.
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