Idrijski žlikrofi are hat-shaped dumplings from Idrija filled with potato, onion and lard; in 2010 they became the first Slovenian dish with EU TSG status.

The Slovenia portal the-slovenia.com says the origin is a mystery, though the first žlikrofi are said to have been made over 150 years ago by a German mining family; the name resembles the German schlichtkrapfen, a slippery dumpling. The EU recognition in 2010 came about eight years after domestic traditional-product status. Idrija serves them with bakalca, a lamb and vegetable sauce. In Ljubljana, Gostilna Šestica lists them with Carniolan sausage and boletus sauce, Gostilna Sokol with a house ragu and Ja, pr' Lectar with pancetta, leek and cream.

Where to eat Idrijski zlikrofi in Ljubljana

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Make it at home

Serves 42 hrIntermediate

Ingredients

  • 300g 00 flour plus extra for dusting
  • 2 eggs
  • 1 tbsp olive oil
  • Pinch of salt
  • 500g floury potatoes
  • 50g pork crackling or smoked bacon, finely chopped
  • 1 small onion, finely chopped
  • 1 tbsp marjoram
  • Salt and pepper
  • 50g butter to finish
  • 1 tbsp chopped chives

Method

  1. Combine flour, eggs, oil and salt. Knead 10 minutes to a smooth dough. Rest covered 30 minutes.
  2. Boil the potatoes whole in their skins until tender, about 25 minutes. Peel and pass through a ricer.
  3. Saute the onion and bacon in a little oil until soft. Combine with the riced potato, marjoram, salt and pepper.
  4. Roll the dough out very thin. Cut 6cm rounds. Place a small ball of filling in the centre of each round.
  5. Fold the round over, seal the edges, then press your fingertip into the top to create the characteristic hat shape with ears.
  6. Cook in salted boiling water 4 minutes. Drain. Toss in melted butter with chives, serve hot.

Editor tip. Seal the edges well before pressing the hat shape, or the filling escapes into the water.

Common allergens: Gluten.