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Idrijski žlikrofi
Idrijski žlikrofi: tiny Slovenian potato and chive dumplings with brown butter
Mercury miners in Idrija, the hill town in western Slovenia, lived on these: thumbnail-sized pasta parcels pinched into a little hat shape with a dimple in the middle and filled with potato, onion, chives and marjoram. They carry EU protected status, and in Idrija they come either with melted butter and crumbs or with bakalca, a slow-cooked lamb sauce; the traditional filling often has a spoon of pork fat or cracklings too. This vegetarian version uses butter throughout. Shaping 150 or so of them is a job for two people and a good chat. A wet filling is the usual downfall: boil the potatoes in their skins and mash them dry, or the dough tears when you pinch it shut. If you add the optional grated hard cheese, choose a vegetarian one, as parmesan-style cheeses use animal rennet. Chef's tip: dry the shaped žlikrofi on a floured cloth for 20 minutes before cooking so they hold their shape.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 10 ½ oz plain flourplus extra for dusting
- ½ tsp salt
- 1 egg
- ½ cup lukewarm water
- 1 tbsp sunflower oil
For the filling
- 1 ⅛ lb floury potatoesunpeeled
- 1 onionsmall, very finely chopped
- 1 oz butter
- 3 tbsp chivesfinely chopped
- 1 tsp dried marjoram
- ¾ tsp salt
- ½ tsp black pepper
To cook and serve
- 1 tbsp salt for the cooking water
- 2 ⅛ oz butter
- 3 tbsp dried breadcrumbs
- 1 oz vegetarian hard cheese, grated (optional)
- 1 tbsp chives for scattering (optional)
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Method
0/10 doneStep 1: Mix the 10 ½ oz plain flour and ½ tsp salt in a bowl, make a well and add the 1 egg, ½ cup lukewarm water and 1 tbsp sunflower oil. Bring together and knead for 8 minutes, until smooth and elastic and the dough springs back when pressed. Wrap and rest for 30 minutes.
10 minStep 2: Meanwhile, boil the 1 ⅛ lb floury potatoes in their skins for about 25 minutes, until a knife slides in easily. Drain, peel while hot and mash or rice them until dry and fluffy.
25 minStep 4: Mix the potato with the onion and its butter, the 3 tbsp chives, 1 tsp dried marjoram, ¾ tsp salt and ½ tsp black pepper. Cool, then roll into hazelnut-sized balls of about 5 g.
15 minStep 5: Roll a quarter of the dough on a lightly floured surface until about 1 mm thick, almost see-through; keep the rest covered.
5 minStep 6: Lay a row of filling balls 2 cm from the edge, 3 cm apart. Fold the dough over them, press down between the balls and cut into pieces with a pastry wheel.
10 minStep 7: Pinch the two ends of each piece slightly towards each other to make a little hat, and press a dimple into the middle with a fingertip. Set on a floured cloth. Repeat with the rest of the dough, then dry for 20 minutes.
20 minStep 8: Bring a large pan of water to the boil with the 1 tbsp salt for the cooking water. Cook the žlikrofi in batches for 4–5 minutes after they float, until the pinched edges are tender.
12 minStep 9: Meanwhile, melt the 2 ⅛ oz butter in a frying pan over a medium heat, add the 3 tbsp dried breadcrumbs and toast for 3 minutes, until golden and nutty.
3 minStep 10: Lift the žlikrofi out with a slotted spoon and toss in the butter crumbs. Serve with 1 oz vegetarian hard cheese, grated and 1 tbsp chives for scattering.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 13 g
- Carbs
- 78 g
- Fat
- 22 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does idrijski žlikrofi take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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