Idrija Žlikrofi are very traditional Slovenian dish from Idrija, a small town in the Western part of the country.

Idrija Žlikrofi

Idrija Žlikrofi are traditional Slovenian Dumplings, a special kind of "pasta" made from dough stuffed with potatoes filling. 
Course: Main Course
Cuisine: Slovenia
Keyword: eggs, potatoes


For the dough:

  • 1-2 eggs 
  • 1 tbs oil
  • water or milk

For the filling:

  • 500 g potatoes 
  • 50 g oil
  • 50 g onions 
  • chives
  • black pepper
  • salt
  • sweet marjoram  


  • Knead soft dough from eggs, flour, and water (or milk). Knead the dough until it becomes elastic and does not stick to your hands or your working surface anymore. If you cut it, it should be thick and without any small holes or bubbles. Make a small loaf, apply oil on the surface, and cover to prevent it from getting dry. Let the dough rest for at least half an hour.
  • To prepare the filling, boil the potatoes first and mash them when still warm. Add onions fried in fat, herbs, and spices. Mix well to get a soft mixture.  Shape it onto small hazelnut-sized balls (1 – 1.5 cm in diameter). 
  • Roll the dough thinly (1 – 2 mm), and place the filling onto the dough evenly with same distance between the filling balls. Roll the dough over the filling - first to cover the balls and once more to close them, and pinch it together. Press the edges firmly, so they stick. Press each one down in the middle, to get the a small hole on the top of the "hat", but be careful not to break the dough. This is how they get their typical shape. A proper Idrija-style žlikrof should not be longer than 3 cm, and higher than 2 cm.
  • Put žlikrofi in salty boiling water, gently stir, and cover with a lid. They are cooked when they start to float and water starts boiling again. Drain carefully, and serve hot. Traditionally they used to be served with a special mutton and vegetable sauce called ¨bakalca¨. 
  • They can also be served alone as a main dish. In that case we can use different dressings - stir-fried bacon, pork cracklings, bread crumbs with butter and serve them with salad. On the photo below I made Chicory salad with hot potatoes and Slovenian pumpkin seed oil.

Photo and inspiration: