Idrija Žlikrofi is a very traditional Slovenian dish from Idrija, a small town in the Western part of the country. An interesting note here is that Idrija žlikrofi is so important in Slovenian cuisine. In 2002 they were officially protected at the national level and a few years later in 2010, they were protected at the European level and became the first Slovenian dish to do so.

This popular Idrija Žlikrofi pasta dish can be described as a variety of ravioli. Žlikrofi recipe uses two layers of thin pasta dough wrapped around the filling, which is a small mashed potato ball and then resembling a shape of a bicorne hat.

The history of one of the most popular Slovenian dishes can be traced back to the mid 19th century.

Idrija Žlikrofi

Idrija Žlikrofi are traditional Slovenian Dumplings, made from dough stuffed with potatoes and herbs 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
  • salt
  • chives
  • 50 g onions 
  • black pepper
  • sweet marjoram  


  • Mix from eggs, flour, and water or you can substitute with milk and knead dough until it becomes elastic and does not stick to your hands.
  • Transfer it to a large bowl and apply oil on the surface, and cover it and let it rest for 1 hour.
  • In a large pot fill with water bring it to boil and add the potatoes. Boil them until tender then while still warm mash them.
  • Place a frying pan over medium heat with lard or oil and saute the chopped onion, then add the herbs, and spices and mix well.
  • Add the mixture to the mashed potatoes and mix well and form even, large hazelnut balls. 
  • Roll out the rested dough to a thickness of one to two millimeters and place the filling onto the dough.
  • Roll the dough thinly (1 – 2 mm), and place the filling onto the dough then roll the dough over the filling, and pinch it together.
  • Press each one down in the middle to get the shape Coat the dough around the balls with scrambled egg. 
  • Prepare boiling salty water, then add the žlikrofi and cover with a lid.
  • When you see they start to float they are ready.
  • Drain them and serve hot with a vegetable sauce ¨bakalca¨. 

Inspiration and adaptation:,,
Photo: Yerpo/Wikipedia

Explore other recipes from the traditional Slovenian cuisine.

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