Filled Slovenian Dumplings (Zlikrofi)

Rating: 2.78 / 5.00 (9 Votes)

Total time: 1 hour

Servings: 4.0 (servings)


For the pasta dough:


For the filled Slovenian dumplings, knead together all the ingredients for the pasta dough and make a compact dough. Let dough rest for one hour.

For the filling, wash the potatoes and boil them in their skins, then remove the skins and mash them with a potato ricer.

In a frying pan, heat the grams in lard. Mix the grams with the potatoes and add salt. Add an egg and a little breadcrumbs to the filling (so that the filling does not become too liquid). Mix the filling properly.

Roll out the dough with a pasta machine. Pipe nut-sized portions of the filling onto one half of the dough, spacing them as thick as your thumb. Place second half of dough over and smooth and cut out.

Cook dumplings in gently boiling water for about 10 to 15 minutes, then drain.

Remove the skin from the onion and chop finely. Heat some lard in a frying pan and fry the onion. Add some breadcrumbs to the roasted onions. Add the cooked and strained dumplings, turn once in the frying pan to the other side.

Serve filled Slovenian dumplings Zlikrofi on plates.

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