Zlikorofi – Dumplings with Potato Filling

Zlikorofi: dumplings from the Julian Alps.

Put flour in a suitable bowl, form a bulge and spread salt evenly on the edge. Add beaten eggs to the dough and gently knead with the flour. Add lukewarm water gradually, kneading the dough only briefly: you want to obtain a soft pasta dough.

Leave to rest for 20 minutes.

In the meantime, strain the potatoes.

Fry onion and bacon in the oil, add potatoes, season with salt and pepper. Stir in plenty of chives and marjoram.

Roll out the dough not too thin, cut small squares with the dough roller. Spread small heaps of the filling evenly, brush the edges with water and shape the cookies into triangular zlikorofi and close tightly.

Place the zlikorofi in layers in boiling hot salted water for about 5 minutes. As soon as they rise to the surface, remove, drain and place in a platter. Pour melted butter over them.

Variations: this was the simplest way. Zlikorofi can be prepared with minced meat or offal, even with sweet stuffing (carob, raisins).

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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