Slovenian Idrija Potato Dumplings

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A treasured specialty from the Idrija region of Slovenia, these small half-moon dumplings feature a tender egg dough wrapped around a savory filling of mashed potatoes, smoked bacon, and sweet onion. Traditionally served with melted butter and crispy breadcrumbs, they hold EU Protected Geographical Indication status in Slovenia.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 21 gFat
• 9 gSaturated Fat
• 64 gCarbs
• 4 gFiber
• 3 gSugar
• 15 gProtein
• 620 mgSodium
• 640 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 2 cups (250 g) all-purpose flour
• 2 large eggs
• 3 to 4 tablespoons cold water
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil

For the potato-bacon filling

• 1 lb (450 g) russet potatoes, peeled and cubed
• 4 oz (115 g) smoked bacon, finely diced
• 1 medium yellow onion, finely chopped
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For serving

• 4 tablespoons unsalted butter
• 3 tablespoons fine dry breadcrumbs
• Coarse sea salt for the boiling water

Directions

1. Place the cubed potatoes in a pot, cover with cold salted water, and boil until fork-tender, about 15 minutes. Drain well and mash thoroughly; let cool slightly.
2. While the potatoes cook, render the diced bacon in a skillet over medium heat until the fat melts and edges crisp, about 4 minutes. Add the chopped onion and sauté until soft and golden, 5 to 6 minutes more.
3. Stir the bacon, onion, parsley, salt, and pepper into the mashed potatoes. Mix until uniform and set aside to cool completely.
4. Make the dough: mound the flour and salt on a clean surface, make a well in the center, and add the eggs, olive oil, and 3 tablespoons of water. Knead for 8 to 10 minutes, adding more water a teaspoon at a time if needed, until smooth and elastic. Wrap in plastic and rest 20 minutes.
5. Roll the rested dough on a lightly floured surface to about 1/8-inch thickness. Using a 3-inch round cutter (or a glass), cut out as many rounds as possible.
6. Place about 1 heaping teaspoon of filling in the center of each round. Fold the dough over the filling to form a half-moon, then bring the two corners together and pinch firmly to seal, creating the traditional hat or ear shape.
7. Bring a large pot of salted water to a gentle boil. Working in batches of about 8, drop the dumplings in and cook for 7 to 9 minutes, until they float to the surface and stay afloat. Remove with a slotted spoon.
8. Meanwhile, melt the butter in a small skillet over medium heat, add the breadcrumbs, and stir until deeply golden and fragrant, about 3 minutes.
9. Toss the drained dumplings gently with the browned butter and breadcrumbs, taste for salt, and serve immediately while piping hot.

Cook’s Notes

• The dough should be soft but not sticky; adjust water by half-teaspoons as flour absorption varies.
• Keep unused dough rounds covered with a damp towel to prevent drying while you shape.
• For an authentic touch, replace the breadcrumbs with traditional Slovenian pork cracklings (ocvirki) crushed into the butter.
• Dumplings are best eaten fresh but can be refrigerated for up to 2 days and reheated gently in butter.
• To freeze, arrange shaped (uncooked) dumplings on a parchment-lined tray, freeze until solid, then bag; cook directly from frozen, adding 2 to 3 minutes to the boiling time.

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