Žlikrofi with Bakalca, Slovenian recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: regular chicken

Grilled chicken offers a lighter option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

Chop up the potatoes and bring them to a boil until done.

Fry up a couple of slices of bacon and add half of the chopped onions.

In a mixing pot, mash the boiled potatoes and add the bacon, onions, 1 teaspoon of salt, 1 teaspoon of marjoram, and pepper to taste.

Mix everything well to prepare for stuffing.

Chop up carrots and half of an onion, and brown them with 2 tablespoons of oil and some butter.

Add a lamb chop to the pot and brown it, then remove it to use as stock.

Add chopped thyme, salt, and pepper to the pot, then add 1 cup of water and bring it to a boil.

Dissolve the vegetable stock in the boiling water, then add 2 tablespoons of flour, 1/2 cup of white wine, chopped carrots, 2 bay leaves, 2 tablespoons of tomato paste, and 1 teaspoon of salt; stir and simmer for 1.5 hours.

For the dough, place 1 cup of flour on a surface, make a well, and add 2 eggs, 1 teaspoon of salt, and 1 teaspoon of oil; mix with hands.

Let the dough rest for 30 minutes, then roll it out as thin as possible using a pasta maker or rolling pin.

Cut the dough into circles, fill with potato mixture, fold over, and pinch to seal.

Bring water to a boil with 1 teaspoon of salt and drop the dumplings in, boiling for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens