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Idrijski Želj
Idrijski Želj is a traditional Slovenian dish originating from the town of Idrija. It's a type of filled pasta, similar to ravioli or dumplings, typically made with a potato and onion filling encased in a delicate dough. It's often served with a simple sauce or as a side dish.
🧂 Ainekset
- 500 g Potatoes(boiled and mashed)
- 1 medium Onion(finely chopped and sautéed)
- 1 tbsp Chives(chopped)
- 1/2 tsp Marjoram(dried)
- 1 tsp Salt
- 1/4 tsp Black pepper
- 300 g All-purpose flour(for the dough)
- 2 large Eggs(for the dough)
- 2-3 tbsp Milk(for the dough)
- 80 g Butter(melted, for serving)
- 3 fresh Sage leaves(for serving)
👨🍳 Ohjeet
- 1
Prepare the filling: In a bowl, combine the mashed potatoes, sautéed onion, chopped chives, dried marjoram, salt, and black pepper. Mix well until all ingredients are evenly distributed.
💡 Ammattilaisvinkit: Ensure the mashed potatoes are smooth and free of lumps. - 2
Make the dough: In a separate bowl, whisk together the flour, eggs, and milk until a smooth, pliable dough forms. Knead on a lightly floured surface for about 5 minutes until elastic.
💡 Ammattilaisvinkit: The dough should be soft but not sticky. Add more flour if too sticky, or a tiny bit of milk if too dry. - 3
Assemble the Idrijski Želj: Roll out the dough thinly (about 2mm thick). Cut into small squares (approximately 4x4 cm). Place a teaspoon of the potato filling in the center of each square. Fold the dough diagonally to form a triangle, pressing the edges to seal. Then, bring the two bottom corners of the triangle together and press to seal, creating the characteristic 'hat' shape.
💡 Ammattilaisvinkit: Use a little water to seal the edges if the dough is dry. - 4
Cook the Idrijski Želj: Bring a large pot of salted water to a boil. Gently add the prepared dumplings and cook for about 10-15 minutes, or until they float to the surface and are cooked through.
- 5
Serve: Drain the Idrijski Želj and toss gently with melted butter and fresh sage leaves. Serve immediately.
💡 Ammattilaisvinkit: Alternatively, serve with a simple meat sauce or gravy.
💡 Ammattilaisvinkit
- ✓The key to authentic Idrijski Želj is the distinctive 'hat' shape.
- ✓Sautéing the onion beforehand adds a deeper flavor to the filling.
- ✓These can be made ahead of time and frozen before boiling.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg to the filling for extra warmth.
- Serve with a side of roasted meat or a mushroom sauce.