Idrijski Željnk s Hrenom in Skuto (Idrija Rolls with Horseradish and Cottage Cheese)
A regional variation of the famed Idrijski Žlikrofi, this 'željnk' is a delicate pasta dough filled with a savory mixture of creamy cottage cheese (skuta) and pungent horseradish (hren). These small, ear-shaped dumplings are typically boiled and served as a side dish or a light meal.
🧂 Ingredients
- 300 g All-purpose flour(plus extra for dusting)
- 2 large Egg yolks
- 50 ml Water(approximate, as needed)
- 1/2 tsp Salt
- 300 g Full-fat cottage cheese (skuta)
- 2-3 tbsp Freshly grated horseradish(adjust to taste)
- 1 large Egg yolk(for filling)
- 2 tbsp Fresh chives(finely chopped)
- 1/4 tsp Salt(for filling)
- pinch to taste Black pepper
- 50 g Butter(for serving)
👨🍳 Instructions
- 1
Make the dough: Combine flour and salt on a clean surface or in a bowl. Make a well in the center and add the egg yolks and about half of the water. Gradually incorporate the flour into the wet ingredients, adding more water as needed, until a firm, smooth dough forms. Knead for about 5-7 minutes.
- 2
Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
- 3
Prepare the filling: In a bowl, combine the cottage cheese, grated horseradish, egg yolk, chopped chives, salt, and pepper. Mix thoroughly until well combined. Taste and adjust seasoning if necessary.
- 4
Shape the Željnk: Divide the dough into two portions. On a lightly floured surface, roll out one portion of dough very thinly (about 1-2 mm thick). Using a small round cutter (about 5-6 cm in diameter), cut out circles of dough.
- 5
Fill and shape: Place a small spoonful of the filling in the center of each dough circle. Moisten the edges of the dough circle with a little water. Fold the circle in half to create a semi-circle, pressing the edges firmly to seal. Then, bring the two corners of the semi-circle together and press them to form the characteristic 'ear' shape of Idrijski Žlikrofi. Ensure the filling is completely enclosed.
- 6
Repeat with the remaining dough and filling. Place the shaped Željnk on a lightly floured baking sheet, ensuring they don't touch.
- 7
Cook: Bring a large pot of salted water to a rolling boil. Carefully add the Željnk in batches, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until they float to the surface and the dough is cooked through.
- 8
Serve: Remove the cooked Željnk with a slotted spoon and drain well. Toss them gently with melted butter. Serve immediately as a side dish or a light main course.
💡 Pro Tips
- ✓The horseradish can be quite potent; start with a smaller amount and add more to your preference.
- ✓Ensure the dough is rolled very thin for the best texture.
- ✓Sealing the edges of the Željnk is crucial to prevent the filling from leaking out during cooking.
🔄 Variations
- Add a pinch of nutmeg to the filling for a warmer flavor.
- Serve with a dollop of sour cream or a light mushroom sauce.