Idrija-style Žlikrofi

Ingredients For the dough: up to 300 g white flour, 1-2 eggs, oil, water  or milk (if needed) For the filling: 500 g potatoes, up to 50 g zaseka  or smoked bacon cut in pieces up to 50 g onions, spices: chives, black  pepper, salt and majaram Preparation method Knead a soft dough (softer  than the dough you would prepare for noodles) from the flour, eggs and  water (or milk). Knead the dough until it becomes elastic and does not  stick to the hands and the board any longer. If you cut it, it should be  thick and without little holes. Make a small loaf, rub the surface with  oil, cover it (to prevent it from getting dry), and let it rest for at  least half an hour. To prepare the filling, boil the potatoes first and  mash them when still warm. Add onions fried in fat ( zaseka or smoked  bacon cut in pieces), herbs, and spices (marjoram, chives, black pepper,  and salt). Combine well to get a soft mixture. The filling should not  crumble or be too soft; add more fat if necessary. Shape it onto small  hazelnut-sized balls (1 – 1.5 cm in diameter). Roll the dough thinly (1 –  2 mm), and place the filling at equal distances. Cut the dough, roll it  up, and pinch in together. Press the edges firmly, so they stick. The  shape of half-ready žlikrof slightly resembles the shape of an ear.  Press each one down in the middle, to get the right shape, but be  careful not to break the dough. This is how they get their typical shape  that resembles a hat. A proper Idrija-style žlikrof should not be  longer than 3 cm, and higher than 2 cm. The cooking method: Put žlikrofi  in salty boiling water, stir, and cover with a lid. They are cooked  when they start to float and water starts boiling again. Drain  carefully, and serve hot. Inhabitants of Idrija like to serve žlikrofi  with a special mutton and vegetable sauce called ¨bakalca¨.

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