Idrijski žlikrofi

Ingredients11

• all-purpose flour400 g
• eggs2
• warm water120 ml
• vegetable oil1 tbsp
• salt1 tsp
• potatoes500 g
• onion1
• lard40 g
• chives2 tbsp
• dried marjoram1 tsp
• black pepper1/4 tsp

Method

1. Boil the potatoes in their skins until tender, then peel and mash them while still warm.
2. Finely chop the onion and fry it in the lard until soft and golden; stir it into the potatoes with chives, marjoram, salt, and pepper, then cool the filling.
3. Mix the flour with a pinch of salt, the eggs, oil, and warm water, and knead into a smooth, elastic dough; rest it covered for 20 minutes.
4. Roll the dough thinly and cut it into small squares; place a little filling in the center of each.
5. Fold each square over the filling and pinch the edges firmly into the traditional small hat shape.
6. Boil the žlikrofi in plenty of salted water until they float, then cook for another 2 to 3 minutes.
7. Lift them out with a slotted spoon and serve hot, traditionally with a meat sauce or browned butter.