Idrija Žlikrofi (Idrijski žlikrofi) — Potato-Filled Slovenian Dumplings

• 14 ozall-purpose flour
• 2eggs
• ½ cuplukewarm water
• 1 tbspsunflower oil
• 6 gfine sea salt
• 1⅓ lbstarchy potatoes (peeled weight)
• 4¼ ozyellow onion (finely chopped)
• 2½ ozzaseka, Slovenian minced pork fat (or finely chopped smoked bacon fat)
• 2⅛ ozpork cracklings
• 3 tbspfresh chives (finely chopped)
• 1½ tspdried marjoram
• 1 gground black pepper
• 3 lwater

Instructions

1. 1

   Make the dough by placing the flour and 6 g salt in a wide bowl, then adding the eggs, sunflower oil, and 90 ml of the lukewarm water. Mix with a fork until shaggy, then knead for 8 to 10 minutes, adding the remaining 20 ml water only if dry flour remains.

2. 2

   Turn the dough onto an unfloured work surface and knead until smooth, elastic, and no longer sticky. Cover it tightly with an upturned bowl or food wrap and rest it for 30 minutes so the gluten relaxes for thin rolling.

3. 3

   Boil the peeled potatoes in unsalted water until completely tender, about 18 to 22 minutes depending on size. Drain them very well, return them to the warm pan for 1 minute to steam off moisture, then mash until smooth.

4. 4

   Cook the onion with the zaseka over medium-low heat for 6 to 8 minutes, until the onion is soft but not browned. Stir this into the mashed potato with chives, marjoram, 8 g salt, and black pepper, then cool the filling until it can be handled.

5. 5

   Roll the cooled potato filling into small balls about 12 g each, roughly the size of a large hazelnut. Idrija žlikrofi should be small and neat, closer to filled pasta than to larger Slovenian štruklji.

6. 6

   Roll half the rested dough to about 2 mm thick, keeping the remaining dough covered so it does not dry. Cut the sheet into rectangles about 4 cm by 5 cm, place one potato ball in the center of each rectangle, and lightly moisten one long edge with water.

7. 7

   Fold the dough over the filling, pinch the seam firmly, and press the two ends inward to form the characteristic little ears. Press a fingertip gently into the center of each dumpling to make the traditional hat-like dimple without puncturing the dough.

8. 8

   Bring 3 l water and 18 g salt to a gentle boil in a wide pot. Add the žlikrofi in batches, stir once to prevent sticking, and cook for 3 to 4 minutes after they float; the water should simmer, not roll violently.

9. 9

   Lift the dumplings with a slotted spoon and drain them briefly. Serve hot with warmed pork cracklings, or place them beside bakalca-style lamb obara where they take the same comforting starch role that žganci has in other Slovenian meals.