Idrijski Žlikrofi

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt.

Make a well in the center and add the egg and lukewarm water.

Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

Drain the boiled potatoes and mash them until smooth.

In a skillet, heat the lard or butter over medium heat.

Add the finely chopped onion and minced bacon or pancetta. Sauté until the onion is translucent and the bacon is crispy.

Add the sautéed onion and bacon to the mashed potatoes.

Stir in the chopped parsley, ground black pepper, and salt to taste. Mix well to combine.

Shape the Žlikrofi

Roll out the rested dough on a floured surface to about 1/8 inch thickness.

Cut the dough into 2-inch squares.

Place a small teaspoon of the potato filling in the center of each square.

Fold the dough over the filling to form a triangle, then press the edges to seal.

Shape the triangles into a hat-like form by pressing the center of the base inward.

Cook the Žlikrofi

Bring a large pot of salted water to a boil.

Add the shaped žlikrofi to the boiling water in batches.

Cook for about 5-7 minutes, or until they float to the surface and are tender.

Remove with a slotted spoon and transfer to a serving dish.

Serve

Drizzle the cooked žlikrofi with melted butter.

Optionally, sprinkle with grated cheese.