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Idrija žlikrofi

Idrija žlikrofi. Photo: Aleš Ajlec

Dough:

250 g of flour

2 eggs

1 teaspoon of oil

a little water

Potato stuffing:

400 g of potatoes

salt

150 g of smoked bacon

salt, pepper

chopped chives

Knead the dough with flour, eggs, oil, salt and some water. Knead until there are no holes visible after cutting the dough. Leave the dough to rest for 30 minutes and then roll it out into a rectangle and place the stuffing shaped into balls 3 centimetres from the edge of the pastry in a line.

Cover the stuffing with the remaining pastry and then use a cutting roller to cut the dough lengthwise and between the balls. Press the edges of the cubes formed in this way and form žlikrofi (see picture). Cook them in salted boiling water for 12 minutes. Cooked žlikrofi are buttered with roasted bread crumbs.

Stuffing:

Put the washed potatoes in salted water and cook them for 30 minutes. When they have cooled down a little we peel and mash them. We add the smoked bacon, cut into small pieces, salt, pepper and chives. When the stuffing is cold we shape it into balls, a little smaller than walnuts.