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¨.
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