Ingredients (for 150 pieces)
Dough:
oil, water or milk if needed
Filling:
chives, marjoram, black pepper, salt
Preparation:
Make a springy, non-sticky dough from flour, eggs and water or milk. Shape the mixture into a loaf, cover and set aside for at least 30 minutes. Roll it out as thin as possible. Mash the still warm boiled potatoes for the filling, add salt and toss with your fat of choice (i.e. minced lard called "zaseka"). Stir in fried onions, seasoning and herbs.
Shape the filling into balls the size of a nut. Set the balls of filling on the rolled out dough. Cut the dough between the balls of filling in strips and crosswise. Fold the top of the pasta strip over the line of filling and press down to seal each ball in. Indent the top of each parcel to create a bicorn-hat shape. Place the pasta in salted boiling water, stir and cover. The bicorns will rise to the surface when done. Drain and serve hot as the main dish. You can toss the dumplings with the signature local "bakalca" sauce or any other meat sauce, or sprinkle with gorgonzola etc.
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