Idrija potato dumplings (Idrijski žlikrofi)

1. Knead the flour with the eggs, oil, a pinch of salt and about 50 ml of lukewarm water into a smooth, elastic dough; cover and leave to rest for 30 minutes.

2. Boil the potatoes in their skins, peel and mash them while still warm. Fry the finely diced bacon until crisp, soften the finely chopped onion in its fat and mix it into the potatoes with the marjoram, chopped chives, salt and pepper.

3. Shape the filling into hazelnut-sized balls (you'll get about 60-70).

4. Roll the dough out thinly, place the balls in rows 3 cm apart on one half, cover with the other half, press down around the balls with your fingers and cut out small half-moons; press the middle of each with your little finger to give them their characteristic 'hat' shape.

5. Cook the žlikrofi in plenty of gently salted boiling water; once they float to the surface, cook for another 2-3 minutes and lift out with a slotted spoon.

6. Serve drizzled with melted butter, or with the traditional lamb ragout called bakalca.

Tip: Idrija žlikrofi are an EU-protected traditional speciality; the distinctive hat shape is their secret, so take your time folding them. They freeze well raw – cook them straight from frozen.