This recipe comes to us courtesy of hotel chefs Klavdij Pirih and Bogdan Toncic.
For 3-4 servings
Ingredients for the dough
250 g flour
1 tsp salt
Ingredients for the filling:
350 g potatoes
ca. 1 tbsp quark (fresh curd cheese)
1 medium onion, chopped
100 g cubed smoked ham
Knead flour, egg and a little water to form a smooth dough. Use enough water to make dough soft and elastic, but not sticky. Let dough rest for 30 minutes.
For the filling, boil the potatoes and mash while still warm. Combine with the ham and onion and enough quark to form a smooth mixture. Add seasonings.
To make the potato balls, roll out a thin rectangle of dough about 2 mm thick. Form small portions of the filling into hazel-to-walnut size dumplings. Place them a few centimeters apart on the dough, leaving enough dough along the edge, which is then rolled over the balls. Use fingers to press the air out of the dough between the dumplings. Use a spoon or small rolling pin to seal the layers of dough together. Using a knife, cut out squares containing the filling, stand the squares seam side down, and using your fingers, make an indentation in the top of each. Ease the potato balls into boiling broth or salt water. When they float to the top, they're done. Serve as a side dish with meat or simply in the broth used to cook them.