Recipe:Fruit Dumplings (Ovocné knedlíky)

One of the great treasures of the Czech kitchen is the fruit dumpling, mentioned in the householdaccounts of noble estates from the early 17th century. Dried plums were used in winter, while the fruitseason began in early spring with sweetened rhubarb, then with cherries, strawberries, sour cherries,forest blueberries, greengages, apricots, summer pears. The dough can also be prepared with potatoes or curd cheese. Mix 15 g yeast with 40 g sugar and 1 pinch of salt until the yeast has liquefied. Sieve 250 g flour into a bowl and