Ovocné knedlíky

Dough: 350 g all-purpose flour; 180 ml lukewarm milk; 1 egg; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth; rise covered until doubled. Use lukewarm liquid and knead until supple. Cover in a draught-free place and wait for the dough to visibly double.

Filling: 180 g blueberries; 30 g sugar. Divide into 12, flatten into 10 cm circles and fill with blueberries mixed with filling sugar. Seal well and rest 15 minutes. Pat berries dry before mixing with sugar. Divide the filling evenly, keep the rim clean and seal all gaps so juice cannot escape. Cover during the short rest.

Boil gently in batches 10-12 minutes, turning halfway, until dough is cooked through. Lift out and prick to release steam. Leave room for expansion and turn carefully halfway. A test dumpling should have fully cooked fluffy dough, not a sticky raw band around the fruit. Prick immediately after lifting to release steam.

Topping: 150 g dry farmer cheese, crumbled; 50 g melted butter; 40 g powdered sugar. Top with cheese, butter and powdered sugar. Drain briefly, then add the measured butter, cheese and powdered sugar while warm. Allow the hot berry centers to cool a little before biting.