Where to eat Ovocne knedliky

Method

1. Boil the potatoes in salted water 18 to 20 minutes until very tender; drain and steam-dry in the dry pan for 60 seconds. Press through a potato ricer onto a clean bench while still warm.
2. Let the riced potato cool to lukewarm, then heap it into a mound, make a well, add the egg, flour, semolina and salt. Work into a soft dough, kneading just enough to bring together; do not over-knead or it turns gluey.
3. Place a sugar cube inside each pitted plum (close the fruit around it).
4. Divide the dough into 12 portions, flatten each into a 10cm disc on a floured bench, lay a stuffed plum in the centre, and gather the dough up around the fruit, pinching the seam closed completely. Roll between cupped palms into a smooth ball.
5. Bring a wide pot of lightly salted water to a steady simmer (not a rolling boil; that bursts the seams). Drop in the dumplings, cook for 8 to 10 minutes; they will float when ready.
6. Lift out with a slotted spoon, drain briefly, and prick each with a wooden skewer twice to release steam.
7. Plate three dumplings per portion. Drizzle generously with browned butter, top with a heavy mound of grated tvaroh, then a snowfall of icing sugar mixed with cinnamon. Serve immediately while still warm.