For Sweet, Plnene Ovocne Knedlíky
Place fruit in a glass bowl and add sugar to sweeten to taste
Punch the dough down, then roll it out on a floured board and knead it again for one minute. With a floured rolling pin, roll it into a roughly 12-16 inch rectangle of a 1/4 inch thickness. With a pastry cutter or sharp knife, cut the dough into four-inch squares.
Lay one plum or apricot in the center of each square. Dust your hands with flour, fold the dough over the fruit, then roll it into a ball. The dough wrapping must be secure enough not to come apart while the dumplings boil. Set the dumplings on a platter or baking sheet, cover with a cloth and let them rise for about 10 minutes.
Bring three quarts of salted water to a bubbling boil in a 4-quart saucepan. With a large spoon, carefully place 4 of the dumplings into the water. Cover the pan, leave the heat high and let the dumplings boil for 6 minutes. Turn them with the spoon and let them boil for 6 minutes longer, then remove with a slotted spoon to paper towels to drain. Repeat, with 4 dumplings at a time.
Dribble melted butter over the dumplings and sprinkle them with sugar and cinnamon, and cottage cheese if desired. Serve warm.
For Savory Knedlíky
200 g smoked pork
900 g potatoes boiled in their skins
180 g flour
80 g meal
lard 2 onions
1 egg
salt
a little flour for rolling, pour dumplings
Boil the peeled potatoes and grate on fine grater, add flour, semolina, eggs, salt, dough. Roll into about 0.5 cm thick sheets and cut into squares about 5x5 cm. Finely chopped smoked meat wrap the dough and cook in salted water for about 10-12 minutes. Boiled dumplings out and serve topped with onions fried in lard.