Silesian Heaven with Yeast Dumplings

Separately, pour boiling water over the plums and apricots so that they are covered to a height of about 2 cm and leave to soak for about 4 hours.

For the yeast dough, pour the flour into a wide bowl, press a hollow in it with your hand, crumble the fresh yeast into it and sprinkle a little sugar over it. Then fill the hollow with room-warm milk and sprinkle the surface of the milk with flour. After about 15 minutes, this blanket of flour will start to crack and bulge, about like a volcano about to erupt – a sure sign that the yeast is working.

Now knead all the ingredients and a good pinch of salt together with the dough starter, preferably using the kneading picks of an electric beater to start with. As soon as a cohesive dough forms that comes away from the side of the bowl, continue kneading with your hands until you have a smooth, elastic dough. Place the dough in the baking bowl, cover it with a kitchen towel and let it rise for an hour – by then it should have risen to at least twice its original size. Knead this dough again thoroughly and then do the whole procedure all over again.

Divide the pork belly into four equal pieces. Remove the skin from the onion, cut it in half diagonally and lard it with the two cloves.

Put the meat in a saucepan, pour in the soaking water of the fruit, cook everything together with the onion, bay leaves and peppercorns for about 20 M

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