Czech Yeasted Fruit Dumplings with Blueberries

Yeasted dough for fruit dumplings:
2 C milk (lukewarm)
2 tsp active dry yeast
1 tsp granulated sugar
7 1/2 C all-purpose flour
1 whole egg
pinch of salt

Fruit:
2 C blueberries
1/4 C granulated sugar

Topping:
Farmers’ cheese
butter (melted)
powdered sugar

First, make a yeast starter: Heat the milk. It must be lukewarm only, not hot. Stir in a spoon of sugar, add yeast and mix it. Let it leaven for 15 minutes in a warm place. After 15 minutes, you’ll have a yeast starter with bubbling foam on the surface.  Add flour, eggs, a pinch of salt, and the yeast starter into a large bowl.  Mix it with a fork first, then knead it with your hands. Be patient; it takes anywhere from 5-10 minutes. You can also use a kitchen robot with a kneading hook.  Put a pot filled with hot water in the bottom of an oven. Place the dough in the oven, too, on the middle rack. Close the oven and let the dough leaven in a humid and warm environment for 30 minutes.  Meanwhile, mix the blueberries with sugar, use a spoon.  Make two rolls out of the dough and cut each into evenly sized pieces.  Take each piece and roll out a circle (not too thin!). Place blueberries mixed with sugar in the middle. Close the dough and roll it between your hands until it has a regular round shape. Boil the fruit dumplings at a low temperature for eight minutes, cover the pot with a lid (don’t flip the dumplings).  After taking them out of the pot, pierce each dumpling with a fork so the steam gets out. Grease them with butter so they don’t become dry on the surface.  Sprinkle with farmers’ cheese and icing sugar, pour over melted butter.