- The word pampuchy is another of those many items of food translated as dumplings.
- These are steamed yeast buns also known as bułeczki naparze or kluski drożdżowe.
- The puch part in the word mean down as in duck or goose down and signifies lightness and fluffiness. (Though I have also read the word may come from a German word for pancake).
- In olden times these were steamed using a cloth over a wide pan of water with a domed lid.
- I use my 2 tier steamer and can do 2 layers of 4 at a time.
- I think they are similar to Chinese steamed buns but doubt they would have had butter in them as that is not used much there.
- Maybe no egg yolks either as the Chinese buns do not look as cream coloured.
- 350g plain flour
- 250 warm milk
- 2 teaspoons of granulated sugar
- ½ tablespoon of dried yeast
- Large pinch of salt
- 2 egg yolks
- 2 tablespoons of melted butter
- To the milk add the sugar, yeast and 1 tablespoon of the flour.
- Leave to froth up for around 20 minutes.
- Add the yeast mixture to the flour and salt and add the egg yolks.
- Mix together to make a rough ball.
- Add the melted butter and mix it in until you have a ball again.
- Knead for about 5 minutes.
- Cover and leave to rise for about 1 hour.
- Bring the dough together and gently knead for about 2 minutes.
- Divide the dough into 16 equal parts.
- Roll them gently into smooth balls.
- Place on a tray or board, cover and leave for about 30 minutes.
- Steam them for 10 minutes.
- Best served immediately.
- They go well with a dish with a lot of sauce such as gulasz or mushroom sauce.
Here they were served with beef pulpety in a gulasz style pepper & tomato sauce.
3 thoughts on “Pampuchy – 1”
The texture of these looks lovely!