Pampuchy – 1

• 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.

Ingredients

• 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

Method

• 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.
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• 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.