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.


  • 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.