Pampuchy – Journey From A Polish Kitchen

Pampuchy – 2 – Sweet

These sweet pampuchy are made exactly like the ones in pampuchy – 1.
There is no extra sugar in the dough.
The jam inside and the sugar on top is enough sweetness.

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
*
1 teaspoon of jam for each one – apricot and whinberry were used here.
*
Granulated or icing sugar to dust

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 each one on a wooden board and flatten it into a disc with you fingers.
Place a spoonful of jam in the centre.
Bring up the dough around the jam and seal each one in a ball.
Place on a tray or board, cover and leave for about 30 minutes.
Steam them for 10 minutes.
*
Dust with granulated or icing sugar to serve (optional)
*
Some people serve these with a warm, fruit sauce

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.
*
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.

Dumplings … just one word!

In Polish cookery there are many items, made with flour or potatoes, which when you look up English words to describe them, you find just one word … dumplings!

Some are similar – some quite different – some I have already written about – some I will be doing in the future.

Below is a list – with links to those already written about.