The word pampuchyis 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.