Pampuchy, parowańce, pyzy bez farszu, kluski na parze, parzaki, parowce, or ruchańce—no matter what you call them, you know that these fluffy delights are unmatched. Loved by both children and adults, their light, soft texture and slightly yeasty flavor make them one of the most commonly prepared dishes in Poland.
Steamed Buns - A Recipe Passed Down by My Grandmother Years Ago. It's Simple and Foolproof
The recipe for pampuchy is very straightforward and uncomplicated. Making these cloud-like dumplings should pose no problems. You can serve them in a savory version—with gravy, alongside meat and vegetables—or as a sweet dish. The culinary possibilities are endless.
Ingredients for the Dough Starter:
- 35 g fresh yeast
- 120 ml warm milk
- 30 g wheat flour
- 30 g sugar
- Ingredients for the Dough:
- 500 g wheat flour
- 120 ml warm milk
- 35 g melted and cooled butter
- 2 eggs
- A pinch of salt
Homemade Steamed Buns for Dinner. Preparation Method
In a small bowl, place the crumbled yeast. Add the flour and sugar, then mix and let it sit for 15 minutes until the starter begins to "work." Meanwhile, sift the flour with a pinch of salt into a large bowl. Add the milk and two eggs. Don’t forget to add the melted butter and the yeast starter.
Mix everything thoroughly, then knead using a hand mixer or a kitchen robot. Knead the dough for a few minutes until the mixture becomes elastic, smooth, and lump-free. Shape it into a ball, place it in a bowl, cover with a cloth or kitchen towel, and leave it to rise.
After an hour, transfer the risen dough onto a floured surface. Divide the dough ball into several smaller portions and shape them into equal-sized small balls. Place them on a board and cover them with a cloth to let them rise again. Now, simply boil water in a pot with a special steamer insert or a stretched muslin cloth. Arrange the dough balls on top and steam them in batches for about 15 minutes. After this time, the steamed buns will be ready to enjoy. Bon appétit!
