These pillowy delicacies are a popular staple, traditionally enjoyed during the colder months or as a cherished part of family gatherings. Made from simple, wholesome ingredients, pampuchy are a testament to the heartwarming simplicity of Polish cuisine.
Ingredients:
- 250g all-purpose flour
- 125 ml warm milk
- 12.5g fresh yeast or 3.5g instant yeast
- 1 tablespoon of sugar
- Half teaspoon salt
- 1 egg
- 25g melted butter
Method of cooking:
In a small bowl, dissolve the fresh (or instant) yeast and sugar in the warm milk. Let stand for about 5 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the centre and add the yeast mixture, egg and melted butter.
Mix together until you have a soft dough. On a floured surface, knead the dough until smooth and elastic, about 8-10 minutes.
Put the dough in a greased bowl, cover with a clean cloth and leave to rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide into equal portions, forming each into a ball.
Place the dumplings in a greased steamer basket, leaving room for them to expand. Cover and leave to rise again for about 30 minutes.
Bring the water to the boil in a saucepan to fit the steamer basket. Steam the dumplings over the simmering water for about 15-20 minutes, or until puffed and cooked through.
