Polish Steamed Yeast Dumplings

Polish Steamed Yeast Dumplings

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.


  • 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.

Related Posts