Pampuchy Steamed Kluski, also known as Buchty, Kluski na Parze or Parowańce, are a traditional dish in many regions of Poland, like Kujawy, Wielkopolska and Śląsk. These fluffy, tender buns are steamed, not baked, giving them a uniquely light and soft texture. Pampuchy can be served in various ways—either as a sweet dessert with fruit and whipped cream or as a savory side to meat dishes or sauces. They can be prepared with filling (sweet preserve) or without.In the recipe below, I’ll show you how to make Pampuchy at home, ensuring they are as light as a cloud and just as delicious. This versatile dish works for both sweet and savory applications, making it a family favorite.
Ingredients
- 250 g all-purpose flour
- 125 ml warm milk
- 12.5 g fresh yeast or 3.5 g instant yeast
- 1 tablespoon sugar
- half teaspoon salt
- 1 egg
- 25 g melted butter
Instructions
- In a mixing bowl, crumble the yeast and add 1/2 tablespoon sugar and warm milk. Stir and let it sit for 10-15 minutes until the yeast activates and forms a foam.
- Add the flour, salt, the remaining sugar, butter and the egg. Knead all with a hook. You can also knead with your hands.
- Knead the dough until it becomes smooth and elastic, no longer sticking to your hands.
- Transfer the dough to the floured surface. Divide the dough into 5-6 buns parts and roll them into buns.
- Cover the pampuchy with a cloth and let them rest for 30 minutes to rise.
- In a pot, bring water to a boil and place a steamer or a steaming basket over it.
- Place the pampuchy on the steamer, leaving some space between them to allow for expansion while cooking.
- Steam the pampuchy for 15 minutes until they are fluffy and well-cooked.
Serve the pampuchy warm, as a dessert with fruit and whipped cream, or as a side to meats and sauces.
My favorite serving is with Beef Gulasz, just like in a first picture:)
Enjoy! Smacznego!
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