 Pampuchy whilst steamed | |
| Alternative names | Pączki, bułki, kluski na parze, pyzy drożdżowe, kluski parowe, parzaki, parowańce, parowce, buchty |
|---|---|
| Type | Dumpling |
| Course | Appetizer, main, dessert |
| Place of origin | Poland |
| Serving temperature | Hot |
| Main ingredients | Yeast dough |
Pampuchy ([pampuxɨ] ⓘ; see alternative names) are a type ofsteamed yeastdumpling (kluski) or doughnut (pączek) inPolish cuisine. A cookedpampuch (sing.) has anoval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy orbułki na parze are served hot: either sweet (e.g. withjam or fruit) or savoury (e.g. with sauce or with the addition of meat).[1]
Prepared, uncooked pampuchy can be generally bought in most grocery shops inPoland.[2][3][4]
The Polish termpampuch comes from GermanPfannkuchen ('pancake'),[5] which in turn derives fromPfanne ('pan') andKuchen ('cake') similarly to English 'pancake'.Pampukh, a type of Ukrainian bun or doughnut, derives its name frompampuch.[5]
TheKuyavian variation, namedbułki na parze/pampuchy z Kujaw, is a protected product undergeographical indications and traditional specialities in the European Union.
Traditionally, the dish was served on the daily Kuyavian-Pomeranian home dinner table as a main meal or snack. Generally it is served withsauce, as a savoury dish, or sweet withsour cream andsugar or withfruit.[6]
The following pampuchy variations are found on the PolishMinistry of Agriculture and Rural Development's List of Traditional Products:
In Poznań Land (Poznań dialect:kluchy na łachu,parowce,[11]kluchy z łacha,kluchy na lumpie) the dough is made fromyeastsourdough (yeast dough with a small amount of addedmilk,flour,sugar and salt), which is thereafter mixed with the relevant dough ingredients (flour,eggs and milk).Margarine is added to thekneaded dough. The cooking pot is then lined with a small cloth, onto which small oval-shaped dough balls are placed, then covered and cooked for approximately 20 minutes. Traditionally, cooked pampuchy are served withred cabbage and bakedduck withapples. The aforesaid dish is a traditional, festive dish inPoznań cuisine.[12]
In theKalisz Region the dough forpyzy,parówki orpampuchy is made frommillet yeast with the addition of milk, sugar, flour, eggs,butter and salt. Traditionally these are served withpork chops and sweet-sourfried whitecabbage, or stuffed with fruit and melted butter, sugar andcinnamon.
In Upper Silesia (buchty,[13] as in "buchty cake") pampuchy are traditionally served withberrykompot (blackberries),powidła,pork,sauerkraut, or topped with melted butter and sprinkled with sugar.
TheOpole Silesia variation, namedbuchty śląskie,czyli kluski drożdżowe gotowane na parze ('Silesianbuchty', or 'steamed yeast dumplings'), since March 6, 2007 is found on the Polish Ministry of Agriculture and Rural Development's List of Traditional Products.[13]
