Pampuchy – Have you ever heard this name? It is a simple dish from Kujawy in its recipe, reigning undivided on local tables. Prepared from yeast dough and then steamed noodles delight due to their softness, delicate and neutral taste. It is the last element that makes Pampuchy easily eat in different ways – salty and sweet. This is how the inhabitants of Kujawy eat and eat them to this day – as a dinner dish or a sweet snack.
According to a traditional one – passed down in the region from generation to generation – recipes, pampuchy is prepared from wheat flour, yeast, eggs, milk and a bit of sugar. When the dough grows, form round rolls. The effect is extremely delicate, it melts in the mouth.
Not only the inhabitants of Kujawsko-Pomorskie know this taste. Pampuchy is also prepared in other places of Poland. However, it should be considered that the regional ones are particularly light and unique. It was not without reason that they were included in the list of traditional products of the Ministry of Agriculture and Rural Development.
How to make pampuchy At home? The recipe is extremely simple.
Prepare the following ingredients:
- 500 g of wheat flour,
- 250 ml of warm milk,
- 3 tablespoons of dissolved butter,
- 2 eggs,
- 30 g of fresh yeast,
- 1 teaspoon of sugar,
- A pinch of salt.
Melt yeast in sugar. Add 5 tablespoons of milk and one tablespoon of flour.
Mix the whole thoroughly, let stand for 20 minutes.
Sift the remaining flour into a bowl. Then add butter, salt, eggs and pour the yeast leaven.
Mix gently with a spoon, then pour the warm milk slowly.
Mix again and make the dough with your hand.
Cover the bowl with a cloth, set aside for an hour – the dough is to double its volume.
Transfer the risen dough into a flour -sprinkled top or board. Using a glass, cut out small pieces of dough, form noodles and place on a flour -sprinkled board.
For cooking pampuchs you need a special pot with a hole insert, but you can also use a patent of clever housewives – a pot with water cover with a cloth or a clean, tetrical diaper and wipe with a string around so that it does not slip.
When the water begins to boil, put the pampuchy to the upper level and cover with the lid. Cook for about 15 minutes. Remember that water cannot touch the dough directly.
What to eat pampuchy with? The inhabitants of Kujawy have no doubt – these light dumplings harmonize wonderfully with dry and sweet additives, so the possibilities in this matter are virtually unlimited.
They taste great served with sour cream and sugar or fruit, and even sprinkled with cinnamon. However, you can easily eat them in the company of meat and even pour over a dry sauce. Pride.
Sources: www.gov.pl, Sazemer.pl, Terazpoczy.pl
