Steamed yeast dumplings with strawberry sauce Recipe
Steamed yeast dumplings, also known as pampuchy or parowańce, are soft, fluffy buns cooked over steam. In Poland they’re often served sweet with fruit sauce or cream, especially in summer. With strawberry sauce they’re a bit like Hungarian fruit dumplings, but lighter and fluffier.
These steamed yeast dumplings are exceptionally light and fluffy, and the contrast between the warm, pillowy dough and tangy strawberry sauce makes them a nostalgic Polish comfort dish, especially popular in summer.
Chef's tips
Make sure the milk is only lukewarm and give the dough enough time to rise well – this is key to getting really airy dumplings. Don’t overcrowd the steamer, as they expand a lot while cooking.
How to serve
Serve immediately after steaming, generously topped with warm strawberry sauce and a spoonful of cream or yogurt. A dusting of icing sugar and a few fresh strawberries on the side make them look especially appealing.
Ingredients
- flour type 450–550 - 400 g
- milk lukewarm, not hot - 220 ml
- fresh yeast you can use 7 g instant yeast - 25 g
- sugar for the dough - 3 tablespoons
- egg - 1 piece
- melted butter cooled - 2 tablespoons
- pinch of salt
- fresh or frozen strawberries - 400 g
- sugar for the sauce or more to taste - 2 tablespoons
- 30% cream or plain yogurt optional, for the sauce - 50 ml
- water for steaming for the pot
Preparation
- Gently warm the milk until lukewarm (it should be warm but not hot so it doesn’t kill the yeast).
- Crumble the yeast into a small bowl, add 1 tablespoon sugar, 3 tablespoons lukewarm milk and 1 tablespoon flour. Mix, cover with a cloth and set aside for 10–15 minutes until it starts to rise and a foam appears.
- Put the remaining flour into a large bowl, add the rest of the sugar, a pinch of salt, the egg, the yeast starter, the remaining milk and the melted butter. Knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth, elastic and comes away from your hand.
- Cover the bowl with the dough with a cloth and leave in a warm place for about 45–60 minutes, until it doubles in volume.
- Turn the risen dough out onto a lightly floured surface. Gently flatten it with your hands and divide into 10–12 equal pieces. Shape each piece into a round bun.
- Place the buns on a floured board or baking tray, leaving space between them. Cover with a cloth and leave for 15–20 minutes to rise again.
- Prepare a pot for steaming: pour in water and bring to the boil. Place a few dumplings on a steamer insert or on a cloth stretched over the pot and secured with an elastic band, leaving plenty of space as they will rise. Cover with a lid.
- Steam the dumplings for about 10–12 minutes; do not lift the lid while cooking so they don’t collapse. After this time gently remove them and steam the next batches.
- Meanwhile, make the strawberry sauce: put the strawberries into a saucepan, add the sugar and cook for 5–7 minutes over medium heat until the fruit breaks down. You can mash them with a fork or blend until smooth. Add cream or yogurt if you want a creamier sauce.
- Serve the hot dumplings topped with warm strawberry sauce. You can also dust them with icing sugar.
Storage
Ugotowane kluski przechowuj w lodówce do 2 dni, najlepiej w zamkniętym pojemniku. Przed podaniem podgrzej na parze lub w mikrofalówce, przykryte, aby nie wyschły. Można je też zamrozić do 2 miesięcy i potem odgrzać na parze. Sos truskawkowy przechowuj osobno w lodówce do 3 dni.
