Pampuchy
Pampuchy (also Kluski na parze = steamed noodles, Pyzy drożdżowe = yeast dumplings or Kluski parowe = steamed dumplings; singular: pampuch ) is the Polish term for certain dough products. These are yeast dumplings that are not quite the size of a fist and that are steamed , i.e. cooked in steam over boiling water.
The dough consists of yeast , flour, milk, salt and melted fat and rises before cooking. The steam bath makes the consistency of the dumplings even more airy and absorptive , which makes them popular side dishes.
The word was created by adopting the German pancake with remote assimilation р - k> р - р .
Historically, Pampuchy comes from the Old Slavonic and Old Polish Carnival tradition and is closely related to donuts ( pączki ) and yeast pancakes ( racuchy ), which, however, are fried in fat and not steamed. Especially in Greater Poland , where pampuchy is eaten with duck dishes, but they are also part of the dining tradition in Silesia . Bohemian dumplings and Buchteln are close Bohemian relatives; in Upper Silesia Pampuchy are often called Buchty . In Bohemian cuisine, Pampuchy are also related to Bavarian , Franconian and Austrian pastries such as steamed noodle and yeast dumplings .
See also
literature
- Robert Strybel, Maria Strybel: Polish Heritage Cookery . Hippocrene Books, New York NY 1993, ISBN 0-7818-0069-2 .
Footnotes
- ↑ "Пампуха", in: Max Vasmer , Russian etymological dictionary , Winter, Heidelberg, 1953-1958.
- ^ Cf. 1 "Chleb", in: Zygmunt Gloger, Encyklopedia staropolska ilustrowana , Warsaw 1958 (first publication: 1900–1903).