QiMeal
Kluski na Parze Buchty
Kluski na Parze Buchty · ready in 2 h 7 min · 4 servings · 636 kcal per serving · medium · 7 ingredients
Known as buchty or pampuchy in Silesia and Małopolska, these steamed yeast dumplings are fluffy inside with a gently chewy surface.
- Prep
- 1 h 35 min
- Cook
- 30 min
- Total
- 2 h 7 min
- Serves
- 4
- kcal
- 636
- Difficulty
- medium
Ingredients · 4 servings
- 520 gWheat flour, divided, for dough and dusting
- 25 gFresh yeast, crumbled
- 250 gMilk, warmed
- 50 gEgg, beaten
- 50 gButter, melted and cooled
- 5 gSalt
- 10 gSugar
Equipment
stovetop, kitchen scale, small saucepan, mixing bowl, kitchen towel, tray, steamer pot, lid, wooden spoon, spoon, bench scraper, tongs
Instructions
- Mise En Place
Gather and weigh all ingredients, melt and cool the butter, warm the milk gently, and set out the bowl, towel, tray, steamer pot, lid, and spoon. · 5 min
What to look for: Butter is liquid but not hot, and milk feels warm rather than steaming.
- Activate Yeast
Dissolve the crumbled fresh yeast and sugar in the warm milk, then rest the bowl until the surface looks foamy and slightly raised. · 10 min
What to look for: A creamy foam forms on top of the milk.
- Knead Dough
Add flour, beaten egg, melted butter, salt, and yeast milk to the bowl; mix to a shaggy dough, then knead until smooth and elastic. · 12 min
What to look for: Dough is soft, smooth, and pulls away from the bowl in stretchy sheets.
- First Rise
Cover the bowl with a towel and let the dough rise in a warm, draft-free place until visibly puffy and close to doubled. · 45 min
What to look for: Dough is swollen, airy, and springs back slowly when touched.
- Shape Rolls
Dust the tray with flour, divide the dough into 8 equal pieces, and shape each piece into a round roll with a taut top. · 8 min
What to look for: Rolls are even, rounded, and lightly floured underneath.
- Second Rise
Cover the shaped rolls on the floured tray and let them rise again until plumper and noticeably lighter to the touch. · 15 min
What to look for: Rolls look inflated and keep their rounded shape.
- Steam Buchty
Steam the rolls in batches over boiling water, covered, for 12-15 minutes each batch; leave space between them so they can swell. · 30 min
What to look for: Buchty are puffed, matte on the surface, and feel springy.
- Serve Hot
Serve the buchty hot as a main dish, ready for the traditional meat sauce or fruit sauce prepared separately. · 2 min
What to look for: Dumplings are steaming, soft, and airy when torn open.
Nutrition (per serving)
| kcal | 636 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 106 g |
| of which sugars | 6 g |
| Fat | 15 g |
| of which saturated | 8 g |
| Fibre | 4 g |
| Sodium | 542 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Wheat flour
- All-purpose flour: Use a standard wheat flour with moderate protein for a soft but elastic dough.
Fresh yeast
- Active dry yeast: Use about 10 g active dry yeast for 25 g fresh yeast and activate it in the warm milk.
Milk
- Whole milk: Whole milk gives the most traditional soft crumb and rounded flavor.
Egg
- Large egg: 1 large egg usually weighs about 50 g without the shell.
Butter
- Clarified butter: Use slightly less because it contains less water than regular butter.
Salt
- Fine salt: Fine salt disperses evenly through the yeast dough.
