--- title: "Pampuchy with Fruit and Blackberry Sauce" url: /pampuchy-with-fruit-and-blackberry-sauce/ canonical_url: https://flowers-recipes.com/pampuchy-with-fruit-and-blackberry-sauce/ language: en alternates: pl: https://flowerek.com/pampuchy-owocami-sosem-jezynowym/ de: https://barbaras-kochbuch.de/hefeklose-mit-aprikosen-und-brombeersauce/ en: https://flowers-recipes.com/pampuchy-with-fruit-and-blackberry-sauce/ x-default: https://flowers-recipes.com/pampuchy-with-fruit-and-blackberry-sauce/ published: "2012-05-24" last_updated: "2012-05-24" type: recipe author: Basia prerequisites: - /category/odds-and-ends/ - /category/flour-based-dishes/ related: - /pancakes-my-favorite/ - /veal-goulash-with-butter-dumplings/ - /raspberry-sorbet/ - /pineapple-fried-in-caramel/ categories: - "Odds & Ends" - "Flour-Based Dishes" - Desserts - Fruit tags: - peach - "yeast dough" - dumplings - apricots summary: "Soft steamed yeast dumplings (pampuchy) filled with apricots or peaches and served with a quick blackberry sauce. A sweet lunch or dessert!" --- # Pampuchy with Fruit and Blackberry Sauce Soft steamed yeast dumplings (pampuchy) filled with apricots or peaches and served with a quick blackberry sauce. A sweet lunch or dessert! **This page in other languages:** [Polski (pl)](https://flowerek.com/pampuchy-owocami-sosem-jezynowym.md) · [Deutsch (de)](https://barbaras-kochbuch.de/hefeklose-mit-aprikosen-und-brombeersauce.md) **Published:** May 24, 2012 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/) - [Category: Flour-Based Dishes](https://flowers-recipes.com/category/flour-based-dishes/) - [Pancakes – My Favorite](https://flowers-recipes.com/pancakes-my-favorite/) — They're fluffy and delicate, and, like many of Jamie Oliver's recipes, they're easy to make. - [Veal Goulash with Butter Dumplings](https://flowers-recipes.com/veal-goulash-with-butter-dumplings/) — Tender, aromatic veal goulash with paprika and lemon zest, served with soft butter dumplings, from an Austrian cookbook - [Raspberry Sorbet](https://flowers-recipes.com/raspberry-sorbet/) — Raspberry sorbet, no ice cream maker needed - [Pineapple Fried in Caramel](https://flowers-recipes.com/pineapple-fried-in-caramel/) — A simple, quick dessert: pineapple fried in caramel with orange juice and zest, served with dark balsamic cream. Works w ## Instructions I had never made pampuchy (Polish steamed yeast dumplings) before, but I had heard a lot about them. They're yet another dish that seemed pretty much impossible to make. Why? I honestly don't know. My mom told me about them, and so did my sister. I thought to myself: meh, just some ordinary dumplings. Once again, I was wrong. Pampuchy with fruit and blackberry sauce Not only did making them give me no trouble at all, they also turned out to be a wonderfully tasty sweet lunch or dessert. And a healthy one, too, since they're filled with and served with plenty of fruit, which means vitamins. My kids liked them as well, and that's high praise in my book :) Pampuchy with fruit and blackberry sauce **Directions:** Pour half of the flour into a bowl, make a well in the middle, crumble the yeast into it, and cover with the sugar. Gently warm the milk in a small saucepan, pour it into the flour, and knead a smooth dough. Dust lightly with flour, then cover and set aside in a warm place for about 10 minutes to rise. During this time, the flour on top should crack. Meanwhile, wash the lemon, zest it, and squeeze out the juice. Mix the remaining flour with the butter, 1 tbsp of the oil, a pinch of salt, 1 tsp of the juice, and a little of the lemon zest, and add it all to the risen dough. Then knead until the dough stops sticking to the bowl and your hands. Cover again and set aside until the dough doubles in size. While the dough is rising, wash/drain the apricots and pat them dry. Lightly dust your work surface with flour, shape the dough into a log, and divide it into 10 flat rounds of equal size. Place one apricot on each (I used a canned peach half), wrap the dough around it, and shape it into a ball. Cover with a kitchen towel once more and let rise for 20 minutes. Place the risen pampuchy in a steamer dish (or in a special steamer insert set over a pot of water). It's best to grease the dish first with the remaining oil so the dumplings don't stick to it. Cover and steam for about 15 minutes. While the pampuchy are steaming nicely, make the sauce. Put the blackberries in a tall container (if they're frozen, thaw them first), add the rest of the lemon zest, the honey, and the cinnamon, and blend. Take the pampuchy out of the dish and serve them while still warm, with the sauce and sprinkled with powdered sugar. Enjoy! Additional notes: * Instead of apricots, you can use canned peaches, plums, or other fruit that doesn't fall apart easily * If you get tired of sweet pampuchy, you can make them with a savory filling, such as spinach, and use type 1050 flour for the dough. Serve with a good salad and you have a tasty lunch ready :) * You can add vanilla seeds to the powdered sugar Source: EatSmarter 3/2012 --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)