Pampuchy – Soft Polish Steamed Buns

Pampuchy are traditional Polish steamed buns that are irresistibly soft, pillowy, and slightly sweet. Made with a simple yeast dough, these buns are steamed rather than baked, giving them a light, fluffy texture that melts in your mouth.

They’re incredibly versatile: serve them sweet with jam, honey, or fruit sauce, or savory with goulash, mushroom sauce, or a hearty filling. Pampuchy are perfect for family meals, weekend breakfasts, or festive occasions, and they store and reheat beautifully, making them convenient for busy days.

With just a few basic ingredients, these buns showcase the charm of Polish home baking—simple, comforting, and utterly delicious.

Ingredients

- 5g yeast

- 280 g all-purpose flour

- 120 ml warm milk

- 1 egg

- 10 ml oil

- Salt, a pinch

- 15g sugar

Instructions

1. Make the dough

- In a large mixing bowl (or stand mixer bowl), combine all ingredients:

flour, yeast, milk, egg, oil, sugar, and salt.

- Mix until everything comes together, then knead for at least 5 minutes (or 8–10 minutes in a mixer) until the dough is smooth, elastic, and soft but not sticky.

2. Let the dough rise

- Transfer the dough to a greased bowl.

- Cover the bowl with a clean towel or plastic wrap.

- Leave it in a warm, draft-free place for about 1 hour, or until the dough doubles in size.

3. Shape the buns

- Transfer the risen dough to a lightly floured surface.

- Divide into 7 equal pieces (≈68–70 g each).

- Shape each piece into a smooth round ball by rolling it between your hands.

- Cover with a clean towel and let rest for 15 minutes to puff up slightly.

(If you can’t steam all at once, keep the remaining dough balls in the fridge to prevent over-proofing.)

4. Steam the pampuchy

- Bring water to a gentle boil in your steamer (water should reach about ⅓ up the pot).

- Place the pampuchy on the steamer insert, leaving enough space between them (they will expand).

- Cover tightly and steam for 15 minutes over medium heat — steady but not vigorous boiling.

- Do not open the lid while steaming.

- When done, remove the buns carefully. Repeat with the remaining dough if needed.

5. Serving Ideas

- Sweet: serve warm with jam, fruit sauce, sweetened sour cream, or honey & butter.

- Savoury: serve with goulash, mushroom sauce, or fill with savoury stuffing before steaming.

6. Storage

- Store in an airtight container in the fridge for up to 5 days.

- Reheat in the microwave for 40–60 seconds until soft and warm.

- Freeze for up to 2 months; defrost and re-steam or microwave until fluffy again.

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Pleśniak – Polish Layered Meringue Cake with Jam

Pleśniak is a beloved Polish layered cake known for its rustic charm and delightful mix of textures. The cake combines a buttery shortcrust base, a tart jam layer, fluffy meringue, and sometimes a hint of cocoa, all topped with more grated shortcrust. Its name literally means “moldy” in Polish—a playful nod to its speckled, uneven appearance that looks homemade and inviting.

This cake became popular in Polish kitchens in the mid-20th century, a time when home baking flourished. It was a favorite for holidays, family gatherings, and cozy afternoons, celebrated not for perfection but for its comforting flavors. Over the years, bakers have adapted Pleśniak with different jams, cocoa layers, or nuts, making it both traditional and versatile.

What makes Pleśniak truly special is the contrast of textures: the crumbly shortcrust, the soft, tart jam, and the airy, sweet meringue. Each bite offers a perfect balance of flavors and a little taste of Polish nostalgia. It’s a cake that’s simple to make, endlessly customizable, and always a crowd-pleaser—proof that sometimes, the most charming desserts are the ones that look homemade.

Ingredients:

Dough:

- 230 g cake flour

- 6 g baking powder

- 25 g caster sugar

- Pinch of salt

- 125 g cold butter

- 2 egg yolks (save whites for meringue)

- 10 g dark cocoa powder

Meringue:

- 2 egg whites

- 80 g sugar

Filling:

- 150 g blackcurrant jam (or other tart jam)

Instructions:

1. Prepare the Dough

- In a large bowl, combine flour, baking powder, sugar, and salt.

- Add cold butter (cut into small cubes) and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead the dough just until it comes together.

- Divide the dough into three portions: two equal larger parts and one smaller.

- Mix the cocoa powder into one of the larger portions until fully incorporated.

- Wrap all three dough portions in cling film and refrigerate for 1 hour.

2. Assemble

- Line a 6-inch (15 cm) square baking tin with baking paper.

- Preheat the oven to 180°C (356°F), top–bottom heat.

- Grate the bigger one of the plain dough portions into the tin and gently press it down to form the base.

- Spread the jam evenly over the base layer.

- Grate the cocoa dough evenly over the jam layer.

- In a clean bowl, whisk egg whites until foamy. Gradually add sugar while beating until stiff, glossy peaks form.

- Spread the meringue over the cocoa layer.

- Grate the remaining plain dough over the meringue to form the top layer.

3. Bake

- Bake in the preheated oven for 40–45 minutes, until the top is golden and the meringue is set.

- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes to prevent the meringue from collapsing.

- Remove from the oven and cool completely on a wire rack before slicing and serving.

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Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Chocolate Mochi Cake (Nian Gao) – Gooey Glutinous Rice Delight

This Sticky Chocolate Mochi Cake is a soft, chewy, and slightly gooey treat made with glutinous rice flour for that irresistible mochi-like texture. Cocoa powder and brown sugar give it a rich chocolate flavor, while milk, eggs, and oil keep the cake moist and tender.

Baked until just set, this cake is perfect for snacking, dessert, or afternoon tea, offering a unique chewy texture that’s different from traditional sponge cakes. Best enjoyed fresh, as refrigeration can make it firmer, but it keeps its delightful chewiness for a few days.

Experiment with toppings: dust with cocoa powder, powdered sugar, or drizzle with chocolate sauce for extra indulgence.

Tips:

- Line the baking tin well with parchment for easy removal.

- Don’t overbake — the center should remain slightly gooey.

Ingredients:

- 120g glutinous rice flour

- 30 g cocoa powder 

- 80 g brown sugar

- 200 g milk

- 50 g oil

- 2 eggs

- 4g baking powder

Preparation:

1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.

2. Thoroughly mix until all ingredients are well incorporated.

3. Line a rectangular or square baking tin with parchment paper.

4. Pour the prepared mixture into the lined baking tin.

5. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.

6. Once the cake is done baking, remove it from the oven and allow it to cool.

7. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.

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Pączki Pieczone - Baked Donuts

These soft baked doughnuts are a lighter, oven-baked alternative to traditional fried pączki. Made with a gently enriched yeast dough, they’re tender, fluffy, and delicately sweet, with a soft crumb that stays moist thanks to butter, egg yolks, and milk.

Once baked, the buns are filled with jam or marmalade (I used rose marmalade), then finished simply with powdered sugar or a fresh citrus glaze made from mandarin or lemon juice. The glaze adds a bright, fragrant contrast that pairs beautifully with the soft dough, while candied orange peel brings a festive touch.

Perfect for Fat Thursday, holidays, or everyday baking, these baked doughnuts are easy to prepare, less heavy than fried versions, and ideal for baking with kids. Best enjoyed fresh on the day they’re made, they’re wonderful with a cup of coffee or tea—and just sweet enough to satisfy without being overwhelming.

Ingredients:

Dough:

- 250 g cake flour 

- 50 g butter 

- 40 g granulated sugar 

- 7 g instant yeast

- 100 ml milk, room temperature or slightly warmed

- 2 egg yolks 

- Pinch of salt

Other ingredients / toppings

- jam or marmalade for filling

- candied orange peel

- 4 tbsp citrus juice 

- 100g powdered sugar for glaze

Instructions:

1. Make the dough:

- In a large bowl, combine the flour, yest, milk, egg yolks, butter, and sugar. 

- Mix with a wooden spoon or silicone spatula.

- Knead the dough with a dough hook for at least 5 minutes or by hand. The dough should be smooth, slightly sticky, but elastic. 

- Cover with a cloth or plastic wrap and let rise in a warm, draft-free place for about 1 hour.

2. Shape the buns:

- Turn the risen dough onto a lightly floured surface. 

- Form a smooth ball and divide into 9 equal portions (~50 g each). 

- Shape each portion into a smooth ball. If the surface is uneven, buns may crack while baking.

- Place dough balls on a baking tray lined with parchment paper, leaving enough space between each. 

- Gently flatten the top with your hand. Cover loosely with a cloth and let rise for 20–30 minutes while preheating the oven.

3. Bake the donutes:

- Preheat oven to 180°C (356°F) with top/bottom heat. 

- Place the tray in the middle of the oven. 

- Bake for 20–25 minutes until risen and golden. 

- Remove the tray immediately after baking.

4. Fill and glaze:

- While buns are still warm, inject jam or marmalade using a wide syringe, piping bag, or disposable piping bag.

- Optional glaze: mix 4 tbsp citrus juice (mandarin or lemon) with 4 heaping tbsp powdered sugar (~110 g). Brush lightly on warm buns. Sprinkle with candied orange peel if desired.

- If only dusting with powdered sugar, do this after the buns have completely cooled.

5. Storage:

- Fully cooled buns can be wrapped in parchment and stored in a bag or container at room temperature. No need to refrigerate. 

- Best eaten the day they are baked, but they remain tasty the next day.

Tips:

- Use warm but not hot milk and softened butter.

- Maintain gentle oven temperatures for rising dough.

- Adjust glaze and filling according to taste (jam, chocolate, or fruit puree).

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