Prepare the yeast mixture:In a small bowl, combine the warm milk with sugar and the yeast. Stir gently and allow the mixture to sit for 5-10 minutes, until it becomes frothy. This step activates the yeast, ensuring the pampuchy will rise beautifully.
Make the dough:In a large mixing bowl, add the flour and salt. Create a well in the center and pour in the yeast mixture along with the melted butter and egg. Stir the mixture together with a spoon or your hands until it begins to form a dough. Continue kneading for about 5-7 minutes, adding a little flour if the dough feels too sticky. The dough should be smooth, elastic, and slightly tacky.
Let the dough rise:Once the dough is kneaded, cover the bowl with a damp cloth or plastic wrap. Place it in a warm area and let it rise for about 1 hour, or until it has doubled in size.
Shape the pampuchy:After the dough has risen, punch it down gently to release the air. Divide the dough into equal portions (around 8-10 pieces). Roll each piece into a smooth ball. You can also shape them into oval forms for a more traditional look.
Steam the pampuchy:To steam the pampuchy, you’ll need a large steamer or a pot with a steamer basket. Fill the bottom of the pot with water, ensuring the water doesn’t touch the steamer basket. Bring the water to a boil, then reduce the heat to a simmer. Carefully place the dough balls into the steamer basket, making sure to leave space between them. Cover the pot and steam for about 15-20 minutes. The pampuchy will puff up and become soft and fluffy.
Serve:Once the pampuchy are steamed, remove them from the steamer and place them on a plate. For a sweet treat, drizzle with melted butter and dust with powdered sugar. For a savory version, serve with rich gravies or creamy sauces, or even fill them with savory ingredients like cheese or mushrooms.