Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 cup (240 ml) warm milk, 1 teaspoon sugar, and 2 ¼ teaspoons active dry yeast in a large bowl, letting it sit for 5-10 minutes until foamy, then stir in 3 cups (360 g) all-purpose flour, ½ teaspoon salt, and 2 tablespoons melted unsalted butter to form a shaggy dough.

2. 2

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, then place it back in the greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. 3

   Heat 1 tablespoon vegetable oil in a pan over medium heat, add 1 small finely diced onion and 1 medium grated carrot, cooking for 5-7 minutes until softened, then stir in 2 minced garlic cloves, 1 can (425 g) rinsed and drained cooked chickpeas, 1 teaspoon smoked paprika, ½ teaspoon dried marjoram, ¼ teaspoon salt, and ⅛ teaspoon black pepper, mashing some of the chickpeas lightly and cooking for another 2-3 minutes before stirring in ¼ cup (60 ml) vegetable broth and setting aside to cool.

4. 4

   Gently punch down the proofed dough and divide it into 12 equal pieces, flattening each piece into a 3-4 inch round, placing about 1 ½ tablespoons of the cooled chickpea and vegetable filling in the center, and carefully bringing the edges of the dough together to seal and form a ball.

5. 5

   Arrange the filled pampuchy in a steamer basket lined with parchment paper or greased to prevent sticking, ensuring they have some space in between, then place the basket over a pot of simmering water (not touching the water) and steam for 15-20 minutes, or until the pampuchy are puffed and cooked through.

6. 6

   Garnish the warm pampuchy with 2 tablespoons chopped fresh dill and serve immediately, optionally accompanied by ½ cup (120 ml) sour cream or plain yogurt on the side.