Comments on: Steamed Sweet Dumplings (Buchty na Pare) http://www.slovakcooking.com/2010/recipes/buchty-na-pare/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: misha http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comment-7035 misha Fri, 13 May 2011 10:05:49 +0000 http://www.slovakcooking.com/?p=2427#comment-7035 I spend months trying to figure out why oh why my parena knedla or the buchty dough wouldn't rise....tnanks to your step by step pictures,i finally managed to "roll" out my perfect dough.my little daughter really enjoyed the kneading process.anyway,the dough is rising in the oven and tomorrow we will have nungerian goulash with the dumplings I spend months trying to figure out why oh why my parena knedla or the buchty dough wouldn’t rise….tnanks to your step by step pictures,i finally managed to “roll” out my perfect dough.my little daughter really enjoyed the kneading process.anyway,the dough is rising in the oven and tomorrow we will have nungerian goulash with the dumplings

]]> By: Livia Keesee http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comment-4977 Livia Keesee Mon, 07 Feb 2011 20:59:18 +0000 http://www.slovakcooking.com/?p=2427#comment-4977 I used to watch my babka making these in Hostovice, Slovakia. The trick in making the buchty na pare perfectly round without jam getting everywhere is to do it as follows: 1. roll out the dough into a rectangle 2. take a small cup and mark circles on 1st half of the rolled dough 3. place jam in the middle of the marked circles 4. fold the 2nd half of the dough over the 1st half 5. with the same cup cut out the circular shapes over the folded dough. You get perfect circles, the cutting wiht the cup seals the lower and upper part of the dough together with no messy jam... and your buchty na pare will look like your babka's buchty. Enjoy :) I used to watch my babka making these in Hostovice, Slovakia. The trick in making the buchty na pare perfectly round without jam getting everywhere is to do it as follows:

1. roll out the dough into a rectangle
2. take a small cup and mark circles on 1st half of the rolled dough
3. place jam in the middle of the marked circles
4. fold the 2nd half of the dough over the 1st half
5. with the same cup cut out the circular shapes over the folded dough.
You get perfect circles, the cutting wiht the cup seals the lower and upper part of the dough together with no messy jam… and your buchty na pare will look like your babka’s buchty.

Enjoy :)

]]> By: Cynthia http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comment-4164 Cynthia Wed, 05 Jan 2011 07:57:15 +0000 http://www.slovakcooking.com/?p=2427#comment-4164 These are delicious !! My mother also used baking powder dough that she rolled out and filled with fresh cherries (šerešne) or plums (slievky). A twist on these dumplings are Guliváry !! Yeast dough filled with fruit or jam and after cooking, covered in ground poppy seeds mixed with powered sugar !! Dobrú chut !! These are delicious !! My mother also used baking powder dough that she rolled out and filled with fresh cherries (šerešne) or plums (slievky). A twist on these dumplings are Guliváry !! Yeast dough filled with fruit or jam and after cooking, covered in ground poppy seeds mixed with powered sugar !! Dobrú chut !!

]]> By: Jana http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comment-3707 Jana Thu, 16 Dec 2010 09:33:57 +0000 http://www.slovakcooking.com/?p=2427#comment-3707 I love this website...It takes me back to my childhood when I spend all my summer/winter holidays with grandparents and they used to cook all this lovely dishes... I love this website…It takes me back to my childhood when I spend all my summer/winter holidays with grandparents and they used to cook all this lovely dishes…

]]> By: Heather http://www.slovakcooking.com/2010/recipes/buchty-na-pare/#comment-3517 Heather Tue, 07 Dec 2010 17:23:56 +0000 http://www.slovakcooking.com/?p=2427#comment-3517 We have been making these in my family ever since I was a little girl. I now make them and the receipe that I use is from my Great Great grandmother which calls for the dough to rise three times. We also eat a meal of chicken soup first... must be a slovak tradition. I have also varied this receipe slightly by adding apricot jame and raspberry jam. We have been making these in my family ever since I was a little girl. I now make them and the receipe that I use is from my Great Great grandmother which calls for the dough to rise three times. We also eat a meal of chicken soup first… must be a slovak tradition.

I have also varied this receipe slightly by adding apricot jame and raspberry jam.

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