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Steamed, for a family lunch or dinner! Big pelmeni Khanum is a dish of Uzbek cuisine, it is prepared with meat or vegetables from thin unleavened dough. It is also similar to a large mantis, but with a faster and simpler preparation. Use a steamer or multicooker for cooking.
Ingredients:
FOR THE Dough:
- Water 150 ml
- 1 eggs
- Wheat flour 2 glass.
- Salt 1 tsp.
FOR THE FILLING:
- Minced meat 600 gr
- Onion 4 pc.
- Carrot (optional) - 1 pc.
- Salt 1.5 tsp. l.
- Ground black pepper 0.5 tsp. l.
Preparation:
Prepare the products. First for the dough. The amount of flour is indicated approximately, you will look at the structure of your dough. This recipe is for two rolls.
Take a bowl, break an egg into it. Beat it lightly with a fork. Add water and salt. Mix the egg with water until smooth.
Begin pouring the flour into the bowl in small portions, stirring after each. At first, while the mass is liquid, stir with a fork, then when it thickens, with your hand. Add flour until the dough begins to form a lump. Focus on the consistency of the dough, not the flour.
Dust the work surface with flour, lay out a lump of dough. Continue kneading it for 10 minutes until smooth. It should become not sticky at all and very uniform. Wrap the dough in a film and put it in the refrigerator for 20 minutes. During this time, gluten will form in the dough and it will become even more elastic.
While the dough is resting, prepare the filling. Prepare products for her. Minced meat can be made from any meat. Onions are usually put in a lot, it gives juiciness to the filling. In addition to ground pepper, you can put any favorite seasonings and spices.
Chop the onion in any way you like. You can run it through a meat grinder, spin it in a blender, or grate it. You can just finely chop.
Add chopped onion, grated mulberry, salt and pepper to the minced meat. Mix it thoroughly. If the mince is dry, add a little cold water.
Remove the dough from the refrigerator, place it on a dusted work surface. Divide the dough into two parts. Remove one for now, and roll the other into a very thin layer, which should preferably be greased with oil on top.
Put the minced meat on the dough, spreading it with a spoon in a thin layer. Leave the edges free.
Roll the dough with minced meat into a tight roll.
Pinch the edge of the dough so that the roll does not fall apart during cooking. Also twist the ends of the hanuma well. Similarly, prepare the second roll.
You can cook khanum in a steamer, slow cooker, even a special insert in a pot for steaming is suitable. Be sure to grease the cooking container with oil so that the roll does not stick. Place the hanum in it, wrapping it in a circle so that it fits.
Place the container with the hanum in the appliance you have. First pour clean water into it. If cooking in a slow cooker. Set the program to steam, time 30 minutes. Khanum is ready in 30 minutes. Open the device, take out the container with the roll.
Invert the bowl with the roll, covering it with a plate, and then invert the plate with the roll again, covering it with the one on which you plan to serve the khanum. In this way, the roll will turn out to be good side up. Serve khanum hot, with tomato or sour cream sauce.
Khanum really came out looking like a big praying mantis! Only cook it much faster.
