A dish of dough with minced "Hanum" is in many national cuisines. Today we will introduce you to the Uzbek Khanum recipe. Stuff the pork, lamb and beef in the minced meat for the Uzbek khanum. So it will be tastier.
The dough can be replaced with any dumpling dough with only one difference so that it does not have an egg.
To prepare the dough, mix the salt with 250 ml. water, add a little vegetable oil and pour sifted flour into it. Knead the dough. Cover the finished dough with a napkin.
Before use, put the dough in the refrigerator for 30 minutes.
While the dough is “resting,” proceed with the preparation of the remaining ingredients. Wash potatoes and onions, peel. Potatoes will have to be chopped very finely, diced or grated. Cut the onion into half rings.
Remove the dough from the refrigerator and roll out as thin as possible. The finer the dough, the tastier the Hanum. If possible, give the rolled dough a square shape and brush with vegetable or ghee.
From the center of the formation, put the stuffing and try to leave 3-4 centimeters of space between the edge of the stuffing and the formation.
Salt and add spices. Next, add the remaining ingredients, slices of fat, potatoes and onions to a layer of minced meat. Also add salt and optional spices.
The next stage of preparation: - fold the dough with sausage filling and pinch the edges so that the juices do not flow out of the roll. So it will turn out juicier.
Lubricate the cooked roll with melted butter and place on a baking pan of a pressure cooker. You can cook "khanum" in a double boiler, if there is no pressure cooker.
If you do not have a double boiler or a pressure cooker, then you will have to use an ordinary pan with water, putting in it a metal colander or sieve. Put the khanum in the pan only after the water boils, always with the lid closed.
Depending on which cooking method you have chosen, you will have to cook from 20 to 40 minutes. Cooking time will also depend on the thickness of the roll and the filling.
After the Khanum dish is cooked, remove it from the double boiler, put it on the saucer, grease with butter on top and cut into pieces. Serve with adjika or sour cream. You decide.
You can prepare the sauce specifically for "Hanum", mixing sour cream, salt, garlic, pepper and herbs.
Ingredients
Directions
The dough can be replaced with any dumpling dough with only one difference so that it does not have an egg.
To prepare the dough, mix the salt with 250 ml. water, add a little vegetable oil and pour sifted flour into it. Knead the dough. Cover the finished dough with a napkin.
Before use, put the dough in the refrigerator for 30 minutes.
While the dough is “resting,” proceed with the preparation of the remaining ingredients. Wash potatoes and onions, peel. Potatoes will have to be chopped very finely, diced or grated. Cut the onion into half rings.
Remove the dough from the refrigerator and roll out as thin as possible. The finer the dough, the tastier the Hanum. If possible, give the rolled dough a square shape and brush with vegetable or ghee.
From the center of the formation, put the stuffing and try to leave 3-4 centimeters of space between the edge of the stuffing and the formation.
Salt and add spices. Next, add the remaining ingredients, slices of fat, potatoes and onions to a layer of minced meat. Also add salt and optional spices.
The next stage of preparation: - fold the dough with sausage filling and pinch the edges so that the juices do not flow out of the roll. So it will turn out juicier.
Lubricate the cooked roll with melted butter and place on a baking pan of a pressure cooker. You can cook "khanum" in a double boiler, if there is no pressure cooker.
If you do not have a double boiler or a pressure cooker, then you will have to use an ordinary pan with water, putting in it a metal colander or sieve. Put the khanum in the pan only after the water boils, always with the lid closed.
Depending on which cooking method you have chosen, you will have to cook from 20 to 40 minutes. Cooking time will also depend on the thickness of the roll and the filling.
After the Khanum dish is cooked, remove it from the double boiler, put it on the saucer, grease with butter on top and cut into pieces. Serve with adjika or sour cream. You decide.
You can prepare the sauce specifically for "Hanum", mixing sour cream, salt, garlic, pepper and herbs.
Add to favoritesPublication author
