Lazy big dumpling Khanum

Step-by-step cooking

1. Step 1:

   

   How to make a lazy big dumpling Khanum? Prepare the products. First for the test. The amount of flour given is approximate, it may take either more or less than specified in the recipe. You will look at the status of the test. This recipe is designed for two rolls.

2. Step 2:

   

   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.

3. Step 3:

   

   Start pouring the flour into the bowl in small portions, stirring after each. First, while the mass is liquid, stir with a fork, then, when it thickens, with your hand. Add flour until the dough begins to gather into a lump. Focus on the consistency of the dough, and not on the volume of flour.

4. Step 4:

   

   Sprinkle the work surface with flour, put a lump of dough on it. Continue kneading it for 10 minutes until smooth. It should become completely non-sticky and very homogeneous. Wrap the dough in cling film and put it in the refrigerator for 20 minutes. During this time, gluten will develop in the dough and it will become even more elastic.

5. Step 5:

   

   While the dough is resting, prepare the filling. Prepare the products for her. Minced meat can be taken from any meat, I have beef. Onions are traditionally put in a lot, it gives juiciness to the filling. In addition to ground pepper, you can put any favorite seasonings and spices.

6. Step 6:

   

   Chop the onion in any way. You can put it through a meat grinder, you can scroll it in a blender, you can grate it. I rubbed it on a large one. You can just slice it.

7. Step 7:

   

   Add chopped onion, salt and pepper to the minced meat.

8. Step 8:

   

   Mix it as best you can. If the minced meat turns out to be dry, then add a little water.

10. Step 9:

    

    Take the dough out of the refrigerator, put it on a sprinkled work surface. Divide the dough into two parts. Remove one for now, and roll out the other into a very thin layer, which it is desirable to lubricate with vegetable oil on top.

11. Step 10:

    

    Put the minced meat on the dough, smearing it with a spoon in a thin layer. Leave the edges free.

12. Step 11:

    

    Roll the dough with minced meat into a tight roll.

13. Step 12:

    

    Pinch the edge of the dough so that the roll does not fall apart when cooking. Twist the ends of the khanum well as well. Similarly, prepare the second roll.

14. Step 13:

    

    You can cook khanum in a steamer, a mantovark, a slow cooker, even a special insert in a steaming pot will do. Be sure to lubricate the cooking container with vegetable oil so that the roll does not stick. Put the khanum in it, wrapping it in a circle so that it fits.

15. Step 14:

    

    Install the container with the khanum in the device that you have. Pre-pour clean water into it. I cooked in a slow cooker. Put the cooking program on steam, the time is 30 minutes. Khanum is ready in 30 minutes. Open the appliance, take out the container with the roll.

16. Step 15:

    

    Turn the bowl with the roll over, covering it with a plate, and then turn the plate with the roll over again, covering it with the one on which you plan to serve khanum. Thus, the roll will turn out to be a beautiful side up. Serve khanum necessarily hot, with tomato or sour cream sauce.