Khanum with potatoes

Traditional oriental steamed dish! Khanum is a roll of dough with a variety of fillings, steamed, something similar to manti. We cook it with potatoes. The dish is easy to prepare and very tasty!

hallen-bunny

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

300

Water

150

Vegetable oil

Eggs

Salt

0.5

For filling:

Potatoes

Onion

Vegetable oil

Salt

to taste

Ground black pepper

to taste

To serve:

Butter

Sauce, pasta (tomato, sour cream, garlic)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 22 % 8 g

Carbohydrates 67 % 24 g

184 kcal

GI: 38 / 0 / 63

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make khanum with potatoes? Prepare all the necessary ingredients, they are the simplest.
Step 2:
Sift flour into a bowl, add salt and break one egg.
Step 3:
Add two tablespoons of odorless vegetable oil to the water and heat it up a little. It is not necessary to heat much, otherwise, when adding hot liquid, the egg may curdle.
Step 4:
Gradually pour the warm liquid ingredients into the flour and egg, mix and knead the dough, adding more flour if necessary.
Step 5:
Knead the elastic dough on the table for about 3-5 minutes, assemble it into a ball, wrap it in plastic wrap or cover with a towel and let it rest, lie for 40 minutes at room temperature.
Step 6:
Meanwhile, prepare the filling. Wash the potatoes, peel them, cut them into thin strips or grate them on a grater for Korean carrots.
Step 7:
Peel the onion and cut it into thin half rings (or quarter rings).
Step 8:
Combine the chopped onion with potatoes, pepper with freshly ground black pepper, salt, add one spoonful of vegetable oil and mix. The filling should be immediately laid out on the dough. You can't delay, otherwise the potatoes will let the juice.
Step 9:
On a floured surface, roll out the dough in the form of a large rectangle. The thinner the dough, the tastier the khanum will turn out, the ideal thickness of the dough is 1-2 mm. Using a brush, lubricate the rolled dough with two tablespoons of oil. Evenly distribute the filling, retreating from the edges by 2-3 centimeters.
Step 10:
Pour 1.2 liters of water into a slow cooker pan. Place the roll on a greased steam tray. Set the program "Steam" and the cooking time is 60 minutes. Khanum can also be cooked in a mantovark or in a conventional steamer.
Step 11:
Khanum with potatoes can be served both for a family dinner and for a festive table. If you do not add an egg to the dough, then this dish can be safely attributed to lean or vegetarian dishes. Sauces will give it a special taste, sour cream, garlic or tomato with herbs is perfect.

Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.