If you want to make a novelty in food, check out the variations in the execution of meatloaf, a simple and satisfying dish of Asian cuisine. A variety of fillings and cooking methods make it possible to satisfy even the most refined taste. How to cook khanum? About this in our publication.

Classic khanum - steamed meatloaf

The classic recipe involves the use of onion and potato filling. If meat is planned, then mutton is used.

To make the dough:

  • premium flour - 1 kg;
  • water - 400 ml;
  • perfect egg;
  • salt - 2 tsp.

For filling:

  • minced meat - 1 kg;
  • onion with a head - 500 g;
  • carrots or pumpkin - 200 g;
  • sunflower oil - about 30 g;
  • pepper.

Procedure:

  1. Start by kneading the dough. Flour is poured into a deep dish or on a table, where they make a hole and pour water evenly. Add the egg, a little salt and stir with a fork first, then with your hands. The dough should be tight, so less water may be needed. If you poured all the water, and the dough turned out to be slightly liquid, you can add a little flour.
  2. Prepare one big roll or fewer. For example, for 2 dough, divide into two parts, roll the balls and leave for 30 minutes. You can cook one roll, then there is no need to divide the dough.
  3. For the filling, the onions and carrots are peeled, washed and finely chopped. If pumpkin is used instead of carrots, then it can be rubbed on a grater, having previously cleared the skin and seeds.
  4. Minced meat and vegetables are mixed. You can skip everything through a meat grinder. Salt and pepper.
  5. A table is prepared for rolling dough: it is sprinkled with a small amount of flour and rolled out as thin as possible. Lubricated with oil.
  6. The filling is laid out according to the test, tightly folded.
  7. The lattice of a double boiler is greased with oil or fat, put rolls and cook for about 40 minutes.

Asian dish sauce. Tomato paste is mixed with water, poured into a pan or pan, put on low heat. Stirring, bring to a boil and add a little sunflower oil.

Serving:

  1. Finely chop green onions and dill.
  2. Rolls are stacked one on one, pouring tomato sauce on each and sprinkling with chopped herbs and onions.

By the way, there is no need for cutlery - khanum is eaten by hand.

How to cook in a slow cooker

The ingredients, the process itself and the serving are similar to the classic version. However, to diversify the dish and provide an alternative recipe, other ingredients are used.

Dough:

  • flour - 350 g;
  • water - 40 g;
  • one egg.

Filling:

  • minced meat - 600 g (400 g of lamb and 200 g of veal);
  • fat tail fat - 3 pieces;
  • onion turnip - 250 g;
  • garlic - 2 cloves;
  • carrots - 75 g;
  • a pinch of zira;
  • salt and black pepper according to preference.

Execution Sequence:

  1. Tight dough is prepared by analogy. It is put in the freezer for 5-7 minutes. You can stand in the kitchen for 30-40 minutes, covered with a film or towel.
  2. Prepare the filling. Carrots, garlic and onions are peeled, washed, finely chopped. Stuffing, fat (a little fat should be left to grease the form of the slow cooker) and vegetables are mixed, adding the declared spices.
  3. The dough is laid on a table, sprinkled with flour, and rolled out very thinly. You can divide it into two parts, then you will get several rolls.
  4. The filling is distributed over the formation and tightly rolled up.
  5. On a greased multi-piece grid of fat, a semi-cooked grid is laid on the cake mix and cooked for 1.5-2 hours.

Tip. Before putting the roll into a slow cooker or a double boiler, pour boiling water into its main bowl.

Unusual option with a pumpkin

Hanum can be stuffed with vegetables, without adding meat. The pumpkin version is distinguished by the beneficial composition of the main component.

Dough:

  • baking flour - 450 g;
  • water - 200 ml;
  • egg.

Filling:

  • pork fat - 200 g;
  • onion with a head - 400 g;
  • pumpkin - 500 g;
  • a little zira;
  • salt and ground black pepper.

Execution Technology:

  1. Knead a tough dough.
  2. Cover with a napkin and leave for 20-30 minutes.
  3. Cook the filling. Peel the pumpkin, lightly chop or pass through a grater.
  4. The onions are peeled and cut into half rings or slices, and the fat into cubes.
  5. Mix pumpkin with fat (or butter), onions, salt, pepper and zira.
  6. The table is sprinkled with flour and rolled thin dough on it.
  7. They lay out the filling according to the test, level and roll up a tight roll.
  8. Products are placed on a double-oiled lattice of a double boiler and cooked for about 40 minutes.

Pumpkin khanum is served with chopped herbs and / or sour cream.

Cooking with potatoes, cheese and mushrooms.

Dough:

  • premium flour - 300 g;
  • water - 180 ml;
  • village egg.

Filling:

  • onions - 250 g;
  • potatoes - 500 g;
  • mushrooms (pickled or fresh) - 150 g;
  • cheese of any grade - 100 g;
  • salt;
  • ground black pepper.

In the combination of "potatoes + mushrooms + onions" it is not necessary to strictly adhere to the specified number of components. If you like mushrooms, but cheese is not suitable, you can do it without the last component.

Execution Technology:

  1. First, knead a tight dough, cover with cling film and leave for 20-30 minutes.
  2. The next step is preparing the filling. Peel the potatoes and cut into strips or small pieces.
  3. Onions are peeled and chopped in half rings.
  4. Mushrooms are washed and cut into pieces.
  5. Cheese on a coarse grater.
  6. Mix potatoes, onions, mushrooms, cheese, peppers and zira.
  7. Finished dough is laid out on a table, sprinkled with flour, divided into 2 pieces and rolled out as thin as possible.
  8. Part of the filling is laid out according to the rolled dough and salted, leveled and folded with a not tight roll.
  9. The second part of the filling is laid out on the second rolled piece of dough and do the same steps.
  10. Rolls are put on a double-oiled lattice of a double boiler and cooked for about 40 minutes.

Serve with sour cream sauce with the addition of finely chopped herbs.

Khanum with minced meat in a pressure cooker

Khanum in a pressure cooker turns out to be very tasty and juicy, it takes about 50 minutes to cook.

Dough:

  • flour - 600 g;
  • water - 200 ml;
  • egg - 1 pc.

Filling:

  • minced pork - 500 g;
  • onion with a head - 500 g;
  • garlic - 3-4 cloves;
  • zira;
  • salt;
  • pepper.

 

Stages of execution:

  1. Knead a tough dough and cover it with cling film (or a clean kitchen towel). Clean away for 40 minutes.
  2. After the time has passed, the dough is laid out on a tabletop sprinkled with flour and rolled out very thinly. This will require an effort.
  3. Peeled onions and garlic finely chop.
  4. Minced vegetables are mixed. You can skip everything through a meat grinder. The main thing is that the ingredients are thoroughly mixed. The mixture is salted, pepper and added to cira.
  5. The filling is folded according to the rolled dough, they are leveled and rolled up a tight roll.
  6. The mantle is greased with oil, turned on, wait until the water boils (or pour boiling water from the kettle), put the roll on it and cook for about 50 minutes.

Skillet cooking

Dough:

  • flour - 600 g;
  • water - 200 ml;
  • table egg.

Filling:

  • semi-finished pork product - 500 g;
  • onions - 500 g;
  • bell pepper - 2 pcs.;
  • tomatoes - 4 pcs.;
  • carrots - 2 root crops;
  • vegetable oil - about 50 g;
  • some fresh herbs;
  • a pinch of zira;
  • salt;
  • ground black pepper.

Perform step by step:

  1. Lay out the ingredients for the dough in a deep bowl and coolly knead.
  2. Dough is covered with cling film (or a clean kitchen towel) and left for 40 minutes.
  3. After the time has passed, the dough is laid out on a table sprinkled with flour and rolled out as thin as possible.
  4. Onions (3 pcs.) Are peeled and chopped into small pieces.
  5. Peel and wash the carrots in cold water, cut into slices or rub on a grater.
  6. Minced meat and vegetables are salted, pepper and added to cira. The mixture is passed through a meat grinder.
  7. The dough is divided into 2 pieces and rolled out as thin as possible.
  8. About 50 g of oil is added to a deep pan. Heated and put peeled and chopped onions (1 pc.), Allowed to golden color. Then add chopped pieces of pepper (peeled and washed in cold water) and tomatoes (washed in cold water), fresh herbs and zira, 200 ml of water. Salt and pepper. Cook for about 10 minutes over medium heat under a closed lid.
  9. The filling is distributed according to the rolled dough, two dense rolls are leveled and folded.
  10. Cut into pieces about 6 cm wide and pinch on one side.
  11. The oil is heated in a deep frying pan and the semi-finished products are placed in it with the barred sides down. Pour over the prepared sauce (you can add more water) and cook for about half an hour.

The fillings are varied, as are the cooking methods. The dish is served with sauces, sprinkled with finely chopped herbs and onions.

Bon Appetit!

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