Steamed Potato Khanum Rolls

Traditional oriental dish, steamed! Khanum is a steamed dough roll with a wide variety of fillings, something similar to manti. We cook it with potatoes. The dish is easy to prepare and very tasty!
cook time: 1h 30 min
Hazel Farrow
Steamed Potato Khanum Rolls

Nutrition Facts (per serving)

196
Calories
9g
Fat
24g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 300 g
Water 150 ml
Vegetable oil 2 tbsp
Eggs 1 pc
Salt 0.5 tsp

For filling:

Potato 4 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Salt to taste
Ground black pepper to taste

To submit:

Butter 20 g
Sauce, pasta 100 ml

Recipe instructions

Step 1

Step 1
How to make khanum with potatoes? Prepare all the necessary ingredients, they are the simplest.

Step 2

Step 2
Sift flour into a bowl, add salt and break one egg.

Step 3

Step 3
Add two tablespoons of odorless vegetable oil to the water and heat it up a little. There is no need to heat it too much, otherwise the egg may curl when adding hot liquid.

Step 4

Step 4
Gradually pour the warm liquid ingredients into the flour and egg, stir and knead the dough, adding more flour if necessary.

Step 5

Step 5
Knead the elastic dough on the table for about 3-5 minutes, gather it into a ball, wrap it in cling film or cover with a towel and let it rest for 40 minutes at room temperature.

Step 6

Step 6
Meanwhile, prepare the filling. Wash the potatoes, peel them, cut into thin strips or grate them using a Korean carrot grater.

Step 7

Step 7
Peel the onion and cut into thin half rings (or quarter rings).

Step 8

Step 8
Combine chopped onions with potatoes, add freshly ground black pepper, salt, add one spoon of vegetable oil and stir. The filling should be immediately spread onto the dough. You can’t hesitate, otherwise the potatoes will release juice.

Step 9

Step 9
On a floured surface, roll out the dough into a large rectangle. The thinner the dough, the tastier the khanum will be; the ideal thickness of the dough is 1-2 mm. Using a pastry brush, brush 2 tablespoons of butter onto the rolled out dough. Distribute the filling evenly, leaving 2-3 centimeters from the edges.

Step 10

Step 10
Pour 1.2 liters of water into the multicooker pan. Place the roll on a greased steam tray. Set the "Steam" program and the cooking time to 60 minutes. Khanum can also be cooked in a pressure cooker or in a regular steamer.

Step 11

Step 11
Khanum with potatoes can be served both for a family dinner and for a holiday table. If you do not add an egg to the dough, then this dish can be safely classified as a lenten or vegetarian dish. Sauces will give it a special taste; sour cream, garlic or tomato with herbs are perfect.

Additional rubrics

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