Khanum with potatoes

8 servings
1 hour 30 min

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

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

Add two tablespoons of odorless vegetable oil to the water and heat a little. You do not need to heat much, otherwise when you add hot liquid, the egg can curl up.

Gradually pour warm liquid components into the flour with the egg, mix and knead the dough, adding more flour if necessary.

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

Meanwhile, make the filling. Wash the potatoes, peel, cut into thin strips or grate them for Korean carrots.

Peel and slice the onions into thin half rings (or quarter rings).

Combine the chopped onions with the potatoes, pepper with freshly ground black pepper, salt, add one spoon of vegetable oil and stir. The filling must be immediately laid out on the dough. You can't slow down, otherwise the potatoes will juice.

On a floured surface, roll out the dough in the shape of 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 brush, brush the rolled dough with two tablespoons of oil. Distribute the filling evenly, extending 2-3 centimeters from the edges.

Pour 1. 2L of water into the pot of the slow cooker. Place the roll on an oiled steam tray. Install the program & quot; Steam & quot; and a cooking time of 60 minutes. Khanum can also be prepared in a mantovark or in a regular steamer.

Khanum with potatoes can be served both for family dinner and on the 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.