Hanum in a slow cooker. How to cook a khanum in a slow cooker. How to cook a khanum in a slow cooker

When you want to stay in the kitchen to prepare something special for your loved ones, a multicooker always comes to the rescue. For example, to make a steam roll or khanum. This is an Uzbek dish that is popular in his homeland and in other countries. Each housewife prepares a khanum in her own way: someone adds lamb with the fatty fat (that is how they prepared the dish in his homeland), someone uses the usual beef or pork minced meat, someone adds potatoes and even cabbage. Consider several options for preparing a khanum in a slow cooker.

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Hanum in a slow cooker. Adapted recipe

Do you know what Hanum is? This, in fact, is the same dumplings, only huge sizes, steamed. A similar dough, filling, only the method of wrapping the filling is slightly different. You can even say that these are lazy dumplings or manti.

Let's get to work and prepare the following for the test:

flour - 1.5 cups+a couple of tablespoons to knead the dough;
egg - 1 pc.;
warm water - as much as it will fit in the half of the eggshell;
small salt - a pinch;
vegetable oil - 1 tsp.

For filling:

pW-GIS-GOOD FASSH-300 g;
onions - 1 pc.;
salt, black pepper - to taste.

For sauce:

onion and carrot - 2 pcs. medium size;
cream, fat content of 20% - 200 ml;
frying oil without smell - 1 tsp;
salt, spices - to taste.

How to cook a khanum in a slow cooker:

In order to cook this dish, you will need a pan with thick walls. Of course, you can do everything in a slow cooker. You decide how to do the best.
So, it is necessary to clean the vegetables, cut the onion in small cubes, chop the carrots.
Pour vegetable oil into a pan or in a multicooker bowl (frying mode), fry vegetables, reduce the heating of the stove, cover and simmer until cooked.
In a separate bowl, it is necessary to combine the following products: flour (necessarily sifted), salt, mix. Add egg and water. Knead the dough well. It must be soft, but so that it does not stick to the hands.
While we kneaded the dough, just the vegetables were stolen, now we need to pour to the bow with carrots of the cream, salt and pepper. Continue to extinguish while we roll the dough.
The dough must be rolled on a table with a thin layer of flour, a rocking with a thin layer of flour. It is important to roll out the dough as thin as possible.
Now you need to return to the vegetables again, most of them need to be transferred to the bowl, and in a pan or in a slow cooker, leave only 2 tbsp. stewed vegetables. To attach meat minced meat to them, mix well, continue to extinguish for 10 minutes.
The dough rolled out, now you need to apply the filling to the dough, smooth out with a spatula. Only attention, meat filling should not protrude beyond the edges of the cake. The thickness of the layer is approximately 1 cm.
Next, carefully roll the dough with the filling into the roll. Turn off not tight so that the filling does not peek around the edges. Pin the top so that the roll does not open when cooking.
Pour warm water into the device, approximately 1-1.5 liters. Put a shear-boiler room, which must be pre-lubricated with oil.
You need to put a roll on this lattice. If it does not fit, then twist it in a circle.
That's it, you can lower the lid of the device. The khanum in a slow cooker will be prepared in the "steam cook" mode. By time-calculate for 1-1.5 hours.
After you hear the signal, you must very carefully open the lid so as not to burn with hot steam, then throw the lid completely.
Check the roulette readiness with a fork, if you prepare - transfer to a plate.
Next-do as fantasy suggests, but we recommend cutting a roll into pieces, 5-7 cm wide, pour on top with vegetable sauce (in the beginning we extinguished onions with carrots, spices and cream).

Everything, you can start tasting this delicious Uzbek dish. Enjoy your meal!

Hanum in a slow cooker

And this recipe is as close as possible to the original. You will be satisfied with the result if you do everything, as described in this recipe.

What will be needed from products:

non -fat lamb - 400 g;
veal - 200 g;
fatty fat - 3 small pieces;
onions - 2 pcs.;
carrot - 1 pc.
garlic - 2 cloves;
flour - 1.5 cups;
egg - 1 pc.;
water-1-2 tbsp (how much the dough will take);
salt - a pinch;
black pepper and zira to taste.

How to cook a khanum in a slow cooker:

Sift the flour, add salt, egg and water, mix all the ingredients. We knead the usual dough, it must be soft, but so that it does not stick to the hands. It is important to carefully knead the dough. For mixing, select a couple of tablespoons of sifted flour.
The dough is ready, it needs to be wrapped in food film, placed in the refrigerator. You can cover with a towel and put on a balcony (if it is not hot there).
We make the filling: cut the meat into pieces, clean the onion and also cut it arbitrarily, we also prepare carrots and garlic. All this needs to be twisted in a blender or meat grinder.
Add salt, ground black pepper to the minced meat (it is advisable to get ground right away so as not to lose the aroma of this universal spice), as well as Zira. Instead of Zira, you can put the cumin (seeds or grind).
The filling needs to be mixed well, and then immediately start cooking the Hanum in a slow cooker.
From the refrigerator, you need to get the dough, take a table with flour, roll out the dough into a thin layer, with a diameter of approximately 60 cm. At first it will be difficult, so the dough must be thoroughly kneaded so that it warms up a little in the hands. Then the dough will become supple and you will get it faster to roll it out.
Wash your hands well, dial the minced meat with a spoon, put in the center of the cakes, remove the spoon. You will have to carefully distribute the filling with your hands on a thin basis so as not to damage the dough.
The remaining filling can be laid out with a spoon and already carefully distributed so that the filling layer is uniform.
Do not reach the edge of the dough, you need to retreat from the edge of 5 cm, you do not need to put the filling on the free space.
Now gently turn the dough into a roll, turn off not too tightly.
Now a multicooker: pour warm water into the device bowl, or even before you get through to roll out the dough, put a kettle. Thus, you can save the time of cooking Hanum in a slow cooker.
Pour hot water from a kettle of 1-1.5 liters into the musetking, grease the grate for cooking dishes for steam with vegetable oil (or can be creamy), carefully lay the roll with a ring, set the desired mode-“double boiler”. Hanum will prepare in a slow cooker for 1.5 hours. It all depends on the power of the device. You may have to increase the time by another 20-30 minutes. After the signal, we recommend trying the edges to understand whether the khanum is ready in a slow cooker, or he still needs to sweat a little.
As soon as you heard a signal, quickly set the table. Lastly, carefully shift the dish onto a flat plate, cut into pieces, 5-7 cm wide (you can and thinner). You can serve a khanum cooked in a slow cooker with any sauce, sour cream and even mayonnaise. This dish with mustard-mixed sauce goes well. You need to take 3 tbsp. fat sour cream, add 1 tsp. Mustard, mix. Everything, a piquant sauce is ready. Enjoy your meal!

Hanum in a slow cooker with potatoes

As you have already guessed, there may be several recipes for the preparation of the Uzbek dish. In this case, since they chose a slow cooker in assistants, you can prepare a khanum in a slow cooker with the addition of other ingredients that go well with the main products.

What needs to be prepared from products:

minced meat - 500 g;
onion - 2 pcs.;
potatoes - 3 pcs.;
frying oil - 1 tbsp.;
salt, black pepper and zira in powder - to taste;
cold water - 2 tbsp. For minced meat and half a glass for dough;
flour - 2 glasses.

How to cook a khanum in a slow cooker:

We clean the vegetables, we rub the onion very finely, the potatoes can be rubbed on a fine grater or if there is such an opportunity, chopped in a blender.
For the filling, you will need meat minced meat. It is best to take a mix: a little beef and pork, grind in a meat grinder, add chopped onions and potatoes. All ingredients need to be mixed, salt, pepper, put other spices. Knead all together again, adding cold water. So the minced meat will turn out juicier.
We knead the soft dough from such ingredients: sifted white flour of the highest grade and water with a pinch of salt. If you want, you can add an egg. The dough must be thoroughly kneaded so that it is not linked to the hands, wrap in the film, put in the refrigerator for 10 minutes.
The dough ball must be rolled up very thinly, greased with vegetable oil (only just a little bit, literally barely moisturize the base).
On top of the dough you need to put the filling, smooth. It is advisable only to lay out the filling not to the edge, but with a small indent, so that you can roll up a large pancake with filling into a roll. It is important to tightly pinch the dough at the edges so that the juicy filling remains inside.
To prepare this dish, you will need a pairing grill. It must be lubricated with oil, put in the bowl of the device (and in the bowl itself it is necessary to pour hot water-1-1.5 liters).
Choose a Hanuma cooking mode in a slow cooker - “steaming steam”, time - 1 hour.
After the indicated time, the khanum in the slow cooker will be ready, it remains only to carefully remove the hot dish so as not to burn, transfer to a plate and cut into pieces.

The khanum cooked in a slow cooker with any salads and sauces is combined. Bon Appetit everyone!

Hanum in a slow cooker under mushroom sauce

And again an interesting and unusual recipe. Having studied the list of ingredients, it may seem that this dish is very difficult to cook. But in fact, with a slow cooker, all tasks are simplified.

List of products:

flour - 1.5 cups;
water - 80 ml;
salt - a pinch;
oil - 1 tsp;
minced meat (from pork and beef) - 250 g;
onions - 2 pcs.;
garlic cloves - 2 pcs.;
favorite spices or a mix of basil, paprika, black pepper, zira and oregano+a pinch of salt;
boiled egg - 1 pc.;
cabbage - 1/8 heads
champignons or white mushrooms - 300 g;
sour cream - 5 tbsp.;
butter - 50 g;
cream of any fat content - 5 tbsp.;
hard cheese - 50 g.
fresh greens for serving: dill, parsley, basil.

Let's start preparing Hanum in a slow cooker:

Water, flour, a pinch of salt and sifted flour - put all this into a separate bowl to knead the dough. The dough will have to be kneaded for a long time, for at least 8 minutes, gradually pouring a new portion of flour. The dough should not be too cool, it should turn out to be smooth and supple. Wrap it in a film, send it to the refrigerator.
The cabbage needs to take white, very finely chop, put to cook in salted water for 3 minutes, and then transfer to a colander so that the glass is water.
Then you need to clean one onion, chop finely, fry in butter in a slow cooker using the "Frying" program.
Mix onions with cabbage, clean the boiled hard egg, grate on a fine grater, add to the cabbage. Salt, pepper, mix in this mixture.
There was another bulb that needs to be cleaned and chopped (you can use a blender or grate on a fine grater). The crushed onion must be attached to minced meat. Do not forget about spices and salt, squeeze the cloves of garlic through the press, thoroughly mix the mass.
While they were engaged in filling, the dough was lying and ready to work. It is necessary to roll it into a thin layer, put the filling with an uniform layer.
On top of the minced meat, put a layer of cabbage, and then turn the dough into a roll.
Since we will prepare a khanum in a slow cooker for steam, you need to pour hot water into the device bowl, grease the steamer with oil, put in the device bowl, we need to put the roll into it, turn off with a semicircle to fit.
The khanum in a slow cooker will be prepared in a “double boiler” mode within 1-1.5 hours. Time can be controlled independently.
While the khanum is preparing in a slow cooker, we need to make a delicious filling. To do this, cut the mushrooms finely, soaked, fry them in oil, do not forget to salt and pepper at the end, then add the indicated amount of sour cream, mix, fit for 3 minutes, then pour the cream. Mushrooms need to be stew for about 5 minutes.
While there was a free minute, you need to grate hard cheese on a fine grater. We will add it to the mushrooms in 3 entries in small batches: they added a third part, mixed so that the cheese could melt, added a little more, mixed, and then the remaining portion of cheese. Do not forget to constantly stir the sauce.
When the cheese melts, the mixture should reach a boiling stage, and then put the frying pan to the side or turn off the plate. Let the sauce slow down slowly under a closed lid.
The khanum in a slow cooker managed to prepare, it must be very carefully transferred to a flat plate, cut hot into pieces.
Put everyone in a plate several pieces of a khanum cooked in a slow cooker, pour generously with cheese-mixed sauce and attach with chopped fresh herbs (a mix of dill, basil and parsley). Enjoy your meal!