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Khanum (Uzbek Steamed Vegetable Roll)

Uzbek · Dinner · Medium

Khanum (Uzbek Steamed Vegetable Roll)

Total
1 hr 55 min
Prep
1 hr 10 min
Serves
6
Calories
350
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A thin sheet of dough wraps potato, pumpkin and onion into a tender steamed Uzbek roll, sliced into spirals and served with garlic yogurt.

One large roll replaces dozens of little dumplings in Khanum (Uzbek Steamed Vegetable Roll). The thin dough traps vegetable juices as it steams, and each slice reveals layers of potato and sweet pumpkin.

Grate the filling coarsely so it cooks through without making the dough wet. Roll loosely enough for steam to move through the layers, then give the finished roll a short rest before cutting it.

SavoryMildCreamyComfort FoodClassicVegetarianNut-freeEgg-free

Method

  1. Mix the flour, water, 1/2 tsp salt and 1 tbsp vegetable oil into a firm dough. Knead for until smooth, cover and rest for .

  2. Squeeze excess moisture from the grated potato and pumpkin. Mix with the onion, cumin seeds, black pepper, remaining salt and 1 tbsp oil just before filling.

  3. Divide the dough in half. Roll each piece into a very thin 12-by-16-inch rectangle. Spread half the filling over each, leaving a 1-inch border; roll up loosely from a long side and pinch the seams and ends closed.

  4. Brush two steamer trays with the remaining oil. Curve each roll into a horseshoe, leaving gaps for steam, and place seam-side down. Steam over steadily simmering water for until the dough is cooked through and a knife pierces the filling easily.

  5. Mix the plain yogurt, garlic and dill. Rest the rolls for , cut into thick slices and serve with the garlic yogurt.

Forkue tips

  • Butternut squash can replace pumpkin. A two-tier steamer holds both rolls at once; if cooking them separately, allow another 40 minutes.

Storing and reheating

Refrigerate slices for up to 3 days and re-steam until hot. Keep the yogurt sauce separate and add it after reheating so it stays smooth.

Kitchen gear

Two-tier steamerTop picks on AmazonRolling pinTop picks on AmazonBox graterTop picks on Amazon
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Nutrition per serving, estimated

350Calories
9gProtein
56gCarbs
10gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Khanum (Uzbek Steamed Vegetable Roll): FAQ

Why did the roll tear?

The dough may have been stretched too thin in one spot or rolled too tightly. Rest the dough fully and leave room for the filling to expand.

Can I add meat to khanum?

Meat versions exist, but raw meat changes the filling and cooking checks. Keep this vegetable filling as written for the stated timing.

How do I store and reheat Khanum (Uzbek Steamed Vegetable Roll)?

Refrigerate slices for up to 3 days and re-steam until hot. Keep the yogurt sauce separate and add it after reheating so it stays smooth.

How long does Khanum (Uzbek Steamed Vegetable Roll) take?

About 1 hr 55 min in total: 1 hr 10 min prep and 45 min cooking.

What do I need to make Khanum (Uzbek Steamed Vegetable Roll)?

The key ingredients are all-purpose flour, potato, pumpkin, onion, cumin seeds and plain yogurt, plus pantry basics.

Any tips for Khanum (Uzbek Steamed Vegetable Roll)?

Butternut squash can replace pumpkin. A two-tier steamer holds both rolls at once; if cooking them separately, allow another 40 minutes.

Cook this next

More potatoesMore pumpkinMore cuminMore yogurt