Khanuma cooking recipe with vegetables. Lazy manti or khanum: step by step recipes with meat, potatoes and other vegetables

Recipes for Manti and Khinkali

khanum recipe

8-12

1 hour 35 minutes

200 kcal

5 /5 (1 )

Khanum is a very tasty Uzbek dish that appeared on the shelves of our stores relatively recently and has already won many hearts. If you look at the list of ingredients of the dish, you might think that khanum is just a variety of well-known manti, but it is cooked differently. A real khanum, or “lazy manti”, is brought to readiness only with the help of steam. It turns out an inexpressibly tasty product that will definitely satisfy the tastes of all your household.

Today I will try to describe in detail the best recipe for cooking a surprisingly appetizing khanum with minced meat in a slow cooker (or pressure cooker, if you have one), providing a manual with step-by-step photos to make it easier for you to understand the intricacies of assembling the dish.

Calories per 100 grams: 267-320 kcal.

Kitchen tools

• multicooker with the possibility of steaming;
• three to four deep bowls;
• round shape for steaming products;
• frying pan with non-stick coating;
• wooden spatula;

• cutlery (spoons, forks, knives);
• paper or cotton towels;
• metal grater;
• food film;
• kitchen tacks.

To minimize the time it takes to prepare food, you can use a food processor with special attachments.

List of Ingredients

How to choose the right ingredients

The proposed recipe for khanum with meat and potatoes is quite simple to implement, however, to get the perfect result, you need to know some secrets of choosing the components of the dish.

• If possible, refuse to buy ready-made minced pork, which may contain low-quality impurities and preservatives. To make your khanum really tasty and juicy, pass a piece of pork pulp with small inclusions of fat through a meat grinder without adding salt and other spices in the process.
• The dough recipe for khanum involves the use of only high-quality flour of the highest grade and medium grinding. Do not forget to sift it before starting the cooking process.
• Potatoes should be medium or large in size, and be sure that the vegetable is fully ripe and no greenish flesh is visible under the skin.

Step by step cooking process

1. Sift 210 g of wheat flour into a bowl.
   
   
2. Add an egg to it.
   
   
3. Using a fork, mix the mass thoroughly, you can also use a food processor at this stage.
   
   
4. Pour 27-30 ml of sunflower oil into the workpiece, then add cold boiled water in an amount of 50 ml.

   If you do not like completely unleavened dough, you can add a little salt.

5. Mix the mass again, this time by hand, as the dough will turn out to be quite steep.
   
   
6. We shift the dough to the kitchen table and continue intensive kneading, adding a little more flour if necessary.
   
   
7. We wrap the finished mass in cling film and put it back into the proofing bowl, which will take about fifteen minutes.
   
   
8. Grind one onion with a knife or a special nozzle of a food processor and pour it into the minced meat.
   
   
9. Pour black pepper to taste, mix the mass lightly, send salt there.

   If the filling seems dry to you, add a tablespoon of boiled water.

   
   
   
10. We cut the second onion a little larger and send it to a heated frying pan with sunflower oil.
    
    
11. Stir the onions lightly with a spatula, cover the pan with a lid and reduce the heat of the stove to a minimum.
    
    
12. We clean the carrots from the skin and rub on a grater.
    
    
13. Seeing that the onion in the pan has become transparent, pour the prepared carrots into it.
    
    
14. Thoroughly mix the mass, cook it for about ten more minutes on low heat. We taste the vegetables - if they become soft, the pan can be removed from the stove.
    
    
15. Put the real dough on the kitchen table and roll it into a layer, the thickness of which can be adjusted at your own discretion. To make the khanum beautiful, it is desirable to give the layer the shape of a circle.
    
    
16. On the surface of the layer, evenly place the minced meat with onions, slightly press it down with a spoon or spatula.
    
    
17. On top we have a vegetable filling of stewed carrots and onions.
    
    
18. We clean the potatoes, then rub them on a large or medium grater. We spread the resulting mass on top of the carrot-onion filling.
    
    
19. We turn the resulting workpiece into a roll.
    
    
20. Then we transfer it to the form, folding it into a ring.
    
    
21. Pour 700-750 ml of water into a clean multicooker bowl, add 2 bay leaves and 2-3 peas of allspice. You can also add some salt to taste.
    
    
22. We set the form with the blank on the bowl, set up the “Steamed” program, the time is 40-45 minutes. After cooking, let the dish brew a little, and then transfer it to a dish for serving.
    
    

How to properly serve khanum to the table

• It is believed that this dish must be served to the table in its entirety, in no case cutting it into portioned pieces. In order to divide the product into parts during the feast, a sharp bread knife dipped in ice water is used.
• Oven-cooked corn tortillas are best combined with khanum, but you can get by with plain wheat or rye bread. Also, some chefs advise eating this dish with thin pita bread.
• Of course, during the absorption of khanum, it is impossible to do without suitable drinks, such as fruit compote, tea, milk or coffee. In addition, the usual light sauces (garlic, sour cream, mayonnaise) make khanum even tastier and more appetizing in appearance.

Video recipe for cooking khanum

The video offered for viewing will help the novice cook to fully understand all the intricacies of the correct preparation of the most delicious Uzbek khanum.

Khanum. Cooking Recipe (step by step) in Multicooker and Steam | Roll with meat

Khanum is a very tasty steamed roll. It is easy to cook in a slow cooker. Try to cook according to our recipe, you will definitely like it.

For the test you will need:
sifted flour;
50 ml of water;
1 egg;
1 tablespoon of sunflower oil.

For filling:
500 grams of minced pork;
1 carrot and 2 medium onions;
3 medium potatoes;
Salt;
Pepper.

For the test, you will need:
Sifted flour;
50 ml of water;
1 egg;
1 tbsp of sunflower oil.
For filling:
500 grams of minced pork;
1 carrot and 2 medium bulbs;
3 medium potatoes;
salt.
black pepper.

Sift flour into a bowl, pour in water, vegetable oil, add an egg. Knead stiff dough.
Put the dough on the table and continue to knead, adding flour. Cover the dough with cling film. Let the test rest for 15 minutes.
In the meantime, prepare the filling.
Add finely chopped raw onion to minced meat, salt and pepper to taste. Add a little water and mix well. Take the second onion and cut into small pieces. Fry chopped onion in hot oil.
While the onion is fried, grate the carrots on a coarse grater. When the onion becomes translucent, add the carrots. Fry a little. Vegetables are ready.
Roll out the dough thinly.
Put the minced meat on the rolled dough and distribute it, fried vegetables on top.
Grate potatoes on a coarse grater. Salt a little. Roll everything into a tight roll.
Lubricate the form with vegetable oil. Lay out the roll.
Pour 700 ml of water into the bowl from the multicooker, throw in two bay leaves, allspice, and a little salt.
Put in a slow cooker for 40 minutes in steam mode.
Ready "khanum" put in a dish.
Drizzle with melted butter.
Khanum is ready! It is better to serve “khanum” with tomato or sour cream sauce.
Bon appetit!

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#KhanumRecipe #How to CookKhanum #Khanum in the Multicooker #KhanumRecipeCooking #Khanums Minced

https://i.ytimg.com/vi/eRA_PWdMe6s/sddefault.jpg

https://youtu.be/eRA_PWdMe6s

2017-03-30T10:53:18.000Z

• If your slow cooker does not support steam cooking, try using this recipe with step-by-step photos to cook delicious khanum in the oven. Just put the prepared roll in a mold greased with sunflower or butter, and then bake at 180 degrees until a golden crust appears on the surface of the product.
• The dough for khanum needs to be kneaded for quite a long time, trying to add less flour. It is best to use a food processor with an intensive kneading attachment for this purpose.
• You can also not fry in a pan, but add raw onions and carrots. However, remember that the taste of the product will change, become "vegetable", despite the presence of meat.

Helpful information

If you do not have the opportunity to cook khanum, try the amazingly delicious, simple classic recipe that will appeal to even those who cannot boast of extensive culinary experience.

Even sophisticated cooks can come in handy with a quick-to-implement recipe for a tender and tasty one, armed with which, you can treat your family to your own version of the famous dish. Also cook deliciously mouth-watering Siberian dumplings, famous for their unsurpassed, long-lasting taste. Don't miss out on the simplest recipe that will come in handy for those who can't allocate enough time to cook time-consuming meals.

Thank you for your interest in the recipe! Maybe you have your own recipe for khanum, which is easy and quick to implement? Share your valuable experience in the comments, let's discuss this famous dish together and find the easiest way to cook it in your home kitchen. Bon appetit, cook often and with pleasure!

1. I sift into a large convenient bowl to knead the dough. I make a small indentation in the center of the hill.

2. I break and pour milk into the resulting hole. I also add a small pinch of salt.

3. I knead a very dense and elastic dough. This takes about 10 minutes. It should be free to lag behind the hands. Now I put it in a bag so that it does not wind up while I make the filling. Others you will find in a separate section.

4. I will cook with minced meat, which I will make myself. To do this, I take pork and beef in equal conditions, cut them into small pieces and scroll through a meat grinder.

You can buy minced meat ready in a store or on the market, but I treat it with distrust. I do homemade meat with high quality, washing the meat and cutting off all the veins, fat, skin, and so on. Do you buy minced meat or cook?

Now I cut it very finely, I cut the potatoes into small cubes.

I crush the garlic with a special garlic crusher.

5. Add chopped onion, potatoes, crushed garlic, as well as salt and pepper to taste to the minced meat. Thoroughly mix the filling so that everything is evenly distributed.

6. Now I'm starting to prepare the fill. To do this, pour sour cream into a convenient dish. I will add hops-suneli seasoning to it, with which you should not overdo it. I add some water and mix well.

7. I return to the test. I knead it a little with my hands and roll it into a large square layer, about 0.5 cm thick.

8. I melt the butter and grease the dough with it with a silicone brush or a regular one, depending on what you have at hand.

Now I spread the filling in an even layer on the dough. I use an ordinary tablespoon for this, which I level with.

I twist the dough with the filling into a tight roll. I smear the edges with water to make it easier to fasten them. I wrap them up pretty well.

9. Finely chop the remaining, and rub the carrots on a coarse grater.

I take a saucepan with thick edges or a large frying pan and pour it into it. I'm cooking in a skillet.

I spread the grated carrots and, a little salt and mix them.

10. I take a sharp knife and grease it with water. I cut the roll into equal parts.

11. I spread the pieces on top of the onion pillow and pour the sauce on top. I cook under a closed lid for 20-25 minutes. The same effect can be obtained by preparing a roll in a double boiler, here you can make it without carrots.

Khanum - a steamed dough roll with filling, in another way you can say that these are lazy manti. At first glance it seems that the dish is complicated, but in fact it is quite easy to prepare, although time-consuming. Khanum is made with different fillings - both meat and vegetable, and today we will cook khanum with minced meat and vegetables.

Ingredients:

dough

• 1 egg + water = 1 cup 250 ml
• 480 g flour
• 1 tsp salt
• 2 tbsp. l. vegetable oil

filling

• 650-700 g mixed minced meat
• 300 g onion
• 1 carrot (110-120 g)
• 3 potatoes 100 g each
• 100-120 g cheese
• 60-70 g butter
• any greens

Cooking:

First, let's prepare the dough for khanum with minced meat. I must say that it is easiest and easiest to cook, which I usually do when I cook khanum with any filling, dumplings or dumplings. But not everyone has a bread machine, so today I will prepare the dough by hand from the same ingredients as for the bread machine.

For this test, it is important to observe the following proportion - for 1 glass of liquid (an egg with water), you need to take 3 of the same glasses of flour, and it does not matter if there is a glass of 200 or 250 ml. I use a glass of 250 ml, so in the recipe I indicated the weight of flour 480 g. Vegetable oil is added to make the dough more elastic. From this amount of products, about 700 g of dough is obtained, which is enough to prepare three khanums with minced meat and vegetables.

Break a medium-sized egg into a glass with a capacity of 250 ml and top up with cold water from the filter.

We measure out three of the same glasses of flour or simply weigh it on the scales. We sift the flour.

Pour the mixture into a large bowl and, adding flour in parts, knead the dough.

We interfere first with a spoon, then, when the dough has become thick, we spread it on a table sprinkled with flour and continue to knead with our hands. It is necessary to knead for a long time, at least 7-8 minutes, then the dough will turn out to be homogeneous and elastic.

We wrap the dough in a bag or cling film and put it aside so that it rests and becomes even more elastic.
In the meantime, let's prepare the filling for the khanum. Meat along with onions scroll in a meat grinder.

If you are using cooked minced meat, you can simply chop the onion finely.
Three carrots on a coarse grater, finely chop the greens and add everything to the minced meat.

Salt, pepper and mix. Minced meat for khanum is ready.

If desired, you can add any dry seasonings, ground coriander, for example, or ready-made seasoning for meat.
Ready minced meat from the store is, as a rule, unnecessarily thick. It is necessary to add a little water or milk to it, literally 1/4 or 1/3 cup, so that the minced meat in the finished khanum is juicy.
I usually always add milk to minced meat when I cook dumplings. But this recipe uses a lot of onions, when crushed in a meat grinder, it gives a lot of juice, as a result, my homemade minced meat turns out to be quite juicy and I don’t add any liquid.
For the filling, you will also need potatoes. We clean it, but for now we keep it in water so that it does not darken. In fact, khanum turns out to be even tastier, and even more beautiful in the context, if you add not potatoes, but pumpkin. But now it's not the season for pumpkin, so we'll do without it.

Let's start cooking khanum with minced meat and vegetables. Dust the work surface with flour. We separate the third part of the dough and roll it into a thin layer about 1-1.5 mm thick.

Lubricate the rolled dough with melted butter and evenly distribute a third of the minced meat over the surface.

Cut one potato into small cubes and spread on top of the minced meat. Three cheese on top of a coarse grater.

We turn the khanum into a loose roll, fasten the ends and tuck them down.

We roll the roll in the form of a horseshoe.

If you are not going to cook all the khanums at once, you can freeze them. I put such a "horseshoe" on a board, wrap it in a bag and send it to the freezer. If necessary, frozen khanum with minced meat is placed in a double boiler and cooked in the usual way.
Of course, it is most convenient to cook khanum in a mantnitsa (or a mantle cooker, or a mantyshnitsa - I don’t know how to call it more correctly 🙂), you can cook all three khanums at once in it. I don’t have one, and there’s no need to cook everything at once, so I calmly get by with the old Soviet double boiler, I think many have it.

Due to the design of the double boiler, I use strips of parchment, otherwise the finished khanum may tear at the joints when you remove it. In addition, I grease the form with vegetable oil, and put a few peas of allspice and two bay leaves in the water.
We put khanum with minced meat in a double boiler, close the lid and cook for 40-50 minutes.

In the meantime, prepare a delicious spicy tomato sauce. To do this, cut a large tomato in half and three on a coarse grater, holding by the skin. We discard the skin, and add a large clove of garlic passed through a press, adjika at the tip of a teaspoon to the resulting tomato mass, salt to taste and mix. There is no tastier sauce for khanum or dumplings!

Put the finished khanum with minced meat and vegetables on a plate, grease with melted butter and sprinkle with any herbs.

I strongly advise you to cook this delicious dish, it really is quite easy to prepare.

For today I say goodbye to you. Good luck everyone and have a nice day!
Always cook with pleasure!

Smile! 🙂

6-7 servings

1 hour 30 minutes

202 kcal

5 /5 (1 )

I am sure that not many have heard of such a wonderful oriental dish as khanum. In fact, almost all housewives have ever come across this wonderful recipe. Khanum are ordinary manti, but in a more “lazy” version. Despite the fact that it takes much less time to cook than manti, it does not differ in taste in any way. Therefore, I suggest you pay attention to my simple recipes.

Khanum recipe with minced meat

Steamer or multicooker with steam cooking mode, knife, cling film, kitchen board, rolling pin, deep bowls.

Ingredients

How to choose the right ingredients

• Khanum is prepared with different fillings. The only constant ingredient is the dough. To prepare it, be sure to choose only the highest grade flour, trusted brands, and do not forget to sift before adding.
• The most popular fillings for khanum are: assorted vegetables, meat with various vegetables and meat with onions and carrots.
• Most often this dish is prepared with minced meat.. But in the original version, minced meat was added to it.
• You can replace the minced pork with any other. For example, chicken will make the dish more lean. But beef will add spice. Make assorted beef and pork mince for a hearty and juicy filling.
• Seasonings can be to your taste. But do not overdo it, otherwise the spices will clog the taste of the filling and dough.

1. Sift 580 g of flour into a deep bowl. Add 1 chicken egg, 210 g of filtered water, 60 g of vegetable oil, 2-3 g of salt.
   
   
2. Knead the dough until it becomes elastic and smooth.
   
   
3. Wrap the dough in cling film and send it to the refrigerator for half an hour.
   
   
4. Peel and cut into half rings 3 onions.
   
   
5. We put the onion in a deep bowl, add 1-2 g of pepper, 4-5 g of basil and 2 g of salt to it. Knead everything with your hands so that the onion absorbs as much spice as possible.
   
   
6. Peel and cut into small strips 3 potatoes.
   
   
7. Add 520 g of minced meat and chopped potatoes to the onion. We mix everything well.
   
   
8. Take the dough out of the fridge and roll it out with a rolling pin into a thin layer.
   
   
9. Spread the filling evenly over the dough and roll up.
   
   
10. We seal the edges so that the filling does not fall out.
    
    
11. Lubricate the steaming mold with 15 g of vegetable oil and put our dish in it with a ring.
    
    
12. Pour a liter of water into the bowl of a double boiler or multicooker and add a couple of bay leaves.
    
    
13. We put the form in the bowl and cook for 50 minutes.
    
    
14. After the time has elapsed, grease the dish with melted butter and serve with the sauce on the table.
    
    

Video recipe for cooking khanum with minced meat

On the video you can see the recipe for cooking khanum.

Khanum recipe with meat and potatoes

Cooking time: 95-100 minutes.
Servings: 6-8.
Number of calories per 100 g: 234 kcal.
Kitchen utensils and equipment: non-stick frying pan, spatula, double boiler, rolling pin, knife, cutting board, glass, deep bowls.

Ingredients

Cooking sequence

1. In a cup, mix 1 chicken egg, 150 g of water, 4 g of salt, and 40 g of vegetable oil.
   
   
2. Sift 610 g of flour into a deep bowl, make a recess in it and pour in the liquid ingredients that we mixed in the cup.
   
   
3. Knead the dough until it stops sticking to your hands. Cover with a lid or towel and leave for half an hour.
   
   
4. Peel and cut into small cubes 1 large onion and 2 large potatoes.
   
   
5. In a deep bowl, mix chopped onions, potatoes and 420 g of minced meat. Add 1-2 g of pepper, 0.5-1 g of cumin and 2-3 g of salt. We mix.
   
   
6. We roll out the dough into a thin layer and evenly lay out our filling on it.
   
   
7. We wrap it neatly in a roll and grease the edges with 2 g of vegetable oil so that they stick together better.
   
   
8. Lubricate the form of a double boiler with 3 g of vegetable oil and lay out our dish.
   
   
9. Pour 1.5 liters of water into the steamer pan, bring to a boil, put the dish with the dish and cover with a lid. Cooking 50 minutes.
   
   
10. Peel and finely chop 1 small onion and 2 garlic cloves.
    
    
11. We put a non-stick frying pan on the stove and pour 40 g of vegetable oil.
    
    
12. Once the oil is hot, add the chopped onion and garlic to the pan.
    
    
13. Fry until golden brown and add 75 g of tomato paste.
    
    
14. Sift 5 g of flour into tomato paste.
    
    
15. Add 1.5 g of suneli hops, 5 g of sugar and 1-2 g of salt. We mix.
    
    
16. Add 200 g of filtered water and bring to a boil.
    
    
17. As soon as the sauce boils, turn it off and serve to our dish.
    
    

Video recipe for cooking khanum with meat and potatoes

On the video you can see the recipe for cooking khanum.

Step-by-step recipe with a photo of khanuma in a slow cooker

Cooking time: 65-75 minutes.
Servings: 6-7.
Number of calories per 100 g: 275 kcal.
Kitchen utensils and equipment: multicooker with "Steam" mode, knife, kitchen board, non-stick frying pan, spatula, rolling pin, deep bowl.

Ingredients

Cooking sequence

1. In a deep bowl, mix 260 g of sifted flour, 25 g of vegetable oil, 1 chicken egg and 50 g of water.
   
   
2. Knead the dough, cover with cling film and let rest for 15 minutes.
   
   
3. Cut 1 onion and mix with minced meat.
   
   
4. Add 2-3 g of pepper and 3-4 g of salt and 10 g of water to the filling. We mix.
   
   
5. Peel and cut into small cubes 1 more onion.
   
   
6. We put a frying pan on the stove and pour 15 g of vegetable oil. When it's hot, add the chopped onion. Fry until transparent.
   
   
7. Peel and grate one carrot on a medium grater.
   
   
8. When the onion is fried, add carrots to it. Fry until done.
   
   
9. Roll out the dough into a thin layer.
   
   
10. The first layer evenly spread the minced meat with onions on the dough.
    
    
11. Put the fried onions and carrots on the minced meat.
    
    
12. Peel and grate 3 potatoes on a coarse grater. Lay out the grated potatoes in the third layer.
    
    
13. Gently wrap our dish in a roll and pinch the edges.
    
    
14. We spread the roll in a form for cooking for a couple.
    
    
15. Pour 700 g of water into the multicooker bowl, add 4-5 g of salt, 3 allspice peas and 2 bay leaves.
    
    
16. We put the form with the dish in the bowl of the multicooker. Set the "Steam" mode for 40 minutes.
    
    

Video recipe for cooking khanum in a slow cooker

In this video you can see the recipe for a delicious and unusual khanum dish cooked in a slow cooker.

How to serve and how to complement the dish

• Feel free to add your favorite spices to the dish. This is exactly the option where all herbs and spices will sound perfect in the final version of the khanum.
• It turns out very tasty if you add mushrooms, eggplants and tomatoes to khanum together with onions and carrots. This gives the dish a special taste.
• Various sauces are served with this dish.. You can cook them yourself, or you can buy ready-made ones. Ideal options would be: garlic, spicy tomato, horseradish, adjika and other spicy sauces.
• The dish should be served hot. m. Lubricate the dish with butter or fat. You can sprinkle the dish with chopped herbs.
• Serve the sauces in individual saucepans.

• Be sure to roll out the dough thinly, otherwise it will not be saturated with the juices of the filling and will be dry. But do not overdo it so that the dough does not tear.
• There must be enough space in the steamer or multicooker for the steam to circulate freely between the dish and the surface in which we are cooking.
• In the dough recipe for khanum, you can use water, milk or kefir.
• If you add a spoonful of salt to the water, then the steam will be generated more and the dish will cook faster.

Also, be sure to write down for yourself - the recipe for making Siberian dumplings -. I am also sure that you will like the recipe, this is a rather unusual and tasty dish. Also try the unusual preparation of an ordinary dish - - they will not leave you indifferent. And it will change your view on the usual preparation of these dishes.

Today I shared with you a step-by-step recipe with a photo of cooking khanum in a pressure cooker (steamer) and a slow cooker. Cook, try and leave your comments. You can also write in the comments your options for preparing this delicious and unusual dish. Bon appetit!

To prepare the dough, you need to sift the flour, make a hole in the center of the slide and 1 egg there, salt and start mixing. As soon as the egg is mixed (there is no dough as such yet), we begin to add water, you can not boil it (the product will still be boiled in the end), add water until the dough starts to resemble soft plasticine and already adjust the elasticity of the dough by adding flour. Everything, the dough is ready. Cover it with a damp towel for 20 minutes.
Filling:
chop the onion, put it in a deep bowl, salt and mince, add the minced meat there and mix well. To all this, add the chopped potatoes and mix CAREFULLY. The filling is ready.
Refueling:
We cut the onion into cubes, fry it in butter and vegetable oil until almost cooked, add the tomatoes and simmer for another 10 minutes, 3 minutes before cooking, add the chopped dill and parsley.
At the very end, we spread the dressing on the product and only then freshly chopped green onions

I prepared vegetable oil and a pressure cooker. for convenience, pour oil into a cup .. we will need it more than once

for the test, I needed one such sieve-glass of flour, about 300 g

put the pressure cooker on the fire after salting

preparing the work surface. sprinkle lightly with flour

that’s how much dough I got (unfortunately, I didn’t photograph the preparation of the dough itself, I forgot, but it must be cooked like dumplings and manti - all the flour in the center of a large bowl, there is ONE egg, salt and water by eye, the dough should be plastic)

The whole dough was divided into 3 parts. Spread 1/3 on the work surface. the other two pieces are waiting for their turn under a clean damp towel

roll out the dough of medium thickness, it should not be thick, so that in the end it is not only eaten and not thin, so that it does not tear in the process

cut the dough into 3 equal strips about 15 cm wide

cut off the excess to get these rectangles

add the onion, chopped into strips, not large, rather small, into the prepared minced meat and mix

potatoes should also be cut into strips, always by hand, its size should be like this in the photo

mix potatoes with minced meat with onions .. in no case should you mix minced meat, onions and potatoes at the same time .. when mixing minced meat and onions, we apply force, and this force can break the potatoes if done at the same time, so first the minced meat and onions, then only potatoes

put the stuffing on the dough like this

according to the recipe, we lubricate the perimeter with oil, BUT I don’t advise you to do this .. it’s better to lightly lubricate only from above and to the middle on the sides

the edges are blinded like this

and turn off

this is how the rose turned out

this size

we fill the pressure cooker disc. (rolled out in 2 steps) and put it on the bottom of the pressure cooker. the minus of this dish is that only one disk can be cooked at a time .. the roses are large and each next disk (as in traditional manti) can crush the roses

the water boiled

set and close the lid. we detect 40-45 minutes