Entree: Russia – Buryat & Lake Baikal – Ханум ➤ Khanum (Steamed rolled dumpling made from layered dough filled with seasoned lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 35 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 large egg (1 3/4 oz (50 g))
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 2 medium onions, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) vegetable oil for frying
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) unsalted butter, melted (or lamb fat)
- 1/4 cup (15 g) chopped fresh dill (optional)
- Water for steaming

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 large egg (50 g)
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 2 medium onions, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) vegetable oil for frying
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 g) unsalted butter, melted (or lamb fat)
- 1/4 cup (15 g) chopped fresh dill (optional)
- Water for steaming

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine flour and 1 tsp (5 ml) salt. Whisk egg into warm water then add to flour with 2 tbsp (30 ml) vegetable oil. Mix and knead until a smooth elastic dough forms, about 8–10 minutes. Cover and let rest 30 minutes.
2. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté chopped onions until soft and translucent, about 8–10 minutes. Add ground lamb, breaking up with a spoon, and cook until just browned, about 6–8 minutes. Stir in cumin, black pepper, 1 tsp (5 ml) salt, and chopped dill if using. Remove from heat and allow filling to cool slightly.
3. Divide rested dough into 4 equal portions. On a lightly floured surface roll each portion into a thin rectangle about 10 x 12 inches (30 cm) (25 x 11 3/4 in (30 cm)). Brush each sheet lightly with melted butter or oil.
4. Spread one-quarter of the lamb filling evenly over each dough sheet, leaving a 1/2-inch (1 cm) border. Roll each sheet tightly into a cylinder, sealing the edges. Optionally wrap each roll in cheesecloth or place directly in a large steamer basket.
5. Arrange rolls in a steamer over boiling water (do not let water touch rolls). Cover and steam for 45–60 minutes until dough is cooked through and filling is hot.
6. Remove rolls, let rest 5 minutes, then slice into 1–1.5 inch (2.5–4 cm) rounds. Serve warm with additional melted butter or sour cream at the table.

1. In a large bowl combine flour and 1 tsp salt. Whisk egg into warm water then add to flour with 2 tbsp vegetable oil. Mix and knead until a smooth elastic dough forms, about 8–10 minutes. Cover and let rest 30 minutes.
2. Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté chopped onions until soft and translucent, about 8–10 minutes. Add ground lamb, breaking up with a spoon, and cook until just browned, about 6–8 minutes. Stir in cumin, black pepper, 1 tsp salt, and chopped dill if using. Remove from heat and allow filling to cool slightly.
3. Divide rested dough into 4 equal portions. On a lightly floured surface roll each portion into a thin rectangle about 10 x 12 inches (25 x 30 cm). Brush each sheet lightly with melted butter or oil.
4. Spread one-quarter of the lamb filling evenly over each dough sheet, leaving a 1/2-inch (1 cm) border. Roll each sheet tightly into a cylinder, sealing the edges. Optionally wrap each roll in cheesecloth or place directly in a large steamer basket.
5. Arrange rolls in a steamer over boiling water (do not let water touch rolls). Cover and steam for 45–60 minutes until dough is cooked through and filling is hot.
6. Remove rolls, let rest 5 minutes, then slice into 1–1.5 inch (2.5–4 cm) rounds. Serve warm with additional melted butter or sour cream at the table.