Khanum Steamed Roll Recipe with Beef and Potato
This khanum steamed roll recipe wraps beef, potato and onion in thin dough, then cooks two large spirals over steam.
This khanum steamed roll recipe wraps beef, potato and onion in thin dough, then cooks two large spirals over steam. The roll is sliced at the table, giving the same broad flavors as meat dumplings with fewer individual seams to fold. A wide steamer with greased trays is essential. Keep the filling layer thin and the roll loose enough for steam to cook it evenly. The recipe is a home adaptation of Uzbek khanum, with a yogurt sauce served separately.
What matters for khanum steamed roll
Finely dice potato instead of grating it into wet pulp. Keep the meat cold until spreading and leave bare edges so the dough seals. Roll from the long side without compressing the layers into a dense log. The tray should sit above boiling water; if water touches the dough, the underside turns soggy rather than steaming.
Recipe at a glance
Yield: 2 rolls; 4 servings. Preparation: about 50 minutes. Cooking: about 45 minutes. Total elapsed time: about 130 minutes. Includes about 35 minutes for the resting, rising, cooling or chilling described below.
How to make khanum steamed roll
Recipe card
Khanum Steamed Roll Recipe with Beef and Potato
Equipment: Wide two-tier steamer; rolling pin; board; broad spatulas; food thermometer.
Ingredients
Dough
Filling
Main
Sauce
Instructions
Make dough
Combine flour and dough salt. Add egg and water; knead 8 minutes until smooth and fairly firm. Cover and rest 30 minutes.
Mix filling
Combine cold beef, diced potato, onion, cumin, filling salt and pepper. Refrigerate while rolling.
Fill and roll
Divide dough in half. Roll each on a lightly floured surface to about 35 × 45 cm, roughly 1–2 mm thick. Brush with a little oil. Spread half the filling in a thin layer, leaving 2 cm at edges. Roll loosely from a long edge and pinch seam and ends closed.
Steam rolls
Grease two steamer trays. Arrange each roll as a loose spiral, leaving gaps. Bring water below the trays to a steady boil; place trays and cover. Steam 40–45 minutes, checking water level without letting it touch food. Check a thick filling area reaches 71°C/160°F and potato is tender; extend steaming if needed.
Slice and serve
Mix yogurt and garlic. Rest rolls 5 minutes, lift with two broad spatulas and cut into thick slices. Serve sauce separately.
How to tell when it is ready
Dough is tender, potato is soft and beef center reaches 71°C/160°F.
Tips
- Dice potato finely.
- Roll dough thinly.
- Leave gaps between spiral turns.
- Keep a steady steam supply.
Troubleshooting
- Hard potatoes: dice smaller and steam longer.
- Roll sticks: grease trays well.
- Torn dough: avoid overfilling and lift with two spatulas.
Substitutions
- Use lamb mince instead of beef.
- Pumpkin can replace potato, but keep pieces small and do not add extra liquid.
Variations
- Add ½ tsp chili flakes to the filling.
Serving suggestions
- Serve thick slices.
- Offer garlic yogurt.
- Add tomato salad.
- Pair with chopped herbs.
Make ahead
Make dough earlier the same day. Keep filling cold and assemble just before steaming.
Storage
Refrigerate cooked rolls in shallow containers 3–4 days. Reheat by steaming until 74°C/165°F. Freeze cooked portions up to 2 months for quality.
Food safety
Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.
Frequently asked questions
Can I boil the whole roll?
This method requires steaming to preserve the shape and layers.
Is it a tight Swiss roll?
No. Roll gently; overly compressed layers take longer to cook.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.