Steam katlama (lazy dumpling roll)

Category: Dishes from cereals and flour products

Kitchen: uzbek

Ingredients
Filling:
beef or mixed mince	700gr (in principle - by eye, or whatever you like)
salt
black pepper
cilantro	large bundle
cold water	3-4 st. l.
Dough:
flour	450
egg	1 PC.
salt	0.5h l.
water	210ml

Cooking method

Such a big and lazy dumpling. Even more like mantas. So it is named in the book of the gastronome "Uzbek home cooking". But only the name and the principle of preparation were taken from there (therefore, they retained their name), and the proportions were a perfect gag (there was no book at hand, but I remembered what was what).
So:
1. Mix the minced meat with chopped cilantro, salt, pepper and add water. If desired, diced potatoes, pumpkin, etc. can be added to it. Like ordinary dumplings / manti, this steam dumpling roll can be with anything.
2. In HP (or by hand) knead the dough into a homogeneous and non-sticky one. Devide into two parts.
3. Roll each piece into a large thin rectangular sheet on a floured table.
4. Spread half of the filling evenly on it, a little short of the edges.
5. Roll the roll along the long side. The last curl should overlap on top so that the broth does not flow out during cooking. Pinch the ends of the roll (like a candy wrapper).
6. Lubricate the bottom of the steamer with fatty vegetable oil, put a roll in it in a spiral (like a snail). Not very tight, it swells when cooked.
Repeat all manipulations with the second roll.
7. Put on steam for 40-60 minutes.
Place on a plate and brush with butter on top. All. For beauty, you can sprinkle with herbs, which, unfortunately, I did not have. It is advisable to eat immediately: hot and fresh. Like the dumplings, the pastry is not very tasty, since the dough absorbs all the broth.