Как приготовить ханум в духовке — легко и вкусно
Как приготовить ханум в духовке — легко и вкусно is a medium Russian recipe that serves 6. 350 calories per serving. Recipe by Aikosh on YouTube.
Prep: 1 hr 20 min | Cook: 45 min | Total: 2 hrs 20 min
Cost: $36.97 total, $6.16 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 2 tsp Salt (plus extra for seasoning filling)
- 250 ml Water (lukewarm, to form dough)
- 4 pcs Potatoes (medium, peeled and diced into small cubes)
- 200 g Ground Meat (beef or pork, cut into small pieces if not ground)
- 7 pcs Onion (medium, finely chopped)
- 1 tbsp Universal Seasoning (store‑bought all‑purpose spice blend)
- 1 tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (for adding moisture to filling; can use melted butter)
- 2 tbsp Cottonseed Oil (for brushing dough layers (optional, any neutral oil works))
Instructions
Make the Dough
In a large mixing bowl combine the flour with 2 tsp salt, then gradually add lukewarm water while mixing until a firm, elastic dough forms.
Time: PT10M
Rest the Dough
Shape the dough into a ball, coat lightly with oil, place it in a plastic bag, and let it rest for 30 minutes at room temperature.
Time: PT30M
Prepare the Filling
Peel and dice the potatoes into small cubes, finely chop the onions, and cut the meat into bite‑size pieces. Combine all in a bowl.
Time: PT15M
Season the Filling
Add the universal seasoning, black pepper, a pinch of extra salt, and 2 tbsp vegetable oil to the meat‑potato mixture. Mix thoroughly with your hands until everything is evenly coated.
Time: PT5M
Divide and Roll the Dough
After resting, split the dough into two equal portions. On a lightly floured surface roll each portion into a large, thin rectangle (about 2 mm thick).
Time: PT10M
Oil the Dough
Brush the surface of each rolled sheet with a thin layer of cottonseed oil (or any neutral oil).
Time: PT2M
Add the Filling and Form Rolls
Spread the seasoned filling evenly over the oiled dough. Starting from one short edge, roll the dough tightly into a long log. Pinch the ends to seal, then coil the log into a snail‑shaped roll.
Time: PT12M
Prepare Baking Sheet
Line a baking sheet with parchment paper and lightly oil it.
Time: PT2M
Bake the First Roll
Place one snail‑shaped roll on the prepared baking sheet and bake in a pre‑heated oven at 190°C for 45 minutes, until the crust is golden and crisp.
Time: PT45M
Temperature: 190°C
Steam the Second Roll
Brush the second roll with oil, place it in the mantovarka (steamer) and steam over boiling water for 45 minutes, until the dough is cooked through and tender.
Time: PT45M
Serve
Remove both rolls from the oven and steamer, let them rest 5 minutes, then slice into thick pieces and arrange on a serving platter.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains gluten
Allergens: Wheat, Potential dairy (if butter is used for brushing)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Water: Milk (will make richer dough)
- Instead of Potatoes: Sweet Potatoes (different flavor)
- Instead of Ground Meat: Ground Turkey, Lentils (vegetarian)
- Instead of Onion: Shallots, Leeks
- Instead of Universal Seasoning: Paprika + garlic powder mix
- Instead of Black Pepper: White Pepper
- Instead of Vegetable Oil: Melted Butter, Olive Oil
- Instead of Cottonseed Oil: Canola Oil, Sunflower Oil
Equipment Needed
- Large Mixing Bowl
- Rolling Pin
- Sharp Knife
- Baking Sheet
- Parchment Paper
- Mantovarka (Steamer)
- Pastry Brush (optional)
- Plastic Bag (optional)
Critical Steps — Do Not Skip
- Achieving a smooth, elastic dough before resting.
- Allowing the dough to rest fully (30 min) for easy rolling.
- Rolling the dough thin (≈2 mm) without tearing.
- Sealing the roll tightly to prevent filling leakage during baking/steaming.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the filling.
- If you prefer a richer dough, replace 50 ml of water with milk.
- Use a clean kitchen towel to cover the dough instead of a plastic bag for a more eco‑friendly option.
Troubleshooting
Dough tears when rolling thin.
Let the dough rest an additional 5‑10 minutes; keep the surface lightly floured and roll gently.
Filling releases too much liquid, making the roll soggy.
Pat the diced potatoes dry with a kitchen towel before mixing, and add a little extra oil to bind the mixture.
Baked roll is not crisp on top.
Brush the top with a little more oil before baking and increase oven temperature to 200°C for the last 10 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven or steamer.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, cover with plastic wrap, and refrigerate.
- The filling can be mixed up to 24 hours in advance; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Tormomante in Russian cuisine?
Tormomante is a traditional Russian comfort food that evolved from rustic peasant dishes where leftover dough and simple fillings were baked or steamed together. It reflects the Russian tradition of making hearty, filling meals that can be prepared in one pot or oven, ideal for large families and cold weather.
What are the traditional regional variations of Tormomante in Russia?
In the northern regions, the filling often includes smoked fish or cabbage, while in the south, beef or pork with potatoes is common. Some areas add sour cream to the dough for extra tenderness, and others steam the rolls exclusively rather than baking them.
How is Tormomante traditionally served in Russian households?
Tormomante is usually served hot, sliced into thick rounds, and accompanied by a dollop of sour cream or a simple herb vinaigrette. It is a centerpiece for family gatherings, especially during winter holidays and weekend meals.
What occasions or celebrations is Tormomante associated with in Russian culture?
The dish is popular at family celebrations such as birthdays, name‑days, and especially during the New Year feast, where its hearty nature provides comfort after a night of festivities.
What makes Tormomante special or unique in Russian cuisine?
Its dual cooking method—baking for a crisp crust and steaming for a soft interior—offers two textures in one recipe, showcasing the Russian love for versatile, resourceful cooking that maximizes flavor and comfort.
What are the most common mistakes to avoid when making Tormomante at home?
Common errors include over‑kneading the dough (making it tough), not letting the dough rest (causing shrinkage), rolling the dough too thick (resulting in a dense roll), and under‑seasoning the filling. Follow the critical steps for elasticity, resting, and thin rolling to ensure success.
Why does this Tormomante recipe use both baking and steaming instead of just one method?
Baking creates a golden, crunchy crust that many enjoy, while steaming preserves moisture and yields a tender, fluffy interior. Offering both methods lets cooks choose their preferred texture or serve both side‑by‑side for contrast.
Can I make Tormomante ahead of time and how should I store it?
Yes. Prepare the dough and filling up to step 4, cover each tightly, and refrigerate for up to 24 hours. After cooking, store leftovers in an airtight container in the refrigerator for 3 days or freeze for up to a month.
What texture and appearance should I look for when Tormomante is done cooking?
The baked roll should have a deep golden‑brown, slightly crisp exterior, while the steamed roll should be pale‑gold and soft to the touch. Both should feel firm when sliced, with the filling hot and fully cooked.
What does the YouTube channel Aikosh specialize in?
The YouTube channel Aikosh focuses on home‑cooked, family‑style recipes from Russian and Eastern European cuisines, offering step‑by‑step tutorials that emphasize traditional techniques and practical kitchen tips.
How does the YouTube channel Aikosh's approach to Russian cooking differ from other cooking channels?
Aikosh combines clear, concise instructions with cultural background, often demonstrating both classic and modern twists on beloved dishes. Unlike many channels, Aikosh frequently shows alternative cooking methods (like baking vs. steaming) within the same recipe.
Last updated: August 30, 2026
