Kyrgyz noodle mince roll with oven vegetables
Time
Preparation time: 50 min.
Cooking or baking time: 30 min.
Rest period: 30 min.
Total preparation time: 1 hr. 50 min.
As promised, now the recipe for the super delicious Kyrgyz noodle roll with minced meat and (much) garlic. To the ingredients and the preparation was said, here partly worked on feeling. I will try to explain everything as well as possible.
The recipe is for about 6 people.
ingredients
Oven vegetables - varieties optional, I had
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1-2 onions
- Garlic cloves, if you want
- 2 handfuls of mushrooms
- 1 zucchini
- 2 handfuls of mini carrots (of course you can also use big carrots)
pasta dough
- 500g flour
- 3 eggs
- warm water (amount after feeling - approx. 100 ml)
minced meat mixture
- 600 g minced meat
- 4-6 cloves of garlic (chopped or pressed)
- salt and pepper
- 100 g soft! butter
- warm water
preparation
Step 1: Prepare and prepare the oven vegetables
All vegetables are optional. You could also use eggplant, fennel or other vegetables.
The vegetables are washed and cleaned if necessary. Cut the peppers into strips, sliced zucchini, carrots as desired, sliced mushrooms / mushrooms or pieces - but mushrooms should be added 10-15 minutes before the end of cooking - onions in thicker slices or in quarters, who gives garlic cloves these are peeled but not crushed.
All vegetables come in oven-proof form and are mixed with a little olive oil, salt and pepper. If you want, you can also season with paprika, rosemary or even basil leaves.
Then the whole thing comes in 200 degrees for about 30 minutes in the oven. Stir again and again in between.
Step 2: Make pasta dough
In a bowl, mix the flour, the eggs and some warm water.
On a floured work surface, we then kneaded a smooth, smooth and compact dough out of it.
At the beginning, the dough may be slightly dry. Additional water is added dropwise, (smaller sips) to feel, a total of about 100 ml. The dough should no longer stick and lumps that you see and feel in the beginning, should no longer be present in the end. If the dough is a bit too soft, you can add some flour again. I kneaded everything by hand. Of course you can also use a food processor.
Then a pot is preheated with boiling water. The dough formed into a ball comes on a plate and then the warm pot is put over it. Here, the dough rested until the mince mass is prepared. The dough is absorbed by the heat and becomes very supple.
Step 3: Prepare minced meat. Here is worked with the hands :)
The minced meat will go with the soft! Butter, the chopped or pressed garlic cloves and salt and pepper really nice "gesatscht", or processed :) In addition, then again and again a sip of warm water until a wonderfully smooth, not too thick mass is created. Look at the photos to see what the crowd looks like, it should spread lightly and thinly on the dough.
Step 4: Fill and cook the pasta rolls
The best way to work with 2 pots, which are equipped with a sieve. The pots are prepared by adding some water - as in steaming / stewing vegetables also, down into the pot. The sieve insert (s) is (are) coated with a little butter (so that the pasta rolls do not stick) and placed in the pot, but should not "hang" in the water, just above the surface of the water. So, cover it up and bring water to a boil.
Meanwhile, the dough is divided into 5-6 parts and rolled on a floured work surface as thin as possible, - wafer-thin -. The shape should be something like the one on the pictures (oblong / oval).
When the dough is rolled out, it is applied by the minced meat mass, not too thick and not too thin, and nice to the edge of the rolled out dough. Remember that the mass must be enough for all roles - so divide well.
As you can see on the pictures hopefully it will be the dough then from right to left (or left to right :)) carefully folded into a roll (worm) and then into the pot, or sieve, with the boiling water given.
For about 10 minutes, a roll is damped.
You work the roles away one after the other. To be sure that the meat is cooked, you can cut the roll, but after 10 minutes it should be like that. When a roll cooks a little longer, it does not matter.
Since you should eat the roll as fresh as possible, that is, hot, and the whole thing is a bit time consuming, you can then collect the finished rolls in a pot to keep warm ?, because you can not all cook at once.
I hope it does not sound too complicated. It's a bit time consuming, but not bad.And it's absolutely worth it - especially for garlic lovers! The roll is then eaten with the oven vegetables and nice butter (who wants to). In addition, also includes the pepper-tomato-garlic sauce. (Of course optional).
The rolls can also be frozen very well. In just a few minutes in the steam, they are thawed and taste like fresh made!
So, now I wish a lot of fun while preparing - for two it is easier, faster and more fun - and good luck and then enjoy!
