Uzbek Khanum Pumpkin Rolls

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 3 cups grated pumpkin or butternut squash
• 2 large onions, finely diced
• 4 tbsp neutral oil, divided, plus more for the steamer
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 cup plain or plant yogurt, to serve
• 2 tbsp chili oil
• 1/4 cup chopped dill
• Salt and black pepper

Steps

1. Mix the flour, warm water, and 1 teaspoon salt into a firm dough, knead for 10 minutes until smooth and elastic, then cover and rest for 30 minutes.
2. Toss the grated pumpkin and onion with 1 1/2 teaspoons salt and leave for 15 minutes, then squeeze out as much liquid as you can with your hands.
3. Squeezing is critical. A wet filling steams into a soggy layer that tears the roll apart from the inside.
4. Mix the squeezed filling with 2 tablespoons of the oil, the cumin, coriander, and plenty of pepper.
5. Roll the rested dough out as thin as you possibly can, into a large rectangle. You should almost be able to see the counter through it.
6. Spread the filling over the surface in an even layer, leaving a clear border along one long edge, then roll it up loosely from the opposite edge.
7. Roll it loosely, not tightly. A tight roll has nowhere to expand and splits along its length during steaming.
8. Coil the roll into an oiled steamer basket, brush it with the remaining oil, and steam over boiling water for 40 to 45 minutes, until the dough is translucent and the pumpkin is tender. Cut into rounds and serve with yogurt, chili oil, and dill.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.