Orromo (Оромо) — Kyrgyz Steamed Rolled Dumpling with Lamb and Pumpkin

• 500 gall-purpose flour
• 1egg
• 8 gfine salt
• 240 mlwarm water
• 450 glamb shoulder, finely chopped (hand-chopped meat gives the best oromo texture)
• 80 glamb tail fat or firm lamb fat, finely diced
• 300 gyellow onions, finely diced
• 350 gpumpkin or winter squash, peeled and grated
• 2 tspground black pepper
• 2 tspground cumin
• 30 gunsalted butter, melted
• 1 tbspneutral oil (for greasing the steamer trays)
• 40 gkurut, finely grated
• 1 clovegarlic
• 4 sprigfresh dill

Instructions

1. 1

   Make the dough by combining the flour and 8 g salt in a large bowl, then whisking the egg into the warm water. Pour the liquid into the flour and knead for 8 to 10 minutes until the dough is firm, smooth, and elastic.

2. 2

   Cover the dough tightly and rest it at room temperature for 30 minutes. This rest relaxes the gluten, which is essential for rolling the orromo thin enough without tearing.

3. 3

   Prepare the filling while the dough rests. Mix the chopped lamb, lamb fat, onions, grated pumpkin, 9 g salt, black pepper, and cumin until the onion juices lightly moisten the meat and the filling looks evenly seasoned.

4. 4

   Lightly flour the work surface and roll the dough into a large, thin rectangle about 60 cm by 45 cm. Keep the thickness close to 2 mm so the finished oromo steams into tender layers rather than a heavy bread-like roll.

5. 5

   Brush the dough with the melted butter, leaving a 2 cm border along the far edge. Spread the lamb and pumpkin filling evenly over the buttered surface, pressing it into a thin layer so every slice will contain meat, onion, and squash.

6. 6

   Roll the dough up from the long side into a firm cylinder, but do not compress it so tightly that the filling squeezes out. Pinch the seam closed and curve the roll gently into a loose coil that will fit inside the steamer tray.

7. 7

   Grease the steamer tray with 1 tbsp neutral oil and place the coiled roll seam-side down. Bring water to a strong boil in the bottom pot, set the tray in place, cover tightly, and steam for 40 to 45 minutes without opening the lid during the first 30 minutes.

8. 8

   Make the kurut sauce by whisking the grated kurut with 120 ml warm water until smooth, then stirring in the grated garlic, chopped dill, and 1 g salt. Let it stand for 10 minutes so the dried dairy softens and the sauce becomes tangy and pourable.

9. 9

   Transfer the cooked orromo to a board and rest it for 5 minutes before cutting. Slice it into 4 cm spirals with a sharp knife, arrange the pieces on a warm platter, and spoon a small amount of kurut sauce over the top or serve the sauce separately.