Manti with pumpkin. Manti with pumpkin - the best recipes for dough and filling for a delicious Uzbek dish Recipe for manti with pumpkin and lard

Manti with pumpkin is an Asian dish that has gained popularity far from its territorial homeland. The variability of the dish will allow you to choose the recipe that best suits your taste and preferences and enjoy the result of its execution.

Manti with pumpkin in Uzbek style

When preparing manti with pumpkin, the recipe of which may vary depending on the composition of the additional filling components, you should know the following:

with pumpkin in the authentic version is prepared by simply mixing salted water and flour, sometimes with the addition of eggs. Flour is added until the stickiness of the lump disappears and it acquires a dense texture.
The resulting flour base is kept under film for 40 minutes, after which it is rolled out and cut out into round pieces for the products.
with a pumpkin of the most varied shapes, but more often closing opposite edges first, and then opposite corners together.
Cook the products exclusively by steaming in a double boiler, lubricating the base with oil before placing it in the device.

Pumpkin filling for manti

Knowing how to cook manti with pumpkin, it is important to decide on the variation of pumpkin filling. It can be laconic and contain exclusively pumpkin cubes, salted and seasoned with spices to taste, or multi-component, refined and original. In order to get a tasty dish in any case, you need to follow simple rules when creating the filling:

A simple or complex filling must be supplemented with butter or any other fat for additional juiciness.
It is preferable to chop the vegetable into very small cubes. When preparing it, it is not advisable to use a grater, blender or meat grinder, as the vegetable mass loses a lot of juice.
Pumpkin pulp goes well with any type of meat and other vegetables.
Spices include black pepper or a mixture of several types, less often turmeric, curry and other spices.

Manti with pumpkin and meat

Manti with pumpkin and minced meat are hearty, nutritious and juicy. This variation will satisfy both meat eaters and supporters of dishes with vegetables. The authentic recipe uses lamb, which is cut very finely with a sharp knife. In this case, the products are prepared more simply: with minced meat, which can be either beef or pork. 8 servings can be made in two hours.

Ingredients:

dough – 700 g;
minced meat – 350 g;
onion – 300 g;
pumpkin pulp – 400 g;
butter – 100 g;
seasonings

Preparation

Knead the flour base, roll it out and cut out round templates.
Mix the minced meat with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mixture.
Form the pieces into the desired shape, place them on generously oiled trays of a pressure cooker or steamer and cook for 40 minutes.

Manti with pumpkin and lard

This recipe for manti with pumpkin is made with the addition of lard. Often they use fat tail fat, which gives the products an authentic oriental taste, but if you don’t have it, you can also use lard, twisting it in a meat grinder or finely chopping it. It’s very tasty to add chopped dill or parsley to the filling. The treat for 8 people will be ready in an hour and a half.

Ingredients:

dough – 700 g;
onions – 200 g;
fat tail fat – 150 g;
pumpkin pulp – 500 g;
butter – 100 g;
seasonings

Preparation

Finely chopped vegetables are combined with chopped lard, herbs and seasonings.
Mix and fill the prepared round dough pieces from the flour base with the resulting mass.
They fasten the edges, giving the manti with pumpkin the desired shape, and steam them for 30 minutes.

Manti with chicken and pumpkin – recipe

Manti with chicken and pumpkin are tasty, juicy, nutritious and at the same time dietary. You can use chicken breast or sirloin from legs and thighs without skin and bones. The chicken is frozen a little, after which it is finely chopped with a knife, like vegetable pulp. You can add a little fresh chopped dill. The dish for 8 people will be ready in a couple of hours.

Ingredients:

dough – 700 g;
chicken – 350 g;
onion – 300 g;
sliced pumpkin – 400 g;
butter – 100 g;
spices.

Preparation

Organize the filling by chopping the chicken with vegetables and seasoning with spices and herbs.
Roll out the dough into thin round cakes, fill them with filling, pinch and steam for 30 minutes.

Vegetarian manti with pumpkin

Manti with pumpkin without meat is no less tasty. By kneading the dough without adding eggs, and filling without meat, you can make a dish that can be included in and served with a Lenten meal. In this case, vegetable fat is used to coat the pallets. The onions are also sautéed on it before being added to the filling. 8 servings will be ready in an hour and a half.

Ingredients:

dough – 700 g;
onions – 300 g;
pumpkin pulp – 500 g;
vegetable fat – 120 ml;
seasonings

Preparation

Sauté onion cubes in a frying pan in fat until transparent.
After cooling, mix the roast with chopped vegetables and season with pepper mixture to taste.
Blanks are made from a ball of flour prepared in advance and filled with pumpkin mixture.
The edges are secured, giving the manti with pumpkin the desired shape, and steamed.

Manti with potatoes and pumpkin - recipe

Another option for an oriental dish that does not contain fast foods and is suitable for a vegetarian meal. Manti with pumpkin and potatoes, despite the lean composition, turns out to be filling and tasty. Be sure to complement the filling with herbs, pepper mixture and, if desired, ground cumin, which will give the dish an oriental flavor. 8 servings can be prepared in 1.5 hours.

Ingredients:

dough – 700 g;
potatoes – 300 g;
onion – 300 g;
sliced pumpkin – 400 g;
vegetable fat – 100 g;
spices.

Preparation

Prepare a ball of flour and roll it out thinly.
Cut all the vegetables into small cubes, season to taste, adding a little vegetable fat.
Decorate the manti with pumpkin and steam them for 30 minutes.

Pumpkin manti with onions

Next, you will learn how to cook manti with pumpkin and onions, which in this case is the dominant component, thereby giving the dish a special juiciness and piquancy. The vegetable is not fried as in the vegetarian version, maintaining its sharpness. If possible, add fat tail fat or butter to the filling, which will make the taste irresistible. To feed eight people with an Asian delicacy, you need to spend 1.5-2 hours.

Classic manti with fat tail fat and aromatic and bright pumpkin will pleasantly surprise lovers of this tasty and satisfying oriental dish. I recommend the recipe for making manti with pumpkin and fat tail fat!
To prepare manti with pumpkin and fat tail, prepare dumpling dough, thin and elastic: it is ideal for manti. Be sure to add fat tail fat, without it the effect will not be the same. It is from the original recipe, and it is tail fat that makes manti special.
Number of servings: 5-6
Recipe Specifications
National cuisine: home kitchen
Type of dish: Hot dishes, Manti
Recipe difficulty: Simple recipe

Preparation time: 18 minutes
Cooking time: 50 min
Number of servings: 5 servings
Calorie Amount: 42 kilocalories
Occasion: For lunch

Ingredients for 5 servings
Pumpkin - 400 grams
Fat tail fat - 150-200 grams
Onions - 2 pieces
Spices - To taste
Flour - 800-1000 Grams
Water - 2 glasses
Eggs - 1-2 pieces

Step by step
Finely cut the pumpkin into cubes.
Like this, for example.
Peel the onion; it should be slightly smaller than the pumpkin.
Chop finely too.
Mix pumpkin with onions, add spices.
Cut the fat tail fat into cubes. Add to pumpkin and onions.
Knead regular dumpling dough from flour, water, eggs and (a little) salt. Cut into pieces, roll out and add a teaspoon of filling.
Stick on the manti, send them to cook in a double boiler for 30 minutes.
Serve the finished manti with fat tail lard piping hot, sprinkled with paprika. Bon appetit!

If you are ready to devour Russian dumplings by both cheeks, but still haven’t gotten around to trying manti, this unfortunate omission needs to be corrected as soon as possible. Juicy, appetizing, having in its arsenal more than a dozen different fillings, from meat to purely vegetarian, this dish leaves a rare eater indifferent.

And in order not to be unfounded, we invite you to choose any recipe you like and on your next free evening personally taste this little masterpiece of oriental cuisine. Why not enjoy, for example, manti with pumpkin?

History of the dish

China is traditionally considered the historical homeland of manti - steamed buns with the similar name “mantou” are still popular there, although they have been deprived of their appetizing filling for several centuries. But in fact, it is now impossible to say which of the numerous eastern peoples was the first to mix finely chopped meat with a generous portion of onions, wrap the fragrant mass in pieces of dense elastic dough and steam the resulting buns. Residents of almost any part of Asia and the Far East will tell you their recipe for making manti. What can I say, manti can safely be called an international dish! In Russia, its closest relatives are the already mentioned dumplings, in Italy ravioli, in Kalmykia berigi, in Georgia khinkali, in India modak, in Taiwan ba-wan, in Buryatia poses or, rather, buuzas...

Manta rays have relatives in every part of the world

However, manti have their own characteristics, thanks to which they cannot be confused with the rest of the dumpling brethren:

Meat for filling is never put through a meat grinder. It can only be chopped into small pieces - this avoids loss of meat juice.
When you start cooking manti, don’t skimp on the onions. On average, for every 100-150 g of meat you will need one heavy onion.
This dish is always steamed, in a special cascan, double boiler, or simply a colander placed over a pan of boiling water. However, modern housewives boldly use multicookers, and sometimes simply fry manti in a frying pan. And nothing, eaters don’t complain.
The dough traditionally consists of only three components: flour, water and eggs. As they say, nothing superfluous. However, no one will stop you from experimenting! Many housewives add salt to the flour, replace some of the water with milk or mineral water, and even make yeast or choux pastry for manti.
The same traditions require using exclusively meat in the filling: beef, pork, lamb or assorted meats from different pieces. At worst, camel or horse meat is used. But if, as luck would have it, the supply of camel meat in your freezer has come to an end, it doesn’t matter. Today manti is made with chicken, fish, mushrooms, vegetables and cottage cheese.

The finished dish should be served hot, piping hot, pouring sour cream, broth, sour milk, adjika or butter, melted and mixed with chopped herbs.

Options for preparing dough and modeling

The test for manti has increased requirements. It faces a difficult task: not to soften, not to boil, not to tear during the cooking process and to preserve the juicy filling to the last drop.

The dough for manti should be plastic and elastic

Considering that you will have to roll it out very thin - in the classic version, the thickness of the flour “wrapper” does not exceed 1 mm - the dough should be especially strong and slightly tight. This has its own secrets:

For every kilogram of flour, add a couple of eggs and at least 500 ml of water or milk, depending on what is indicated in the recipe.
The flour itself should also be difficult. You need grades 1 and 2, taken in equal parts and sifted through a sieve.
Always give the kneaded dough time to rest in the refrigerator or, if yeast is present among the ingredients, in a warm place, under a towel lightly moistened with water. And when you start sculpting, lay it out on the table in parts, otherwise the last portion will have time to dry out by the time you get to it.
There are also several options for sculpting manti, it all depends on your skill and imagination.

Photo gallery: options for sculpting manti

Manti in the form of a figured envelope envelope

Triangular manta rays

Classic manti

Manta rays in the form of a bag

Manti with tucks

Table: different dough for pumpkin manti

Type of test	Classic dough	Yeast dough	Lenten dough
Ingredients	2.5 tbsp. flour; 1 tbsp. water; 1 egg; 1 tsp. salt.	3.5 tbsp. flour; 2 tbsp. water; 1.5 tsp. dry yeast; 1-2 tbsp. l. vegetable oil; 0.5 tsp. salt; A third of a tsp. Sahara.	2-2.5 tbsp. flour; 1 tbsp. mineral water; 5 tbsp. l. olive oil (can be replaced with any vegetable oil); 0.5 tsp. salt; 0.5 tsp. Sahara.
Preparation	Mix flour with salt, sift in a heap, and make a well at the top.
	Pour water into the well, break the egg and knead the dough. Place in a greased bowl, cover with cling film and refrigerate for 20-25 minutes.	Dissolve the yeast in warm water with sugar, let it increase slightly in volume and add to the flour along with vegetable oil. Knead the dough, cover with a towel and put in a warm place for 20-30 minutes until the yeast has risen.	Dissolve salt and sugar in water, pour into flour along with butter, knead the dough. Leave in a warm place under a damp towel for half an hour.
	The more effort you put into kneading the dough, the more elastic it will be in the end, and the manti themselves will be more tender.
Little trick	If you replace the water and egg with a glass of milk, the dough will be less elastic, but softer.	You can let the dough rise in an oven preheated to 35 degrees.	Dough without eggs is not very strong, so don’t try to roll it out too thin.

To prepare choux pastry for manti, beat a glass of warm milk with an egg and a pinch of salt. Pour into a saucepan, place on low heat and, without stopping stirring, pour half a glass of flour into the milk in a thin stream or portion by portion. As soon as the mixture begins to thicken, remove the pan from the stove and knead the dough thoroughly, adding about another glass of flour.

Fast and tasty: step-by-step recipes with photos

Real experts assure that properly kneaded and rolled out dough is the key to successful manti. They say you can’t spoil it with any filling. But since we are not yet professionals with Michelin stars in our pockets, we will not take risks and will pay no less attention to the filling. Let everything in our dish be perfect.

Classic pumpkin manti

This delicacy is especially respected in the Far East. It turns out incredibly juicy, fragrant and tasty.

A bright dish will lift your spirits

You will need:

500-800 g of dough for manti, prepared according to any of the above recipes;
500 g of ripe pumpkin pulp;
150 g lard or butter, whichever you prefer;
150-200 g onions;
a few tablespoons of vegetable oil;
black pepper;
salt.

Preparation:

Chop the pumpkin pulp, the finer the better. Ideally, the pieces should not exceed the size of the nail on the little finger. But putting the vegetable in a blender is not the best idea: the juice released from the ground pumpkin will greatly complicate the sculpting process.
Cut the pumpkin: the smaller, the tastier!
Also finely chop the peeled onion...
Chop the onion: small pieces will not tear the dough
...and lard. Or butter.
It will be easier to grate the butter if you freeze it slightly first.
Combine pumpkin, onion and lard (or butter) in a deep bowl, add salt and pepper and mix thoroughly.
Mix the ingredients vigorously to evenly distribute the pepper and salt throughout the filling.
Place the dough on a lightly floured work surface, roll out and cut into squares approximately 10x10 cm in size.
Roll out the dough and cut into squares of the same size
Place 1-2 tbsp on each square. l. fillings. Bring the opposite edges of the dough together and pinch them tightly, but not all the way. B The eyes of your envelope must remain open! You will pinch them secondarily, so that you get two seams perpendicular to the first. Your third task is to connect the protruding corners in pairs, giving the almost finished “dumpling” a cozy dough rim. Ready!
Place the filling on the juice and make manti: the dough gathered into a tight ball will retain the released juice
Gently grease the bottoms of the manti with vegetable oil - this will prevent them from sticking to each other and to the walls of the dish. The same effect can be achieved by lightly brushing a pastry brush dipped in oil along the bottom of the steamer.
Grease the bottom of the manti or the surface of the steamer with oil.
Steam the manti for 25-30 minutes.
Vegetable filling is steamed for 25-30 minutes

If you want to strictly observe traditions, serve manti in deep bowls, filled with rich broth and sprinkled with fresh herbs. One serving requires from 2 to 4 pieces.

Minced fish and pumpkin

Don’t be alarmed if you can’t mold the fish, replace them with envelopes: the taste and aroma of the dish will definitely not be affected!

With meat, the dish will be more satisfying, and with imagination, it will be more interesting.

If you don’t enjoy lunch without meat, there is a recipe for this too. For it you will need:

700-900 g dough for manti;
500 g mixed minced lamb and pork;
400 g pumpkin pulp;
150-250 g onions;
vegetable oil;
black pepper;
salt.

Preparation:

Chop the meat as finely as possible.
If the chopped meat is a little dry, add a couple of tablespoons of water.
Peel and chop the onion.
When chopping onions, remember: if you constantly wet the knife blade with water, your eyes will sting less
Cut the pumpkin pulp into cubes.
Pumpkin pulp should be cut into small cubes
Combine all ingredients, mix, salt and pepper.
Mix ingredients for filling, season with salt and pepper
Roll out the dough thinly.
Roll out the dough as thin as possible, but still so that it does not tear later.
Next, you can proceed as in the previous recipe, cutting the dough into squares and repeating the modeling process. Or you can choose a more interesting option by placing a flock of delicious fish in your mantle cooker. For each you will need an oval-shaped piece of dough, 1-2 tbsp. l. fillings and... the desire to create. Don't forget to grease the steamer with vegetable oil before placing your masterpieces in it!
Model fish according to the photo, shaping the dough using a stick and a wavy knife; who dares to say that cooking is not an art?
Steam manti with meat and pumpkin for 45-50 minutes.
Serve the finished dish with melted butter and herbs or sour cream

During the sculpting process, it is better to put raw manti under a damp cloth: in the open air they will quickly wind up and dry out.

Uzbek style with fat tail fat

You will need:

700-900 g of unleavened dough for manti;
500 g lamb or beef;
350 g pumpkin pulp;
50 g fat tail fat;
150-200 g onions;
black pepper;
salt.

Preparation:

Cut the meat, pumpkin and onion into small pieces. If we are talking about lamb, grate part of the pumpkin - the released juice will make the dry meat more tender.
Chop the meat, pumpkin and onion, the amount of onion can be increased or decreased
You can deal with lard in different ways: cut into pieces about the size of half a large cherry and set aside, or grind and mix with the rest of the ingredients.
Chop the fat tail and set aside or chop and mix with the rest of the filling
Roll out the dough and cut into portions.
Dough for manti is usually cut into squares, but the round shape is no worse
Place 1-2 tbsp in the center of each piece. l. meat with pumpkin and onions. If you have ground the lard, no additional action is required: it is already in its place. If you prefer to cut the tail fat into cubes, add it on top of the meat, 1 piece for each portion of filling. Some people replace fat with butter - this will reduce the flavor of the finished dish, but keep it just as juicy.
Gather the edges of the dough together in any way you like. For example, triangles.
Place the filling on the juices, add pieces of lard on top if you did not mix it with the filling
Steam the manti under the lid for 45-50 minutes.
Place the filling on the juices, add pieces of lard on top if you did not mix it with the filling

Lenten pumpkin roses

Some fast diligently, some simply don’t like meat, and some love to try everything new and non-standard. It is for such people that Lenten manti were created. And even if your dish slightly violates old oriental traditions, its taste will not become worse!

Open manti look attractive and smell magical

You will need:

500-600 g of lean dough for manti (necessarily salted, because there is no salt in the filling);
500 g pumpkin pulp;
180-200 g onions;
2 tbsp. l. vegetable oil;
1 tbsp. l. Sahara;
about 1/3 tbsp. l. black pepper.

Sweet varieties of pumpkin are good in this recipe - Almond, Muscat, Freckle.

Preparation:

From time to time, you can even violate the postulate that the filling for “Asian dumplings” must be cut into pieces, and not passed through a grater, meat grinder or blender. Firstly, not every day a housewife has time to finely chop vegetables. Secondly, the juice released from the pumpkin can be drained so that it does not interfere with the modeling. And thirdly, rose manti with grated pumpkin is easier to roll than with chopped pumpkin. So let's get started.

If the combination of pepper and sugar confuses you, remove the latter from the recipe and mix fried and lightly salted grated pumpkin with finely chopped green onions, dill and cumin seeds. Sorrel will add a pleasant taste note to this company - just a few leaves are enough.

With pumpkin and chicken

Many people prefer chicken meat to lamb and pork, considering it more tender, tasty and dietary. And the combination with pumpkin only enhances these qualities.

For brightness, add slices of bell pepper to the filling.

You will need:

400-500 g of dough;
300 kg chicken fillet;
200 g pumpkin;
80-100 g onions;
fresh herbs;
spices to taste;
salt.

Preparation:

Keep in mind that during the cooking process the manti will increase slightly. Leave small gaps between them for growth.

Video: Uzbek pumpkin manti with meat

Video: how to cook manti with potatoes and pumpkin

Video: the fastest option for a double boiler or multicooker

Manti have several advantages over the more familiar dumplings. They are larger and therefore more filling. They are steamed and therefore more tender. And the pumpkin filling, while remaining invariably healthy, can be anything: from fatty meat to dietary vegetable. Try this famous Asian dish sometime and maybe it will become one of your family’s favorite delicacies.

I present to you a couple more recipes for making pumpkin manti. Now with lard. In Uzbekistan it is cooked with fat tail (fat) or beef fat. This recipe uses lard.

Ingredients:

Unleavened dough - 0.5 kg.
Lard - 200 gr.
Pumpkin - 400 gr.
Onion - 3 pcs.
salt, seasonings - to taste.

Pumpkin and onion are cut into cubes and mixed together with salt and seasonings. Lard is cut into bars.

The dough is rolled out into a layer 1-2 mm thick, cut into squares of the same size.

Place pumpkin and onion filling in the center of each square, and place a block of lard on top. They mold products.

Place the products on sheets of mantyshnitsa coated with oil.

Place the sheets on a mantyshnitsa pan with boiling water, cover with a lid and cook for 30 minutes.
Spread the finished dish onto a wide dish with a spatula, placing a piece of butter on each dish. Manti is eaten with pumpkin with sour cream, vinegar or tomato sauce.

Bon appetit!

Manti with pumpkin and bacon

To prepare pumpkin manti with bacon you need to prepare:

Steep dumpling dough - 0.5 kg.
Pumpkin - half a kilo.
Bacon - 300 gr.
Onion - 2 pcs.
Salt, pepper - to taste.

The pumpkin is passed through a coarse grater, the onion is chopped in a blender. Mix vegetables with salt and pepper in a bowl.

Bacon is cut into thin slices. The dough, cut into pieces, is rolled out into round layers.

Place a strip of bacon in the middle.

Place 1.5 tablespoons of filling on it.

Products are sculpted individually and can be of any shape.

Prepare manti with pumpkin in a slow cooker, manty dish or double boiler, placing the manti on greased sheets. Before installing the sheets on the lower part of the mantyshnitsa, you need to boil water in it. Steam under a tightly closed lid over high heat for 30 minutes.

After half an hour, place the finished products on a dish using a spatula and coat with butter.

Bon appetit!

Manti with pumpkin in Tajik

Dough (like dumplings) - 500 gr.
Pumpkin - 400 gr.
Onion 2 pcs.
Lard - 100 gr.
Salt, pepper - to taste.

The filling is prepared as follows. Fry pumpkin, onion and lard cut into small cubes in a frying pan in vegetable oil for 5-10 minutes.

Roll out the dough into a layer and then cut into squares. Place the filling in the middle of the square flatbread and stick on the products.

Steam the molded products in a mantyshnitsa for 25 minutes over the bottom of a bowl with boiling water. Set the flame to high.

Tajik manti with pumpkin is ready. Start eating by first placing the items on a plate in a heap and greasing them with oil. Lubricate with butter more often.

Bon appetit!

Manti with pumpkin in Kazakh style

Composition and method of preparation:

Pumpkin - 800 gr.
Onion - 3 pcs.
Salt, ground coriander and basil - 1 teaspoon each.
Salad oil - 5 table. l.

Clean the pumpkin and remove the core. Cut into cubes and then grind in a blender. Peel the onion and also chop in a blender. Combine mushy vegetables and mix with salt and spices in a blender.

Roll out the dough into a large layer, cut it into square pieces.

Place 1-2 tablespoons of minced meat and stick on the products. I won’t teach you how to sculpt pumpkin manti, sculpt it as you know how. Cook as in previous recipes for 25 minutes.

After cooking, place on a dish, grease with oil and serve with sour cream or tomato sauce for manti with pumpkin. Vinegar will also enhance the taste of food.

Calorie content of manti with pumpkin and lard = 188 Kcal per 100 grams of finished products.

Bon appetit!

And another video recipe for manti with lard and pumpkin.

You've probably eaten manti. Traditionally, they are filled with minced meat. Their main difference is that they are steamed, with the addition of fat tail fat and a large amount of onion. Hence their delicate taste and juiciness. The minced meat varies in the composition of the meat, adding a small amount of vegetables for juiciness - potatoes, carrots, pumpkin.

But there are manti with the most amazing taste, which are filled only with pumpkin. They are said to come from China. As indeed, the whole family of dumplings variety. Such manti are even distinguished in the north and south of China by the thickness of the rolled out dough. In the northern provinces it is thicker. Manti with pumpkin is also respected in many Asian cuisines. Let's try them too.

Preparing the dough

Let's take the test very carefully. You can buy ready-made, now this is justified with a large selection of manufacturers and types of dough. But preparing it at home won’t be difficult either. But you can immediately distinguish the taste of manti made from homemade dough.

Sift 4 cups of good wheat flour - the flour will become airy, light, without lumps. Separately mix 1 glass of cold boiled water, 1 teaspoon of salt and 1 egg.

Pour the prepared mixture into the sifted flour. Knead the dough. By hand or in a dough mixer - it doesn’t matter. We make a not very tough ball of dough so that it sticks to your hands, leave it aside for half an hour (to ripen the gluten, as the experts say).

Preparing the filling

While the dough is resting, prepare our filling. We take 700 grams of peeled pumpkin pulp for this portion of dough. Plus or minus, it’s not critical. Cut the pumpkin into small cubes. Sometimes I just grate the pumpkin using a coarse grater. Add finely chopped 2 medium onions and 100 grams of fat tail fat, which we also finely chop first. If such an ingredient is exotic for you, then use a little butter or simple vegetable oil.

I also rarely used fat tail lard. But the manti turned out delicious even without it. Do you know why? I add some spices. Such as ground black and red pepper, I grind a few cumin seeds, add a little cumin. Salt the filling to taste.

We sculpt and cook

Now let’s sculpt the actual manti. Our dough has become a little softer and more elastic. You need to roll it out into a thin layer. A dough sheeter would be useful in this place, but at home we can get by with a simple rolling pin.

Then take a large thin layer of dough and cut out identical circles from it with a thin glass. Since not everyone has this pleasure, we simply cut the dough in the usual way: divide it into small pieces, from which we pull out sausages.

We cut the sausages into pieces of equal thickness and length. The size of the manta rays will depend on their size. Don't make it small, like dumplings. Manta rays are 3-4 times larger in size. So the flatbread is rolled out thinner and 7-10cm in size.

Carefully place the minced meat on the flatbread. We pinch the manti tightly or, slightly pulling it up, leave holes. The shape and method of pinching is a separate matter. You can simply walk in a circle, gathering the edges into folds and then pinch the resulting frills together. You can glue the edges of the dough cake on opposite sides like an envelope. The main thing is to leave a little free space inside so that there is room for juice and air to escape.

It's good if you have a pressure cooker. But you can cook manti in a regular double boiler. First grease the bottom of the steamer or pressure cooker bowl with vegetable oil so that our manti does not stick. We place the manti so that there is room for them. Cook from the moment the water boils or steam forms for about 30 minutes.

Let's serve

Serve with sour cream and a piece of butter.

Let me remind you that for the dough you need 4 cups of flour, 1 egg, 1 cup of water, 1 tsp. salt.
We prepare the filling from 700 g of pumpkin pulp, 2 onions, 100 g of lard, salt and seasonings to taste.