Manti is an Asian dish that is popular not only in its homeland, in China, Uzbekistan, Mongolia, Tatarstan, but also gained fame in Russia. In general, manti in Uzbekistan and Central Asia is a new, young dish. It came there with the Uiguromi. Their cuisine is something between Chinese and Uzbek, that is, very tasty and rich.
It's no secret that if you cook them correctly, then you won't find anything better than this dish. At the moment, this delicious meat dish can contain different fillings. But if you want real manti, then of course they are made from lamb with onions and fat tail fat. You can also use stuffing from potatoes with meat, from potatoes with fat, from a mixture of other types of meat, in particular beef. In our case, we will add pumpkin to our dish and cook it according to a real Uzbek recipe with minced meat.
This wonderful dish has its own characteristics:
Always add fat and onions to manti, they give them juiciness and flavor. Without these ingredients, they will be dry and tasteless.
Cook them in a special steam pot, in a pressure cooker or double boiler. By the way, it is even good for digestion.
And most importantly, do not twist the meat through a meat grinder, just take a little time and cut with a knife. It is not for nothing that chopped manti are very popular. Although minced meat is chopped with special axes, we will get by with a knife because minced meat in manti should be crumbly, not sticky.
Pumpkin manti with meat - fast and tasty!
My family and I cook these manti almost every week. This wonderful meal goes away faster than any other meat dish in particular or pilaf. By the way, it is also a good appetizer for the festive table. Therefore, if they are cooked correctly, the guests will be delighted. Let's prepare an Uzbek cooking recipe and see for yourself.
We will need:
- Lamb meat - 700 gr.;
- Onion - 800 gr.;
- Fat tail fat - 300 gr.;
- Salt - 1 tbsp. a spoon;
- Black pepper - 1 teaspoon;
- Zira seeds - 1 tbsp. a spoon;
- Pumpkin - 400 gr.
1. First we need to make minced meat. We take lamb and cut into layers, and then into small squares, about 10 mm and put in a deep plate, where everything will interfere.
3. Then put salt, pepper and finely chopped pumpkin (can be grated). We mix everything, so to speak, we crush the onion into the meat, so that our minced meat marinates, as it were, with onions and pumpkin. Next, we press so that the onion starts the juice and leave to stand for 40 minutes.
4. While the minced meat is infused, let's make the dough. How to do it for manti, I have described in detail in this.
5. Now we begin to sculpt them. In order to get very tasty manti, it is necessary that the dough cakes turn out to be very thin from the edges, and thicker in the middle, for this you need a special spindle-shaped rolling pin, it is she who gets the most correct juices for manti.
6. We put minced meat in our rolled cakes and wrap it in any of these ways.
7. We take the manti and grease it with vegetable oil and put the finished manti there.
9. While they are cooking, make the sauce, boiled water, a little vinegar, salt and pepper. And of course, if you want, add garlic and finely chopped onion.
10. Everything is ready, pour over our sauce and eat. Enjoy your meal!
Manti is a dish that unites all relatives at the table. It simply cannot be eaten alone, however, as well as cooked))
Another filling option for manti is pumpkin and ground beef. In this case, it is better that the minced meat is necessarily fatter, then the manti will turn out juicy and tasty. Otherwise, you need to add at least some fat to the filling, up to vegetable oil. I used already melted beef fat, which froze in my refrigerator and I just cut it into minced meat.
To prepare the filling for manti with pumpkin and minced meat, we need the following products. Do not skimp on onions - the more of them, the tastier the dish.
Cut the pumpkin into small cubes, preferably smaller.
Onion cut into thin strips.
Combine ground beef, pumpkin and onion. Mix well with your hands, rubbing the onion. Salt and add spices.
Add fat and vegetable oil. Mix everything well again. The stuffing for manti is ready.
For the test, we need the simplest components.
Knead the dough from water, flour and salt. Knead it on the table until it stops sticking to your hands. Leave the dough under the towel for 15 minutes. It will become elastic and smooth. Flour may be needed only for rolling. I needed exactly 500 g of flour for everything about everything.
Divide the dough into three parts. Take one part for work, keep the rest under a towel so that it does not wind. Roll out the dough and cut into equal squares. I like to make big manti, and therefore my squares are quite large - more than 10 cm.
Put the filling in the center of each square.
Form manti in a convenient way.
Put the manti on the tiers of the pressure cooker, dipping their bottom in vegetable oil. Cook manti with pumpkin and minced meat for 40 minutes with a constant boil of water.
Serve ready-made manti with sour cream and garlic sauce or adjika.
Manti with pumpkin is easy to cook at home - you can add meat or potatoes to the filling, and do not forget about fragrant oriental spices!
- Pumpkin (already peeled) - 600 g
- Onion - 400 g
- Butter (or tail fat) - 200 g
- Wheat flour / Flour - 3 stack.
- Chicken egg - 1 pc.
- Water - 1 stack.
- Zira (I put in grains) - 2 tsp.
- Allspice (ground) - 1 tsp
- Salt (to taste)
I must say right away that the dough was kneaded by a bread machine, so the ingredients are indicated for one tab. For the amount of minced meat that I have on the dish, it took me two bookmarks of dough. Pumpkins and onions are best taken in a ratio of 6:4, experimentally verified. I cut the pumpkin into cubes of 5-7 mm, but the smaller the onion, the better, but do not scroll!
I mixed the minced meat in a saucepan, so it’s more convenient to mix, cumin, pepper, butter melted. When I do it with fat tail, I also melt it, but I don’t remove the greaves. Uzbeks don't bother, they just cut fat tail fat into cubes. If you cook in fasting, you can replace it with vegetable oil, and knead the dough without an egg. I only recommend salting the minced meat immediately before sculpting, otherwise the pumpkin secretes a lot of liquid.
While the stuffing was cooking, the dough came up. We roll out, like on dumplings, only circles of 10-12 cm and not very thin.
We form manti in this way.
We do not leave holes by chance, so that the pumpkin does not turn into porridge during the cooking process. I learned this from my Kyrgyz acquaintances.
Here is the finished mantle. Oil and juice will not flow out of this.
Lubricate the circles with vegetable oil and lay the manti. Set the circles in the pressure cooker when the water is already actively boiling. I add some spices for flavor. Forty minutes, and manti can be removed. Enjoy your meal!
Recipe 2, step by step: manti with pumpkin and meat
Manti with meat and pumpkin at home can be cooked at the same time to please all households at once. There is nothing special about this, since in Central Asia manti is cooked with a variety of fillings: with meat, vegetables, cottage cheese, mushrooms ... Our step-by-step recipe with a photo will tell you how to cook especially delicious manti with meat and vegetable filling.
In Central Asia, the main meat for manti is minced lamb. However, it is quite difficult to buy good lamb from us, and minced lamb from supermarkets is usually fatty. Therefore, to get the perfect manti with meat, we will combine beef with store-bought minced lamb in a ratio of approximately 70:30, respectively, and add onions. The result is an excellent filling, tender and juicy. And in vegetable manti we will put coarsely grated pumpkin, combined with onion and spices fried in a mixture of oils, so that it is tasty and non-trivial.
- beef - 350 gr
- minced lamb - 150 gr
- pumpkin - 400 gr
- onion - 3 pcs
- flour - 420 gr
- water - 150 ml
- chicken egg - 1 pc.
- vegetable oil - 25 ml
- butter - 100 gr
- salt - 2 tsp
- ground black pepper - ½ tsp
- ground chili pepper - ¼ tsp
Let's start by preparing the dough, which will be common for both types of manti. To do this, in one container we combine 420 g of sifted flour, 1 chicken egg, 150 ml of water, a pinch of salt and 1.5 tbsp. l. vegetable oil. From these ingredients, knead a homogeneous elastic dough with your hands or in a bread machine and leave it to rest for now.
We pass 350 g of beef through a meat grinder, and then mix it with 150 g of minced lamb and 2 finely chopped onions. To make the stuffing for manti juicier, pour about ½ tbsp into it. water. Then add 1 tsp. salt and pepper to taste.
We separate half of the dough, form a sausage out of it and cut it into equal pieces the size of a walnut.
Each piece is rolled out very thinly (1-1.5 mm thick) and stuffed with minced meat.
We close the edges of the dough, forming 4 corners, as shown in the photo below.
Then we connect the corners together in pairs. To make it work, it is desirable to roll out the edges of the dough thinner than the middle.
Now we are preparing the vegetable filling, for which we grate 400 g of pumpkin on a grater and lightly add it. Pour out the juice that has stood out. Separately, in a mixture of butter and vegetable oil, fry a finely chopped onion and season it to taste with black pepper and chili, as well as a pinch of sugar. We combine grated pumpkin with fried onions.
We roll out the remaining dough and form manti with pumpkin from it.
We sculpt them in the same way as meat ones: first 4 corners.
Then the corners connected in pairs.
We send the manti to boil for a couple, having previously lubricated the bottom of the container with oil so that the manti does not stick. A pressure cooker, a double boiler or, like ours, a slow cooker will do. Manty with meat is cooked for 40-45 minutes, and with pumpkin - about 20 minutes.
Put ready-made manti with meat and pumpkin on a plate and grease with butter.
You can accompany the serving with sour cream or sour cream sauce, with which pumpkin manti are especially good.
Recipe 3: Uzbek manti with pumpkin
Hi all!! Today we will cook awesomely delicious meat manti with the addition of pumpkin. This is the most favorite type of many nations, because thanks to the vegetable component, the food turns out to be very juicy.
- Flour - 800 gr.;
- Water - 200 ml;
- Egg - 1 pc...
- Pumpkin - 400 gr.;
- Onion -½ kg;
- Pork - 1.5 kg (fat);
- Pepper, salt - to taste.
Sift the flour onto a work surface, make a well in the center and crack the egg into it. Carefully add water, slightly salt. Knead the dough. Wrap it in cling film and leave it at room temperature for 30-40 minutes.
At this time, we will prepare the filling. To do this, rinse and dry the meat. Chop as finely as possible with a kitchen knife.
Peel the onion and also finely cut into cubes.
Wash the pumpkin and peel it. Cut the pulp into small sticks.
Combine meat with pumpkin and onion, salt and pepper. Mix well. The filling is ready.
Divide the finished dough into 4 equal parts, roll out the sausage from each and cut it into equal pieces. Roll each piece into a cake and put 1-2 tablespoons of the filling.
Form manti.
Lubricate the pressure cooker or double boiler with vegetable oil and lay out our pies with meat. Steam for about 40 minutes.
We serve hot manti with pumpkin and minced meat, with sour cream and herbs.
Recipe 4: manti with minced pumpkin (with photo)
Manti with pumpkin and minced meat are very juicy and tasty. Pumpkin mantams give a special juiciness. Pumpkin can be used fresh or frozen. My step by step recipe with photos will help you to cook them easily.
for the test:
- 1 egg;
- water;
- salt;
- flour 3-3.5 tbsp.
for stuffing:
- 1 large onion;
- 350-400 gr. minced meat;
- 350 gr. pumpkins;
- seasoning for minced meat;
- salt;
- red and black pepper;
- water - 80 ml.
To cook manti with pumpkin, knead the dough like dumplings. Pour flour, break the egg, add water and salt.
We knead the dough with our hands.
Set the dough aside, covering it with cling film. For minced meat, finely chop the onion. Pumpkin in small cubes. In a deep bowl, mix minced meat, pumpkin, onion, spices, salt, pepper and a little water.
Pour about 2 liters of water into the pan from under the pressure cooker (large pressure cooker).
Lubricate the tiers from the pressure cooker with plenty of vegetable oil.
We separate a piece from the dough and form a round sausage out of it. Cut the sausage into slices.
Roll out the circles into thin cakes. Spread minced meat on cakes.
You don’t need to put a lot of minced meat, otherwise it will be difficult to sculpt manti. We form the mantle into a triangle, as shown in the photo.
We spread the manti at a distance from each other on greased tiers.
We fill all the tiers with mantas, assemble the pressure cooker and cover it with a lid. We cook manti with pumpkin for 50 minutes over low heat, from the moment the water boils in the pan of the pressure cooker.
We lay out beautifully manti with pumpkin and minced meat on portioned plates. If desired, you can decorate with dill and fresh cucumbers. We hope that you liked our manti with pumpkin, the recipe of which we proposed, and you will definitely cook such at home.
Recipe 5: manti with pumpkin and potatoes
Manti with pumpkin and potatoes is a great opportunity to diversify your menu. Traditionally, this delicious dish is prepared with meat filling, but this step-by-step recipe with a photo is a clear example of how you can please your household with an original culinary masterpiece. Thanks to an interesting offer - a combination of pumpkin and potatoes, the dish turns out to be unusually appetizing and fragrant.
It can be served at any time of the day, both for lunch and dinner, and is prepared according to the classic method, like other versions of this dish, only with a radical change in the filling components. By the way, it is ideal for those who prefer vegetarian cuisine.
For test:
- flour - 500 gr.,
- egg - 1 pc.,
- water - 200 ml.,
- vegetable oil - 1 tbsp,
- salt - to taste.
- pumpkin - 300 gr.,
- potatoes - 3 pcs.,
- onions - 4 pcs.,
- salt - a pinch
- seasonings - to taste.
First of all, let's prepare the dough. So, we drive an egg into a deep bowl, stir.
Pour in water and oil, add salt and flour in small portions. Knead an elastic elastic dough so that it does not stick to your hands. Cover with a towel and leave for 30-40 minutes.
While the dough is resting, start preparing the filling. We clean the onion, chop it into thin half rings.
Remove the peel from the potatoes, wash and cut into thin slices, which in turn are cut into narrow sticks. To simplify this process, a grater with a nozzle for Korean carrots is well suited.
Similarly, we prepare the pumpkin, that is, we clean, wash and chop, like potatoes.
We combine vegetables, add salt, add your favorite seasonings, for example, cumin and other spices. Mix everything gently.
We separate a small piece from the dough and roll it into a thin layer. Sprinkle lightly with flour to prevent sticking to the countertop during rolling.
Cut into small squares (10 by 10 cm).
Put the filling in the middle of each square slice.
Now we connect the first pair of opposite corners of the square, then the second, and then we finally form the mantle. We perform a similar action with the rest of the products.
We put it in a mantovnitsa, and cook for about 40 minutes.
We transfer the finished manti with pumpkin to a dish, supplement with herbs and butter, or other sauce. Manti stuffed with potatoes and pumpkin, ready.
Recipe 6: how to cook manti with pumpkin
Let's try a wonderful pumpkin dish - manti. Manty with pumpkin is prepared easily and quickly.
For test:
- Wheat flour - 4 cups
- Egg (optional) - 1 pc.
- Water - 2 glasses
For filling:
- Pumpkin - 1 pc.
- Onion - 3 pcs.
- Fat-tailed mutton (optional)
- Ground black pepper
For submission:
- Sour cream
- dill greens
Besides:
- vegetable oil
To prepare manti with pumpkin, you first need to prepare the necessary ingredients. All products included in the pumpkin manti recipe are quite affordable and not expensive. (If you want a 100% vegetarian meal, omit tail fat and eggs.)
You can buy dough for manti in the store, but it's better to make it yourself. To prepare a yeast-free dough from wheat flour, you will need flour, salt and water. An egg will also come in handy, but this is a very controversial point, because. many experts believe that eggs can be omitted altogether.
Pour flour into a deep container and pour in water (ratio - 2 parts flour: 1 part water). Salt.
Add an egg if desired.
Knead the dough of medium density and, covering with a towel, leave it alone until the end of the process of preparing minced pumpkin and onions.
Peel pumpkin and cut into small cubes.
Peel and cut the onion into cubes (you will need 1/5 of the volume of the already chopped pumpkin).
Mix the pumpkin and onion, salt (not too much, so as not to interrupt the sweetish taste of the pumpkin) and pepper. You can add zira, she is cumin.
Knead the dough again and roll into a sausage.
Cut into pieces 3-4 cm thick. Roll into balls a little larger than a walnut.
Take a piece of dough and flatten it with your palm. Then roll out the cake a little smaller than a coffee saucer. Put the minced pumpkin and onion.
You can also add a piece of butter on top, or a little lamb / beef fat, after cutting it into cubes.
You can sculpt manti in many ways. In this recipe, I show the simplest of them. First you need to fasten the edges in the center.
Now connect the edges of the sides. Thus, blind all the manti with a pumpkin. Manty is much larger than dumplings, so you can handle it quickly.
Put in a pressure cooker / double boiler / slow cooker for 40 minutes, moistening the bottom of the manti with vegetable oil so that they do not stick to the mold.
At the end of cooking manti with pumpkin, serve with sour cream and herbs.
Enjoy your meal!
Recipe 7: manti with pumpkin without meat (step by step)
For test:
- flour - 500 grams
- egg - 1 piece
- water - 200 milliliters
- salt - 1 teaspoon
For filling:
- pumpkin - 300 grams
- onions - 3 pieces
- salt - 1 teaspoon
- pepper - 1 teaspoon
- fat tail fat or butter - 50 grams
- vegetable oil for lubrication
Prepare the dough: Pour the flour into the mixer bowl, in a separate bowl, mix the egg, salt and water. At high speed, gradually adding liquid to the flour, knead a stiff dough.
Mix it with your hands, roll it into a ball. Sprinkle the table with flour, put the dough and cover with a bowl. We leave for 15-20 minutes.
Prepare the filling: While the dough is resting, prepare the filling. Thinly chop the pumpkin and finely chop, do the same with the onion, add salt and pepper, if desired, you can add half a teaspoon of cumin. Mix well, the filling is ready.
We take a small piece of dough and roll it into a rectangle, 14 centimeters wide, 35 centimeters long and 1 millimeter thick.
Cut it in half lengthwise. Along each strip, in its middle, put the filling and thin pieces of butter.
Fold the strip along the length in half, grease with vegetable oil and turn into a roll.
We lay the finished rolls on the levels of the steam pan greased with vegetable oil. Steam over medium heat for about an hour. Put on a dish and serve with sour cream or melted butter.
Recipe 8: Simple and Delicious Pumpkin Manti
Manti with pumpkin occupy a special place of honor among the different recipes for manti. There are a lot of options for cooking manti with pumpkin. These can be manti with the addition of minced meat pumpkin or manti with the addition of lard. You can also cook vegetarian manti with the addition of onions.
For the test
- Egg - 1 piece,
- Water - 100 ml,
- Salt - to taste
- Flour - approximately 500 grams.
For filling
- Pumpkin - 250-300 grams,
- Onion - 1 piece,
- Salt, pepper - to taste,
- Margarine butter or butter-50 grams.
First you need to prepare the dough. After kneading, the dough must be kept in the refrigerator for about 40 minutes. It is better to take boiled water, add an egg, salt to the water, mix. Add flour, knead a stiff dough. While the dough is “resting” in the refrigerator, you can do the filling.
We cut the pumpkin into a cube measuring 0.5 or 0.7 mm.
Onion cut into small cubes. We combine everything, salt, pepper to taste.
Margarine or butter cut into cubes, add to the filling.
It is better to salt in the very last place, then the filling will not give juice, which would be useful to us in the manti itself.
We cut the layer into squares of 10 * 10 centimeters. We spread the filling on each square, trying to lay it out as much as possible. The fact is that the filling will inevitably shrink during cooking, and the butter will melt. Then half-empty manti can turn out.
The shape of the flower is made very simply - we connect the opposite ends together. Next, connect the alternately formed corners. It turns out such a "flower".
We put manti with pumpkin in the greased section of the pressure cooker.
Bring the water to a boil, salt, add the bay leaf and, only after that, put the section in the pressure cooker, cook for 25-30 minutes.
Manty with pumpkin according to our recipe is really juicy and extraordinarily tasty! Try it for sure!
Recipe 9: Hearty manti with pumpkin and chicken
Tender and juicy manti with fragrant nutmeg pumpkin and chicken fillet.
- 200 ml. room temperature water
- 1 fresh chicken egg
- 400 - 450 gr. wheat flour
- 1 tsp salt
- 400 gr. pumpkins
- 2 chicken breast fillets
- 2 large onions
- black pepper
- butter
Usually, for the preparation of manti in the filling, products are used that must be cut with a knife. In this case, I deviated from the rules, because. I wanted to get a more tender filling, but at the same time just as juicy.
It is best to use butternut squash for manti, it is fragrant and tastier.
Peel the pumpkin from the peel and seeds and grate on a coarse grater.
Pass the chicken fillet and onion through a meat grinder. Add salt and black pepper to the filling.
Stir the filling and set it aside.
Now you can start preparing the dough. Mix egg and salt in water. Gradually pour the liquid into the flour, kneading a dense dough. Sprinkle flour if necessary. Knead the dough until it becomes elastic.
Cover the dough with a towel and let it rest for 15 minutes.
Divide the dough into three parts. Put two parts under a damp towel so that the dough does not wind up, and roll one part into a tourniquet.
Cut the tourniquet into equal parts (the larger the part, the larger the manti will be).
Dip each part in flour and press down the slices with your fingers.
Take one part, roll it into a round layer, 7mm thick. Put the filling and a small cube of butter in the center of the circle (butter will make the manti juicy, because there is very little fat in the chicken).
First, lift one edge, connecting them in the center.
Then the second, also connecting in the center.
Pinch the edges tightly.
Lay the workpiece so that the top edge is parallel to you. Now connect the edges on each side.
Do the same with the remaining dough and filling. Grease the pressure cooker molds with vegetable oil. Fold the blanks into forms, leaving space between them. Steam manti for 30 minutes.
Grease the finished manti immediately with plenty of butter. When serving, you can sprinkle with hot red pepper.
Manty is a national dish for the southern peoples. To many, they resemble dumplings, but in principle the difference is quite large. As a filling, you can use completely different products, for example, the original combination of meat and pumpkin allows you to make the dish juicy and very tasty.
Recipes for cooking manti with pumpkin and meat
This dish can be prepared in many ways, but it is important to note that this does not affect the taste in any way. Another note - you can use both fresh and frozen pumpkin. In the second case, the vegetable must first be thawed to remove excess moisture. Consider a few popular options for preparing this dish.
Recipe number 1 - in a pressure cooker
There is a special technique designed directly for cooking this dish. It should be borne in mind that manti are quite large in comparison with dumplings and it is better not to cook them in large quantities right away.
You can freeze the stuck "bags" to use them in the future.
For this dish, you need to take the following ingredients:
- For the dough: about 300 g flour, 1 tbsp. water, egg and salt;
- For the filling: 0.5 kg of fatty lamb, about 225 g of pumpkin, a couple of bell peppers, 3 onions and the same number of cloves of garlic, as well as a bunch of parsley, salt and ground pepper.
To cook manti with pumpkin and meat, you need to make a delicious filling, for which prepare the meat: remove the veins and chop finely with a sharp knife. Of course, it is easier to use a meat grinder. Add salt, pepper to the minced meat and leave to stand for a while. Finely chop the peppers and greens, and pass the garlic through a crush or chop. Add everything to the meat.
Now it's time to work on the pumpkin, which needs to be cut into small cubes or grated. It is recommended to leave for a while to remove excess juice, and then add everything to the filling and mix well.
Combine the ingredients for the dough and knead it, it should be cool, like ordinary dumplings. Leave to stand for a while so that it is saturated with oxygen. Remember it again, and roll it into a thin cake.
Using a sharp knife, cut the layer into 7x7 cm squares. Put the filling in the center and form envelopes, pinching the edges and twisting the "leg".
Pour water into the cooker, put on fire and boil it. Grease the grate with oil and lay out the manti. Close the container with a lid and cook for 40 minutes. It is recommended to serve with sour cream.
Recipe number 2 - in a pan
In this case, the dish cooks much faster compared to steam processing, but at the same time it turns out juicy and soft. This recipe appeared back in the days when it was difficult to get a pressure cooker, and people were looking for other cooking options.
For the dish you need to take the following ingredients:
- For the test: about 6 tbsp. flour, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. water and 2 teaspoons of salt;
- For the filling: 0.5 kg of beef, 400 g of pumpkin, a couple of onions, salt and pepper.
To prepare the dish, you need to make dough. In 1 st. dissolve the salt in water. Add butter, salt liquid to the flour and knead the dough, adding more water if necessary. The mass should turn out cool. Wrap everything in foil and leave for a while.
You can proceed to the filling, for which cut the pumpkin into small cubes, chop the onion, and chop the meat with a knife until minced meat is obtained. Combine everything, add salt and pepper, and then mix.
Let's move on to molding. Cut off part of the dough, form a sausage, cut into pieces and roll them out. It is important to note that the dough should not be thin, as it will tear during cooking. The filling is laid out in the center of the cakes, and then "bags" are formed.
Grease the bottom of the pan with oil and lay out the manti, just do not lay them out too tightly, as they will increase in size during cooking. Turn on a high heat and hold the pan on it for a minute.
Then pour in 1 tbsp. water, bring to a boil, close the lid and cook over low heat for 20 minutes. If necessary, water can be added, but keep in mind that it should be boiling water.
Recipe number 3 - in Uzbek
Instead of the usual meat in this recipe, it is customary to use tail fat. It will take a little over an hour to prepare the dish.
For 8 servings, you need to take the following ingredients:
- For the test: 3 tbsp. flour, a couple of eggs, 1 tbsp. water and a pinch of salt;
- For the filling: 0.5 kg of pumpkin, 4 onions, a bunch of parsley, 100 g of tail fat, 1 tbsp. a spoonful of sugar, pepper, salt and 3 tbsp. tablespoons of oil.
For Uzbek manti with pumpkin and meat, you need to prepare the filling, for which the pumpkin should be grated, chopped onion, and chopped greens. Scroll the fat in a meat grinder or finely chop with a knife.
Combine the ingredients and add sugar, salt and pepper to them. Make a dough out of the prepared products, cover it with a film and leave for 20 minutes. at rest.
After the time has elapsed, roll out the dough and cut it into 10x10 cm squares. Put 1 tbsp in the center. spoon the filling and connect the tips diagonally, and then, squeak everything so that the manti are round and the filling is visible in the center.
Lubricate the tiers of the double boiler with oil and lay out the prepared "bags". From above it is recommended to lightly sprinkle everything with cold water. When the water starts to boil, cover the device with a lid and cook for half an hour. It is recommended to serve with greens.
Recipe number 4 - in a slow cooker
This delicious dish can also be prepared in this miracle technique, which has recently been very popular. Cooking it is not difficult, the main thing is to know some rules. To improve the taste, we suggest making a delicious sauce.
To get about 45 pieces, you need to take the following ingredients:
- For the dough: about 680 g of flour, 350 ml of water, about 90 g of butter and 1 teaspoon of salt;
- For the filling: 1 kg of a mixture of beef and pork, about 50 g of bacon, about 800 g of onion, 0.5 kg of pumpkin, cumin, hot and black pepper, and salt;
- For the sauce: about 350 g of tomato juice, 90 g of walnuts, half a head of garlic, a chili pepper, salt and ground pepper.
Let's start with the dough, for the preparation of which you need to put salt and oil in hot water. Stir the mixture well until completely dissolved. Separate a little flour and pour most of it into a bowl, where you send the prepared liquid and knead the dough. When it becomes difficult to stir with a spoon, do everything with your hands, gradually adding flour.
At the moment when the dough lags behind the walls of the bowl, it must be transferred to a table sprinkled with flour and kneaded until a homogeneous and elastic mass is obtained. Wrap the finished ball in cling film and put it in a warm place for half an hour.
At this time, we move on to the filling. To create it, cut the fat into a small cube. Freeze the meat a little, and then chop with a knife or cut into small pieces. Peel and chop the bulbs. Combine everything and mix well. The pumpkin can be finely chopped or grated, and then sent to the minced meat. Put salt and pepper in there and mix well.
