Pumpkin manti with lard. Manti with pumpkin - an Asian dish with a thousand-year history

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:

1. 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.
2. 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.
3. with a pumpkin of the most varied shapes, but more often closing opposite edges first, and then opposite corners together.
4. 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:

1. A simple or complex filling must be supplemented with butter or any other fat for additional juiciness.
2. 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.
3. Pumpkin pulp goes well with any type of meat and other vegetables.
4. 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

1. Knead the flour base, roll it out and cut out round templates.
2. Mix the minced meat with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mixture.
3. 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

1. Finely chopped vegetables are combined with chopped lard, herbs and seasonings.
2. Mix and fill the prepared round dough pieces from the flour base with the resulting mass.
3. 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

1. Organize the filling by chopping the chicken with vegetables and seasoning with spices and herbs.
2. 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

1. Sauté onion cubes in a frying pan in fat until transparent.
2. After cooling, mix the roast with chopped vegetables and season with pepper mixture to taste.
3. Blanks are made from a ball of flour prepared in advance and filled with pumpkin mixture.
4. 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

1. Prepare a ball of flour and roll it out thinly.
2. Cut all the vegetables into small cubes, season to taste, adding a little vegetable fat.
3. 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.

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:

1. Unleavened dough - 0.5 kg.
2. Lard - 200 gr.
3. Pumpkin - 400 gr.
4. Onion - 3 pcs.
5. 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:

1. Steep dumpling dough - 0.5 kg.
2. Pumpkin - half a kilo.
3. Bacon - 300 gr.
4. Onion - 2 pcs.
5. 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

1. Dough (like dumplings) - 500 gr.
2. Pumpkin - 400 gr.
3. Onion 2 pcs.
4. Lard - 100 gr.
5. 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:

1. Pumpkin - 800 gr.
2. Onion - 3 pcs.
3. Salt, ground coriander and basil - 1 teaspoon each.
4. 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.

Anyone who has ever eaten real manti will forever remember their taste, aroma and extraordinary juiciness. Some people mistakenly compare this dish with our usual dumplings. Of course, there are similarities, but only in that both are pieces of dough with filling. In order not to be mistaken anymore, today we will talk about how to properly prepare manti, and not simple ones, but stuffed with pumpkin! Our selection of step-by-step recipes includes both vegetarian and meat options.

From time immemorial

Manti belongs to the classic, traditional dishes of oriental cuisine. In one form or another they are popular throughout Central Asia. The history of steamed filled pies goes back several thousand years, and China is considered their homeland. It was there that in ancient times they cooked “poses” for a couple. Over time, the cooking method was adopted by the Uyghurs who inhabited China, giving the dish the name “mantyou,” which translates as “steamed bread.”

Meat was traditionally used as a filling - lamb or beef. And definitely lots and lots of onions! It gave the minced meat its juice and aroma, so it had to be added at least as much as other products. But over time, recipes changed, and in China, as well as almost throughout Central Asia, vegetable fillings, especially pumpkin, began to gain popularity. Its sweet taste goes very well with onions, meat and other ingredients. Now manti stuffed with pumpkin is one of the most popular and favorite dishes of oriental cuisine.

Manti with pumpkin has long become one of the most popular oriental dishes.

Note! Pumpkin is an incredibly healthy vegetable, which contains a huge amount of vitamins, microelements and acids necessary for the body. Therefore, manti with pumpkin is an excellent dish for the whole family.

Another feature of manti is the way they are prepared. No boiling or frying, just steaming. In ancient times, nomadic peoples wove branches and placed such a homemade net in a cauldron with a small amount of boiling water, placed manti on it and covered it with a lid.

A little later, caskans appeared - lattices made of bamboo rods, which are placed on the bottom of a large pan. Such devices are still produced in China, but it is difficult to find them here. But we can use a double boiler, a special pressure cooker, and even a multicooker, because it usually includes a special stand for steaming.

The pressure cooker has many tiers and allows you to cook for a large family at once

In modern Central Asian cuisine, manti can be called differently, depending on the country in which they are prepared and the composition of the filling. For example, the Mongols call them “buuz”, and the Chinese call them “baozi”. The Japanese prepare a very similar dish not by steaming, but in a greased frying pan, and call it “manju”.

But the Uyghurs (the ethnic population of some regions of China) traditionally make kava manta - manti stuffed with pumpkin and minced meat. Kava is, strictly speaking, a pumpkin. Exactly the same amount of chopped lamb is used for the filling. A variety of kava-manti are fried manti (or hoshan), which are first fried in vegetable oil until golden brown, and after that they are placed in a manto-cooker and steamed until cooked. As a result, no harmful substances formed during frying remain in a dish prepared in this cunning way, but the taste of the fried product is preserved.

So, if someone tells you that manti are just big dumplings or dumplings, surprise such a guest with a fried-steamed version of the dish and be sure to add pumpkin to the filling!

What kind of dough can be used for making

Traditionally, simple unleavened dough is used for manti, similar to what we prepare for dumplings. But manti made with yeast or lean dough will be no worse.

For manti you can use yeast, yeast-free and lean dough

Table: dough options for manti

If you have a bread machine in your kitchen, don’t forget to connect it to the process of making manti: it will save you energy and time by kneading excellent dough.

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

As you already know, manti can come with a variety of fillings. We offer several original and interesting recipes, easy to prepare, that will help you diversify your family menu with health benefits. If you cook a dish in a pressure cooker, where steam is pumped under pressure, feel free to reduce the cooking time by half.

Simple pumpkin manti

In this recipe we use only pumpkin and onions for the filling. You will need:

• 600 g pumpkin pulp;
• 400 g onions;
• 200 g butter;
• 2 teaspoons of cumin (can be in grains);
• 1 teaspoon ground allspice;
• salt to taste.

Dough - traditional:

• 3 cups flour;
• 1 egg;
• 1 glass of water;
• a pinch of salt.

The cooking process is as follows:

1. Prepare the dough in a bread machine or by hand by sifting the flour, cracking an egg into it, adding water and salt and kneading thoroughly until elastic.

   You can knead the dough in a bread machine - it will be faster and much easier

2. Peel the pumpkin and onion.

   Peel the pumpkin and onions

3. Cut the pumpkin into small cubes of about 5 mm, chop the onion. Place everything in a deep saucepan to make stirring easier. Add melted butter, cumin and pepper. It is better to salt the minced meat immediately before modeling, so that it does not release juice earlier than necessary.

   Prepare the filling from the indicated ingredients

4. Meanwhile, the dough has “rested” and is ready for cutting. Divide it into pieces and roll out into circles 10 cm in diameter. Place salted filling on each pancake and pinch the edges of the pancake towards the center.

   Place the filling on the dough and pinch one side in the center

5. Pinch the right and left edges to form 4 corners. Next, slightly pull the top corners to the sides and mold them together, then repeat with the bottom corners, forming a circle. Leave holes so that the pumpkin does not spread into porridge during cooking.

   Pinch 4 corners of the dough and then connect the top and bottom corners, molding them together

6. This is what the finished manti looks like. Thanks to its shape, it will not lose juice and oil.

   Be sure to leave holes between the edges of the dough

7. Place the manti on the tiers of the steamer, having previously lubricated its surface with vegetable oil. When the water boils, add spices to taste (traditionally ground black pepper, cilantro, cumin and bay leaf) and place the tiers inside the steamer. In just 40 minutes the manti will be ready.

   Place the manti in a steamer and cook for 40 minutes

In Uzbek

The peculiarity of this dish is that it contains dumba, or, in simple terms, fat tail. Yes, yes, the same one that is located behind the lamb. It is this part that is traditionally used in the Uzbek version of preparing manti.

Traditionally, manti with pumpkin in Uzbek style includes lamb tail

Prepare the products:

• 1 kg 200 g sweet pumpkin pulp;
• 2 medium sized onions;
• 200 g dumba;
• 3 tablespoons vegetable oil;
• Spices to taste: salt, ground pepper, cumin, cilantro.

This is for the filling, and for the dough use:

• 2.5 cups flour;
• 150 g water;
• 1 egg;
• 1 teaspoon salt.

Let us describe in detail the preparation process:

1. First, let's prepare the filling. Grate the pumpkin (yes, in this recipe you don’t need to cut it into cubes), add salt and let it sit for 5 minutes, then squeeze it out and transfer it to another bowl.

   Using a coarse grater, grate the pumpkin for minced meat, squeeze and transfer to another bowl.

2. Add all the spices one by one.

   Add seasoning to drained pumpkin

3. Fry the onion in oil until golden brown, cool and add to the pumpkin spices.

   Add fried onions there

4. Cut the fat tail into smaller pieces and add it to the minced meat, then mix everything.

   Lastly, add the finely chopped fat tail.

5. Prepare the dough: beat the egg, add salted water to it, stir. Sift in the flour and begin kneading thoroughly until the mass becomes homogeneous and elastic. Now place the ball of dough under the bowl and let it rest for half an hour.

   Prepare the dough and let it rise

6. Roll out the dough into a thin layer, cut into equal squares and spread out the filling.

   Spread the filling onto the rolled out dough

7. Blind the manti, fastening the edges to each other. Pour water into the mantyshnitsa and put it on the stove to boil. Meanwhile, grease the sheets with oil and place the manti on them. Place them in a pan with boiling water, cover with a lid and cook for 45 minutes.

   Be sure to grease the circles of the manti cooker with oil so that the manti does not stick during cooking

All that remains is to take out the finished manti and serve them with herbs or your favorite sauce, for example, sour cream or red hot sauce. You can also use yogurt or kefir instead of sauce.

With meat

In honor of a holiday or a long-awaited day off with your family, you can pamper your loved ones with such an interesting dish as manti stuffed with a mixture of pumpkin and minced meat with a spicy sauce in yeast dough. For the filling you will need:

• 400 g pumpkin;
• 400 g of beef and lamb, preferably with fat;
• 2 large onions;
• 2 tablespoons butter;
• 1 tablespoon balsamic vinegar;
• salt, red and black pepper to taste.

Products for the test:

• 450 g flour;
• 200 g water;
• 0.5 teaspoon salt;
• 20 g live fresh yeast.

For the sauce, take the following ingredients:

• 2 tomatoes;
• 1 clove of garlic;
• 1 pinch of salt;
• 1 pinch of sugar;
• 1 tablespoon sunflower oil;
• 1 pinch of black pepper.

And we will prepare these manti like this:

1. Knead the dough and leave it to rise for an hour. Meanwhile, prepare the filling.

   Knead the yeast dough and leave it to rise

2. Finely chop the pumpkin and one onion, and grind the second in a blender until pureed. The meat can be minced in a meat grinder if you want to do everything faster. But the fact is that the classic recipe involves finely cutting the meat with a knife so that the minced meat does not become dry after cooking. Although, on the other hand, pumpkin juice compensates for everything.

   Prepare pumpkin, minced meat and onions for filling

3. Salt and pepper the chopped pumpkin and add ½ tablespoon of vinegar. Combine pumpkin with onion and meat, pour in the remaining vinegar, mix thoroughly. Leave to brew for 15 minutes.

   Mix all ingredients for filling

4. When the dough has risen, roll it into circles, lay out the filling and seal. You can shape the manti as your imagination dictates. The option in the form of dumplings is also suitable.

   Roll out the dough into circles, lay out the filling and make manti

5. Steam the manti for 45 minutes.

   Place the manti on the rack of a steamer, multicooker or mantyshnitsa and steam for 45 minutes

6. While the manti is steaming, make the sauce: chop the tomatoes in a blender (but only so that foam does not start to form), squeeze the garlic into it, pour in the oil and add salt, sugar and pepper. Mix until smooth with a spoon or the same blender.

   Prepare the sauce in a blender

7. When the manti are ready, serve them hot, sprinkled with red pepper. In addition to red garlic sauce, sour cream also goes very well with them..

   Serve ready-made manti with sauce and sour cream

Lenten pumpkin-potato

There is no meat in this recipe, and we will prepare the dough without eggs. Such manti are good during fasting, and vegetarians can safely include them in their diet.

These manti are good for vegetarians and those who fast.

So, you will need:

• 300 g pumpkin pulp;
• 4 onions;
• 3 potatoes;
• 2 teaspoons salt;
• spices.

For the test:

• 2 cups wheat flour;
• 1 glass of water;
• vegetable oil;
• a pinch of salt.

Now let's start cooking:

1. Cut the peeled pumpkin into small cubes.

   Cut the pumpkin into cubes

2. Chop the onions and potatoes in the same way.

   chop the potatoes

3. You can take even more onions than indicated in the product list. After all, it is this that gives the mantas a juicy aroma and taste, and also compensates for the lack of fat.

   You can chop the onion more

4. Mix pumpkin, potatoes and onions, add salt, spices, and a little vegetable oil. Leave the filling to steep and soak well.

   Mix the ingredients and season them with salt and your favorite spices

5. Now do the dough. Pour the flour into a mound and make a well in the top. Gradually pour in salted water and 2 tablespoons of vegetable oil. Knead gently, immediately breaking up any lumps. Place the dough on the table and knead as hard as you can for about 20 minutes. It is better to entrust this matter to strong male hands or a bread machine. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the pressure cooker and put it on the fire.

   Prepare the dough

6. Cut the dough into equal bars.

   Cut the dough into bars

7. Divide each of them into parts.

   Divide each bar into equal pieces

8. Roll out the pieces into pieces 10 cm in diameter. Spread the filling, 1 tablespoon onto each circle.

   Place the filling on the rolled out circles

9. Form manti. First, take the opposite edges of the juice, bring them together and pinch.

   Start making manti

10. In the same way, bring the free edges together and pinch them strictly above the already connected edges. Looks like an envelope, doesn't it?

    Make a square envelope

11. Now connect the ends of this envelope to each other in pairs.

    Connect the ends of the envelope to each other

12. Slam the workpiece with your palms until it becomes rectangular.

    Slam the workpiece from the sides

13. Dip each of these pieces upside down into vegetable oil and place them on the steamer circles. Cover tightly and cook for 40 minutes. The fire can be made larger so that the water in the double boiler boils with might and main.

    Dip manti in vegetable oil and steam for 40 minutes

14. When the manti are ready, remove them from the steamer, transfer them to a plate and serve with herbs and seasonings - dill, cilantro, black or red pepper, basil.

Assorted platter with triple filling - pumpkin, potatoes and minced meat

For this recipe, yeast-free dough is suitable, the same as you use for dumplings. Take these products:

• 1 glass of water;
• 2 cups of flour;
• 2 eggs;
• 2 pinches of salt.

And for the filling you will need:

• 400 g onions (5-6 small onions);
• 150 g pumpkin pulp;
• 100 g lamb;
• 2 small potatoes;
• 20 g fat tail fat;
• 50 g butter;
• 50 g vegetable oil;
• 1 teaspoon cumin;
• salt and ground black pepper to taste.

You will need vegetable oil to grease the bottoms of the manti before placing them in the double boiler.

1. To prepare the dough, lightly beat the eggs in a bowl, add water and a couple of pinches of salt, and mix. Thanks to this, the dough will not be “capricious” when kneading and rolling out. Now pour this mash into the flour and knead. If necessary, add flour - the peculiarity of this dough is that it will take exactly as much as needed.

   Knead the dough from water, eggs, salt and flour

2. Knead the dough very thoroughly until it is elastic but not hard. This may take a lot of time and effort until the dough stops sticking to your hands.

   Knead the dough long and thoroughly

3. Now roll the dough into a ball, wrap it in a napkin and leave it aside. Meanwhile, prepare the filling.

   

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.