Whoever has eaten real manti has forever remembered their taste, aroma and extraordinary juiciness. Some people mistakenly compare this dish with the usual dumplings. There is a similarity, of course, but only in the fact that both are pieces of dough with a filling. In order not to be mistaken anymore, today we will talk about how to cook manti correctly, but not simple ones, but with pumpkin filling! Our selection of step-by-step recipes includes both vegetarian and meat options.

From time immemorial

Manty is a classic, traditional oriental cuisine. They are popular in one form or another throughout Central Asia. The history of stuffed steamed pies goes back several thousand years, and China is considered their homeland. It was there that in ancient times, "poses" were cooked for a couple. Over time, the cooking method was adopted by the Uighurs inhabiting China, giving the dish the name "mantiou", which translates as "steamed bread".

Traditionally, meat was used as a filling - lamb or beef. And a lot, a lot of onions are obligatory! He gave the minced meat its juice and flavor, so it had to be added at least as much as the rest of the products. But over time, the recipes changed, and in China, as well as almost throughout Central Asia, fillings from vegetables, 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 popular dishes of oriental cuisine.

Manty 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, minerals 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 roasting, just steaming. In ancient times, nomadic peoples weaved branches and placed such a homemade net in a cauldron with a small amount of boiling water, manty was laid on it and covered with a lid.

A little later, kaskans appeared - lattices made of bamboo twigs, which are placed on the bottom of a large saucepan. Such devices are still being produced in China, but it is problematic to find them here. But we can use a steamer, a special mantover and even a multicooker, because its set usually includes a special stand for steaming.

The mantle cooker has many tiers and allows you to cook immediately for a large family.

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 cook a very similar dish, not steamed, but in a greased frying pan, and call it "manju".

But the Uighurs (the ethnic population of some regions of China) traditionally make exactly kava-manta - manti stuffed with pumpkin and minced meat. Kava is actually a pumpkin. It is taken for the filling exactly the same as chopped lamb. A kind of kava-manti is fried manti (or khoshan), which are first of all fried in vegetable oil until a golden crust is formed, and only after that they are put in a mantle cooker and steamed until cooked. As a result, in the dish prepared in this clever way, there are no harmful substances formed during frying, but the taste of the fried product remains.

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 dough can be used for cooking

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

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

Table: test options for manti

If you have a bread maker in your kitchen, do not forget to connect it to the process of making manti: it will save you time and energy by kneading an excellent dough.

Fast and tasty: step by step recipes with photos

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

Simple pumpkin manti

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

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

The dough is 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 maker or by hand by sifting flour, hammering an egg into it, adding water and salt and kneading thoroughly until firm.

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

2. Peel the pumpkin and onion.

   Peel the pumpkin and onion

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

   Prepare the filling with the ingredients listed

4. In the meantime, the dough is "rested" and is ready for cutting. Divide it into pieces and roll it into circles 10 cm in diameter. Place the salted filling on each such pancake, pinch the edges of the juicy to the center.

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

5. Pinch the right and left edges, forming 4 corners. Next, slightly pull the upper corners to the sides and blind them to each other, then repeat with the lower corners, forming a circle. Leave holes to prevent the pumpkin from creeping into porridge during cooking.

   Pinch 4 corners on the dough, and then join the top and bottom corners, sticking them together

6. This is how the finished mantle looks like. Thanks to its shape, it will not loose 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 greased its surface with vegetable oil. When the water boils, add spices to your taste (traditionally ground black pepper, cilantro, cumin and bay leaves) and set the tiers inside the steamer. After 40 minutes, the manti will be ready.

   Put the manti in a double boiler and cook for 40 minutes

In uzbek

The peculiarity of this dish is that it includes a dumba, or, in a simple way, a fat tail. Yes, the one at the back of the lamb. It is this part that is traditionally used in the Uzbek version of making manti.

Traditionally, ubzek-style manti with pumpkin includes mutton fat tail

Prepare food:

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

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

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

Let's describe in detail the cooking process:

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

   On a coarse grater, grate the minced pumpkin, squeeze and transfer to another bowl

2. Add all the spices in turn.

   Add seasoning to the squeezed pumpkin

3. Fry the onions in oil until golden brown, cool and add to the seasoned pumpkin.

   Add fried onions there.

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

   Add the finely chopped fat tail last.

5. Prepare the dough: shake the egg, add salted water to it, stir. Sift flour there and begin to knead thoroughly until the mass becomes homogeneous and elastic. Now place a lump of dough under a bowl and let it sit for half an hour.

   Prepare the dough and let it come up

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

   Spread the filling over the rolled dough

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

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

It remains only to get ready-made manti and serve them to the table with herbs or your favorite sauce, for example, sour cream or spicy red. You can also use yogurt or kefir instead of sauce.

With meat

In honor of a holiday or a long-awaited weekend 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 of butter;
• 1 tablespoon balsamic vinegar
• salt, red and black pepper to taste.

Products for the test:

• 450 g flour;
• 200 g of 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 of sunflower oil;
• 1 pinch of black pepper

And we will cook these manti like this:

1. Knead the dough and leave to rise for an hour. In the meantime, prepare the filling.

   Knead the yeast dough and leave it to rise

2. Finely chop the pumpkin and one onion, and chop the second in a blender until puree. The meat can be twisted 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 the pumpkin, minced meat and onions for the filling

3. Season the sliced ​​pumpkin with salt and pepper, add ½ tablespoon of vinegar. Combine the pumpkin with onions and meat, pour in the remaining vinegar, mix thoroughly. Leave to brew for 15 minutes.

   Mix all the filling products

4. When the dough comes up, roll it into circles, lay out the filling and seal. You can shape the manti as your fantasy suggests. The version in the form of dumplings is also suitable.

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

5. Steam the manti for 45 minutes.

   Put the manty on the wire rack of a steamer, multicooker or mantle and steam for 45 minutes

6. While the manti are steamed, make the sauce: chop the tomatoes in a blender (but only so that no foam begins to form), squeeze the garlic into it, pour in the oil and add salt with sugar and pepper. Stir until smooth with a spoon or the same blender.

   Make the sauce in a blender

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

   Serve ready-made manti with sauce and sour cream

Lean pumpkin-potato

There is no meat in this recipe, and we will cook the dough without an egg. These manty are good for fasting, and vegetarians can safely include them in the diet.

These manty are good for vegetarian and fasting people.

So, you will need:

• 300 g pumpkin pulp;
• 4 onions;
• 3 potatoes;
• 2 teaspoons of 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 onions and potatoes in the same way.

   chop the potatoes

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

   You can cut more onions

4. Mix pumpkin, potatoes and onions, add salt, spices, a little vegetable oil. Leave the filling so that it is well infused and soaked.

   Mix foods and season them with salt and your favorite spices

5. Now do the dough. Pour flour in a slide, make a depression in the top. Pour in gradually salted water and 2 tablespoons of vegetable oil. Knead gently, breaking the lumps immediately. Place the dough on the table and knead with all your might for about 20 minutes. It is better to entrust this business to strong male hands or a bread maker. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the mantle pot and put it on fire.

   Make the dough

6. Cut the dough into equal pieces.

   Cut the dough into bars

7. Divide each of them into parts.

   Divide each bar into equal pieces.

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

   Place the filling on the rolled circles.

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

   Start sculpting manti

10. In the same way, bring the free edges together and pinch them exactly over the already connected edges. Looks like an envelope, right?

    Make a square envelope

11. Now pair the ends of this envelope together.

    Connect the ends of the envelope to each other

12. Slap the workpiece with your palms so that it becomes rectangular.

    Slap the workpiece from the sides

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

    Dip the manti in vegetable oil and steam for 40 minutes

14. When the manti is ready, take them out of the double boiler, transfer to a dish and serve with herbs and spices - dill, cilantro, black or red pepper, basil.

Assorted with triple filling - pumpkin, potatoes and minced meat

For this recipe, a yeast-free dough is suitable, the same as you use in 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 of lamb;
• 2 small potatoes;
• 20 g fat tail fat;
• 50 g butter;
• 50 g of vegetable oil;
• 1 teaspoon of cumin;
• salt and black pepper to taste.

You will need vegetable oil in order to lubricate the bottoms of the manti before putting them in a double boiler.

1. To prepare the dough, lightly beat the eggs in a bowl, add water and a couple of pinches of salt to them, and stir. Thanks to this, the dough will not be "capricious" when kneading and rolling. 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 firm but not stiff. 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 with a napkin and leave to lie to the side. In the meantime, prepare the filling.

   

Classic manti with fat tail fat and aromatic and bright pumpkin will pleasantly surprise lovers of this tasty and hearty oriental dish. I recommend the recipe for making manti with pumpkin and fat tail fat!

To prepare manti with pumpkin and fat tail fat, prepare a 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 fat tail fat that makes manti special.

Servings: 5-6

A simple recipe for manti with pumpkin and fat tail fat for home cooking step by step with a photo. Easy to cook at home in 50 min. Contains only 148 kcal. Author's recipe for home cooking.

• Prep time: 9 minutes
• Cooking time: 50 minutes
• Calorie count: 148 kcal
• Servings: 6 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Manty

Ingredients for eight servings

• Pumpkin - 400 Grams
• Fat tail fat - 150-200 Grams
• Onion - 2 Pieces
• Spices - To taste
• Flour - 800-1000 Grams
• Water - 2 Glasses
• Eggs - 1-2 Pieces

Step by step cooking

1. Finely dice the pumpkin.
2. Like this, for example.
3. Peel the onion; it should be slightly smaller than the pumpkin.
4. Chop finely too.
5. Mix pumpkin with onion, add spices.
6. Cut the fat tail into cubes. Add to pumpkin and onion.
7. Mix flour, water, eggs and (a little) salt into a regular dumpling dough. Cut into pieces, roll out and place filling over a teaspoon.
8. Stick the manti, send them to cook in a double boiler for 30 minutes.
9. Serve ready-made manti with fat tail fat hot, sprinkle with paprika. Bon Appetit!

Classic manti with fat tail fat and aromatic and bright pumpkin will pleasantly surprise lovers of this tasty and hearty oriental dish. I recommend the recipe for making manti with pumpkin and fat tail fat!

To prepare manti with pumpkin and fat tail fat, prepare a 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 fat tail fat that makes manti special.

Servings: 5-6

Recipe characteristics

• National cuisine: home kitchen
• Type of dish: Hot dishes, Manty
• Complexity of the recipe: Simple recipe

• Prep time: 18 minutes
• Cooking time: 50 minutes
• Servings: 5 servings
• Calorie count: 42 kilocalories
• Occasion: For lunch

Ingredients for 5 servings

• Pumpkin - 400 Grams
• Fat tail fat - 150-200 Grams
• Onion - 2 Pieces
• Spices - To taste
• Flour - 800-1000 Grams
• Water - 2 Glasses
• Eggs - 1-2 Pieces

Step by step

1. Finely dice the pumpkin.
2. Like this, for example.
3. Peel the onion; it should be slightly smaller than the pumpkin.
4. Chop finely too.
5. Mix pumpkin with onion, add spices.
6. Cut the fat tail into cubes. Add to pumpkin and onion.
7. Mix flour, water, eggs and (a little) salt into a regular dumpling dough. Cut into pieces, roll out and place filling over a teaspoon.
8. Stick the manti, send them to cook in a double boiler for 30 minutes.
9. Serve ready-made manti with fat tail fat hot, sprinkle with paprika. Bon Appetit!

If you are ready to gobble up Russian dumplings by both cheeks, but still have not bothered to try manti, this annoying 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 of a rare eater leaves indifferent.

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

History of the dish

The historical homeland of manti is traditionally considered to be China - steamed buns with a similar name "mantou" are still popular there, however, for several centuries they have lost their mouth-watering filling. But in fact, now it is no longer possible to say which of the many eastern peoples was the first to start mixing finely chopped meat with a generous portion of onions, wrap the fragrant mass in pieces of dense elastic dough and steam the resulting koloboks. Residents of almost any part of Asia and the Far East will tell you their recipe for making manti. But what can I say, manti can be safely called an international dish! In Russia, his 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, buuza ...

Manti have relatives in any part of the world.

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

1. The meat for the filling is never turned through a meat grinder. It can only be chopped into small pieces - this avoids the loss of meat juice.
2. Having undertaken to cook manti, do not spare the onion. On average, for every 100-150 g of meat, you will need one heavy onion.
3. This dish is always steamed, in a special steamer, double boiler, or just a colander set over a pot of boiling water. However, modern housewives boldly use multicooker, and sometimes they simply fry manti in a pan. And nothing, eaters don't complain.
4. The dough traditionally consists of only three components: flour, water and eggs. As they say, nothing more. However, no one will forbid you to experiment! Many housewives add some salt to flour, replace some of the water with milk or mineral water, and even start yeast or custard dough for manti.
5. The same traditions require the use of exclusively meat in the filling: beef, pork, lamb or cold cuts from different pieces. At worst, camel or horse meat is used. But if the stocks of camel meat in your freezer, as luck would have it, have come to an end, it doesn't matter. Today manti is molded with chicken, fish, mushrooms, vegetables and cottage cheese.

Serve the finished dish hot, hot, pouring sour cream, broth, sour milk, adjika or butter, melted and mixed with chopped herbs.

Dough and sculpting options

Increased requirements are imposed on the dough for manti. He faces a difficult task: not to soften, not to boil over, not to tear during the cooking process and to save the juicy filling to the last drop.

The dough for manti should be plastic and elastic

Considering that it will have to be rolled very thinly - in the classic version, the thickness of the flour "wrapper" does not exceed 1 mm - the dough should be especially strong and slightly tight. There are secrets for that:

• For each 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 must also be tricky. You need grades 1 and 2, taken in equal proportions and sifted through a sieve.
• Always allow the kneaded dough to sit in the refrigerator or, if yeast is present among the ingredients, in a warm place, under a towel slightly dampened with water. And when you start sculpting, put it on the table in parts, otherwise the last portion will have time to dry out until 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

Manty in the form of a curly envelope envelope

Triangular manti

Classic manti

Bag-shaped manty

Manty with tucks

Table: different dough for pumpkin manti

To make manti choux pastry, whisk a glass of warm milk with an egg and a pinch of salt. Pour into a saucepan, put 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 saucepan from the stove and knead the dough thoroughly, adding about another glass of flour.

Fast and tasty: step by step recipes with photos

Real connoisseurs assure that properly kneaded and rolled dough is the key to successful manti. Say, you can't spoil it with any filling. But since we are not yet a pro with Michelin stars in our pockets, we will not risk it and will pay no less attention to the filling. Let everything be perfect in our dish.

Classic pumpkin manty

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

A bright dish will cheer you up

You will need:

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

Preparation:

1. Chop the pumpkin pulp, the finer the better. Ideally, the pieces should not be larger than your little fingernail. But sending a vegetable to a blender is not a good idea: the juice released from the ground pumpkin will make the sculpting process much more difficult for you.

   

   Slice the pumpkin: the smaller, the tastier!

2. Chop the peeled onion also finely ...

   

   Chop the onion: small pieces will not tear the dough

3. ... and lard. Or butter.

   

   It will be easier to grate the oil if you first freeze it a little.

4. Combine pumpkin, onion and lard (or oil) in a deep bowl, add salt and pepper and stir well.

   

   Stir the ingredients vigorously to evenly distribute the pepper and salt in the filling.

5. Put the dough on a work surface slightly dusty with flour, roll out and cut into squares about 10x10 cm in size.

   

   Roll out the dough and cut into squares of the same size

6. Lay out 1-2 tbsp for each square. l. fillings. Connect the opposite edges of the dough and pinch them tightly, but not reaching the end. B the eye of your envelope should remain open! You will pinch them second, so that you get two seams perpendicular to the first. Your third task is to connect the protruding corners in pairs, presenting a cozy rim of dough to the almost finished "dumpling". Ready!

   

   Put the filling on the juiciness and sculpt the manti: the dough collected in a tight bag will keep the juice released

7. Gently grease the bottom of the manti with vegetable oil - this will prevent them from sticking to each other and to the walls of the dishes. The same effect can be achieved by lightly brushing the bottom of the steamer with a cooking brush soaked in oil.

   

   Oil the bottom of the manti or the surface of the steamer

8. Steam the manti for 25-30 minutes.

   

   The vegetable filling is steamed for 25-30 minutes

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

Fish with minced meat and pumpkin

Do not be alarmed if you cannot dazzle the fish, replace them with envelopes: the taste and aroma of the dish will definitely not suffer!

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

If lunch without meat is not a joy for you, there is a recipe for this case as well. For him you will need:

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

Preparation:

1. Chop the meat as finely as possible.

   

   If the chopped meat is dry, add a couple of tablespoons of water to it

2. Peel and chop the onion.

   

   When chopping onions, remember: if you constantly moisten the knife blade with water, your eyes will pinch less

3. Cut the pumpkin pulp into cubes.

   

   The pumpkin pulp needs to be cut into small cubes

4. Combine all the ingredients, stir, salt and pepper.

   

   Mix filling ingredients, season with salt and pepper

5. Roll out the dough thinly.

   

   Roll out the dough as thin as possible, but still so that it does not break later.

6. Then you can do as in the previous recipe, cutting the dough into squares and repeating the sculpting process. Or you can choose a more interesting option by placing a flock of mouth-watering fish in your mantle cooker. For each you will need a piece of dough in the shape of an oval, 1-2 tbsp. l. fillings and ... the desire to create. Do not forget to grease the steamer with vegetable oil before putting your masterpieces in it!

   

   Sculpt fish from the photo, making out the dough with a stick and a wavy knife; who dares to say that cooking is not an art?

7. Manti with meat and pumpkin are steamed for 45-50 minutes.

   

   Serve the finished dish with melted butter and herbs or sour cream

In the process of sculpting, it is better to clean 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 of lamb or beef;
• 350 g pumpkin pulp;
• 50 g fat tail fat;
• 150-200 g of onions;
• black pepper;
• salt.

Preparation:

1. Cut the meat, pumpkin and onion into small pieces. If we are talking about lamb, grate some of the pumpkin - the juice released will make the dry meat more tender.

   

   Chop meat, pumpkin and onion, the amount of onion can be increased or decreased

2. You can do different things with lard: cut into pieces about half the size of a large cherry and set aside, or grind and mix with the rest of the ingredients.

   

   Chop and set aside fat tail fat or chop and mix with the rest of the filling

3. Roll out the dough and cut into portions.

   

   It is customary to cut the dough for manti into squares, but the round shape is no worse

4. Place 1-2 tbsp in the center of each piece. l. meat with pumpkin and onions. If you grind the bacon, no additional action is required: it is already in place. If you prefer to cut the fat tail into cubes, add it on top of the meat, 1 piece for each filling. Some replace the fat with butter - this will reduce the flavor of the finished dish, but keep it just as juicy.

   

5. Gather the edges of the dough together in any way you like. For example, triangles.

   

   Spread the filling into juices, add pieces of bacon on top if you did not mix it with the filling

6. Steam the manti under the lid for 45-50 minutes.

   

   Spread the filling into juices, add pieces of bacon on top if you did not mix it with the filling

Lean pumpkin roses

Someone diligently fasts, someone simply does not like meat, and someone loves to try everything new and non-standard. It is for such people that lean manti are created. And even if your dish slightly violates the old oriental traditions, its taste will not become worse from this!

Open manty look attractive and smell magically

You will need:

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

Sweet pumpkin varieties 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" needs to be cut into pieces, and not passed through a grater, meat grinder or blender. Firstly, not every day the hostess 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, it is easier to roll up manti-roses with grated pumpkin than with chopped one. So let's get started.

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

With pumpkin and chicken

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

Add pieces of bell pepper to the filling for brightness

You will need:

• 400-500 g of dough;
• 300 kg of chicken fillet;
• 200 g pumpkin;
• 80-100 g of 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 steamer or multicooker

Manti have several advantages over the more familiar to us dumplings. They are larger and therefore more satisfying. They are steamed and therefore more tender. And pumpkin filling, while remaining invariably useful, 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 treats.

Manty with pumpkin belongs to the category of light and low-calorie dishes, however, various additional ingredients can shift this indicator upward. Pumpkin alone is rarely used for the filling; usually more satisfying products are added to it. In any case, manti turns out to be juicy, tender, and thanks to the sunny vegetable, they are also very beautiful in appearance.

Manti essentially resemble large dumplings, only with a much wider variety of fillings. Along with pumpkin, they put meat in all its interpretations, lard, any other vegetables, hard cheese, mushrooms, potatoes, etc. To them must be added a large amount of onions and fresh herbs. It is not customary to put too many spices in manti, but a little aromatic seasoning will not hurt the dish either.

The dough for manti is used fresh, based on ordinary water. This allows you to make the cakes as thin and elastic as possible. The finished layer is cut into portioned squares, the prepared filling is laid out on them and the edges are pinched. To form the manti correctly, you need to connect the corners of the dough diagonally, leaving small gaps through which the filling will be visible.

Traditionally, manti with pumpkin is steamed. To do this, use any convenient devices (multicooker, mantover, double boiler and just an ordinary saucepan). Manti is served with sauce or sour cream, as a complete dish.

Usually, one or two filling options are used for manti, but this recipe contains three components at once. They go well with each other, making the dish special. Unleavened dough serves as an excellent base for manti, emphasizing the taste of the filling without coming to the fore. For cooking, a multicooker, a double boiler, or an ordinary saucepan with a nozzle for steaming dishes is suitable.

Ingredients:

• 200 g pumpkin;
• 300 g flour;
• 3 tbsp. l. water;
• 3 eggs;
• 200 g of meat;
• 200 g potatoes;
• 4 onions;
• 3 tsp salt;
• 50 g butter;
• Dried dill;
• Seasonings to taste.

Cooking method:

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Uzbek manti have long conquered the hearts of all true gourmets, regardless of their nationality. The fat tail fat gives the dish a unique juiciness and aroma, and the pumpkin makes it bright, colorful and light. Manty can be used as a full-fledged dish, supplemented perhaps with fresh herbs and sour cream.

Ingredients:

• 500 g pumpkin;
• 100 g fat tail fat;
• 4 onions;
• 1 bunch of parsley;
• 3 tbsp. l. vegetable oil;
• 1 tbsp. l. Sahara;
• 1 pinch of ground black pepper;
• 2 pinches of salt;
• 1 glass of water;
• 3 cups flour;
• 2 eggs.

Cooking method:

1. Chop the onion and herbs, grate the pumpkin pulp on a coarse grater.
2. Scroll the bacon through a meat grinder and add to the chopped vegetables.
3. Season the resulting filling with salt, pepper and sugar, mix well.
4. Mix water with eggs, a pinch of salt and sifted flour, knead a hard dough.
5. Cover the dough with a towel and leave at room temperature for 20 minutes.
6. Roll out the dough as thin as possible, divide the layer into portioned squares.
7. Place 1 tablespoon of the filling in the center of each piece.
8. Pinch the corners of the dough diagonally and place the manti in a steamed pan greased with vegetable oil.
9. Cook manti for 20-30 minutes over boiling water, sprinkle with herbs before serving.

Now you know how to cook manti with pumpkin according to the recipe with the photo. Bon Appetit!

Manty with pumpkin is a very satisfying and interesting dish that is not so often found in the cuisines of the Slavic peoples. Many people hesitate to make such delicacies at home, fearing to overlook any details and spoil its taste. Nevertheless, you can easily surprise everyone with your culinary skills, armed with a few secrets of how to cook manti with pumpkin:

• The dough for manti should be rolled out as thin as possible. A special recipe based on water and flour will not allow it to tear or deform.
• Traditional manti is not completely covered with dough. It is necessary to shape them in such a way that the filling is slightly visible from the outside.
• The size of the dough squares for the formation of manti should not exceed 8-10 cm.
• To make the filling juicy, it is imperative to put as much onion as possible in it.
• Before cooking manti, you can sprinkle them with cold water. This will make the dough even softer.