Manti with pumpkin - quick and step by step recipes. Manti with pumpkin and meat

11.09.2019 Vegetable Dishes

Manti with pumpkin is an Asian dish that has gained popularity far from its territorial homeland. Variety of dishes will allow you to choose the most suitable recipe for your taste and preferences and enjoy the result of its execution.

Uzbek manti with pumpkin

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

authentic pumpkin is made by simple kneading from salted water and flour, sometimes with the addition of eggs. Flour is added until the coma stickiness disappears and it acquires a dense texture.
The obtained flour base is kept for 40 minutes under a film, after which round blanks for products are rolled out and cut out.
with a pumpkin of the most diverse form, but more often first closing the opposite edges, and then the opposite corners.
Boil products exclusively for steam in a double boiler, lubricating the base before putting oil into the device.

Manti pumpkin filling

Knowing how to cook manti with pumpkin, it is important to determine the variation of pumpkin filling. It can be concise and contain exclusively pumpkin cubes, salted and seasoned with spices to taste, or multicomponent, sophisticated and original. In any case, to get a tasty dish, you need to follow simple rules when creating a filling:

Simple or complex in composition, the filling must be supplemented with oil or any other fat, for additional juiciness.
Vegetable is preferably chopped in very small cubes. When preparing it, it is not advisable to use a grater, a blender or a meat grinder, since the vegetable mass loses a lot of juice.
Pumpkin pulp goes well with any kind of meat and other vegetables.
Of the spices used black pepper or a mixture of several types, less often turmeric, curry and other spices.

Manti with pumpkin and meat

Nourishing, nutritious and juicy are manti with pumpkin and minced meat. This variation will satisfy both meat-eaters and supporters of dishes with vegetables. An authentic recipe uses lamb, which is very finely cut with a sharp knife. In this case, the products are made easier: with minced meat, which can be beef and pork. 8 servings can be done in two hours.

Ingredients:

dough - 700 g;
minced meat - 350 g;
onions - 300 g;
pumpkin pulp - 400 g;
butter - 100 g;
seasonings.

Cooking

Knead the flour base, roll and cut round patterns.
Stuffing the minced meat with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mass.
Draw up the desired shape of the workpiece, lay them on the generously oiled pallets of the pressure cooker or double boiler and cook for 40 minutes.

Manti with pumpkin and bacon

This recipe for manti with pumpkin is performed with the addition of lard. Often they use fat tail fat, which gives the products an authentic oriental taste, but for lack of it you can also take lard, twisting it in a meat grinder or chopping finely. It is very tasty to add chopped greens of dill or parsley to the filling. A treat for 8 people will be ready in an hour and a half.

Ingredients:

dough - 700 g;
bulbs - 200 g;
fat tail fat - 150 g;
pumpkin pulp - 500 g;
butter - 100 g;
seasonings.

Cooking

Finely chopped vegetable is combined with chopped lard, herbs and seasonings.
The prepared round billets from the flour base are mixed and filled with the resulting mass.
Fasten the edges, giving the mantles with pumpkin the desired shape, and cook them for a couple of 30 minutes.

Manti with chicken and pumpkin - recipe

Delicious, juicy, nutritious and at the same time dietetic, manti with chicken and pumpkin work out. You can use chicken breast or sirloin with legs and thighs without skin and bones. The chicken is slightly frozen, and then chopped finely with a knife, like vegetable flesh. You can add a little fresh chopped dill. A dish for 8 people will be ready in a couple of hours.

Ingredients:

dough - 700 g;
chicken - 350 g;
onions - 300 g;
pumpkin sliced \u200b\u200b- 400 g;
butter - 100 g;
spice.

Cooking

Organize the filling by chopping chicken with vegetables and seasoning with spices, herbs.
Thin round cakes are rolled out from the dough, filled with filling, tweaked and cooked for 30 minutes for a couple.

Vegetarian manti with pumpkin

Manti with pumpkin without meat is equally tasty. Kneading the dough without adding eggs, and the filling without meat, you can make a meal that can be included in and serve for a lean meal. In this case, vegetable grease is used to coat pallets. Onions are also passerized on it before being added to the filling. 8 servings will be ready in an hour and a half.

Ingredients:

dough - 700 g;
bulbs - 300 g;
pumpkin pulp - 500 g;
vegetable fat - 120 ml;
seasonings.

Cooking

Onion cubes are sautéed in a frying pan in a frying pan until transparent.
After cooling, fry with vegetable slicing are mixed, seasoned to taste with a pepper mixture.
From prepared in advance flour coma make preparations, fill them with pumpkin mass.
They fasten the edges, giving the mantles with pumpkin the desired shape, and boil for a couple.

Manti with potatoes and pumpkin - recipe

Another version of the oriental dish, which does not contain any fast-food products and is suitable for a vegetarian meal. Manti with pumpkin and potatoes, despite the lean composition, are hearty and tasty. Be sure to complement the filling with herbs, pepper mixture and optionally ground zira, which will give the dish an oriental flavor. 8 servings can be ordered in 1.5 hours.

Ingredients:

dough - 700 g;
potatoes - 300 g;
onions - 300 g;
pumpkin sliced \u200b\u200b- 400 g;
vegetable fat - 100 g;
spice.

Cooking

Prepare a flour ball and roll it thinly.
All vegetables are cut into small cubes, seasoned to taste, adding a little vegetable fat.
Make manti with pumpkin and cook them for a couple of 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 special juiciness and piquancy. The vegetable is not subjected to frying as in the vegetarian version, keeping the spice. If possible, fat tail fat or butter is added to the filling, which will make the taste irresistible. To feed eight people with Asian delicacies, 1.5-2 hours are needed.

Step 1: Knead the dough.

Here you will have to work hard, since kneading the dough so that it is tight and elastic, it will be difficult for a woman. Therefore, it is better to attract a man to work - for sure, we are trying for him. Take the flour sifted through a sieve and gradually adding water, begin to knead. Water should be cold! The proportions may differ from those indicated, since everything depends on the flour. Knead the dough for 15-20 minutes, so that it becomes smooth, uniform and does not stick to the hands and to the dishes in which it is located. When you are finished with it, wrap it in cling film and put it in the refrigerator for an hour and a half so that it lies down. In the meantime, we will be preparing the filling for mantas.

Step 2: Cook the pumpkin filling.

Let's start with a pumpkin, rinse it with running water, peel it, remove the seeds, and cut the flesh into cubes. To do this, first we cut the pumpkin into slices, of which we cut straws, and then small cubes. We just chop the onion, we won’t grind it too much, but you should not leave large pieces of onion either.

Mix pumpkin with onion, add salt and pepper. Butter must be melted and then poured into the filling, which is then mixed especially carefully. Leave the mass to soak in oil and wait for the dough to be ready.

Step 3: sculpt manti with pumpkin.

Roll out the cold cold dough into a sausage and cut about 2 cm lumps from it. Lumps of dough roll out into even thin circles or squares, put a little filling in the middle and sculpt the envelope.

The shape of the manti is not fundamentally important, the main thing is to pinch the ends of the dough so that it does not open before we eat them. Therefore, pay special attention to this.

Step 4: Cook the manti with pumpkin.

We will use a double boiler for cooking, since there is hardly any special manty for cooking mantas. Lubricate the lower part of the manti with vegetable oil and put them in a double boiler so that they do not touch each other. We turn on the miracle pan and determine the cooking time, for our filling it is about 30 minutes. Time also depends on the size of the mantas themselves. When the manti is ready, turn off the steam boiler and hold them in it for another 5-10 minutes, releasing the steam. When the manti has cooled a little, carefully remove them and put them on a plate or dish, in which we take them to the laid table.

Step 5: Serve the ready-made manti with pumpkin.

As with what there is manty, everyone chooses for himself. You can sprinkle with chopped herbs, can be served with sour cream, mayonnaise, butter, jam or sauce. Bon Appetit!

Manti eat only hands.

If you can’t make the dough, add 1 egg to it, the dough will become a little more elastic, and the manti itself is more tender.

Manti can also be cooked in a wok pan.

When cooking, the manti grows slightly and spreads, so keep a distance between them before putting them into a double boiler.

Ghee in the original recipe is fat tail fat.

The option of mantas for those who love meat is minced meat from any meat with onions.

Do not grind the pumpkin in a blender or grater, our task is for the pumpkin to give its juice during cooking in a double boiler.

Mantas with pumpkin are 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
Onions - 400 g
Butter (or fatty fat) - 200 g
Wheat flour / Flour - 3 stacks.
Chicken egg - 1 pc.
Water - 1 stack.
Zira (I lay in the grains) - 2 tsp.
Allspice (ground) - 1 tsp.
Salt (to taste)

I must say right away that the bread machine was kneading the dough for me, so the ingredients are listed on one tab. For that amount of stuffing that I have on the dish, it took me two bookmarks of the test. Pumpkins and onions are best taken 6: 4, verified experimentally. I cut the pumpkin into 5-7 mm cubes, 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, melted butter. When I do with fat tail, I also melt it, but I do not remove the greaves. Uzbeks do not bother, just fatty fat is cut into cubes. If you cook in fasting, you can replace it with vegetable oil, and knead the dough without an egg. I recommend salting the minced meat just before modeling, otherwise the pumpkin liberates abundantly.

While the meat was cooking, the dough came up. We roll out, as in dumplings, only circles of 10-12 cm and not very thin.

We form manti in this way.

We leave the holes not by chance, so that the pumpkin does not turn into porridge during the cooking process. I learned this from familiar Kyrgyz people.

Here the mant is ready. Oil and juice will not leak from this.

Grease the circles with vegetable oil and lay the manti. Set the circles in the pressure vessel when the water is already boiling actively. I add some spices to the water for flavor. Forty minutes, and manti can be removed. Bon Appetit!

Recipe 2, step by step: manti with pumpkin and meat

Manty with meat and pumpkin at home can be cooked at the same time to please all households at once. This is nothing special, because in Central Asia manti is prepared with a variety of fillings: with meat, vegetables, cottage cheese, mushrooms ... How to cook especially tasty manti with meat and vegetable filling, you will learn our step-by-step recipe with a photo.

In Central Asia, the main meat for manti is chopped lamb. However, it’s quite difficult to get good lamb here, and minced lamb from supermarkets is usually a bit oily. Therefore, to get the perfect manti with meat, we combine beef with minced lamb in a proportion of about 70:30, respectively, and add onions. The result is a great filling, tender and juicy. And in vegetable manti we will put coarsely grated pumpkin, combined with onions 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
onions - 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 making a dough that will be common to 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.

Pass 350 g of beef through a meat grinder, and then mix it with 150 g of lamb minced meat and 2 finely chopped onions. To force the manti to turn out 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 from it and cut into equal pieces the size of a walnut.

Each piece is very thinly rolled out (1-1.5 mm thick) and stuffed with minced meat.

We fix the edges of the dough, forming 4 corners, as shown in the photo below.

Then we connect the corners 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 a vegetable filling, for which three on a grater 400 g of pumpkin and slightly salt. We pour out the allocated juice. Separately, in a mixture of butter and vegetable oil, fry the finely chopped onion and season it with black pepper and chili, as well as a pinch of sugar to taste. Combine grated pumpkin with fried onions.

Roll out the remaining dough and form manti with pumpkin out of it.

We sculpt them in the same way as meat: first 4 corners.

Then the corners connected in pairs.

We send manty to boil 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, as we have, a slow cooker will do. Manti with meat is cooked for 40-45 minutes, and with pumpkin - about 20 minutes.

Put ready 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 is especially good.

Recipe 3: Uzbek-style pumpkin manti

Hello!! Today we will cook awesomely delicious manti from meat with the addition of pumpkin. This is the most beloved species of many peoples, because thanks to the vegetable component the food is very juicy.

Flour - 800 gr.;
Water - 200 ml;
Egg - 1 pc.

Pumpkin - 400 gr.;
Onion-1/2 kg;
Pork - 1.5 kg (fatty);
Pepper, salt - to taste.

Sift flour onto a work surface, in the center make a hole and beat an egg into it. Gently add water, slightly salt. Knead the dough. Wrap it with cling film and leave at room temperature for 30-40 minutes.

At this time, we will prepare the filling. To do this, rinse and dry the meat. Chop with a kitchen knife as small as possible.

Peel the onions and chop them into small cubes.

Wash and peel the pumpkin. Cut the flesh into small sticks.

Combine the meat with pumpkin and onions, 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 slice into a cake and put 1-2 tablespoons of the filling.

Form manti.

Lubricate the cooker or double boiler with vegetable oil and spread our meat patties. Steam for about 40 minutes.

Serve manti with pumpkin and minced meat hot, with sour cream and herbs.

Recipe 4: manti with minced pumpkin (with photo)

Manti with pumpkin and minced meat is very juicy and tasty. Pumpkin Mantamum gives a special juiciness. Pumpkin can be used, either fresh or freshly frozen. My step by step recipe with photos will help you easily prepare them.

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 make manti with pumpkin, knead the dough like dumplings. Pour flour, break the egg, add water and salt.

Knead the dough with your hands.

We remove the dough to the side, covering it with cling film. Finely chop the onion for the minced meat. Pumpkin in small cubes. In a deep cup, mix the minced meat, pumpkin, onions, spices, salt, pepper and a little water.

Pour about 2 liters of water into the pan from under the pressure cooker (large pressure cooker).

The tiers from the mantle cooker are greased abundantly with vegetable oil.

Separate a piece from the dough and form a round sausage from it. Cut the sausage into circles.

Roll out circles into thin cakes. Put the minced meat on cakes.

A lot of stuffing is not necessary, otherwise it will be difficult to sculpt mantas. We form a mant in a triangle, as shown in the photo.

Mantas are laid out at a distance from each other on greased tiers.

We fill with mantles all the tiers, collect the mantle cooker and cover it with a lid. We cook manti with pumpkin for 50 minutes over low heat, from the moment of boiling water in the pan of the mantle cooker.

We spread beautifully manti with pumpkin and minced meat on portioned plates. Optionally, garnish with dill and fresh cucumbers. We hope that you liked our manti with pumpkin, the recipe of which we offered, and you will definitely prepare such houses.

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 photos is a good example of how you can please your household with an original culinary masterpiece. Thanks to an interesting offer - a combination of pumpkins and potatoes, the food is unusually mouth-watering and aromatic.

It can be served at any time of the day, both for lunch and dinner, and is cooked in the classical way, like other versions of this dish, only with a radical change in the components of the filling. By the way, ideal for those who prefer vegetarian cuisine.

For the test:

flour - 500 gr.,
egg - 1 pc.,
water - 200 ml.,
vegetable oil - 1 tablespoon,
salt to taste.

pumpkin - 300 gr.,
potatoes - 3 pcs.,
onion - 4 pcs.,
salt - a pinch
seasonings to taste.

First of all, 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 the elastic elastic dough so that it does not stick to the hands. Cover with a napkin and stand for 30-40 minutes.

While the dough is resting, proceed to the preparation of the filling. We clean the onion, shred with thin half rings.

We remove the peel from the potatoes, rinse and cut into thin plates, which in turn are cut into narrow cubes. To simplify this process, a grater with a nozzle for Korean carrots is well suited.

Similarly, we prepare the pumpkin, that is, peel, rinse and chop, like potatoes.

We combine vegetables, add, add favorite seasonings, for example, zira and other spices. Mix everything carefully.

Separate a small piece from the dough and roll it into a thin layer. In order not to stick to the countertop during rolling, lightly sprinkle with flour.

We cut small squares (10 by 10 cm).

In the middle of each square slice, lay the filling.

Now we connect the first pair of opposite corners of the square, then the second, and then finally form the mantle. We perform a similar action with the rest of the products.

We put it in the mantle, and cook for about 40 minutes.

We transfer the finished manti with pumpkin to the dish, supplement with herbs and butter, or another sauce. Manti stuffed with potato and pumpkin, ready.

Recipe 6: How to Make Manti with Pumpkin

Let's try a wonderful dish of pumpkin - manti. Manti with pumpkin is prepared quickly and easily.

For the test:

Wheat flour - 4 cups
Egg (optional) - 1 pc.
Water - 2 cups

For filling:

Pumpkin - 1 pcs.
Onions - 3 pcs.
Fat tail fat (optional)
Ground black pepper

To submit:

Sour cream
Dill greens

Moreover:

Vegetable oil

To cook manti with pumpkin, you first need to prepare the necessary ingredients. All products included in the recipe for manti with pumpkin are quite affordable and not expensive. (If you want to get a completely vegetarian dish, exclude turkey fat and eggs from the foods.)

You can buy dough for manti in the store, but it’s better to do it yourself. To prepare a yeast-free dough from wheat flour, you will need flour, salt and water. An egg is also useful, but this is a very controversial point, because many experts believe that eggs can be omitted altogether.

Pour flour into a deep bowl and pour water (ratio - 2 parts of flour: 1 part of water). To salt.

Add an egg if desired.

Knead the dough of medium density and cover it with a towel, leave it alone until the end of the process of making minced pumpkin and onion.

Peel the pumpkin and finely chop into cubes.

Peel and dice the onion (you need 1/5 of the volume of the already chopped pumpkin).

Mix pumpkin and onion, salt (not much so as not to interrupt the sweet taste of pumpkin) and pepper. You can add zira, she’s a cumin.

Mash the dough again and roll it into a sausage.

Cut into slices 3-4 cm thick. Roll balls a little larger than walnuts.

Take a piece of dough and flatten with a palm. Then roll a 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.

There are many ways to sculpt manti. In this recipe, I show the simplest one. First you need to fasten the edges in the center.

Now connect the edges of the sides. Thus, blind all manti with pumpkin. Manti is much larger than dumplings in size, 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.

Bon Appetit!

Recipe 7: Manti with pumpkin without meat (step by step)

For the test:

flour - 500 grams
egg - 1 piece
water - 200 milliliters
salt - 1 teaspoon

For filling:

pumpkin - 300 grams
onion - 3 pieces
salt - 1 teaspoon
pepper - 1 teaspoon
fat tail fat or butter - 50 grams
vegetable oil for lubrication

Cooking the dough: Pour the flour into a mixer bowl, mix the egg, salt and water in a separate bowl. At high speed, gradually adding liquid to the flour, knead a cool dough.

Hands knead it, roll it into a ball. Sprinkle flour on the table, put the dough and cover with a bowl. Leave for 15-20 minutes.

Preparing the filling: While the dough is resting, prepare the filling. Thinly chop the pumpkin and finely chop it, also act with onions, add salt and pepper, if you wish, you can add half a teaspoon of zira. Mix well, the filling is ready.

Take a small piece of dough and roll it into a rectangle, 14 centimeters wide, 35 centimeters long and 1 millimeter thick.

We cut it in half in length. Along each strip, in the middle of it, put the filling and thin slices of butter.

We fold the strip in half lengthwise, grease it with vegetable oil and turn it into a roll.

We put finished rolls on the levels of a steam pan greased with vegetable oil. Steam, over medium heat for about an hour. We spread it on a dish and serve with sour cream or ghee.

Recipe 8: Simple and Delicious Pumpkin Manti

Manti with pumpkin occupy a special place of honor among different recipes of manti. There are many options for cooking manti with pumpkin. It can be manti with the addition of pumpkin from minced meat or manti with the addition of lard. You can also cook vegetarian manti with onion.

For the test

Egg - 1 piece,
Water - 100 ml
Salt to taste
Flour - about 500 grams.

For filling

Pumpkin - 250-300 grams,
Onion - 1 piece,
Salt, pepper - to taste,
Butter margarine or butter-50 grams.

First you need to cook the dough. After kneading, the dough should be kept in the refrigerator for about 40 minutes. It is better to take boiled water, add the egg, salt to the water, mix. Add the flour, knead the cool dough. While the dough is “resting” in the refrigerator, you can do the filling.

Cut the pumpkin into a cube of 0.5 or 0.7 mm size.

Cut the onion into a small cube. We combine everything, salt, pepper to taste.

Cut margarine or butter into a cube, add to the filling.

It is better to salt in the last turn, then the filling will not give juice that would be useful to us in the manta.

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 the cooking process, and the butter will melt. Then you can get half-empty manti.

The shape of the flower is made very simple - we connect the opposite ends together. Next, we connect the corners that are formed alternately. It turns out such a "flower".

We put manti with pumpkin in the oiled section of the mantle of the boiler.

We bring the water to a boil, salt, add bay leaf and only after that we put the section in the mantle, cook for 25-30 minutes.

Manti with pumpkin according to our recipe is really juicy and extremely tasty! Try it for sure!

Recipe 9: Hearty Manti with Pumpkin and Chicken

Delicate and juicy manti with aromatic nutmeg pumpkin and chicken.

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 onion heads
black pepper
butter

Typically, for the preparation of manti in the filling, products are used, necessarily 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 the same juicy one.

It is best to use nutmeg pumpkin for manti, it is fragrant and more delicious.

Peel the pumpkin and seed and grate it on a coarse grater.

Skip 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 do the dough. Stir the egg and salt in water. Gradually pour the liquid into the flour, kneading a thick dough. Add flour if necessary. Knead the dough until it becomes elastic.

Cover the dough with a towel and let lie for 15 minutes.

The dough is divided into three parts. Put two parts under a damp towel so that the dough does not wind, and roll one part into a tourniquet.

Cut the tourniquet into equal parts (the larger the part, the more manti will be).

Lower each part into flour and crush slices with your fingers.

Take one part, roll it into a round layer, 7 mm thick. Put the filling and a small cube of butter in the center of the circle (the butter will make the manti juicy, because the chicken has very little fat).

First raise some edges, 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 forms of the pressure cooker with vegetable oil. Fold the blanks into forms, leaving a space between them. Steam manti for a couple of 30 minutes.

Grease the finished manti immediately with butter. When serving, you can sprinkle with hot red pepper.

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

What kind of dough can I use for cooking?
Traditionally, for manti, a simple unleavened dough is used, similar to what we prepare for dumplings. But manti on yeast or lean test will be no worse.

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

Table: test options for manti

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

We offer several original and interesting recipes, simple to prepare, which will help you diversify your family menu with health benefits. If you cook in a slow cooker where steam is pumped under pressure, feel free to reduce the cooking time by half.

Simple Pumpkin Manti

Filling:

600 g of pumpkin pulp;
400 g of onion;
200 g butter;
2 teaspoons of zira (possible in grains);
1 teaspoon 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:

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

Peel the pumpkin and onions

Cut the pumpkin into small cubes of approximately 5 mm, chop the onion. Put everything in a deep pan to make it more convenient to interfere. Add melted butter, cumin and pepper. It is better to salt the minced meat immediately before sculpting so that it does not let the juice out earlier than necessary.

Meanwhile, the dough is "rested" and ready for cutting. Divide it into pieces and roll it into circles 10 cm in diameter. On each such pancake, put a salted filling, pinch the edges of the juicy to the center.

Pinch the right and left edges, forming 4 corners. Next, slightly pull the upper corners to the sides and blind them together, then repeat with the lower corners to form a circle. Leave holes so that the pumpkin does not creep to a porridge during cooking.

Pinch 4 corners on the dough, and then connect the upper and lower corners, making them together
Here is the finished mant. Due to its shape, it does not lose juice and oil.

Place the manti on the tiers of the double boiler, having previously lubricated its surface with vegetable oil. When the water begins to boil, add spices to it to taste (traditionally black ground pepper, cilantro, zira and bay leaf) and set the tiers inside the double boiler. After 40 minutes, the manti will be ready.

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

Manti in Uzbek

The peculiarity of this dish is that it includes a dumba, and in a simple way - a fat tail. Yes, yes, the one that is located at the rear of the lamb. This part is traditionally used in the Uzbek version of the preparation of manti.

Filling:

1 kg 200 g of pulp of sweet pumpkin;
2 medium onions;
200 g of dumba;
3 tablespoons of vegetable oil;
To taste spices: salt, ground pepper, zira, cilantro.

Dough:

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

Cooking:

First, prepare the filling. Grate the pumpkin on a grater (yes, in this recipe it does not need to be cut into cubes), salt and let it stand for 5 minutes, then squeeze and transfer to another dish.

On a coarse grater, grate the pumpkin for minced meat, squeeze and transfer to another bowl
Add all the spices in turn.

Add seasonings to the squeezed squash
Fry the onion in oil until golden brown, cool and add to the pumpkin seasoned.

Add the fried onion there.
Cut the kurdyuk smaller and send to the minced meat, then mix everything.

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

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

Blind the manti, holding the edges together. Pour water into the mantle bowl and put it on the stove to boil. In the meantime, grease the sheets with butter and spread the manti on them. Place them in a boiling water mantle, cover and cook for 45 minutes.

Be sure to grease the frying pan circles with oil so that the fry do not stick during cooking

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

Manti with meat and pumpkin

In honor of a holiday or a long-awaited weekend, you can treat your loved ones with such an interesting dish as manti stuffed with a mixture of pumpkin and minced meat in a hot 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 of balsamic vinegar;
salt, red and black pepper to taste.

Dough:

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

Sauce:

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

Cooking:

Knead the dough and let it rise for an hour. In the meantime, prepare the filling.

Finely chop the pumpkin and one onion, and chop the second in a blender until smooth. You can twist the meat in a meat grinder if you want to make everything quicker. But the fact is that the classic recipe involves a small cut of meat with a knife so that the minced meat does not become dry after cooking. Although, on the other hand, pumpkin juice makes up for everything.

Salt and pepper chopped pumpkin, add ½ tablespoon of vinegar. Combine the pumpkin with onions and meat, pour in the remnants of vinegar, mix thoroughly. Leave to stand for 15 minutes.

When the dough comes up, roll it into circles, lay out the filling and fill it up. You can form manti as your fantasy suggests.

Mantles put on a lattice of a double boiler, multicooker or mantysnitz and steam cook for 45 minutes

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

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

Mantle lean pumpkin and potato

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

These mantas are good for vegetarian and fast food enthusiasts.

Filling:

300 g of pumpkin pulp;
4 onions;
3 potatoes;
2 teaspoons of salt;
spice.

For the test:

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

Cooking:

Cut the peeled pumpkin into small cubes.

Grind onions and potatoes in the same way.

Onions can be taken even more 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.

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

Now do the test. Pour the flour with a slide, make a recess in the top. Pour in gradually salted water and 2 tablespoons of vegetable oil. Knead gently, immediately breaking the lumps.

Put the dough on the table and knead with all your strength for about 20 minutes. It is better to entrust this business to strong men's hands or a bread machine. When the dough becomes strong and resilient, let it rest, and in the meantime, pour water into the pressure cooker and set it on fire.

Cut the dough into equal bars.

Divide each of them into parts.

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

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

In the same way, flatten the free edges and pinch them strictly over the already connected edges. Looks like an envelope, right?

Now pair the ends of this envelope with each other in pairs.

Slip the workpiece with your hands so that it becomes rectangular.

Dip each bottom into vegetable oil and place in a double boiler circles. Cover tightly and cook for 40 minutes. Fire can be made larger so that the water in the double boiler boils with might and main.

When the manti is ready, remove them from the double boiler, transfer to a dish and serve with herbs and seasonings - dill, cilantro, black or red pepper, basil.

In contact with

Classmates

The recipe for this dish was shared with me, in the nineties of the last century, by one of the representatives of Central Asia, Dzhumabay Mammadovich, who was hired by our workshop. Then of course I was very surprised. Manti and pumpkin! But when she came home from work, she prepared a new dish. Uzbek-style manti with pumpkin turned out very tasty and everyone liked it. And in gratitude for the recipe, I brought him a big pumpkin.

Pumpkin Manti Recipe

For the test:

1 or 2 eggs;
1 glass of water;
1/2 teaspoon of salt;
how much flour the dough will take.

For filling:

0.5 kg of pumpkin;
1 large onion;
butter to taste;
1/2 teaspoon of zira is a cumin;
salt to taste.

How to cook manti with pumpkin. Uzbek cooking step by step recipe with photo

For manty we will prepare the dough. We will break one or two eggs into a container (whoever loves, I make the dough on two small eggs)

Add salt and beat with a fork

Add 250 ml of water to the beaten eggs and stir

Sift the flour into a bowl, make a deepening, pour the egg mixture and knead

Put the resulting lump on a cutting surface and knead the cool dough.

We lay the finished dough in a plastic bag and leave it to rest for 20 minutes

While the dough is settling, prepare the filling. To do this, peel a piece of pumpkin from the peel and seeds, then finely chop it into a cube. We also peel the onion and cut it into a cube

Put in a plate, salt and add peas, do everything to taste (I add half a teaspoon of peers)

Now knead the dough again, roll it into a sausage and cut into pieces

Roll out the cakes. In the middle of each cake, put a pumpkin filling and a slice of butter

We sculpt manti from pumpkin in the way that is usual for you, I wrote more about how to sculpt

And prepare them for a couple in a mantovarka or other improvised means. (On my induction oven, an ordinary mantle cooker doesn’t work, I put a steaming stand in a saucepan and cook on it) Lubricate the bottom of the mantle stand with vegetable oil.