Manti with pumpkin and meat. Recipe

25.08.2019 Grill menu

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.

Pumpkin stuffing for manti

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-by-step recipes for making manti with pumpkin, potatoes, lard or meat

2018-06-23 Ekaterina Lyfar

Rating
recipe

684

Time
(min)

Serving
(person)

In 100 grams of the finished dish

4 gr.

Carbohydrates

27 gr

156 kcal.

Option 1: Classic Pumpkin Manti Recipe

Manti - a dish from oriental cuisine that tastes very similar to ordinary dumplings. Most often they are cooked from minced lamb, but there are also lean recipes. For example, dough products with pumpkin are very tasty. They are usually steamed. Thanks to this, all useful substances are preserved, and the taste becomes unusually gentle.

Ingredients:

Pumpkin - 400 g;
Flour - 450 g;
2 onions;
Water - 200 ml;
Cooking Oil - 30 ml;
1 egg
Sour cream - 150 g;
1 clove of garlic;
Greens, salt.

Step by step recipe for manti with pumpkin

Wash the egg with a brush. Gently break it into a deep bowl, add water and salt there.

Stir the egg mass, whisk it slightly with a whisk. Pour the flour into a bowl through a sieve in small portions. Knead the dough.

Leave the dough warm for 20 minutes. While it is insisting, you can start preparing the ingredients for the filling.

Remove the peel from the pumpkin. Dice the pulp.

Peel both onions, cut them into half rings. In a pan, heat the oil, fry the onions. It should become soft, but keep its color.

Pour the pumpkin into the pan. Salt and pepper the future filling, add a spoonful of sugar to contrast the tastes. Stir foods, keep them on fire for another 5 minutes.

Roll the rest of the dough into a sausage. Cut it into identical pieces, each of them stretch your hands in a cake.

Put the filling on the dough cakes, wrap them. You can dazzle manti of any shape.

Fill the dish with water, boil it. Install a double boiler on top, grease the bottom with oil residues. Steam manti for a couple of 35 minutes.

Before serving, sprinkle the dish with fresh chopped herbs and garlic, pour sour cream. You can use other sauces to your taste, for example, tomato or yogurt.

Option 2: A quick recipe for manti with pumpkin

Some tricks will help you speed up the cooking process. For example, it is not necessary to sculpt curly products. You can simply roll the dough with the filling into rolls, then boil the manti or steam them.

Ingredients:

Pumpkin - 400 g;
3 onions;
Oil - 20 g;
Water - 200 ml;
Flour - 400 g.

How to quickly cook manti with pumpkin

Peel the onions. Cut it into small cubes or grind in a blender.

Grate the pumpkin. Mix it with chopped onion, pepper and salt with plenty of salt.

Salt water. Pour the flour onto the table, make a depression in it. Pour in the salty liquid gradually, stirring with a spoon.

Knead the dough with your hands. When it stops sticking to the palms, cover the blank with foil. Let it stand a quarter of an hour.

Divide the dough into 5 equal parts. Roll each of them thinly, lay the filling on top. Put a small piece of oil on each workpiece, roll the rolls. Fasten the edges to create a kind of ring.

Lubricate the double boiler with oil residues. Cook manti for 20 minutes.

It is not necessary to lubricate the bowl for making manti. You can simply dip each piece of dough into a bowl of butter. For many, this method is more convenient and faster.

Option 3: Manti with pumpkin and bacon

You must add spices to manti. As a rule, put zira and some caraway seeds in the filling. You can experiment with various mixtures of dried herbs and spices. Original products are obtained with pumpkin and curry, coriander or paprika. For juiciness, add a little fat to the stuffing, ideally, you need to use kurdyuk.

Ingredients:

Pumpkin - 600 g;
Onions - 400 g;
Fat - 70 g;
Oil - 50 g;
Egg;
Flour - 500 g;
Water - 220 ml;
Paprika, hot pepper, coriander.

Step by step recipe

Pour water into a deep bowl, salt. Break the egg there, mix thoroughly.

Combine part of the flour with the egg mass. Knead the dough, gradually adding the remaining flour. You need to knead it for at least a quarter of an hour to make the mass tight.

Put the dough in a bag for proofing, leave for 40 minutes. After this, you will need to once again knead it, and only then proceed with the preparation of manti.

Separate the flesh of the pumpkin from the peel. Cut it into very thin slices. They will need to be crushed to make small cubes.

Chop the onion very finely. Dice the lard. Combine these ingredients in one bowl, add pumpkin pulp.

Salt and pepper the filling for manti. Add coriander and other ground spices as desired.

Leave the filling for 15 minutes. During this time, you can knead the dough again, so that the manti is better molded.

Roll the dough into a sausage, cut it. Roll each piece into a cake, put the filling inside. Connect the opposite edges. The result is a kind of envelope, the ends of which need to be tucked in from all sides. Ready manti will be somewhat reminiscent of roses.

Dispense products in a pressure cooker or a double boiler, oiled. They should not be too close together. Steam manti for about half an hour.

Melt the butter. Mix it with chopped herbs. Pour the finished dish generously with this mixture.

For the preparation of manti, you can use whole grain flour. The products will turn out tasty, but the dough needs to be rolled out very carefully. It will not be as elastic as wheat flour, it can easily break.

Option 4: Manti with potatoes and pumpkin

This recipe is perfect for fasting. We will not add eggs to the dough, the filling is also prepared without animal products. Even vegetarians can enjoy such manti.

Ingredients:

Pumpkin - 400 g;
Onion - 350 g;
Flour - 400 g;
Water - 200 ml;
Potato - 400 g;
Vegetable oil - 30 ml.

How to cook

Cool the water in advance in the refrigerator, you can even put it briefly in the freezer. Flour through a sieve.

Remove the peel from the pumpkin and potato. Onions also need to be peeled.

Finely chop the potatoes, onions and pumpkin. Stir the ingredients, add a pinch of salt, pepper and zira. Fill the filling with oil, leave for a quarter of an hour in the room. You can further fry the minced meat so that it is even tastier.

Salt cold water. Pour the flour onto the board, make a hole in it. Gradually pour out the liquid, stirring constantly. Knead the dough, let it stand.

Put a pot of water on the fire. While it boils, you will have time to mold manti from the dough and fill them with filling. Be sure to dip each item in the remaining oil, and only then put them in the pressure cooker.

If you like experimenting, try making green dough for manti. To do this, beat the spinach with salt, egg and a little water in a blender. Then the resulting mass is mixed with flour, the elastic dough is kneaded. With it, the dish will turn out to be very interesting in taste, not to mention its appearance.

Option 5: Manti with pumpkin and meat

Fans of classic meat manti should appreciate this option with pumpkin. The dish turns out familiar, "native", but still with an original flavor. The dough in this recipe is prepared on kefir.

Ingredients:

Kefir - 350 ml;
Flour - 700 g;
Egg;
Butter - 40 g;
Stuffing - 1 kg;
2 onions;
Water - 50 ml;
Pumpkin - 500 g

Step by step recipe

Pour ½ flour through a sieve into a large bowl. Salt, mix bulk components.

Beat the egg in a bowl with flour. While stirring, pour the kefir into the resulting mass.

Pour the remaining flour into a bowl, simultaneously getting rid of the lumps. When the dough becomes homogeneous, cover it with a towel and leave for half an hour.

Pass the minced meat with onions through a meat grinder. Add salt, spices to taste. Add some water if necessary.

Grate the pulp of a pumpkin, mix it with meat filling. Stir the minced meat well.

Make manti from the dough, fill them with filling. Steam for 45 minutes. Grease finished products with butter.

You can add to the manti and other filling, in addition to pumpkin and meat. For example, they are often cooked with mushrooms, leeks or cheese. Do not forget to add more fresh greens to the dish, it will perfectly emphasize the taste of the remaining ingredients.

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 will talk about how to cook manti correctly, but not simple, 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 kneading thoroughly until tender.

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 boils, add spices to it to taste (traditionally it is 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 stand for 5 minutes, then squeeze and transfer to another bowl.

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 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.

Manti is a very tasty and satisfying dish of Asian cuisine, which is cooked quite quickly in the mantle bowl or in a double boiler. The principles of preparation are simple: first you need to knead ordinary (not yeast) dough, let it rest, and in the meantime make a filling with various spices. Manty is prepared for a couple - in a double boiler, slow cooker, pressure cooker.

Stuffing in manti is the most diverse: you can enter additional components that increase the calorie content of the dish. Vegetarian manti is prepared - from one pumpkin or from potatoes with pumpkin. They will be a pleasant culinary discovery if you think that only porridge or is made from pumpkin.

A more satisfying option is manti with pumpkin and with meat, or with minced meat. Uzbek manti are very tasty and fragrant, if you try it once, you will never forget it.

Step-by-step recipes with photos: vegetarian and meat manti, delicious recipes for making manti sauce, as well as useful tips and little tricks - all this can be found in the article.

In the classic recipe for making manti from pumpkin, meat, of course, is absent - that is, this option is optimal for vegetarians, as well as for those who follow a diet. However, the calorie content of the dish even without meat is quite high - about 200 kcal per 100 g.

This is explained by the presence of oil: the less it is, the less calories. On the other hand, this is a full-fledged dinner, which anyone can definitely get enough of.

To prepare it, take the following ingredients:

pumpkin pulp - 400 g (these are 2 small pieces).
flour for the dough - 3-4 glasses;
1 chicken egg;
1 glass of water;
2 small onions;
incomplete glass of sour cream (when serving);
a little vegetable oil (enough 3 tablespoons);
salt, pepper and herbs are also slightly, depending on taste.

The sequence of actions is as follows:

Step 1. First, the dough is always prepared - this is a general principle for manti, ravioli, pasties and other similar goodies. The fact is that the flour protein (gluten) should properly swell, i.e. increase in size due to moisture absorption.

Therefore, first mix the water, flour (it is advisable to sift it first) and the egg. Mix thoroughly and add a little salt.

Step 2. You need to knead the dough until a rather dense consistency is obtained. That is, add exactly as much flour as needed.

We leave it on the kitchen table and be sure to cover it with a bowl or cling film so that the surface does not dry out. The test will be enough to lie down no more than half an hour.

Step 3. In the meantime, we will also have something to do. The next step in the recipe for making manti from pumpkin is to peel the vegetable and cut it into arbitrary pieces, as shown in the photo.

you can simply cut the pumpkin slices into even smaller cubes and leave them as they are;
you can also grind the pumpkin on a grater or in a blender, or you can skip it in a meat grinder.

The option with cubes seems to be preferable, because generally speaking, minced meat for manti is prepared chopped - in the best traditions of Central Asia.

But there is another important point: if you grind pumpkin into gruel, it will inevitably give juice. And then you have to either pour it (which is completely bad, given the benefits of the vegetable), or report flour or semolina. It will not be quite right - we need to get a pure pumpkin flavor.

Therefore, it is better to cut into small cubes, as shown in the photo.

Step 6. Onions are mixed with pumpkin cubes, season and fry for another 4-5 minutes all together.

Step 7. Now the filling can be removed from the fire - it should cool to room temperature. Meanwhile, you can do the test.

Again, we have two options:

You can simply make a sufficiently large circle (if the table area allows), from which then cut the same circles using improvised means (the same glass will do).
A simpler version is to make a sausage from the dough and cut small pieces of approximately the same size. We roll them into a cake, trying to make the edges thinner and the middle thicker.

Step 8. Finally, put a small portion of the filling on each piece.

Step 9. And now, as they say, the moment of truth comes. How to sculpt manti? After all, this is not dumplings and not dumplings, and at first glance it might seem that this is a more complicated matter. But nothing like that!

There are several ways to sculpt. They are clearly shown here.

Step 10. We take a mantyshnitsa (it is a mantle cooker) or a double boiler. This is such a pan, on which a peculiar colander is placed with large holes that pass steam well.

¾ water is poured into the pan, and first you need to bring it to boiling water. A colander with manty is placed on top (previously the bottom must be greased with vegetable or butter). We put on a strong fire and steam for half an hour.

Step 11. So our pumpkin manti is ready for this simple recipe: you should get about such homemade products, as shown in the photo. Serve with sour cream, butter, pepper - in a word, everything is at your discretion.

Manti with pumpkin and meat: a step by step recipe with photos

The previous recipe can be called feminine. Light, diet dish, which, however, it is quite possible to have a good bite.

But what about manti with meat and classic minced meat - can it be mixed with pumpkin-onion mixture? Quite - it will not only be tastier, but also more healthy.

To prepare this version of the dish you will need the following ingredients:

500 g of pumpkin pulp;
1 kg of meat: mix beef, lamb, pork in an arbitrary proportion (i.e. take 2 times more meat than pumpkins);
flour - 4 glasses;
egg - 1 piece;
water - 1 cup;
salt, spices, herbs - at your discretion.

You must immediately make a reservation that you can take any meat. For example, you can use the same chicken. Then the cooking time will be much less - up to half an hour, especially when it comes to chicken breast, consisting almost entirely of protein.

In the classic Central Asian version, it is lamb that is chosen, and kurdyuk and the corresponding spices are also put - more on this in the next section of the article.

As for this homemade recipe for manti with pumpkin and meat, we act as shown in the photo with descriptions:

Step 1. First, prepare the dough - there is nothing new, everything is as in the previous recipe.

Step 2. While it lies and swells, cut into small cubes a pumpkin.

Step 3. And chop the onion into about the same pieces. An important point - this time we will not fry anything, because the total cooking time will not be half an hour, but 45-50 minutes.

Step 4. In the meantime, prepare the meat: thoroughly wash and chop. It is best to just chop the meat by hand - for this they take a heavy, very sharp knife and cut it.

Minced meat is not only a tribute to the classical tradition, but also a way to get a more rich meat taste due to the formation of fragrant broth inside the manti itself. However, in a hurry we’ll get by with a meat grinder or a blender.

Step 5. Now we start modeling. Roll out the dough, cut into identical pieces and stack the filling.

Step 6. Wrap it with any of the proposed methods. For example, like this: first we grab the middle.

Step 7. Then fasten the edges, as shown in the photo.

Step 8. After that, just wrap them together.

It is not necessary to stack our products too tightly, because they will also increase in size - so we put them at a distance half a finger wide. Cook for 40-50 minutes over high heat.

Step 10. Serve manti with pumpkin and meat, sprinkled with sour cream or butter. And for lovers of something spicy, you can cook a special Santam sauce.

This is done like this: take red pepper (powder or cereal), dilute with water, add a teaspoon of vinegar and pour hot red sunflower oil. Stir thoroughly - and you're done. You can pour them manti or just dip them in a sharp liquid.

Uzbek manti with minced meat and pumpkin: recipe with photo

Of course, classic manti is prepared only on the basis of minced meat. However, the classics coexist perfectly with modern trends, and why not try something new, not forgetting the good old?

For example, we’ll make classic Uzbek manti with lamb minced meat. But let’s put there also a pumpkin.

For cooking, we need such products:

pumpkin 0.5 kg;
water - 1 glass with a little;
flour - 4 glasses;
egg - 1 piece;
minced meat - lamb (any part) - 400 g;
onions - 3 pieces (total 300 g);
mutton fat tail (i.e. fat from the tail) - 100 g;
zira (aka cumin) - half a teaspoon;
basil - the same amount;
hot pepper - half a pod or a pinch of powder;
salt - at your discretion.

So, if we take the weight of meat as a unit, then we take a little more than one pumpkin, and a little less onion. As for spices, this is a matter of taste. And the ratio of flour and water for the dough is classic - 3: 1.

We will act like this:

Step 1. Actually, there is nothing radically new. First, knead the dough again.

Step 2. Cut the pumpkin pulp into cubes.

Step 3. We chop the meat with a sharp knife, cut the onion into half rings and add to the minced meat. There we put all the cooked spices, as well as mutton fat tail.

It is cut with very small cubes, and it is better to put fat in the freezer first - then it will be more fun.

Step 4. Add pumpkin cubes to the filling, roll out the dough and form manti.

Step 5. Cook in the mantovka the same 40-50 minutes with constantly boiling water.

Step 6. Meanwhile, you can cook a simple garlic sauce. We take sour milk or sour cream, we throw in any finely chopped greens and finely chopped garlic (4-5 cloves) - it turns out very tasty and fragrant.

Manti with potatoes and pumpkin - a step-by-step recipe for cooking

There is no meat in this recipe, and we will also prepare the dough without an egg. Such manti will be very good in fasting, for those who follow the figure, and vegetarians can safely include such a dish in their diet. We will need simple ingredients for the dough and pumpkin-potato filling.

For filling:

300 g of pumpkin pulp;
3-4 pcs. potatoes;
4 things. onions;
2 teaspoons of salt;
spices to taste.

To prepare the dough:

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

We will cook like this:

Step 1. Peel the pumpkin and potatoes and cut into small cubes.

Step 2. Onion also cut into cubes. It can even be taken even more - then our manti will be even juicier and more aromatic.

Step 3. Mix pumpkin, potato and onion. Salt, pepper, add vegetable oil.

Step 4. While the filling is resting, it's time to 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.

Stir gently to prevent lumps. Put the dough on the table and knead with all your strength for about 20 minutes. 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.

TIP

When you prepare dough for manti, it is better to entrust this matter to strong men's hands or a bread machine.

Step 5. Cut the dough into pieces, and each of them roll into a circle 10 cm in diameter. Spread the filling 1 tablespoon in each circle.

Step 6. Blind the manti, then dip each blank into the vegetable oil and place on a double boiler circles.

Step 7. Cover the mantle firmly with a lid and cook for 40 minutes. Fire can be made larger so that the water in the double boiler boils with might and main.

Remove the finished manti from a double boiler, transfer to a dish and serve with herbs and your favorite seasonings - dill, cilantro, black or red pepper, basil.

Manti sauce: 5 recipes

While our manti is steamed, it's time to make the sauce. We offer you a selection of sauces that can be made very quickly.

Spicy tomato

In a blender, chop the tomatoes, 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.

Sour cream with garlic

To prepare this sauce, you need fat sour cream, garlic and a lot of fresh herbs (green onions, parsley, cilantro, dill, etc.). The recipe is:

Peel the garlic, chop it as small as possible and place in a deep bowl.
Chopped green onions and parsley are sent to garlic.
Sprinkle all this abundantly with spices to your taste (hops-suneli are very suitable).
Add 500 gr. sour cream and mix everything very carefully. Salt, pepper and put in the refrigerator for 15 minutes.

Uzbek sauce

A very simple and affordable option that is perfect for Uzbek mantas: we take kefir, yogurt, katyk or yogurt (which will be in the house). Add finely chopped garlic, salt and black pepper to it.

You can season with fresh herbs - cilantro, parsley, etc. Done!

Almaty sauce

And for this sauce you need more ingredients: red pepper, tomato paste, garlic, vegetable oil.

It is prepared as follows:

Heat 150 g of vegetable oil in a deep saucepan.
Meanwhile, in a small frying pan, mix red ground pepper (1 tablespoon), tomato paste (1 tablespoon) and chopped garlic for 6-8 cloves.
Pour all this with hot oil and mix thoroughly, then let it brew.

By the way, with Almaty sauce, manti with pumpkin acquire a truly fabulous taste.

Manti sauce with vinegar

And such a spicy and quick sauce is perfect for manti and dumplings: we pour cold boiled water into the container and add 2 tablespoons of vinegar (wine, apple, balsamic - which one you like). Many also like to sprinkle with pepper - for spiciness.

AND IMPORTANT ADVICE TIP

When manti is eaten, it’s common for many to simply dip them in sauce or pour on top of the items. And you can eat it like this: take manti with your hands, carefully bite the top and - put the sauce inside with a small spoon. Give it a try!

So our short tour of the culinary expanses of Central Asia ended. The classic recipes, as it turned out, get along quite well with Art Nouveau. That is why we can not only reproduce long-proven technologies, but also try something new.

Enjoy your meal!

Manti with pumpkin in our family is at a premium. The first time I tried a combination of pumpkin with onions and spices, I was pleasantly surprised and loved this dish forever.

When you want to unload the diet a little or suddenly fast comes, manti with pumpkin will come in handy. If you serve them with sour cream and garlic sauce, you will not get a lean option, but you should choose which manti sauce to use.

I do not recommend using frozen pumpkin, while the entire structure of the filling changes, not to mention the taste.

To prepare lean manti with pumpkin, take the following ingredients.

First, prepare the dough. Recently, I stopped adding an egg to it, I realized that the dough becomes stiffer in this case. Uzbeks do not put eggs in the dough for manti and samsa. Combine sifted flour, salt and water.

Knead a tight and obedient dough. Be sure to knead it on the table so that it sticks off your hands and cover it with a towel. Allow to lie down for 20 minutes. Meanwhile, prepare the filling.

Cut fresh pumpkin into the smallest cube or straw. Never use a grater, pumpkin puree inside - not at all what should turn out at the end.

You can take more onions, usually they take a lot of onions for the filling, I have 3 medium heads. Manti will turn out more fragrant and tastier. Chop the onion into thin strips.

Heat vegetable oil in a pan. Put onion and stew it slightly, only a couple of minutes. Onions do not need to be fried, enough to start giving away its aroma. Add pumpkin immediately. Salt and sweeten. Everything is individual here, depending on the taste of the pumpkin. It is very important to maintain a balance of salt and sweets, otherwise it will turn out just not tasty. For starters, you can add only one teaspoon of salt without a slide and a spoonful of sugar. Try and then adjust the taste to your liking.

We do not bring the pumpkin to readiness, it should remain crumbly, we just warm it with the onion and bring it to taste. Add all the spices and remove from heat. Transfer the filling to another dish to cool faster.