Hello! I propose to dine with guests delicious steam dish - manty with pumpkin and meat.

Cooked from unleavened dough manti stuffed with beef and fresh pumpkin are incredibly juicy, nutritious and tasty. Manty come to the festive table as a healthy dish.

For the test, take the products from the list.

Warm drinking water is sent to the bowl. There is also a chicken egg. Salt is added.

Water with egg and salt are mixed with a hand whisk.

Introduced flour.

Knead stiff unleavened dough kneaded.

Knead the dough for at least 7 minutes to complete elasticity, and then remove it under the film and in the refrigerator.

While the dough is resting, you need to prepare the filling. Beef with pumpkin and onion will go into the filling. We will use fresh dill, salt and black pepper as seasonings.

Classic manty are made from minced meat. I decided to make my own minced meat cooking easier by skipping pieces of beef through a large meat grinder.

Pumpkin, peeled from the skin and seeds, you must also twist in a meat grinder and add to the minced meat.

Onions are cut into small cubes. It is added to meat and pumpkin. For aroma, fresh greens are crushed in the manta filling with pumpkin and meat. My homemade love only dill. You can choose any favorite greens - at will.

The filling is thoroughly mixed by hand. It is seasoned with salt and black pepper.

Mix thoroughly again. On request, half a glass of warm water is introduced into the pumpkin and ground beef - for juiciness.

Once cooked stuffing, go to the moldings manti.

Remove the dough from the refrigerator and remove the film from it. Divide the bun into two or three parts and roll each part with flour into a bundle.

Cut harness into pieces. Dip each piece into the flour. Roll out thin round cakes. Fill the middle of the lozenges with minced meat.

Connect the two opposite edges, and then pull the edge at a right angle to the left and blind well.

Form manti, as shown in my photo.

Send the blanks to a mantovark, steamer or multicooker circle lubricated with sunflower oil.

I use a three-tiered pan-mantyshnitsu.

Circles filled with manti, are sent to a pot of boiling water. Our dish is steamed with active boiling water - no more than 30 minutes. My mantiki turned out quite miniature. Cooking time was no more than 20 minutes.

Remove the manti from the circles and move to the serving dish. Serve hot with your favorite sauce. Delicate, juicy and incredibly delicious manti with pumpkin and meat are ready! Invite more guests to the table.

In cooking, there are many ways to cook such dishes as manti. You can use almost any filling. However, the most original stuffing for this dish is made from meat and pumpkin. Manty, cooked according to this recipe, are very original and fragrant. This extraordinary combination of ingredients gives the dish a unique taste. So, how to cook manti with pumpkin and meat.

What you need to cook

The recipe is quite simple. To prepare you will need:

• One hen's egg.
• Teaspoon of salt.
• Glass of water.
• 800 grams of flour, preferably wheat and only the highest grade.
• Salt pepper. You can use other spices.
• 0.5 kilograms of onions.
• 400 grams of ripe pumpkin sweet pulp.
• One and a half kilograms of minced meat Better to take pork.
• Butter or vegetable oil for greasing the pallet in a double boiler.

How to cook manti with pumpkin and meat

For a start, make minced meat. For this you need:

Take the meat and grind it in a meat grinder with a large grill or chop with a knife;

Onions clean, wash and cut into small pieces with a knife. Add to minced meat;

Peel the pumpkin and cut into cubes approximately 5 millimeters thick;

Stir minced meat with chopped pumpkin, adding spices and salt;

If the meat for the mince was lean, then it should be mixed with 2 spoons of fat or vegetable oil.

Dough preparation

The sequence is as follows:

Sift the right amount of flour through a sieve twice, it will make the dough more elastic, elastic and tender. Sow flour in a bowl so that it lay down a hill.

Make a well in the flour and put an egg in there.

Mix water with salt, dissolve it, and pour it into the egg.

Knead dense homogeneous dough. Roll the dough into a bowl, cover with foil and leave for 30 minutes alone.

Cooking and molding manti

Now the most crucial moment:

The resulting ball of dough must be cut into four equal parts, each of which is subsequently rolled into a "sausage" and cut into equal pieces.

Each piece should be carefully rolled into round cakes with a diameter of approximately 12-13 centimeters. If you roll out the dough too thin, then during cooking it may break, and if the dough is thick, then the manty with meat and pumpkin will be tasteless.

For each obtained cake put about 2 tablespoons of cooked filling and blind manti. It’s not at all necessary to come up with intricate shapes and beautiful carved edges, you can just gently mold the mantias of the same size, their taste will not deteriorate.

Cooking manti with pumpkin and meat must, of course, in a double boiler. Here, too, there is no wisdom, cook them as a regular steamed dish. And so that the manti does not stick to the steamer tray, it can be greased with vegetable oil or fat.

You need to cook them at maximum power for 30 minutes.

Serving to the table

Immediately after cooking, each manta should be put separately on a small piece of butter, so that it completely envelopes the surface of the dough, and they will not stick together.

It is best to serve them on the table right after the end of cooking, until they have lost all their aroma and taste.

As a sauce, homemade fat sour cream seasoned with greens, garlic or any other spices or herbs to your taste is perfect. You can also take mayonnaise, but because of his taste, he will not let you feel the whole aroma of manti and their fillings.

Let's sum up

In order to cook manti with pumpkin and meat (the recipe, as we see, is very simple), nothing special and convoluted is needed, for this it is enough to have only the desire to make something tasty and original.

Enjoy your meal!

Whoever tasted real manty will never forget the indescribable flavor of this dish and its nutritional value.

In order to make manti on your own and feed your home-made lunch with tasty food, you need some free time and effort. Manty with pumpkin and meat can be cooked even by a novice chef, if he carefully observes the proportions and follows the recipe instructions.

Mante dough

Prepares in advance, as it needs proofing in a cool place. This item is needed in order for the gluten to swell, then it will become plastic and will be perfectly molded, and after cooking it will become soft and tender.

Composition:

• flour - five glasses;
• eggs - two pieces;
• water - one and a half glasses;
• salt.

Cooking:

1. Sow through a flour sieve five cups of flour into a wide and convenient mixing bowl. We scoop a couple of handfuls of sifted flour out of a bowl and place it side by side; it will be needed at the end of the kneading to give the dough the necessary structure and density.
2. Stir the salt in the heated water and pour it into a bowl of flour, break eggs into a bowl.
3. Spoon eggs with water, gradually mixing the liquid with flour, while it is possible to turn the spoon.
4. We put the dough in our hands with our hands, adding small amounts of flour from the glass as needed, until we form an elastic lump that practically does not stick to the hands.
5. After this, we mix the dough on the tabletop, with strong pressure, giving it a uniform structure.
6. We wrap the dough in a plastic bag or a damp napkin and put it in a cool place, in the fridge, for 2-3 hours for proofing.

Such dough will be used in all recipes. It can be prepared for future use and frozen in the freezer, after defrosting, it will retain its properties and will be suitable for preparation.

The same dough can be kneaded in the bread maker, observing the specified recipe.

Based on this recipe, you can cook lean dough for those who, for whatever reason, cannot eat chicken eggs. In this case, they are replaced by three to four tablespoons of vegetable oil.

Classic Manti with Pumpkin and Meat

Classic manty with pumpkin and meat are prepared on the basis of a fatty meat component, you can use pork or make a complex filling of two or even three varieties, for example, turkey, veal and mutton.

Pumpkin in combination with onions will give the products proper juiciness and will help to reveal the aroma of meat, enhancing and complementing it, perfectly emphasizing tenderness and shading spices. In addition, replenish the body with vitamins and minerals.

Ingredients:

• kilogram of meat;
• pumpkin - 200 grams;
• two bulbs;
• five cloves of garlic;
• salt, black pepper and other spices are added, trying to taste the filling.

Cooking:

1. Finely chop the meat with a knife, or scroll through a meat grinder using a large grill. Chop the pumpkin and onion into small cubes, chop the garlic very finely.
2. All mix in a deep bowl, salt and make spices to taste, mix well.
3. Remove the dough from the refrigerator and roll it into thin juice, cut into slices with a diameter of ten centimeters or a little more.
4. Put on the prepared circles filling and form manti beautiful round shape with small holes in the upper part.
5. Grease steamers with any butter and place the products on them.
6. Boil for about 50 minutes.
7. Put in a wide plate and serve hot.

As a sauce, everything that you like is suitable - ketchup, mayonnaise, sour cream or butter. For beauty and appetite, you can sprinkle with finely chopped greens.

With the addition of potatoes to the filling

We will cook these manty of ground beef and pumpkin with the addition of potatoes to the filling. Since the semi-finished product is not sufficiently bold and rather rough in structure, the potatoes, along with the onions and pumpkin, will give the mantas the necessary juiciness, in addition, the starch contained in it will help to tie together all the components of the filling.

The composition for the filling:

• minced beef - kilogram;
• pumpkin - half a kilogram;
• onion - 4 pieces;
• potatoes - 3 pieces of medium size;
• salt and red pepper, coriander, add to the filling, tasting.

Cooking:

1. Finely cut the pumpkin and onion, three potatoes on a small grater and mix in a bowl with ground beef.
2. Put the salt, spices and pepper, thoroughly knead.
3. Roll out the dough thinly and cut the palm-sized tortillas.
4. Fold out the stuffing and pinch it, forming the manty of the correct round shape.
5. Lubricate the sheets of a double boiler with vegetable oil, on which we place manti.
6. Cook for about an hour, as the beef requires a longer heat treatment.

Manty with pumpkin and minced meat with the addition of potatoes is a very tasty and satisfying dish. Serve hot, and use sweet-sour or spicy ketchup mixed with mayonnaise as a sauce. And you can just lubricate the manty butter cow's melted.

Manty with pumpkin and chicken

With pumpkin and manta chicken are very juicy and tasty. Chicken meat has a delicate texture and lower calorie content. A mantau couple may well be consumed by a person on a diet. Fat can be replaced with a piece of butter.

The composition for the filling:

• chicken fillet - a kilogram;
• rump - 100 g;
• pumpkin and onions - 500 g each;
• salt and ground black pepper conforming to their own taste preferences.

Cooking:

1. Chicken fillet, fat tail, vegetables finely cut with a knife into cubes, or chop with a special chop, you can scroll everything in a meat grinder with a large grill.
2. Mix in a bowl, add salt, pepper and mix thoroughly.
3. We take out the ready dough from the refrigerator and roll out a very thin juice. Cut round cakes with a diameter of 10-12 centimeters.
4. We put the cakes on the finished stuffing and we pinch them, giving them the shape of manti.
5. Dip the bottom of the vegetable oil and lay out in a double boiler.
6. Cook for forty minutes, for chicken this is enough.

Chicken manty is tasty on its own, but if you sprinkle it with a green young onion and serve with Caesar cheese sauce, your dish will turn into a real fairy tale!

Cooking in Uzbek

In this version of the manti in Uzbek we prepare in compliance with national delights and traditions.

If possible, take lamb meat, but you can use lean pork or veal, but here you’ll have to buy a piece of fat tailor on the market, since it is an integral component of the Uzbek dish. Fat will give the dish a national flavor and fill the right flavor and taste.

The composition for the filling:

• meat - kilogram;
• rump - 200 grams;
• pumpkin and onions - half a kilogram;
• salt, pepper, coriander and zira - at your discretion and taste.

Cooking:

1. Very small dice cut meat, rump, pumpkin and onions. It is possible for fastness to scroll everything in a meat grinder with a large grill, but real Uzbek manti must still be with minced meat.
2. Mix the resulting mass, flavoring it with salt, pepper, coriander and Zira to taste. Too not zealous, add in small portions and mix thoroughly, trying on salt.
3. We take from the refrigerator the ready dredged dough.
4. Roll out a thin glass with a rolling pin on the table and cut out circles of 10-12 centimeters in diameter from it. Experienced housewives can easily speed up the process of rolling the dough with sausage and cutting it into cylinders of the same size, which are then rolled out with a rolling pin each separately.
5. We put the stuffing on the circles of the dough and pinch the edges, giving the mantles the correct shape.
6. We spread the ready manty in a double boiler, dipping the bottom of each into vegetable oil, cook for 40-50 minutes.

Serve on portions. Homemade sour cream mixed with chopped greens and slightly salted will suit as a sauce.

Pumpkin Manti is an Asian dish that has gained popularity far from its territorial homeland. The variability of the dish will allow you to choose the most suitable recipe for your taste and preferences and enjoy the result of its performance.

Manti with pumpkin in Uzbek

Making out manti with pumpkin, the recipe of which may vary depending on the composition of the additional components of the filling, you should know the following:

1.   with the pumpkin in the authentic version is prepared by simple kneading of salted water and flour, sometimes with the addition of eggs. Flour is added until the coma stickiness disappears and it acquires a dense texture.
2. The resulting flour base stand 40 minutes under the film, then roll out and cut out the round billet for products.
3. with a pumpkin of the most varied form, but more often closing first the opposite edges, and then the opposite corners among themselves.
4. Cook the products exclusively in a pair or a double boiler, lubricating the base before placing it in the device with oil.

Pumpkin filling 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, exquisite and original. In any case, to get a tasty dish, you need to follow simple rules when creating a filling:

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

Manty with pumpkin and meat

Manti with pumpkin and minced meat are rich, nutritious and juicy. This variation will satisfy both meat eaters and supporters of dishes with vegetables. The authentic recipe uses mutton, which is very finely chopped with a sharp knife. In this case, the products are made easier: with minced meat, which can be both beef and pork. 8 servings can be made in two hours.

Ingredients:

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

Cooking

1. Knead the flour base, roll out and cut out round patterns.
2. Mix the minced meat with chopped onions and as small as possible chopped vegetable pulp, seasoning a lot.
3. Make out the desired shape of the billet, lay them on generously oiled mantovarki or steamer pans and cook 40 minutes.

Manty with pumpkin and lard

This recipe of manti with pumpkin is performed with the addition of bacon. Often use fat tail fat, which gives the products an authentic oriental taste, but for lack of it is possible to take lard, twisting it in a meat grinder or finely chop. It is very tasty to add chopped 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 - 150 g;
• pumpkin pulp - 500 g;
• butter - 100 g;
• seasonings.

Cooking

1. Finely chopped vegetables are combined with chopped lard, greens and seasonings.
2. Mix and fill the resulting mass prepared round billets from a flour base.
3. They fasten the edges, giving the pumpkin mantas the desired shape, and boil them for a couple of 30 minutes.

Manty with chicken and pumpkin - a recipe

Delicious, juicy, nutritious and at the same time dietary manti with chicken and pumpkin. You can use chicken breast or filet part of the legs and thighs without skin and bones. Chicken is slightly frozen, and then cut finely with a knife, like vegetable pulp. You can add a little fresh chopped dill. Dish for 8 persons will be ready in a couple of hours.

Ingredients:

• dough - 700 g;
• chicken meat - 350 g;
• onions - 300 g;
• pumpkin sliced ​​- 400 g;
• butter - 100 g;
• spice.

Cooking

1. Organize filling, chopping chicken with vegetables and seasoning with spices, herbs.
2. Thin round tortillas are rolled out of dough, filled with stuffing, tweaked and cooked for 30 minutes for a couple.

Vegetarian Manti with Pumpkin

No less tasty are manti with pumpkin without meat. Kneading the dough without adding eggs, and stuffing without meat, you can make a dish that can be turned on and served to a lean meal. In this case, vegetable oil is used to coat the pallets. It also passe the onions before adding 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

1. Pass onion cubes in a pan over fat until transparent.
2. After cooling down, mix the stir-fry with the vegetable cut, season with the pepper mixture to taste.
3. Prepared from flour coma prepared in advance, make blanks, fill them with pumpkin mass.
4. Bonded edges, giving the pumpkin gowns the desired shape, and steamed.

Manty with potatoes and pumpkin - a recipe

Another version of the oriental dish, which does not contain skoromnyh products and is suitable for a vegetarian meal. Manty with pumpkin and potatoes, regardless of the lean composition, are nourishing and tasty. Be sure to complement the filling with greens, pepper mixture and, if desired, ground jira, which will give the dish an oriental flavor. 8 servings can be arranged in 1.5 hours.

Ingredients:

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

Cooking

1. Prepare a flour lump and roll it thinly.
2. All the vegetables are cut into small cubes, seasoned to taste, adding a little vegetable fat.
3. Make out manti with pumpkin and boil 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 a special juiciness and piquancy. Vegetable is not subjected to roasting as in a vegetarian version, while maintaining the sharpness. If possible, add fat in the filler fat or butter, which will make the taste irresistible. To feed the Asian delicacy of eight people, you need to devote 1.5-2 hours of time.

Manty is a national dish for southern nations. To many, they resemble dumplings, but in principle, the difference is quite large. As a filling, you can use completely different products, for example, the original combination of meat and pumpkin allows you to make the dish juicy and very tasty.

Recipes cooking ointments with pumpkin and meat

This dish can be prepared in different ways, but it is important to note that this does not affect the taste in any way. Another note - you can use both fresh and frozen pumpkin. In the second case, the vegetable must first be thawed to remove excess moisture. Consider several popular cooking options for this dish.

Recipe number 1 - in mantovarke

There is a special technique designed specifically for cooking this dish. It should be borne in mind that manti are large enough in comparison with dumplings and it is better not to cook them in large quantities right away.

You can freeze bagged "bags" to use them in the future.

For this dish you need to take the following ingredients:

• For the test: about 300 g of flour, 1 tbsp. water, egg and salt;
• For the filling: 0.5 kg of fat lamb, about 225 g of pumpkin, a couple of bell peppers, 3 onions and the same amount of cloves of garlic, and a bunch of parsley, salt and ground pepper.

To cook manti with pumpkin and meat, you need to make a delicious filling, for which prepare the meat: remove the veins and finely chop with a sharp knife. Of course, it is easier to use a meat grinder. Add salt and pepper to the mince and leave to stand for a while. Finely chop the pepper and greens, and garlic through the mash or chop. All add to the meat.

Now it's time to do pumpkin, which must be cut into small cubes or grated. It is recommended to leave for some time to remove excess juice, and then add everything to the filling and mix well.

Combine the ingredients for the dough and knead it, it should be steep, as in the usual dumplings. Leave to stand for a while, so that it is saturated with oxygen. Once again, remember it, and roll it into a thin cake.

Using a sharp knife, cut the layer into squares measuring 7x7 cm. Put the stuffing in the center and form envelopes, pinching edges and twisting the “leg”.

Pour water into a matovarka, put it on a fire and boil it. Grease the grate with oil and put manti. Cover the container with a lid and cook for 40 minutes. Serve recommended with sour cream.

Recipe number 2 - in a pan

In this case, the dish is prepared much faster compared to steam treatment, but at the same time it turns juicy and soft. This recipe appeared at a time when it was difficult to get a mantovarka, and people were looking for other cooking options.

For the dish you need to take the following ingredients:

• For the test: about 6 tbsp. flour, 3 tbsp. spoons of vegetable oil, 2 tbsp. water and 2 tsp salt;
• For the filling: 0.5 kg of beef, 400 g of pumpkin, a couple of bulbs, salt and pepper.

For cooking you need to make the dough. In 1 tbsp. water dissolve the salt. Add butter, salt liquid to the flour and knead the dough, adding more water if necessary. The mass should be cool. Wrap everything in film and leave for some time.

You can go to the stuffing, for which you cut the pumpkin into small cubes, chop the onion, and chop the meat with a knife until you get the stuffing. Combine everything, add salt and pepper, and then mix.

Go to the molding. Cut a piece of dough, form a sausage, cut into pieces and roll them. It is important to note that the dough should not be thin, as it will break during cooking. The filling is laid out in the center of the lozenges, and then “pouches” are formed.

Grease the bottom of the pan with oil and lay out the mantles, but do not lay them out too tightly, as they will increase in size during cooking. Turn the heat on and hold the pan on it for a minute.

After that, pour into it 1 tbsp. water, bring to a boil, close the lid and cook on low heat for 20 minutes. If necessary, you can add water, but keep in mind that it must be boiling water.

Recipe number 3 - in Uzbek

Instead of the usual meat in this recipe used to use fat-tailed fat. It will take a little over an hour to prepare the dish.

For 8 servings, you need to take the following ingredients:

• For the test: 3 tbsp. flour, a couple of eggs, 1 tbsp. water and a whisper of salt;
• For the filling: 0, 5 kg of pumpkin, 4 onions, a bunch of parsley, 100 g of fat in tail, 1 tbsp. a spoonful of sugar, pepper, salt and 3 tbsp. spoons of butter.

For Uzbek manti with pumpkin and meat, you need to prepare a filling for which you should grate the pumpkin, chop the onion and chop the greens. Fat scroll in a meat grinder or chop finely with a knife.

Combine the ingredients and add sugar, salt and pepper to them. Make dough from prepared products, cover with foil and leave for 20 minutes. at rest.

After the time expires, roll out the dough and cut it into 10x10 cm squares. Place 1 tbsp in the center. spoon filling and connect the tips diagonally, and then, squeak everything so that the manti had a round shape, and the filling was visible in the center.

Tiers steamer grease and put the prepared "bags". From above it is recommended to sprinkle all with cold water. When the water starts to boil - cover the device with a lid and cook for half an hour. Serve recommended with greens.

Recipe number 4 - in the crock-pot

This delicious dish can be cooked in this wonderful technique, which has recently enjoyed particular popularity. It is easy to prepare, the main thing is to know some rules. To improve the taste we offer to make a delicious sauce.

To get about 45 pieces, you need to take the following ingredients:

• For the dough: about 680 g of flour, 350 ml of water, about 90 g of butter, and 1 teaspoon of salt;
• For the filling: 1 kg of a mixture of beef and pork, about 50 g of fat, about 800 g of onion, 0.5 kg of pumpkin, cumin, hot and black pepper, and salt;
• For the sauce: about 350 grams of tomato juice, 90 grams of walnuts, half a head of garlic, chili pepper pod, salt and ground pepper.

Let's start with the dough, for the preparation of which you need to put salt and oil in hot water. Mix well until completely dissolved. Separate some flour and pour most of it into a bowl, where you can send the prepared liquid and knead the dough. When it will be difficult to stir with a spoon, do everything with your hands, gradually adding flour.

At the moment when the dough will lag behind the walls of the bowl, it should be put on the table, sprinkled with flour, and kneaded to obtain a homogeneous and elastic mass. Wrap the finished ball in cling film and put it in a warm place for half an hour.

At this time, go to the stuffing. To make it fat cut into small cubes. Froze the meat a little, and then chop with a knife or cut into small pieces. Peel and chop the bulbs. Mix everything together and mix well. Pumpkin can be finely chopped or grated, and then, send to the stuffing. Put the salt and pepper there, and mix well.