Uzbek manti with meat and pumpkin
6 servings
180 minutes
Uzbek manti with meat and pumpkin is a true gastronomic symphony of Central Asia. This recipe combines juicy lamb and beef with the tender sweetness of pumpkin, creating a harmonious flavor that awakens traditions and the warmth of home. The origins of the dish go deep into the history of Uzbek cuisine, where manti holds an honored place as both a festive and everyday treat. The uniqueness of their preparation lies in the hand-cutting of meat, preserving its structure and richness of flavor. Wrapped in thin dough, they are steamed, absorbing the aromas of tail fat and spices. Served hot, often with sour sauce or sour cream, they perfectly complement the tenderness of the filling. These manti are a symbol of hospitality, bringing families together at one table to create comfort and joy in communication.
1
Knead a firm dough from flour, eggs, and water, just like for dumplings. Roll it into a ball, wrap it in a damp cloth, and set aside for 30-40 minutes. Wash the pumpkin, peel it, remove the seeds and fibers, and chop it very finely.
- Wheat flour: 500 g
- Chicken egg: 1 piece
- Water: 0.5 glass
- Pumpkin: 500 g
2
Chop the meat of lamb and beef into pieces - only by hand, as it affects the taste. Peel the onion, finely chop it, and add to the minced meat. Season with salt and pepper. Cut the tail or internal fat into pieces and add to the minced meat. Also, add the chopped pumpkin. Mix everything thoroughly.
- Mutton: 700 g
- Beef: 300 g
- Onion: 6 pieces
- Fat tail fat: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Pumpkin: 500 g
3
As in the dumpling recipe, it is recommended not to roll the dough into a thin layer, but to shape thick ropes with a diameter of 2.5–3 cm. Place the ropes on a floured surface and cut them into pieces 2.5–3 cm long.
- Wheat flour: 500 g
4
Roll each piece into a perfectly shaped ball. Use a rolling pin to flatten each ball into a flat cake about 2 mm thick. Place 1 tablespoon of filling on the rolled-out cake. With the thumbs and index fingers of both hands, pull the dough from the edges to the center and quickly join the two edges, pressing them tightly with your fingers.
5
Turn the manti with one of the open ends towards you. Lift the edge of the dough from the middle and pull it towards the formed seam so that the filling is completely closed. Pinch this edge. Flip the manti to the other side and pinch the second edge as well. If the dough doesn't stick well, moisten your hands with water.
6
The glued seams should resemble a horizontally stretched letter H. Hold the corners with your right and left hands, which are like the lower part of the letter's legs, pull them together and connect. Turn the mant towards yourself with the unglued side and repeat the operation. Considering that all the mants are cooked at the same time, cover those that are already prepared with a damp cloth to prevent the dough from drying out.
7
Grease the manty steamer with butter. Arrange the manty on it so they do not touch each other, sprinkle with cold water, and steam under a lid for 40-45 minutes.
- Wheat flour: 500 g
- Water: 0.5 glass