Pumpkin Manti
6 servings
35 minutes
Pumpkin manti is an unusual and exquisite version of the traditional Uzbek dish. Unlike the classic meat filling, pumpkin adds tenderness, a light sweetness, and juiciness to the manti. This dish is deeply rooted in the culinary traditions of Central Asia, where steamed manti are valued for their soft, rich flavor. Spices like cumin and cilantro enhance the aroma of pumpkin, while adding lamb fat or butter makes the filling even richer. Manti are steamed, keeping the dough airy and soft, perfectly complementing the juicy filling. They are served hot, brushed with oil or sour cream, creating a harmonious balance of flavors. Pumpkin manti is a warm and cozy dish perfect for family gatherings and special occasions.
1
Knead a stiff dough from beaten egg, flour, and salt dissolved in water, and let it rest for 10-15 minutes.
2
Roll out the dough thinly, cut out circles, and roll each circle again to a thickness of 2 mm and a diameter of 8-10 cm.
3
Place 1 tablespoon of filling and a piece of lamb fat or butter in the center of each circle.
- Butter: 70 g
4
Pinch the dumplings.
5
Peel the ripe pumpkin from the skin and seeds, grate it or cut it into small cubes.
6
Add chopped onion, salt, pepper, cumin, cilantro, and finely chopped lamb fat. Mix everything well.
- Ground red pepper: 700 g
7
If there is no tail fat, put a piece of butter with the filling on each dough circle.
- Butter: 70 g
8
Grease the tiers of the steamer with oil, place the dumplings so that they do not touch each other, and steam for 30-40 minutes.
- Butter: 70 g
9
When serving on the table, place the dumplings on a dish, grease with oil or pour with sour cream.
- Butter: 70 g