Manti with minced meat and pumpkin
12 servings
90 minutes
Manti with minced meat and pumpkin is a traditional dish of Uzbek cuisine that combines the tenderness of dough with the rich flavor of the filling. This dish originates from Central Asia, where it has become an integral part of culinary heritage. The addition of pumpkin to the filling gives manti a special juiciness and light sweetness, complementing the meat with softness. Lightly frying onions and pumpkin in butter releases their aroma, creating a harmonious blend of flavors. Manti are steamed, keeping the dough airy and the filling rich and fragrant. They are served hot, often with tomato-based sauces or sour cream, making them even more appetizing. This is an ideal dish for cozy family dinners that allows you to enjoy the rich and traditional flavors of the East.
1
Knead the dough without eggs and make it not too thick for better rolling. Cover with a wet towel and let it rest for 30 minutes.
- Yeast-free dough: 1 kg
2
Take mixed minced meat or lamb, depending on preference.
- Mixed mince: 500 g
3
Grate the pumpkin on a coarse grater.
- Pumpkin: 600 g
4
Sauté onion and pumpkin in butter. Let it cool.
- Onion: 500 g
- Butter: 100 g
5
Mix with raw minced meat, add salt and pepper to taste.
- Mixed mince: 500 g
- Salt: to taste
- Ground black pepper: to taste
6
Roll the dough thin, cut it into squares, place the prepared mixed filling in the center. Pinch the opposite corners together and seal the sides - it will create a figure-eight pattern on top.
- Yeast-free dough: 1 kg
- Mixed mince: 500 g
7
Cook in a steamer for 1 hour.