Pumpkin Manti in a Frying Pan
4 servings
60 minutes
Pumpkin manti in a skillet is an unusual and surprisingly delicious dish that combines the tenderness of pumpkin with the juiciness of pork mince. The origins of manti trace back to Central Asian cuisine, but this skillet preparation gives them a unique flair. The golden crispy crust and aromatic filling make them a great choice for a cozy home dinner. Pumpkin adds a light sweetness and softness, balancing the rich meat flavor, while spices and onions add expressiveness. These manti can be served with sour cream, fresh herbs, or spicy sauces. They are good not only hot but also cold, maintaining their texture and rich taste. This dish is perfect for those who love simple yet original recipes with depth of flavor.
1
Knead the dough like for dumplings.
- Dough for dumplings: to taste
2
Peel the pumpkin flesh and grate it on a coarse grater. Chop the onion finely. Mix everything with the minced meat, add salt and pepper to taste.
- Pumpkin pulp: 1 glass
- Onion: 1 head
- Fatty pork mince: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Make manti (I think there's no need to explain how to make them).
4
Pour about 1 tablespoon of vegetable oil into the bottom of the pan (preferably non-stick; if not, preheated), and place the dumplings (in one layer!).
5
Pour cold water up to half of the manti and place it on high heat, covering with a lid. When the water boils, reduce to the lowest heat. When the water evaporates and the manti are slightly browned on the bottom (usually in 30-40 minutes) — the manti are ready.