Lenten manti with pumpkin and sauce
6 servings
40 minutes
Vegan manti with pumpkin and sauce is a refined dish of Tatar cuisine that combines simplicity and sophistication of flavor. Steamed manti features a delicate dough texture and a rich, slightly sweet pumpkin filling that harmonizes with aromatic herbs and spices. Olive oil adds depth to the dish, while pesto sauce with sour cream introduces tangy notes and freshness. Historically, manti are an integral part of Eastern cuisine, with variations found in many cultures. This vegan version is perfect for those on dietary restrictions who still want to enjoy rich flavor combinations. Serving manti in the shape of roses makes them particularly appealing, turning the meal into a true gastronomic delight.
1
Knead the dough from flour, salt (20 g), and water.
- Wheat flour: 1 kg
- Salt: 35 g
- Water: 400 ml
2
Prepare the filling: dice the pumpkin and onion into 0.5x0.5 cm cubes and place them in a container;
- Pumpkin: 500 g
- Onion: 200 g
3
Add salt (6 g), pepper, sugar, vegetable oil, and mix well.
- Salt: 35 g
- Ground black pepper: 3 g
- Sugar: 50 g
- Vegetable oil: 50 ml
4
Prepare pesto sauce with sour cream: rinse greens under running water, sort them out;
- Dill: 15 g
- Parsley: 10 g
5
Peel the garlic;
- Garlic: 3 g
6
Chop greens, garlic, and basil in a blender;
- Dill: 15 g
- Parsley: 10 g
- Garlic: 3 g
- Basil: 40 g
7
Place the obtained mass in a gastro container, add olive oil and lemon juice. Season with salt to taste. Then add sour cream and mix well.
- Olive oil: 350 ml
- Lemon juice: 10 ml
- Salt: 35 g
- Sour cream: 120 g
8
Roll out dough strips 10 cm wide, 27 cm long, and 1 mm thick;
9
Place 40 g of pumpkin filling on each strip. Fold the strip in half lengthwise, pinch the edges widthwise, then roll the strip into a rose shape;
- Pumpkin: 500 g
10
Boil on strong steam for 5 minutes;
11
Place the ready manti on a plate. Drizzle with sauce and garnish with basil leaves.
- Basil: 40 g