Kazakh manti with pumpkin
4 servings
30 minutes
Kazakh manti with pumpkin is a unique blend of steppe cuisine traditions and gentle autumn flavors. Manti, one of the most popular dishes in Kazakh gastronomy, is usually made with meat filling, but adding pumpkin makes them especially juicy and gives a light sweetness. Historically, manti came to Kazakhstan from Central Asia and became an integral part of the national table. They are served with melted butter or sour cream and sometimes complemented with spicy sauces. The thin dough infused with the aroma of meat and pumpkin reveals the rich flavor of each ingredient. This dish is perfect for family gatherings, symbolizing the warmth of home and the hospitality of the Kazakh people.
1
Dissolve yeast in milk, add salt, sugar, softened margarine, egg, flour, and knead the dough. Cover it with a damp cloth and leave for 40 minutes.
- Milk: 500 ml
- Dry yeast: 30 g
- Salt: to taste
- Sugar: 1 tablespoon
- Margarine: 100 g
- Chicken egg: 1 piece
- Wheat flour: 300 g
2
Add finely chopped onion, grated pumpkin, salt, and pepper to the minced meat and mix thoroughly.
- Meat: 500 g
- Onion: 3 pieces
- Pumpkin: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Roll the dough into thin strands, cut into 20 g pieces, roll each piece into a circle, place filling in the center, and pinch the edges of the flatbread upwards to resemble an onion.
4
Place the manti on oiled steamers, put them over a pot of boiling water, and steam for 40 minutes. Brush the cooked manti with butter.
- Margarine: 100 g
