Manti with lamb and pumpkin

Prepare all the ingredients. Pre-freeze the meat to make it easier to cut.

In a large bowl, mix flour, 6 grams of salt, and water.

Knead the dough first with a spoon and then continue with your hands. You can use a mixer. Cover with plastic wrap and let it rest for 20 minutes.

Finely chop the onion for the filling.

Cut the fat tail and lamb into small cubes.

Add salt and pepper to the meat with onions and fat tail, mix and let it marinate. You can salt according to your own feelings or use a formula where the weight of salt should be 1.7% of the total filling weight. For example, for four servings, this would be 2.27 g of salt.

Meanwhile, clean and cut the pumpkin into small cubes.

Add pumpkin to the meat and onion and mix.

Roll the dough into a sausage, cut it into pieces the size of a walnut, and roll them into balls. Place the balls in a bowl and sprinkle them with flour.

Roll a ball of dough into a thin flatbread and place the filling on it. The ratio of filling to dough should be 3:1.

Connect the two opposite ends of the dough, then attach two other ends to them. Seal the edges to create a square pie with four corners. Connect each pair of adjacent corners of the dough to form an eight on top.

Grease the steaming trays with a thin layer of vegetable oil and place the dumplings on them. Steam for 40 minutes.

Serve ready manti with lamb and pumpkin with sour cream.