Manti with meat and pumpkin
6 servings
90 minutes
Manti with meat and pumpkin is a traditional dish of Tatar cuisine that combines the juiciness of meat, the tenderness of pumpkin, and the aroma of spices. This recipe has roots in the history of nomadic peoples for whom manti were ideal food—nutritious and convenient to prepare. The delicate dough enveloping the meat filling makes each manti soft and juicy, while the pumpkin adds a light sweetness and special flavor. Manti are traditionally steamed, preserving their juiciness and rich flavors. They are served hot, often with sauces or sour cream. This dish is a true embodiment of home comfort and hospitality, perfectly suited for warm family gatherings and celebrations.
1
Whisk the egg with a pinch of salt, add a glass of water, and mix again. Add vegetable oil.
- Chicken egg: 1 piece
- Salt: pinch
- Water: 200 ml
- Vegetable oil: 2 tablespoons
2
Gradually add flour and knead a stiff dough. Let it rest (covered with a plate or film) for 30 minutes.
- Wheat flour: 500 g
3
Chop the meat into small pieces. Cut the fat into small cubes.
- Beef: 500 g
- Pork: 500 g
- Lamb tail fat (kurdyuk): 150 g
4
Chop the onion and pumpkin (after peeling) and mix with meat and fat.
- Onion: 5 piece
- Pumpkin: 400 g
5
Season the minced meat with salt and pepper.
- Salt: pinch
- Ground black pepper: to taste
6
Roll the dough into ropes with a diameter of 2.5-3 cm and cut into pieces 2.5-3 cm long. From the pieces, roll balls and flatten them into cakes 2 mm thick.
7
Place 1 tablespoon of filling on each flatbread. With the thumbs and index fingers of both hands, pull the dough from the edges to the center and quickly join the two edges, pressing them tightly with your fingers. Pull the open edges of the dough to the central seam and pinch them.
8
Pour water into the bottom of the steamer, bring to a boil, and add salt. Grease the racks generously with vegetable oil. Arrange the dumplings and steam for 40 minutes.
- Water: 200 ml
- Salt: pinch
- Vegetable oil: 2 tablespoons
