Manti with pumpkin and lard
4 servings
60 minutes
Manti with pumpkin and fat is an amazing combination of tender dough and juicy filling that comes to us from the depths of Pan-Asian cuisine. This recipe embodies a harmony of flavors: sweet pumpkin, spicy onion, and rich lamb fat create a rich, memorable bouquet. Steamed manti retain the juiciness of the filling and the tenderness of the dough, while their aroma with hints of dill and red pepper awakens the appetite. The dish is perfect for a cozy family dinner or festive table. It pairs wonderfully with sour cream or spicy sauces, making the meal even richer and more memorable. Manti with pumpkin is not just food but a whole story of taste where traditions and culinary art intertwine.
1
Mix grated peeled pumpkin and onion. Add minced lamb fat, salt, pepper, and dill. Mix well.
- Pumpkin: 500 g
- Onion: 3 pieces
- Lamb tail fat (kurdyuk): 100 g
- Salt: to taste
- Ground red pepper: to taste
2
Knead elastic dough from flour, salt, and water. Roll it out thinly and cut into 10x10 cm squares.
- Wheat flour: 500 g
- Water: 0.5 glass
3
Make dumplings, place them on oiled racks, and sprinkle with cold water.
- Vegetable oil: 2 tablespoons
4
Place racks over a pot of boiling water and steam for 30 minutes. The finished manti can be served with sour cream.
