In Kazakhstan and Central Asia, manti with pumpkin is very fond of. They are usually cooked in a steamed cooker. Minced meat as an additional component is usually made from lamb, but a mixture of different types is allowed. Pumpkin add-on fillings can also be potatoes, fat tail fat, poultry, or rice. In the season of this bright vegetable, we also offer you to try such an interesting dish, because there are many variations of it: both dietary and hearty!
Content
Classic manti with pumpkin: recipe and photo
- 800 g flour;
- 250 ml of water;
- 1 tbsp. l. vegetable oil;
- 1 tsp salt;
- 300 g of lamb;
- 100 g fat tail fat;
- 100-150 g of onions;
- 300 g pumpkin pulp;
- 100 g butter;
- seasonings (pepper, cumin, salt) - to taste.
Nutritional value per 100 g (excluding lard and butter):
- Proteins - 8.5 g.
- Fat - 5.1 g.
- Carbohydrates - 12.4 g.
- Caloric content - 123 kcal.
Preparation:
- First, knead the dough from flour, salt, water and vegetable oil. Knead it well on the table and leave for 40 minutes, covered with cling film or a towel. It is very simple to correctly calculate the proportions of dough and filling - how much flour is taken, about how much minced meat should be. If the dough remains, it can be rolled out and cut into noodles.
- Then minced meat is prepared. For this, lamb (beef, veal) is finely chopped with a knife. The classic recipe for Uzbek manti involves adding fat tail fat to the meat, but not everyone loves it. If it is added, then it is chopped as finely as the meat.
- The onion should be chopped into cubes and added to the minced meat, salt and mix, while trying to mash the onion so that it lets out the juice. It can also be lightly simmered in butter.
- Cut the pumpkin into small cubes and add to the filling together with the seasonings.
- Roll out the dough into a thin cake, cut with a sharp knife into squares 8x8 cm or 10x10 cm, put the minced meat and mold them crosswise so that there are no holes. Then connect the ends on the left and right in pairs. Although this is not critical, since there are a great many sculpting options.
- Put the prepared manti on oiled pallets of the manti. Readiness is determined by the readiness of the test - after about half an hour.
- Grease the finished manti with butter, remove to a dish and pour over the onion.
It is customary to serve sour milk (kefir) with salt, finely chopped herbs and garlic for the dish.
Manty with pumpkin and chicken
- 1 egg;
- 500 g flour;
- 1 tbsp. water;
- 10 g salt;
- 330 g pumpkin pulp;
- 270 g chicken fillet;
- 250 g onions;
- 1.2 tsp salt;
- a pinch of pepper;
- 45-50 g butter.
Nutritional value per 100 g:
- Proteins - 12.5 g.
- Fat - 2.8 g.
- Carbohydrates - 12.6 g.
- Caloric content - 111 kcal.
Preparation:
- First, knead a hard dough made of flour, water, salt and eggs. They give him a rest for half an hour under polyethylene and knead well on the table.
- Cut pumpkin, onion and chicken fillet into small cubes, salt, pepper, add 20 g of softened butter and mix.
- Roll out the dough into a thin cake, cut into circles or squares, put the filling and pinch in the usual way.
- The grill of the cooker is liberally greased with vegetable oil, the manti is laid out and boiled at a steep boil for 45 minutes.
The finished dish is greased with oil and served with various sauces and herbs.
Manty with pumpkin and potatoes
- 3 tbsp. flour;
- 1 tbsp. water;
- 4 tbsp. l. vegetable oil;
- 400 g pumpkin pulp;
- 2 onions;
- 3 pcs. potatoes;
- pepper, cumin, salt - to taste.
Nutritional value per 100 g:
- Proteins - 2.7 g.
- Fat - 3.9 g.
- Carbohydrates - 20.3 g.
- Caloric content - 125.9 kcal.
Preparation:
- In a deep bowl, combine sifted flour, salt, water and 2-3 tbsp. l. vegetable oil. Knead until smooth. Put the dough in a bag and place in the cold or refrigerate for 30 minutes.
- Cut vegetables into small pieces, add spices and the remaining vegetable oil, mix. In order not to release excess juice, you need to salt already on the test.
- Cut the dough into small pieces and roll each thinly, put the minced meat, salt, pinch the edges.
- You can cook manti not only in a mantle cooker, but also in a multicooker and in a double boiler.
Put the finished products on a beautiful dish, grease with oil or pour over fried onions, offer sour cream and herbs separately.
Manty with pumpkin and bacon
- 500 g of unleavened dough, like on dumplings;
- 200 g lard;
- 450 g pumpkin pulp;
- 3 onions;
- spices, salt - to taste.
Nutritional value per 100 g:
- Proteins - 3.8 g.
- Fat - 12.8 g.
- Carbohydrates - 17.4 g.
- Caloric content - 192 kcal.
Preparation:
- Vegetables and lard should be cut into cubes of approximately the same size, mixed with salt and spices.
- Roll out the dough 1–2 mm thick, cut into squares or into circles.
- Place the filling on them and pinch the edges.
- Put the manti on the greased grates of the mantle and steam with an intense boil for 35-40 minutes.
Sprinkle the finished products with melted butter, serve with tomato sauce, vinegar or sour cream.
In this recipe, lard can be replaced with carbonate or ham. In this case, the pumpkin is chopped on a coarse grater, the onion is chopped in a blender.
Another variant of manti with pumpkin and bacon is in Tajik. For him, cubes of bacon and vegetables are fried for 7-8 minutes in a small amount of vegetable oil. The cooking time is 25 minutes because the filling is half done.
Kazakhs pumpkin (800 g) and onions (3 pcs.) Are chopped in a blender, instead of lard, add 5 tbsp. l. salad oil, salt, ground coriander and dried or fresh basil (1 tsp each).
Manty with pumpkin and rice
- 3 tbsp. flour;
- 300 ml of water;
- 1 tsp salt;
- 1 egg;
- 250 g pumpkin pulp;
- 2/3 st. boiled rice until half cooked;
- 2 onions;
- 60 g butter;
- spices, pepper, salt - to taste.
Nutritional value per 100 g:
- Proteins - 3.5 g.
- Fat - 4.6 g.
- Carbohydrates - 17.3 g.
- Caloric content - 165 kcal.
Preparation:
- To quickly cook manti, mix flour with salt for dough and sift it with a slide on a table or large board. A recess is made on top, into which the egg is broken and water is poured. Knead the dough, put it in a greased plate, cover with foil and put away for half an hour in a cool place. You should pay special attention to the test, because the final result depends on how elastic it is - the manti will be softer and will not tear. If you pour milk instead of an egg and water, the dough will be softer, it will be more convenient to work with, but less elastic.
- Finely chop the pumpkin and onion (5 mm pieces), add rice, softened butter, spices, mix. When chopping vegetables in a blender, a lot of juice is released, which will have to be removed, as it will interfere with high-quality blind manti. The oil can be frozen in the freezer and coarsely grated.
- Roll out the finished dough as thin as possible on a tabletop slightly dusty with flour, cut into squares, put the filling and pinch the edges not completely, starting from the center, but not reaching the corners, so that 4 holes remain.
- Dip the bottom of the manti in vegetable oil - so they certainly will not stick to the grate.
- Cook with a strong boil for a couple of half an hour.
Such manti can be served with any sauces or with broth. In the latter case, the edges of the manti during modeling should be pinched completely, leaving no holes. When serving, they are placed in 4 pieces in large bowls and poured over with broth.
Taste reviews
I recently ate such a dish - it's really delicious! Usually used to meat, but here with pumpkin. Delicious with sour cream!
Manti should be with pumpkin and meat. My mom always adds pumpkin to minced meat.In my opinion, nothing is tastier. And those who believe that pumpkin in manti spoils the taste, they simply do not know how to cook them.
I also love with pumpkin, but my husband loves classic ones, without pumpkins, so I do it once a year with pumpkin, the rest is classic, I just put both beef and pork :) ))
We cook manti with pumpkin quite often. I want to share my "secret": onions need to be fried - be sure! and put a small piece of butter in each mantu! Manty is very juicy and very tasty. I recommend! Even those of our friends who do not like pumpkin are always delighted with this dish.
The pumpkin taste is not obvious, the meat does not clog!)) It just melts and has a pleasant aroma and taste.
Manty is a very tasty and inexpensive dish; it can be cooked with mushrooms, bell peppers, carrots. And if you add dried apricots, prunes and a little sugar to the pumpkin, you get an unusual dessert.
