Manty With Pumpkin: Step-by-step Cooking Recipes With Different Ingredients + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Manty with pumpkin - an Asian dish with a thousand-year history

Whoever has eaten real manti has forever remembered their taste, aroma and extraordinary juiciness. Some people mistakenly compare this dish with the usual dumplings. There is a similarity, of course, but only in the fact that both are pieces of dough with filling. In order not to be mistaken anymore, today we will talk about how to cook manti correctly, but not simple ones, but with pumpkin filling! Our selection of step-by-step recipes includes both vegetarian and meat options.

Content

• 1 From time immemorial

• 2 What dough can be used for cooking

  2.1 Table: test options for manti

• 3 Fast and tasty: step by step recipes with photos

  • 3.1 Simple pumpkin manti
  • 3.2 In Uzbek
  • 3.3 With meat
  • 3.4 Lean pumpkin-potato
  • 3.5 Assorted with triple filling - pumpkin, potatoes and minced meat
• 4 Video: lean manti with pumpkin
• 5 Video: how to cook manti with pumpkin and potatoes
• 6 Video: beautiful manty roses with pumpkin and minced meat

From time immemorial

Manty is a classic, traditional oriental cuisine. They are popular in one form or another throughout Central Asia. The history of steamed pies with filling goes back several thousand years, and China is considered their homeland. It was there that, in ancient times, poses were cooked for a couple. Over time, the cooking method was adopted by the Uighurs inhabiting China, giving the dish the name "mantiou", which translates as "steamed bread".

Traditionally, meat was used as a filling - lamb or beef. And a lot, a lot of onions are obligatory! He gave the minced meat its juice and flavor, so it had to be added at least as much as the rest of the products. But over time, the recipes have changed, and in China, as well as almost throughout Central Asia, fillings from vegetables, especially pumpkin, began to gain popularity. Its sweet taste goes very well with onions, meat and other ingredients. Now manti stuffed with pumpkin is one of the most popular and popular dishes of oriental cuisine.

Manty with pumpkin has long been one of the most popular oriental dishes.

Another feature of manti is the way they are prepared. No boiling or roasting, just steaming. In ancient times, nomadic peoples weaved branches and placed such a homemade net in a cauldron with a small amount of boiling water, manty was laid on it and covered with a lid.

A little later, kaskans appeared - lattices made of bamboo twigs, which are placed on the bottom of a large saucepan. Such devices are still being produced in China, but it is problematic to find them here. But we can use a steamer, a special mantover and even a multicooker, because its set usually includes a special stand for steaming.

The mantle cooker has many tiers and allows you to cook immediately for a large family

But the Uighurs (the ethnic population of some regions of China) traditionally make exactly kava-manta - manti stuffed with pumpkin and minced meat. Kava is actually a pumpkin. It is taken for the filling exactly the same as chopped lamb. A variety of kava-mantas are fried manti (or khoshan), which are first of all fried in vegetable oil until a golden crust forms, and after that they are put in a mantle cooker and steamed until cooked. As a result, in the dish prepared in this clever way, there are no harmful substances formed during frying, but the taste of the fried product remains.

What dough can be used for cooking

Traditionally, a simple unleavened dough is used for manti, similar to what we prepare for dumplings. But manti on yeast or lean dough will be no worse.

For manti, you can use yeast, yeast-free and lean dough

Table: test options for manti

Test type	Products for dough	Preparation	Notes
Traditional	Flour - 3 cups; water - 1 glass; eggs - 1 pc; salt to taste.	Pour flour in a slide, make a hole on top. Drive eggs into it. Begin to knead, gradually pouring in salted water. Knead well until the dough is firm. Leave on for 30 minutes to dissolve.	This dough can be prepared for future use and frozen for use next time. It is better to divide it into portions before freezing, each of which can be quickly defrosted and rolled into juicy pieces.
Lenten	Flour - 3 cups; water - 1 glass; vegetable oil - 2 tablespoons; salt to taste.	The cooking method is the same as the previous one, except that the eggs are replaced with a little vegetable oil.	The dough is suitable for future freezing. You also need to freeze in portions.
Yeast	Flour - 3 cups; water or milk (sometimes kefir) - 1 glass; eggs (can be replaced with vegetable oil) - 1-2 pcs (or 2 tablespoons of oil); salt to taste; fresh yeast - 20 g.	Shake an egg (or vegetable oil) in slightly warmed water, add salt. Dilute the yeast and start adding flour, stirring constantly. When the dough is completely kneaded, place it in a warm place for 1–2 hours.	It is not recommended to freeze yeast dough, so cook it exactly as much as needed for the planned amount of manti.

Fast and tasty: step by step recipes with photos

As you already know, manti can be with a variety of fillings. We offer several original and interesting recipes that are easy to prepare, which will help you diversify your family menu with health benefits. If you are preparing a dish in a multicooker-pressure cooker, where steam is injected under pressure, feel free to reduce the cooking time by half.

Simple pumpkin manti

In this recipe we only use pumpkin and onions for the filling. You will need:

• 600 g pumpkin pulp;
• 400 g of onions;
• 200 g butter;
• 2 teaspoons of cumin (you can in grains);
• 1 teaspoon ground allspice;
• salt to taste.

The dough is traditional:

• 3 cups flour;
• 1 egg;
• 1 glass of water;
• a pinch of salt.

The cooking process is as follows:

1. Prepare the dough in a bread maker or by hand by sifting flour, hammering in an egg, adding water and salt and kneading thoroughly until firm.

   

   You can knead the dough in a bread maker - it will be faster and much easier.

2. Peel the pumpkin and onion.

   

   Peel the pumpkin and onion

3. Cut the pumpkin into small cubes of about 5 mm, chop the onion. Place everything in a deep saucepan for easier stirring. Add melted butter, cumin and pepper. It is better to salt the minced meat just before modeling, so that it does not let the juice start up earlier than necessary.

   

   Prepare the filling with the ingredients listed

4. Meanwhile, the dough is "rested" and ready to be cut. Divide it into pieces and roll it into circles 10 cm in diameter. On each such pancake, place the salted filling, pinch the edges of the juicy to the center.

   

   Place the filling on the dough and pinch on one side in the center

5. Pinch the right and left edges, forming 4 corners. Next, slightly pull the upper corners to the sides and blind them to each other, then repeat with the lower corners, forming a circle. Leave holes to prevent the pumpkin from creeping into porridge during cooking.

   

   Pinch the 4 corners on the dough, and then join the top and bottom corners, sticking them together

6. This is how the finished mantle looks like. Thanks to its shape, it will not loose juice and oil.

   

   Be sure to leave holes between the edges of the dough

7. Place the manti on the tiers of the double boiler, having previously greased its surface with vegetable oil. When the water boils, add spices to your taste (traditionally ground black pepper, cilantro, cumin and bay leaf) and set the tiers inside the steamer. After 40 minutes, the manti will be ready.

   

   Put the manti in a double boiler and cook for 40 minutes

In Uzbek

The peculiarity of this dish is that it includes a dumba, or, in a simple way, a fat tail. Yes, the one at the back of the lamb. It is this part that is traditionally used in the Uzbek version of making manti.

Traditionally, ubzek-style manti with pumpkin includes mutton fat tail

Prepare food:

• 1 kg 200 g of sweet pumpkin pulp;
• 2 medium onions;
• 200 g dumba;
• 3 tablespoons of vegetable oil;
• Spices to taste: salt, ground pepper, cumin, cilantro.

This is for the filling, and for the dough take:

• 2.5 cups flour;
• 150 g of water;
• 1 egg;
• 1 teaspoon of salt.

Let's describe in detail the cooking process:

1. First, let's prepare the filling. Grate the pumpkin (yes, in this recipe you don't need to cut it into cubes), salt and let stand for 5 minutes, then squeeze and transfer to another dish.

   

   On a coarse grater, grate the minced pumpkin, squeeze and transfer to another bowl

2. Add all the spices in turn.

   

   Add seasoning to the squeezed pumpkin

3. Fry the onion in oil until golden brown, cool and add to the seasoned pumpkin.

   

   Add fried onions there.

4. Cut the fat tail into smaller pieces and send into the mince, then mix everything.

   

   Add the finely chopped fat tail last

5. Prepare the dough: shake the egg, add salted water to it, stir. Sift flour there and begin to knead thoroughly until the mass becomes homogeneous and elastic. Now place a lump of dough under a bowl and let it sit for half an hour.

   

   Prepare the dough and let it rise

6. Roll out the dough into a thin layer, cut into equal squares and spread out the filling.

   

   Spread the filling over the rolled dough

7. Blind the manti by fastening the edges to each other. Pour water into the mantle and put it on the stove to boil. Meanwhile, grease the sheets with oil and spread the manti on them. Place them in a mantle of boiling water, cover and cook for 45 minutes.

   

   Be sure to grease the circles of the cooker with oil so that the manti does not stick during cooking

It remains only to get ready-made manti and serve them to the table with herbs or your favorite sauce, for example, sour cream or spicy red. You can also use yogurt or kefir instead of sauce.

With meat

In honor of a holiday or a long-awaited weekend with your family, you can pamper your loved ones with such an interesting dish as manti stuffed with a mixture of pumpkin and minced meat with a spicy sauce in yeast dough. For the filling you will need:

• 400 g pumpkin;
• 400 g of beef and lamb, preferably with fat;
• 2 large onions;
• 2 tablespoons of butter;
• 1 tablespoon balsamic vinegar
• salt, red and black pepper to taste.

Products for the test:

• 450 g flour;
• 200 g of water;
• 0.5 teaspoon salt;
• 20 g live fresh yeast.

For the sauce, take the following ingredients:

• 2 tomatoes;
• 1 clove of garlic;
• 1 pinch of salt;
• 1 pinch of sugar;
• 1 tablespoon of sunflower oil;
• 1 pinch of black pepper

And we will cook these manti like this:

1. Knead the dough and leave to rise for an hour. In the meantime, prepare the filling.

   

   Knead the yeast dough and leave it to rise

2. Finely chop the pumpkin and one onion, and chop the second in a blender until puree. You can twist the meat in a meat grinder if you want to do everything faster. But the fact is that the classic recipe involves finely cutting the meat with a knife so that the minced meat does not become dry after cooking. Although, on the other hand, pumpkin juice compensates for everything.

   

   Prepare pumpkin, minced meat and onions for the filling

3. Season the sliced pumpkin with salt and pepper, add ½ tablespoon of vinegar. Combine pumpkin with onions and meat, pour in the remaining vinegar, mix thoroughly. Leave to brew for 15 minutes.

   

   Mix all the filling products

4. When the dough comes up, roll it into mugs, lay out the filling and seal. You can shape the manti as your fantasy suggests. The version in the form of dumplings is also suitable.

   

   Roll the dough into circles, lay out the filling and mold the manti

5. Steam the manti for 45 minutes.

   

   Put the manti on the wire rack of a steamer, multicooker or mantle and steam for 45 minutes

6. While the manti are steamed, make a sauce: chop the tomatoes in a blender (but only so that no foam begins to form), squeeze the garlic into it, pour in the oil and add salt with sugar and pepper. Stir until smooth with a spoon or the same blender.

   

   Make the sauce in a blender

7. When the manti is ready, serve hot, sprinkled with red pepper. In addition to red garlic sauce, sour cream goes very well with them.

   

   Serve ready-made manti with sauce and sour cream

Lean pumpkin-potato

There is no meat in this recipe, and we will cook the dough without eggs. These manty are good for fasting, and vegetarians can safely include them in the diet.

These manty are good for vegetarian and fasting people.

So, you will need:

• 300 g pumpkin pulp;
• 4 onions;
• 3 potatoes;
• 2 teaspoons of salt
• spice.

For the test:

• 2 cups wheat flour;
• 1 glass of water;
• vegetable oil;
• a pinch of salt.

Now let's start cooking:

1. Cut the peeled pumpkin into small cubes.

   

   Cut the pumpkin into cubes

2. Chop the onions and potatoes in the same way.

   

   chop the potatoes

3. You can take even more onions than indicated in the list of products. After all, it is he who gives the mantas a juicy aroma and taste, and also compensates for the lack of fat.

   

   You can cut more onions

4. Mix pumpkin, potatoes and onions, add salt, spices, a little vegetable oil. Leave the filling so that it is well infused and soaked.

   

   Mix foods and season them with salt and your favorite spices

5. Now do the dough. Pour the flour in a slide, make a depression in the top. Pour in gradually salted water and 2 tablespoons of vegetable oil. Knead gently, breaking the lumps immediately. Place the dough on the table and knead with all your might for about 20 minutes. It is better to entrust this business to strong male hands or a bread maker. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the mantle pot and put it on fire.

   

   Make the dough

6. Cut the dough into equal pieces.

   

   Cut the dough into sticks

7. Divide each of them into parts.

   

   Divide each bar into equal pieces

8. Roll the pieces into juices, 10 cm in diameter. Spread out the filling, 1 tablespoon for each circle.

   

   Place the filling on the rolled circles

9. Form the manti. First, take the opposite edges of the juicy, bring them together and pinch.

   

   Start sculpting manti

10. In the same way, bring the free edges together and pinch them strictly over the already connected edges. Looks like an envelope, right?

    

    Make a square envelope

11. Now pair the ends of this envelope together.

    

    Connect the ends of the envelope to each other

12. Slap the blank with your palms so that it becomes rectangular.

    

    Slap the workpiece from the sides

13. Dip each of these blanks upside down in vegetable oil and place them on the circles of the double boiler. Cover tightly and cook for 40 minutes. The fire can be made larger so that the water in the steamer boils with might and main.

    

    Dip the manti in vegetable oil and steam for 40 minutes

14. When the manti is ready, take them out of the double boiler, put them on a dish and serve with herbs and seasonings - dill, cilantro, black or red pepper, basil.

Assorted with triple filling - pumpkin, potatoes and minced meat

For this recipe, a yeast-free dough is suitable, the same as you use in dumplings. Take these products:

• 1 glass of water;
• 2 cups of flour;
• 2 eggs;
• 2 pinches of salt.

And for the filling you will need:

• 400 g of onions (5-6 small onions);
• 150 g pumpkin pulp;
• 100 g of lamb;
• 2 small potatoes;
• 20 g fat tail fat;
• 50 g butter;
• 50 g of vegetable oil;
• 1 teaspoon of cumin;
• salt and black pepper to taste.

You will need vegetable oil in order to grease the bottoms of the manti before putting them in a double boiler.

1. To prepare the dough, lightly beat the eggs in a bowl, add water and a couple of pinches of salt to them, stir. Thanks to this, the dough will not be "capricious" when kneading and rolling. Now pour this mash into flour and knead. If necessary, add flour - the peculiarity of this dough is that it will take exactly as much as needed.

   

   Knead the dough from water, eggs, salt and flour

2. Knead the dough very thoroughly to make it firm, but not hard. This may take a lot of time and effort until the dough stops sticking to your hands.

   

   Knead the dough long and thoroughly

3. Now roll the dough into a ball, wrap with a napkin and leave to lie aside. In the meantime, prepare the filling.

   

   Wrap the finished dough in a napkin and set aside for a while

4. First of all, you need to prepare the onion for the filling. It is very important to cut it as small as possible with a knife, because a blender or food processor will turn the onion into gruel by releasing the juice from it. Visually assess the volume of the onion: the ratio of its quantity to the rest of the ingredients should be at least 1: 1, or even more.

   

   Chop as many onions as possible

5. When the onion is chopped, take the potatoes and cut them into small cubes. Mix with about the same amount of onion. Season with cumin, pepper and salt. Dissolve 30 g of butter in a bowl, pour into the filling. Mix thoroughly until smooth and set aside for a while.

   

   Chop the potatoes finely, mix them with the onions, oil and seasonings for the number one filling, potato

6. Cut the pulp of the pumpkin into the same small cubes, add the same amount of onion to it. Zira, pepper and salt - the same as in the previous paragraph. Chop the fat tail fat (it can be replaced with butter in the same amount), add to the pumpkin with onions. Mix this part of the filling well and set aside.

   

   Do the same with the pumpkin pulp for filling number two - pumpkin

7. Now let's get down to the meat. The lamb pulp should be slightly frozen to make it easier for you to work with it, because you will have to cut it with a knife, and not pass it through a meat grinder, otherwise the meat in manti may get lost in lumps.

   

   Freeze the lamb to make it easier to cut

8. Add the same amount of onion, chopped fat tail fat and seasonings to the chopped lamb. Stir the filling well.

   

   Add fat tail fat, onions and spices to the lamb - the meat filling will be the third

9. The dough has already moved away, it's time to start the most creative part of the work - sculpting manti. Divide the lump of dough into pieces the size of a walnut. Roll each such piece into a tea saucer-sized juicer of the same shape. Do this carefully so that the filling does not tear very much later.

   

   Divide the dough into pieces and roll them out

10. Now you can do whatever you want: mix part of the pumpkin with potatoes, the second part with meat, or combine all three fillings into one. Put one tablespoon of the prepared filling on each juicer.

    

    Dream up with fillings: mix pumpkin with potatoes, with meat, or combine them together, or you can cook three types of manti separately

11. Pinching the edges of the juicing one above the other, form a quadrangle.

    

    Connect the edges of the dough to each other

12. Pinch the lower ends of the manti on both sides, press the workpiece from the sides with your palms to give it an oblong shape.

    

    Form the manti

13. Grease the bottoms of the manti with vegetable oil. Spread the workpieces out on the tiers of the steamer and place them in the device when the water boils in it. Cover and cook for 40 minutes.

    

    Lubricate the manti with vegetable oil and put in a double boiler

14. It remains only to season the finished manti with butter and sprinkle with chopped fresh herbs. Now serve the dish and enjoy!

Juicy manti with various fillings will please everyone!

Video: lean manti with pumpkin

Video: how to cook manti with pumpkin and potatoes

Video: beautiful manty roses with pumpkin and minced meat

Manty with pumpkin is a wonderful dish that will come to the table both on a holiday and on a weekday, and will surely please all your loved ones! We hope you have found one of these recipes that will become your favorite. Tell us in the comments how you cook manti with pumpkin, share your culinary secrets. Bon Appetit!