You probably ate manti. Traditionally, they are molded with minced meat filling. Their main difference is that they are steamed, with the addition of tail fat and a large amount of onion. Hence their delicate taste and juiciness. Minced meat varies in the composition of meat, adding a small amount of vegetables for juiciness - potatoes, carrots, pumpkin.

But there are manti that have the most amazing taste, in which the filling is only from pumpkin. They are said to be from China. As well as the whole family of dumplings variety. They even distinguish such manti in the north and south of China by the thickness of the rolled out dough. In the northern provinces it is thicker. Manty with pumpkin is also respected in many cuisines of Asia. Let's eat them too.

Cooking the dough

Let's take the test very carefully. You can buy ready-made, now it is justified with a large selection of manufacturers and types of dough. But at home, its preparation will not be difficult. But you will immediately distinguish the taste of manti from homemade dough.

Sift 4 cups of good wheat flour - the flour will become airy, light, without lumps. Separately, mix 1 cup of cold boiled water, 1 teaspoon of salt and 1 egg.

Pour the mixture into the sifted flour. Knead the dough. By hand or in a mixer, it doesn't matter. We make a not very cool ball of dough so that it sticks out of our hands, leave it aside for half an hour (to ripen the gluten, as the experts say).

Cooking stuffing

While the dough is resting, prepare our filling. We take 700 grams of peeled pumpkin pulp for such a portion of the dough. Plus or minus, not critical. We cut the pumpkin into small cubes. Sometimes I just rub the pumpkin on a coarse grater. Add finely chopped 2 medium onions and 100 grams of tail fat, which is also finely cut first. If such an ingredient is exotic for you, then use a little butter or plain vegetable oil.

I also rarely used fat tail fat. But the manti turned out delicious without it. Do you know why? I add some spices. Such as ground black and red pepper, I grind a few cumin seeds, add a little cumin. Salt the stuffing to taste.

Sculpt and cook

Now we sculpt the actual manti. Our dough has become a little softer, more elastic. You need to roll it out in a thin layer. In this place, dough sheeters would not interfere, but at home we can get by with a simple rolling pin.

Then we take a large thin layer of dough and cut out identical circles from it with a thin glass. Since not everyone has this pleasure, we simply cut the dough in the usual way: we divide it into small pieces, from which we draw sausages.

We cut the sausages into patches of the same thickness and length. The size of the manti will also depend on their size. Do not grind like dumplings. Manti are 3-4 times larger in size. So the cake rolls out thinner and 7-10 cm in size.

Carefully spread the minced meat on the cake. We pinch the mantle tightly or, slightly stretching it up, leave holes. The form and method of pinching is a separate conversation. You can simply walk in a circle, gathering the edges into folds and then pinch the resulting frills together. You can glue the edges of the dough cake on opposite sides like an envelope. The main thing is to leave some free space inside so that there is room for juice and air to stand out.

Well, if you have a pressure cooker. But you can cook manti in a regular double boiler. Lubricate the bottom of the bowl of a double boiler or pressure cooker with vegetable oil first so that our manti do not stick. We lay the manti so that they are spacious. Cook from the moment of boiling water or the formation of steam for about 30 minutes.

Serve

Serve with sour cream, a piece of butter.

Let me remind you that for the dough you need 4 cups of flour, 1 egg, 1 cup of water, 1 tsp. salt.
We prepare the filling from 700 g of pumpkin pulp, 2 onions, 100 g of lard, salt and seasonings to taste.

If you are ready to gobble up Russian dumplings on both cheeks, but still have not bothered to try manti, this unfortunate omission needs to be corrected as soon as possible. Juicy, mouth-watering, with more than a dozen different fillings in its arsenal, from meat to purely vegetarian, this dish leaves a rare eater indifferent.

And in order not to be unfounded, we suggest that you choose any recipe you like and personally taste this little masterpiece of oriental cuisine on the next free evening. Why not enjoy, for example, manti with pumpkin?

History of the dish

China is traditionally considered the historical homeland of manti - steamed buns with the similar name "mantou" are still popular there, however, they have lost their appetizing filling for several centuries. But in fact, it is now impossible to say which of the numerous eastern peoples was the first to start mixing finely chopped meat with a generous portion of onions, wrap the odorous mass in pieces of dense elastic dough and cook the resulting koloboks for a couple. Residents of almost any part of Asia and the Far East will tell you their recipe for making manti. What can I say, manti can be safely called an international dish! In Russia, its closest relatives are the already mentioned dumplings; in Italy, ravioli; in Kalmykia, berigi; in Georgia, khinkali; in India, modak;

Mantas have relatives in any part of the world

However, manti have their own characteristics, thanks to which they cannot be confused with the rest of the dumplings:

1. The meat for the filling is never turned through a meat grinder. It can only be chopped into small pieces - this avoids the loss of meat juice.
2. When you start cooking manti, do not spare onions. On average, for every 100-150 g of meat, you will need one weighty onion.
3. This dish is always steamed, in a special kaskan, in a double boiler, or simply in a colander placed over a pot of boiling water. However, modern housewives boldly use multicookers, and sometimes they simply fry manti in a pan. And nothing, eaters do not complain.
4. The dough traditionally consists of only three components: flour, water and eggs. As they say, nothing more. However, no one will forbid you to experiment! Many housewives add salt to the flour, replace part of the water with milk or mineral water, and even make yeast or custard dough for manti.
5. The same traditions require the use of exclusively meat in the filling: beef, pork, lamb or cold cuts from different pieces. At worst, camel meat or horse meat comes into play. But if the stocks of camel meat in your freezer, unfortunately, have come to an end, it does not matter. Today, manti is sculpted with chicken, fish, mushrooms, vegetables and cottage cheese.

Serve the finished dish hot, piping hot, pouring it with sour cream, broth, sour milk, adjika or butter, melted and mixed with chopped herbs.

Options for preparing dough and modeling

The test for manti is subject to increased requirements. It faces a difficult task: not to soften, not to boil, not to tear during cooking, and to preserve the juicy stuffing to the last drop.

The dough for manti should be plastic and elastic

Considering that it will have to be rolled out very thinly - in the classic version, the thickness of the flour "wrapper" does not exceed 1 mm - the dough should be especially strong and a little tight. That has its own secrets:

• For every kilogram of flour, add a couple of eggs and at least 500 ml of water or milk, depending on what is indicated in the recipe.
• The flour itself should also be difficult. You need grades 1 and 2, taken in equal proportions and sifted through a sieve.
• Always let the kneaded dough rest in the refrigerator or - if yeast is present among the ingredients - in a warm place, under a towel slightly dampened with water. And when you take up modeling, lay it out on the table in parts, otherwise the last portion will have time to dry before you get to it.
• There are also several options for sculpting manti, it all depends on your skill and imagination.

Photo gallery: options for sculpting manti

Manti in the form of a curly envelope envelope

triangular manti

Classic manti

Bag-shaped manti

Pintuck Manti

Table: different dough for pumpkin manti

Type of test	classic dough	Yeast dough	lean dough
Ingredients	2.5 st. flour; 1 st. water; 1 egg; 1 tsp salt.	3.5 st. flour; 2 tbsp. water; 1.5 tsp dry yeast; 1-2 tbsp. l. vegetable oil; 0.5 tsp salt; One third tsp. Sahara.	2-2.5 st. flour; 1 st. mineral water; 5 st. l. olive oil (can be replaced with any vegetable); 0.5 tsp salt; 0.5 tsp Sahara.
Cooking	Mix flour with salt, sift in the form of a slide, make a depression at the top.
	Pour water into the recess, break the egg and knead the dough. Transfer to a greased bowl, cover with cling film and refrigerate for 20-25 minutes.	Dissolve the yeast in warm water with sugar, let it increase slightly in volume and add to the flour along with vegetable oil. Knead the dough, cover with a towel and put in a warm place for 20-30 minutes until the yeast rises.	Dissolve salt and sugar in water, pour into flour together with butter, knead the dough. Leave in a warm place under a damp towel for half an hour.
	The more effort you put into kneading the dough, the more elastic it will be in the end, and the manti themselves will turn out more tender.
little trick	If you replace the water with an egg with a glass of milk, the dough will be less elastic, but softer.	You can let the dough come up in the oven, preheated to 35 degrees.	Dough without eggs is not very strong, so do not try to roll it too thin.

To prepare choux pastry for manti, beat a glass of warm milk with an egg and a pinch of salt. Pour into a saucepan, put on a small fire and, without stopping stirring, pour half a glass of flour into the milk in a thin stream or portion after portion. As soon as the mixture begins to thicken, remove the saucepan from the stove and knead the dough thoroughly, adding about a glass of flour.

Fast and tasty: step by step recipes with photos

True experts assure that properly kneaded and rolled dough is the key to successful manti. They say you can't spoil it with any stuffing. But since we are not yet pros with Michelin stars in our pockets, we will not take risks and pay no less attention to the filling. Let everything be perfect in our dish.

Classic pumpkin manti

This delicacy is especially respected in the Far East. It turns out incredibly juicy, odorous and tasty.

A bright dish will cheer you up

You will need:

• 500-800 g of manti dough prepared according to any of the indicated recipes;
• 500 g of ripe pumpkin pulp;
• 150 g of lard or butter, depending on what you prefer;
• 150-200 g of onions;
• a few tablespoons of vegetable oil;
• black pepper;
• salt.

Cooking:

1. Chop the pulp of the pumpkin, the smaller, the better. Ideally, the pieces should not exceed the size of the nail on the little finger. But sending a vegetable to a blender is not a good idea: the juice released from the ground pumpkin will greatly complicate the modeling process for you.

   

   Cut the pumpkin: the smaller, the tastier!

2. Also finely chop the peeled onion ...

   

   Chop the onion: small pieces will not tear the dough

3. ...and bacon. Or butter.

   

   It will be easier to grate the butter if you freeze it a little first.

4. Combine pumpkin, onion and lard (or oil) in a deep bowl, add salt and pepper and mix thoroughly.

   

   Stir the ingredients vigorously to evenly distribute the pepper and salt in the filling.

5. Place the dough on a lightly floured work surface, roll out and cut into squares about 10x10 cm in size.

   

   Roll out the dough and cut into squares of the same size

6. For each square lay out 1-2 tbsp. l. fillings. Bring the opposite edges of the dough together and pinch them tightly, but without reaching the end. B The eyes of your envelope should remain open! You will pinch them in the second turn, so that you get two seams perpendicular to the first. Your third task is to connect the protruding corners in pairs, giving the almost finished “dumpling” a cozy rim of dough. Ready!

   

   Put the stuffing on the succulent and sculpt the manti: the dough collected in a tight bag will retain the released juice

7. Gently grease the bottom of the manti with vegetable oil - this will prevent them from sticking to each other and to the walls of the dish. The same effect can be achieved by lightly running a cooking brush dipped in oil along the bottom of the double boiler.

   

   Oil the bottom of the manti or the surface of the steamer

8. Cook manti for a couple of 25-30 minutes.

   

   Vegetable filling is steamed for 25-30 minutes

If you want to follow the traditions thoroughly, serve manti in deep bowls, filled with rich broth and sprinkled with fresh herbs. One serving relies on 2 to 4 pieces.

Fish with minced meat and pumpkin

Don't be afraid if you can't mold the fish, replace them with envelopes: the taste and aroma of the dish will definitely not be affected!

With meat, the dish will become more satisfying, and with fantasy - more interesting

If you don’t enjoy lunch without meat, there is a recipe for this case. For it you will need:

• 700-900 g of dough for manti;
• 500 g of mixed minced lamb and pork;
• 400 g pumpkin pulp;
• 150-250 g of onions;
• vegetable oil;
• black pepper;
• salt.

Cooking:

1. Chop the meat as finely as possible.

   

   If the chopped meat is dry, add a couple of tablespoons of water to it.

2. Peel and chop the onion.

   

   When chopping onions, remember: if you constantly moisten the knife blade with water, your eyes will sting less

3. Cut pumpkin pulp into cubes.

   

   Pumpkin pulp should be cut into small cubes

4. Combine all ingredients, mix, salt and pepper.

   

   Mix stuffing ingredients, season with salt and pepper

5. Roll out the dough thinly.

   

   Roll out the dough as thin as possible, but still so that it does not tear later.

6. Then you can do as in the previous recipe, cutting the dough into squares and repeating the modeling process. Or you can choose a more interesting option by placing a flock of mouth-watering fish in your pressure cooker. For each you will need a piece of dough in the shape of an oval, 1-2 tbsp. l. toppings and… the desire to create. Don't forget to grease the double boiler with vegetable oil before putting your masterpieces into it!

   

   Sculpt fish according to the photo, making out the dough with a stick and a wavy knife; who dares to say that cooking is not an art?

7. Manti with meat and pumpkin are steamed for 45-50 minutes.

   

   Serve the finished dish with melted butter and herbs or sour cream

In the process of sculpting, it is better to clean raw manti under a damp cloth: in the open air they will quickly wind up and dry out.

Uzbek style with fat tail fat

You will need:

• 700-900 g of unleavened dough for manti;
• 500 g lamb or beef;
• 350 g pumpkin pulp;
• 50 g fat tail fat;
• 150-200 g of onions;
• black pepper;
• salt.

Cooking:

1. Meat, pumpkin and onion cut into small pieces. If we are talking about lamb, grate part of the pumpkin - the released juice will make the dry meat more tender.

   

   Chop the meat, pumpkin and onion, the amount of onion can be increased or decreased

2. You can do different things with bacon: cut into pieces about the size of half a large cherry and set aside, or grind and mix with the rest of the ingredients.

   

   Cut the tail fat and set aside or chop and mix with the rest of the filling

3. Roll out the dough and cut into portions.

   

   It is customary to cut the dough for manti into squares, but the round shape is no worse

4. In the center of each piece, lay a slide of 1-2 tbsp. l. meat with pumpkin and onions. If you grind the fat, no additional action is required: it is already in its place. If you prefer to cut fat tail fat into cubes, add it on top of the meat, 1 piece for each serving of the filling. Some people replace fat with butter - this will reduce the flavor of the finished dish, but keep it just as juicy.

   

5. Gather the edges of the dough together in any way you like. For example, triangles.

   

   Spread the filling on the succulents, add pieces of bacon on top if you did not mix it with the filling

6. Cook manti for a couple under the lid for 45-50 minutes.

   

   Spread the filling on the succulents, add pieces of bacon on top if you did not mix it with the filling

Lenten pumpkin roses

Someone diligently fasts, someone just does not like meat, and someone loves to try everything new and non-standard. It is for such people that lean manti are created. And even if your dish slightly violates the old oriental traditions, its taste will not get worse!

Open manti both look attractive and smell magical

You will need:

• 500-600 g of lean dough for manti (necessarily salty, because there is no salt in the filling);
• 500 g pumpkin pulp;
• 180-200 g of onions;
• 2 tbsp. l. vegetable oil;
• 1 st. l. Sahara;
• about 1/3 st. l. black pepper.

Sweet pumpkin varieties are good in this recipe - Almond, Muscat, Freckle.

Cooking:

From time to time, even the postulate that the filling for “Asian dumplings” must be cut into pieces can be violated, and not passed through a grater, meat grinder or blender. Firstly, not every day the hostess has time to finely chop vegetables. Secondly, the juice released from the pumpkin can be drained so that it does not interfere with the modeling. And thirdly, it is easier to roll rose manti with grated pumpkin than with chopped one. So let's get started.

If the combination of pepper and sugar confuses you, remove the latter from the recipe and mix the fried and lightly salted grated pumpkin with finely chopped green onions, dill and cumin seeds. Sorrel will bring a pleasant flavor note to this company - just a few leaves are enough.

With pumpkin and chicken

Many people prefer chicken meat to lamb and pork, considering it to be more tender, tasty and dietary. And the combination with pumpkin only enhances these qualities.

For brightness, add slices of bell pepper to the filling.

You will need:

• 400-500 g of dough;
• 300 kg of chicken fillet;
• 200 g pumpkin;
• 80-100 g of onions;
• fresh greens;
• spices to taste;
• salt.

Cooking:

Keep in mind that during the cooking process, the manti will increase slightly. Leave small gaps between them "for growth".

Video: Uzbek pumpkin manti with meat

Video: how to cook manti with potatoes and pumpkin

Video: the fastest option for a double boiler or multicooker

Manty has several advantages over the more familiar dumplings. They are larger and therefore more satisfying. They are steamed and therefore more tender. And the pumpkin filling, remaining invariably useful, can be anything: from fatty meat to dietary vegetable. Try sometime to taste this famous Asian dish and maybe it will become one of your family's favorite treats.

Classic manti with fat tail fat and fragrant and bright pumpkin will pleasantly surprise fans of this delicious and hearty oriental dish. I recommend the recipe for making manti with pumpkin and tail fat!

To prepare manti with pumpkin and fat tail fat, prepare dumpling dough, thin and elastic: it is ideal for manti. Be sure to add fat tail fat, without it the effect will not be the same. It is from the original recipe, and it is fat tail fat that makes manti special.

Servings: 5-6

A simple recipe for manti with pumpkin and fat tail fat of home cooking step by step with a photo. Easy to cook at home in 50 minutes. Contains only 148 kilocalories. Author's recipe for home cooking.

• Preparation time: 9 minutes
• Time for preparing: 50 min
• Amount of calories: 148 kilocalories
• Servings: 6 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Hot dishes, Manty

Ingredients for eight servings

• Pumpkin - 400 Grams
• Fat tail fat - 150-200 Grams
• Onion - 2 Pieces
• Spices - to taste
• Flour - 800-1000 Grams
• Water - 2 glasses
• Eggs - 1-2 Pieces

Step by step cooking

1. Finely cut the pumpkin into cubes.
2. Like this, for example.
3. Peel the onion, it should be slightly smaller than the pumpkin.
4. Finely chop too.
5. Mix pumpkin with onion, add spices.
6. Cut the fat tail fat into cubes. Add to pumpkin and onion.
7. Knead the flour, water, eggs and (a little) salt into a regular dumpling dough. Cut into pieces, roll out and put on a teaspoon of filling.
8. Stick on manti, send them to cook in a double boiler for 30 minutes.
9. Serve ready-made manti with fat tail fat piping hot, sprinkled with paprika. Enjoy your meal!

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Cooking time : 50 min
recipe

Preparation description:

Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin / Flour and dough
Dish: Hot dishes / Manti Ingredients:

• Pumpkin - 400 Grams
• Onions - 2 Pieces
• Spices - to taste
• Flour - 800-1000 Grams
• Water - 2 glasses
• Eggs - 1-2 Pieces

Servings: 5-6

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Cooking time : 50 min
Classic manti with fat tail fat and fragrant and bright pumpkin will pleasantly surprise fans of this delicious and hearty oriental dish. I recommend the recipe for making manti with pumpkin and tail fat!

Preparation description:

To prepare manti with pumpkin and fat tail fat, prepare dumpling dough, thin and elastic: it is ideal for manti. Be sure to add fat tail fat, without it the effect will not be the same. It is from the original recipe, and it is fat tail fat that makes manti special.

Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Pumpkin / Flour and dough
Dish: Hot dishes / Manti Ingredients:

• Pumpkin - 400 Grams
• Fat tail fat - 150-200 grams
• Onions - 2 Pieces
• Spices - to taste
• Flour - 800-1000 Grams
• Water - 2 glasses
• Eggs - 1-2 Pieces

Servings: 5-6

How to cook "Manti with pumpkin and tail fat"

Finely chop the pumpkin into cubes. Like this, for example. Peel the onion, it should be slightly smaller than the pumpkins. Finely chop it too. Mix the pumpkin with onions, add spices. Add to the pumpkin and onion. Knead the flour, water, eggs and (a little) salt into the usual dumpling dough. Cut into pieces, roll out and lay out a teaspoon of the filling. Stick the manti, send them to cook in a double boiler for 30 minutes. Serve the finished manti with tail fat piping hot, sprinkled with paprika. Enjoy your meal!

Rate the recipe for Manti with pumpkin and fat tail fat:

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Manti with pumpkin is an Asian dish that has gained popularity far from its territorial homeland. The variability of the dish will allow you to choose the most suitable recipe for your taste and preferences and enjoy the result of its execution.

Manti with pumpkin in Uzbek

When decorating pumpkin manti, the recipe of which may vary depending on the composition of the additional filling components, you should know the following:

1. with pumpkin in an authentic version is prepared by a simple kneading of salted water and flour, sometimes with the addition of eggs. Flour is added until the stickiness of the lump disappears and it acquires a dense texture.
2. The resulting flour base is kept for 40 minutes under the film, after which round blanks for products are rolled out and cut out.
3. with a pumpkin of the most diverse form, but more often closing opposite edges at first, and then opposite corners between themselves.
4. Products are cooked exclusively for a couple in a double boiler, lubricating the bases with oil before being placed in the device.

Pumpkin stuffing for manti

Knowing how to cook manti with pumpkin, it is important to decide on a variation of the pumpkin filling. It can be laconic and contain only pumpkin cubes, salted and seasoned with spices to taste, or multi-component, refined and original. In order to get a tasty dish in any case, you need to follow simple rules when creating the filling:

1. The filling, simple or complex in composition, must be supplemented with oil or any other fat, for extra juiciness.
2. It is preferable to chop the vegetable in very small cubes. When preparing it, it is not advisable to use a grater, blender or meat grinder, as the vegetable mass loses a lot of juice.
3. Pumpkin pulp goes well with any kind of meat and other vegetables.
4. From spices, black pepper or a mixture of several types is used, less often turmeric, curry and other spices.

Manti with pumpkin and meat

Hearty, nutritious and juicy are manti with pumpkin and minced meat. This variation will satisfy both meat-eaters and supporters of dishes with vegetables. The authentic recipe uses lamb, which is cut very finely with a sharp knife. In this case, the products are made easier: with minced meat, which can be either beef or pork. 8 servings can be made in two hours.

Ingredients:

• dough - 700 g;
• minced meat - 350 g;
• onion - 300 g;
• pumpkin pulp - 400 g;
• butter - 100 g;
• seasonings.

Cooking

1. Knead the flour base, roll out and cut out round patterns.
2. Minced meat is mixed with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mass.
3. Prepare the desired shape of the workpiece, spread them on generously oiled trays of a pressure cooker or double boiler and cook for 40 minutes.

Manti with pumpkin and lard

This recipe for manti with pumpkin is performed with the addition of lard. Fat tail fat is often used, which gives the products an authentic oriental taste, but for lack of it, you can also take lard, twisting it in a meat grinder or finely chopping it. It is very tasty to add chopped dill or parsley to the filling. A treat for 8 people will be ready in an hour and a half.

Ingredients:

• dough - 700 g;
• bulbs - 200 g;
• fat tail fat - 150 g;
• pumpkin pulp - 500 g;
• butter - 100 g;
• seasonings.

Cooking

1. Finely chopped vegetable is combined with chopped bacon, herbs and seasonings.
2. Mix and fill the prepared round billets from the flour base with the resulting mass.
3. Fasten the edges, giving the pumpkin manti the desired shape, and steam them for 30 minutes.

Manti with chicken and pumpkin - recipe

Tasty, juicy, nutritious and at the same time dietary, manti with chicken and pumpkin succeeds. You can use chicken breast or sirloin from legs and thighs without skin and bones. The chicken is slightly frozen, after which it is finely chopped with a knife, like vegetable pulp. You can add some fresh chopped dill. A dish for 8 people will be ready in a couple of hours.

Ingredients:

• dough - 700 g;
• chicken - 350 g;
• onion - 300 g;
• pumpkin slices - 400 g;
• butter - 100 g;
• spices.

Cooking

1. Organize the filling by chopping the chicken with vegetables and seasoning with spices and herbs.
2. Thin round cakes are rolled out of the dough, filled with stuffing, pinched and steamed for 30 minutes.

Vegetarian manti with pumpkin

No less tasty are manti with pumpkin without meat. By kneading the dough without adding eggs, and filling without meat, you can make a dish that can be included in and served with a lenten meal. In this case, vegetable fat is used to coat pallets. The onions are also sautéed on it before being added to the filling. 8 servings will be ready in an hour and a half.

Ingredients:

• dough - 700 g;
• bulbs - 300 g;
• pumpkin pulp - 500 g;
• vegetable fat - 120 ml;
• seasonings.

Cooking

1. Saute onion cubes in a frying pan in fat until transparent.
2. After cooling, the roast is mixed with vegetable slices, seasoned to taste with a pepper mixture.
3. From the flour lump prepared in advance, blanks are made, filled with pumpkin mass.
4. The edges are fastened, giving the manti with pumpkin the desired shape, and steamed.

Manti with potatoes and pumpkin - recipe

Another option for an oriental dish that does not contain fast food and is suitable for a vegetarian meal. Manti with pumpkin and potatoes, despite the lean composition, turns out to be hearty and tasty. Be sure to supplement the filling with herbs, pepper mixture and, if desired, ground cumin, which will give the dish an oriental flavor. 8 servings can be issued in 1.5 hours.

Ingredients:

• dough - 700 g;
• potatoes - 300 g;
• onion - 300 g;
• pumpkin slices - 400 g;
• vegetable fat - 100 g;
• spices.

Cooking

1. Prepare a flour ball and roll it thinly.
2. All vegetables are cut into small cubes, seasoned to taste, adding a little vegetable fat.
3. Decorate manti with pumpkin and steam them for 30 minutes.

Pumpkin manti with onions

Next, you will learn how to cook manti with pumpkin and onions, which in this case is the dominant component, thereby giving the dish a special juiciness and piquancy. The vegetable is not fried as in the vegetarian version, while maintaining its sharpness. If possible, tail fat or butter is added to the filling, which will make the taste irresistible. To feed eight people with Asian delicacy, you need to devote 1.5-2 hours of time.