Vegetarian manti with pumpkin. Step-by-step recipe for making manti with pumpkin

In cooking, there are many ways to prepare a dish such as manti. You can use almost any topping. However, the most original minced meat for this dish is made from meat and pumpkin. Manti prepared according to this recipe are very original and fragrant. Such an extraordinary combination of ingredients gives the dish a unique taste. So, how to cook manti with pumpkin and meat.

What is needed for cooking

The recipe for the dish is quite simple. For cooking you will need:

• One chicken egg.
• A teaspoon of salt.
• Glass of water.
• 800 grams of flour, preferably wheat and only the highest grade.
• Salt pepper. You can use other spices.
• 0.5 kilograms of onions.
• 400 grams of ripe sweet pumpkin pulp.
• One and a half kilograms of fatty minced meat. It's better to have pork.
• Butter or vegetable oil for greasing the pan in a double boiler.

How to cook manti with pumpkin and meat

First, let's prepare the minced meat. For this you need:

Take the meat and chop it in a meat grinder with a large grill or cut it with a knife;

Peel the onion, wash and cut into small pieces with a knife. Add to minced meat;

Peel the pumpkin and cut into cubes about 5 millimeters thick;

Mix minced meat with chopped pumpkin, adding spices and salt;

If the minced meat was lean, then 2 tablespoons of fat or vegetable oil should be added to it.

Dough preparation

The sequence is:

Sift right amount flour through a sieve twice, this will make the dough more elastic, elastic and tender. Sow the flour into a bowl in such a way that it lies in a slide.

Make a well in the top of the flour and crack the egg into it.

Mix water with salt, dissolve it and pour it into the egg.

Knead a dense homogeneous dough. Roll the dough into a ball, cover with cling film and leave to rest for 30 minutes.

Cooking and sculpting manti

Now the most crucial moment:

The resulting ball of dough must be cut into four equal parts, each of which is subsequently rolled into a "sausage" and cut into identical pieces.

Carefully roll each piece into round cakes with a diameter of approximately 12-13 centimeters. If the dough is rolled out too thin, then during cooking it may break, and if the dough is thick, then manti with meat and pumpkin will turn out to be tasteless.

For each resulting cake, put about 2 tablespoons of the prepared filling and mold the manti. It is not at all necessary to come up with intricate shapes and beautiful carved edges, you can simply carefully mold manti of the same size, taste qualities it won't get worse.

Of course, you need to cook manti with pumpkin and meat in a double boiler. Here, too, there are no tricks, they are cooked like a regular steamed dish. And so that the manti does not stick to the steamer tray, it can be lubricated vegetable oil or fat.

You need to cook them at maximum power for 30 minutes.

Serving to the table

Immediately after cooking, for each manti separately, you need to put a small piece of butter so that it completely envelops the surface of the dough, and they do not stick together in the future.

It is best to serve them on the table immediately after cooking, until they have lost all their aroma and taste.

As a sauce, homemade fat sour cream, seasoned with herbs, garlic or any other spices or herbs to your liking, is perfect. You can also take mayonnaise, but because of its taste, it will not allow you to feel the full aroma of manti and their filling.

Summing up

In order to cook manti with pumpkin and meat (the recipe, as we see, is very simple), you do not need anything special and intricate, for this it is enough to have only the desire to make something tasty and original.

Enjoy your meal!

We also suggest you try this tasty dish like manty with pumpkin.

Recipe and photo sent by Larisa Chernykh:

The East, as you know, is a delicate matter, my friends! Many peoples in the east claim that it was they who first prepared manti (as well as). Therefore, I don’t want to offend anyone, I wrote that this is an oriental dish.

Traditionally manti- This is a non-vegetarian dish, but without detracting from the taste, you can also cook vegetarian manti. For example, from a pumpkin, it is possible with the addition of potatoes. And you can also add swollen mung bean, or finely chopped cabbage to the filling. Every time it will new taste and I am sure that manti will become your favorite dish.

To cook manti, Larisa uses a pressure cooker, but it can be easily replaced with a double boiler or, in extreme cases, gauze stretched over a pot of water. In addition to the spices indicated in the recipe, you can also add more black pepper to the filling.

Compound:

Dough:

• 1 glass of water
• 0.5 teaspoon salt

Filling:

• pumpkin (a piece about the size of the dough)
• spices: black to taste ground pepper, curry
• butter (for serving)

How to cook manti with pumpkin:

1. Knead the dough from water, salt and sifted flour. You need to take enough flour to make it elastic, elastic dough. Put it under a cup for 30-40 minutes.

   Dough without eggs for manti

2. Peel the pumpkin and cut into cubes, about 1x1 cm.

   cut pumpkin

3. Add salt and spices to taste.
4. Once again, knead the dough well and put it under the cup again.
5. Cut off a long piece from the dough and roll it out on the table in the form of a sausage 5-6 cm thick, cut into washers.
6. Flatten each puck evenly, dip in flour and roll into thin cakes about 11-12 cm in diameter.
7. Put a piece of the filling and a piece of butter in the middle of the cake to make the manti juicier.

   Cooking manti with pumpkin

8. Sculpt manti, as shown in the photo. First, connect and pinch the edges of the cake only in the middle, then make 4 ears and connect these ears in pairs to each other.

   How to sculpt manti - step 1

   How to sculpt manti - step 2

   How to sculpt manti - step 3

   How to sculpt manti - step 4

   How to sculpt manti - step 5

9. If you will not cook manti immediately, then you need to fold them on a board covered with a towel or cotton napkin and put them in the refrigerator. Then they won't stick to the board.

   Shaped manti with pumpkin
   

10. Pour water into the lower pan of the pressure cooker and bring it to a boil. Top pans (with holes), generously grease with butter or margarine.

    pressure cooker

11. Post prepared manti with pumpkin. Don't put them too close as they will expand during cooking.

    

12. Place on the bottom pot. Steam manti 30-35 minutes.

Ready manti with pumpkin

Lubricate the finished manti with butter so that they do not stick together (can be vegetable). Serve hot with sour cream, kefir, whatever you like. And it is desirable to eat with your hands :).

P.S. If you liked the recipe, as there are still a lot of simple and delicious dishes ahead.

Enjoy your meal!

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

What kind of dough can be used to make
Traditionally, for manti, a simple unleavened dough, similar to what we cook for dumplings. But no worse will be manti on yeast or lean dough.

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

Table: test options for manti

If you have a bread maker in your kitchen, do not forget to connect it to the process of making manti: it will save you time and effort by kneading excellent dough.

We offer several original and interesting recipes, easy to prepare, which will help you diversify with health benefits family menu. If you're cooking in a multi-cooker with pressurized steam, feel free to cut the cooking time in half.

Simple pumpkin manti

Filling:

600 g pumpkin pulp;
400 g of onion;
200 g butter;
2 teaspoons of zira (can be in grains);
1 teaspoon ground allspice;
salt to taste.

Dough - traditional:

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

The cooking process is as follows:

Prepare the dough in a bread machine or by hand by sifting the flour, breaking in the egg, adding water and salt and kneading thoroughly until elastic.

Peel the pumpkin and onion

Cut the pumpkin into small cubes of about 5 mm, chop the onion. Put everything in a deep saucepan to make it easier to stir. Add melted butter, cumin and pepper. It is better to salt the minced meat immediately before sculpting, so that it does not let the juice out earlier than necessary.

Meanwhile, the dough has “rested” and is ready for cutting. Divide it into pieces and roll out circles 10 cm in diameter. Put a salted filling on each such pancake, pinch the edges of the juicy to the center.

Pinch the right and left edges to form 4 corners. Next, lightly pull the top corners to the sides and dazzle them together, then repeat with the bottom corners, forming a circle. Leave holes so that the pumpkin does not spread to a state of porridge during cooking.

Pinch the 4 corners on the dough, and then connect the top and bottom corners, gluing them together
This is what the finished mantle looks like. Thanks to its shape, it will not lose juice and oil.

Lay the manti on the tiers of the double boiler, after lubricating its surface with vegetable oil. When the water boils, add spices to it to taste (traditionally ground black pepper, cilantro, cumin and bay leaf) and place the tiers inside the double boiler. In 40 minutes the manti will be ready.

Put the manti in the steamer and cook for 40 minutes

Manti in Uzbek

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

Filling:

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

Dough:

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

Cooking:

First, let's prepare the filling. Grate the pumpkin (yes, in this recipe it does not need to be cut into cubes), salt and let stand for 5 minutes, then squeeze and transfer to another bowl.

On a coarse grater, grate the pumpkin for minced meat, squeeze and transfer to another bowl
Add all the spices one by one.

Add Seasoning to Squeezed Pumpkin
Fry the onion in oil until golden brown, cool and add to the pumpkin with seasonings.

Add the fried onion to it.
Cut the fat tail into smaller pieces and send it to the minced meat, then mix everything.

Prepare the dough: shake the egg, add salted water to it, mix. Sift in the same flour and begin to knead thoroughly until the mass becomes homogeneous and elastic. Now put a lump of dough under the bowl and let it lie down for half an hour.

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

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

Be sure to grease the circles of the pressure 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 red spicy. You can also use yogurt or kefir instead of sauce.

Manti with meat and pumpkin

In honor of a holiday or a long-awaited day off with your family, you can pamper your loved ones with such interesting dish, like manti stuffed with a mixture of pumpkin and minced meat under hot 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.

Dough:

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

Sauce:

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

Cooking:

Knead the dough and let it rise for an hour. Meanwhile, prepare the filling.

Finely chop the pumpkin and one onion, and chop the second in a blender until pureed. The meat can be twisted in a meat grinder if you want to do everything faster. But the fact is that the classic recipe involves finely slicing 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.

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

When the dough comes up, roll it into circles, lay out the filling and close up. You can form manti as fantasy suggests.

Transfer the manty to the grate of a double boiler, multicooker or mantyshnitsa and steam for 45 minutes

While the manti are steamed, make the sauce: chop the tomatoes in a blender (but only so that the foam does not start to form), squeeze the garlic into it, pour in the oil and add salt, sugar and pepper. Mix until smooth with a spoon or the same blender.

When the manti are ready, serve them hot, sprinkled with red pepper. Except red garlic sauce, sour cream is very well suited to them.

Lean pumpkin-potato manti

There is no meat in this recipe, and we will prepare the dough without eggs. Such manti are good for fasting, and vegetarians can safely include them in their diet.

Such manti are good for adherents of vegetarian cuisine and those who fast.

Filling:

300 g pumpkin pulp;
4 bulbs;
3 potatoes;
2 teaspoons of salt;
spices.

For test:

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

Cooking:

Cut the peeled pumpkin into small cubes.

Chop onions and potatoes in the same way.

Onions can be taken even more than indicated in the list of products. After all, it is he who gives the manti a juicy aroma and taste, and also compensates for the lack of fat.

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

Now take the test. Pour the flour in a slide, make a recess in the top. Pour there gradually salted water and 2 tablespoons of vegetable oil. Knead gently, immediately breaking up lumps.

Put the dough on the table and knead with all your might for about 20 minutes. It is better to entrust this matter to strong male hands or a bread machine. When the dough becomes strong and elastic, let it rest, and in the meantime, pour water into the pressure cooker and put on fire.

Cut the dough into equal pieces.

Divide each of them into parts.

Roll out the pieces into juicy 10 cm in diameter. Spread the filling, 1 tablespoon on each circle.

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

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

Now pair the ends of this envelope together.

Slap the workpiece with your palms so that it becomes rectangular.

Dip each such blank with the bottom in vegetable oil and place on the circles of a double boiler. Cover tightly and cook for 40 minutes. The fire can be made bigger so that the water in the double boiler boils with might and main.

When the manti are 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.

So that it does not tear during cooking and turns out to be elastic, we know all the most interesting options modeling. It remains the case for small things, to make out the main fillings of our dish.

Why did I choose the option with pumpkin?! Yes, everything is simple, this is the most favorite type of many peoples, because thanks to the vegetable component, the food turns out to be very juicy. We will consider two cooking methods: manti with minced meat and manti with minced meat in Uzbek style, naturally in both cases with the addition of pumpkin.

Step-by-step recipe for making manti with meat and pumpkin

So we need the following Ingredients:

• Flour - 800 gr.;
• Water - 200 ml;
• Egg - 1 pc.

• Pumpkin - 400 gr.;
• Onion -1/2 kg;
• Pork - 1.5 kg (fat);
• Pepper, salt - to taste.

Cooking method:

1. Sift the flour on the work surface, make a hole in the center and beat the egg into it. Carefully add water, slightly salt. Knead the dough. wrap it up cling film and leave at room temperature for 30-40 minutes.

2. At this time, let's prepare the filling. To do this, rinse and dry the meat. Chop as finely as possible with a kitchen knife.

If there is a fat tail, then be sure to add it to the minced meat.

3. Peel the onion and also finely cut into cubes.

4. Wash and peel the pumpkin. Cut the pulp into small sticks.

5. Combine meat with pumpkin and onion, salt and pepper. Mix well. The filling is ready.

6. Ready dough divide into 4 equal parts, roll out the sausage from each and cut it into equal pieces. Roll each piece into a cake and put 1-2 tablespoons of the filling. Form manti.

7. Lubricate the pressure cooker or double boiler with vegetable oil and lay out our meat pies. Steam for about 40 minutes.

8. Serve hot manti with pumpkin and minced meat, with sour cream and herbs.

Manti with pumpkin and minced meat in Uzbek

What is the difference between Uzbek poses and ordinary ones?! Everything is very simple, the main distinguishing feature is that minced meat is used instead of minced meat. By the way, I myself very often make our dough with meat from minced meat. I like this method, as it cooks such a dish much faster.

Let's take a look at all the nuances of cooking.

Ingredients:

• Beef - 350 gr.;
• Minced lamb - 150 gr.;
• Pumpkin - 400 gr.;
• Onion - 3 pcs.;
• Flour - 400 gr.;
• Water - 150 ml;
• Egg - 1 pc.;
• Vegetable oil - 25 ml;
• Butter - 100 gr.;
• Pepper, salt - to taste.

Cooking method:

1. In a deep bowl, combine flour, egg, water and a pinch of salt. Add 1.5 tablespoons of vegetable oil to this. Knead the elastic dough with your hands and leave it to rest for an hour, covering with a film or a cup.

2. Pass the beef through a meat grinder and mix with minced lamb. Add finely chopped peeled onion to this. Also salt and pepper to your liking. Mix everything well.

For juiciness, add 1/2 cup water.

3. We clean the pumpkin and rub it on a coarse grater. Drain the juice, add the softened butter. Mix meat and vegetable mince.

4. We make our pies by putting the filling in the middle and fastening the opposite sides.

5. We put our blanks in a container, not forgetting to grease it with vegetable oil so that the dough does not stick and the broth is preserved. Steam for 40 minutes. Enjoy your meal!!

By the way, you can not combine vegetable and minced meat, but cook separately: some will be manti from minced meat, and others from pumpkin.

That's basically it. As always, everything is ingenious and simple, and of course very tasty! Admit it, have you tried manti with pumpkin ?? Write your impressions in the comments. And I tell you bye and until we meet again!! And finally, a short video step-by-step cooking our dish, enjoy watching!!

Step-by-step recipes for making manti with pumpkin, potatoes, lard or meat

2018-06-23 Ekaterina Lyfar

Grade
prescription

902

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

4 gr.

carbohydrates

27 gr.

156 kcal.

Option 1: Classic Pumpkin Manti Recipe

Manti is an oriental dish that tastes very similar to ordinary dumplings. Most often they are prepared from minced lamb, but there are also meatless recipes. For example, pumpkin dough products are very tasty. They are usually paired. This saves all useful material, and the taste becomes unusually tender.

Ingredients:

• Pumpkin - 400 g;
• Flour - 450 g;
• 2 onions;
• Water - 200 ml;
• Oil for frying - 30 ml;
• 1 egg;
• Sour cream - 150 g;
• 1 clove of garlic;
• Greens, salt.

Step by step recipe manti with pumpkin

Wash the egg with a brush. Carefully break it into a deep bowl, add water and salt there.

Mix the egg mass, beat it lightly with a whisk. Pour flour into a bowl through a sieve in small portions. Knead the dough.

Leave the dough warm for 20 minutes. While it is infused, you can start preparing the ingredients for the filling.

Remove the skin from the pumpkin. Cut the pulp into cubes.

Peel both onions, cut them into half rings. Heat oil in a frying pan, fry the onion. It should become soft, but retain its color.

Pour the pumpkin into the pan. Salt and pepper the future filling, add a spoonful of sugar for a contrast of tastes. Stir the products, hold them on the fire for another 5 minutes.

Roll the rested dough into a sausage. Cut it into equal pieces, stretch each of them with your hands into a cake.

Spread the filling on the dough cakes, wrap them. You can mold manti of any shape.

Fill a bowl with water, boil it. Place a double boiler on top, grease its bottom with the remaining oil. Steam the manti for 35 minutes.

Before serving, sprinkle the dish with fresh chopped herbs and garlic, pour over sour cream. You can use other sauces to your taste, for example, tomato or yogurt.

Option 2: A quick pumpkin manti recipe

Some tricks will help you speed up the cooking process. For example, it is not necessary to sculpt curly products. You can simply roll the dough with the filling into rolls, then boil the manti or steam them.

Ingredients:

• Pumpkin - 400 g;
• 3 onions;
• Oil - 20 g;
• Water - 200 ml;
• Flour - 400 g.

How to quickly cook manti with pumpkin

Peel the onion. Cut it into small cubes or chop in a blender.

Grate the pumpkin. Mix it with chopped onion, pepper and salt generously.

Salt the water. Pour the flour on the table, make a recess in it. Gradually pour in the salty liquid, stirring with a spoon.

Knead the dough with your hands. When it stops sticking to your palms, cover the workpiece with a film. Let it stand for a quarter of an hour.

Divide the dough into 5 equal parts. Roll each of them thinly, put the filling on top. Put a small piece of butter on each workpiece, roll up the rolls. Fasten the edges to make a kind of ring.

Lubricate the steamer with the remaining oil. Cook manti for 20 minutes.

It is not necessary to lubricate the dish for making manti. You can simply dip each piece of dough into a bowl of oil. For many, this method is more convenient and faster.

Option 3: Manti with pumpkin and lard

Spices must be added to manti. As a rule, zira and a little cumin are put in the filling. You can experiment with different mixtures of dried herbs and spices. Products with pumpkin and curry, coriander or paprika are original. For juiciness, add a little fat to the minced meat, ideally, you need to use fat tail.

Ingredients:

• Pumpkin - 600 g;
• Onion - 400 g;
• Salo - 70 g;
• Oil - 50 g;
• Egg;
• Flour - 500 g;
• Water - 220 ml;
• Paprika, hot pepper, coriander.

Step by step recipe

Pour water into a deep bowl, salt. Crack in the egg, mix thoroughly.

Combine part of the flour with egg mass. Knead the dough, gradually adding the remaining flour. You need to knead it for at least a quarter of an hour so that the mass is tight.

Put the dough in a bag for proofing, leave for 40 minutes. After that, you will need to knead it again, and only then start cooking manti.

Separate the pumpkin pulp from the skin. Cut it into very thin slices. They will need to be crushed to make small cubes.

Chop the onion very finely. Salo cut into cubes. Combine these ingredients in one container, add pumpkin pulp.

Salt and pepper the manti filling. Add coriander and others ground spices optional.

Leave the filling for 15 minutes. During this time, you can knead the dough again so that the manti is better molded.

Roll the dough into a sausage, cut it. Roll each piece into a cake, put the filling inside. Connect opposite ends. The result is a kind of envelope, the ends of which must be tucked in from all sides. Ready manti will be somewhat reminiscent of roses.

Distribute the products in a pressure cooker or steamer greased with oil. They should not be too close to each other. Steam the manti for about half an hour.

Melt the butter. Mix it with chopped herbs. Pour this mixture generously over the finished dish.

To prepare manti, you can use whole grain flour. The products will turn out delicious, but the dough must be rolled out very carefully. It will not be as elastic as wheat flour and can tear easily.

Option 4: Manti with potatoes and pumpkin

This recipe is perfect for fasting. We will not add eggs to the dough, the filling is also prepared without animal products. Even vegetarians can enjoy these manti.

Ingredients:

• Pumpkin - 400 g;
• Onion - 350 g;
• Flour - 400 g;
• Water - 200 ml;
• Potato - 400 g;
• Vegetable oil - 30 ml.

How to cook

Cool the water in advance in the refrigerator, you can even put it in the freezer for a while. Pass the flour through a sieve.

Remove skins from pumpkin and potatoes. Onions also need to be peeled.

Finely chop potatoes, onion and pumpkin. Mix the ingredients, add a pinch of salt, pepper and cumin. Pour the filling with oil, leave for a quarter of an hour in the room. You can additionally fry the resulting minced meat to make it even tastier.

Salt cold water. Pour the flour onto the board, make a hole in it. Gradually pour the liquid into it, stirring constantly. Knead the dough, let it rest.

Put a pot of water on the fire. While it boils, you will have time to mold manti from the dough and fill them with stuffing. Be sure to dip each product in the remaining oil, and only then lay them in the pressure cooker.

If you like experiments, try making green dough for manti. To do this, beat the spinach with salt, an egg and a small amount of water with a blender. Then the resulting mass is mixed with flour, an elastic dough is kneaded. With it, the dish will turn out to be very interesting in taste, not to mention its appearance.

Option 5: Manti with pumpkin and meat

Classic lovers meat manti must appreciate this option with pumpkin. The dish turns out to be familiar, “native”, but still with an original flavor. The dough in this recipe is prepared on kefir.

Ingredients:

• Kefir - 350 ml;
• Flour - 700 g;
• Egg;
• Butter - 40 g;
• Minced meat - 1 kg;
• 2 onions;
• Water - 50 ml;
• Pumpkin - 500 g.

Step by step recipe

Pour ½ flour through a sieve into a large bowl. Salt, mix dry ingredients.

Crack an egg into a bowl of flour. Continuing to stir, pour the kefir into the resulting mass.

Pour the remaining flour into a bowl, getting rid of lumps along the way. When the dough becomes homogeneous, cover it with a towel and leave for half an hour.

Pass the minced meat with onions through a meat grinder. Add salt, spices to taste. Top up with a little water if necessary.

Grate pumpkin pulp, mix it with meat stuffing. Mix the minced meat well.

Sculpt manti from dough, fill them with stuffing. Steam for 45 minutes. Finished goods grease with butter.

You can add other fillings to manti, in addition to pumpkin and meat. For example, they are often cooked with mushrooms, leeks, or cheese. Do not forget to add more fresh herbs to the dish, it will perfectly emphasize the taste of the rest of the ingredients.