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Manti with pumpkin and meat: a step-by-step recipe
Manti is one of the classic dishes of oriental cuisine and is popular in Central Asian countries. China is considered the birthplace of steamed products made from thin dough with filling. The Uyghurs who inhabited the country adopted the method of preparing the dish and called it “mantou” (“steamed bread”). In the original Uyghur recipe, manti is prepared with finely chopped lamb and onions, with the addition of pumpkin pieces.
DESCRIPTION
Cuisine: Uyghur
Category: Main Dish
Preparation time: 5 minutes
Cooking time: 1 hour.
Calories per serving: 168 kcal
INGREDIENTS SERVES for 6 person
Pumpkin: 600 g;
Premium wheat flour: 800 g;
Vegetable oil: 1 tbsp
Onions: 300 g
Salt to taste
Ground black pepper to taste
Water 400 ml
Cumin 1 tsp. Lamb 1 kg
PREPARATION:
1. Mix flour and water.
Pour water into a deep bowl, add a teaspoon of salt, and stir until completely dissolved. Sift the flour into a deep container in which it will be convenient to knead the dough. Make a well in the middle of the mound of flour. Pour in salted water and vegetable oil. Knead a tight dough, gather it into a ball, and wrap it in a plastic bag. Leave the dough for 20 minutes.
2. Knead the dough.
Place the dough from the bag on your work surface. Knead it well with your hands. The dough should be smooth, homogeneous, and plastic. After kneading it again, place it back in the bag and start preparing the minced meat.
3. Cut the meat.
To prepare manti with meat and pumpkin, lamb, beef, or turkey are suitable. This recipe uses lamb ribs. Separate the meat from the bone and remove the films and excess fat. Before slicing, freeze the lamb a little, and then cut it into small cubes with a knife. The meat can be minced in a meat grinder through a nozzle with wide holes.
4. Mix meat and pumpkin.
Peel the pumpkin. Cut the pulp into small cubes. Peel and chop the onion. Mix chopped pumpkin and onion with lamb; add cumin and ground black pepper to taste; and add 2 tsp. salt. Mix the ingredients, and let the meat sit for at least 20 minutes. If you make the preparations the night before, leave the minced meat in the refrigerator overnight; this will make it juicier.
5. Roll out the dough.
Separate about a quarter of the dough, leaving the rest in the bag so it doesn’t dry out. Roll the lump into a rope and cut it into large pieces. Prepare a plate with sifted flour. Dredge each piece well in flour before rolling it out. Then roll the dough into round cakes with a rolling pin so that the edges of the pieces are thinner than their middles. Shake off any excess flour.
6. Form Manti
Place a tablespoon of filling in the center of the dough piece. Form the manti in the classic way, connecting pairs of opposite sides of the workpiece in the center, or form the manti with a pigtail, alternately pulling the side parts of the circle with folds inward and tightly pinching the last fold. Thus, roll out and form pieces from the remaining parts of the dough.
7. Prepare Manti
Pour water into the pressure cooker and add bay leaves to it. Put it on fire. Grease the inner surface of the cooker tiers with butter. Place the manti in them at a distance from each other. When the water in the pan boils, place the tiers on the pan, covering the last one with a lid. Cook the manti for 30 minutes. Place the finished manti on a plate. You can serve them with spicy lajan sauce.
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