Cooking description:
Manti can be prepared with a wide variety of fillings, today we have manti with lamb, onion and pumpkin. Lamb can optionally be substituted for beef or pork, but prefer meat with fat. You can serve the dish for a family dinner or for any festive table.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Vegetables / Lamb / Pumpkin / Dough / Yeast Dough
Dish: Hot dishes / Dishes in dough / Manty / Steamed dishes
Cuisine geography: Eastern
Ingredients:
- Flour - 500 Grams
- Egg - 1 Piece
- Water - 200 Milliliters
- Lamb - 500 Grams
- Onion - 250 Grams
- Pumpkin - 200 Grams
- Zira - 0.5 Teaspoons
- Coriander - 1 Teaspoon
- Ground black pepper - To taste
- Salt - To taste
- Vegetable oil - 2 Tbsp. spoons
Servings: 8-10
How to cook "Manty with lamb and pumpkin"
Prepare all ingredients.
Combine egg, water and vegetable oil in a deep bowl. Add 2 tsp. salt and whisk everything a little with a whisk or fork.
Add flour in portions.
The finished dough should be firm and elastic. Collect it in a ball, cover with a towel and let sit for 20-30 minutes.
Cut the meat, onions and pumpkin into small cubes, the finer it turns out, the better. Combine everything in a deep bowl, add spices and salt to taste.
Mix thoroughly. The filling is ready.
Cut a piece from the dough and roll it into a sausage. Cut the sausage into pieces, the size depends on the desired size of the manti.
Dip each piece on both sides in flour and roll in a circle. Place 1-2 tablespoons in the center. fillings.
Pinch the center first and then pinch the edges.
Then connect the four corners to each other and pinch the resulting side holes.
Put the finished manti on a greased steamer grate. Steam at a high boil for about 45-50 minutes.
We serve hot manti with our favorite sauce, butter and fresh herbs. Enjoy your meal!
Chef's advice:
Some of the manti can be frozen and used as needed.