Anyone who has tasted real manti will never forget the indescribable aroma of this dish and nutritional value.

To make manti on your own and deliciously feed your homemade dinner, you need a little free time and effort. Mantas with pumpkin and meat can be cooked even by a novice cook, if he carefully follows the proportions and follows the instructions of the recipe.

Dough for manti

Prepared in advance, as it needs to be proofed in a cool place. This item is needed in order for the gluten to swell, then it will become plastic and will be perfectly molded, and after cooking it will become soft and tender.

Structure:

  • flour - five glasses;
  • eggs - two pieces;
  • water - one and a half glasses;
  • salt.

Cooking:

  1. We sow five glasses of flour through a flour sieve into a wide and convenient for kneading bowl. We scoop out a couple of handfuls of sifted flour from a bowl and place it side by side, it will be needed on the dust at the end of kneading to give the dough the necessary structure and density.
  2. We stir the salt in heated water and pour into a bowl with flour, break the eggs into a bowl.
  3. Spoon the eggs with water with a spoon, gradually mixing the liquid with flour, until it is possible to turn the spoon.
  4. We knead the dough with our hands, pouring flour from the glass into small portions, as needed, until we form an elastic lump that practically does not stick to our hands.
  5. After that, we knead the dough on the countertop, with strong pressure giving it a homogeneous structure.
  6. We wrap the dough in a plastic bag or a damp cloth and put it in a cool place, you can refrigerate it for 2-3 hours to proof.

Such a dough will be used in all recipes.It can be prepared for future use and frozen in the freezer, after defrosting it will retain its properties and will be suitable for cooking.

Also, the dough can be kneaded in a bread machine, following the specified recipe.

Based on this recipe, you can prepare lean dough for those who for some reason can not eat chicken eggs. In this case, they are replaced with three to four tablespoons of vegetable oil.

Classic manti with pumpkin and meat

Classic manti with pumpkin and meat is prepared on the basis of a fatty meat component, you can use pork or make a complex filling of two or even three varieties, for example, turkey, veal and lamb.

Pumpkin in combination with onions will give the products the proper juiciness and help reveal the aroma of meat, enhancing and complementing it, perfectly emphasizing tenderness and shading spices. In addition, the body will replenish vitamins and minerals.

Minced meat composition:

  • a kilogram of meat;
  • pumpkins - 200 grams;
  • two onions;
  • five cloves of garlic;
  • add salt, black pepper and other spices, tasting the filling to taste.

Cooking:

  1. Finely chop the meat with a knife, or scroll through a meat grinder using a large grill. Chop the pumpkin and onion into a small cube, chop the garlic very finely.
  2. Mix everything in a deep bowl, salt and add spices to taste, mix thoroughly.
  3. Remove the dough from the refrigerator and roll it into a thin juicer, cut into slices with a diameter of a dozen centimeters or a little more.
  4. Put the filling on the prepared circles and form manti of a beautiful rounded shape with small holes in the upper part.
  5. Lubricate the baking sheets of the steamer with any oil and place the products on them.
  6. Cook for about 50 minutes.
  7. Put in a wide plate and serve hot.

As a sauce, everything you like is suitable - ketchup, mayonnaise, sour cream or butter. For beauty and appetite, you can sprinkle with finely chopped greens.

With the addition of potatoes to the filling

We will prepare these manti from ground beef and pumpkin with the addition of potatoes to the filling. Since the semi-finished product is not fatty enough and rather rough in structure, the potato, along with onions and pumpkin, will give mantas the necessary juiciness, in addition, the starch contained in it will help to bind all the components of the filling together.

Composition for the filling:

  • ground beef - kilogram;
  • pumpkin - half a kilogram;
  • onions - 4 pieces;
  • potatoes - 3 pieces of medium size;
  • salt and red pepper, coriander add to the filling, tasting.

Cooking:

  1. Finely chop the pumpkin and onions, three potatoes on a fine grater and mix in a bowl with ground beef.
  2. Put salt, spices and pepper, knead thoroughly.
  3. Roll out the dough thinly and cut out hand-sized cakes.
  4. We lay out the filling and pinch, forming manti of the correct rounded shape.
  5. Lubricate the sheets of a double boiler with vegetable oil, on which we place the manti.
  6. Cook for about an hour, as beef requires a longer heat treatment.

Manti with pumpkin and minced meat with the addition of potatoes is a delicious and satisfying dish. Serve hot and use sweet and sour or spicy ketchup mixed in half with mayonnaise as a sauce. Or you can just grease the manti with melted cow butter.

Read also:manti recipe

Manti with pumpkin and chicken

With pumpkin and chicken, manti are very juicy and tasty. Chicken meat has a delicate texture and a lower calorie content. A couple of manti may well be consumed by a dieter. Kurdyuk can be completely replaced with a piece of butter.

Composition for the filling:

  • chicken fillet - kilogram;
  • Kurdyuk - 100 g;
  • pumpkin and onions - 500 g each;
  • salt and ground black pepper in accordance with their own taste preferences.

Cooking:

  1. Chicken fillet, chicken, vegetables are finely cut into cubes with a knife, or chopped with a special cut, you can scroll everything in a meat grinder with a large grill.
  2. Mix in a bowl, add salt, pepper and knead thoroughly.
  3. We take out the finished dough from the refrigerator and roll out a very thin soak.Cut round cakes with a diameter of 10-12 centimeters.
  4. We start the cakes with the finished filling and pinch, giving the shape of the manti.
  5. Dip the bottom in vegetable oil and put in a double boiler.
  6. We cook for forty minutes, for the chicken this is enough.

Manti from chicken is tasty on its own, but if you sprinkle them with a green young onion and serve with Caesar cheese sauce, your dish will turn into a real fairy tale!

Cooking in Uzbek

In this version, we cook manti in Uzbek in compliance with national tastes and traditions.

We take lamb as much as possible, but you can use lean pork or veal, but you still have to buy a piece of fat tail on the market, as this is an integral part of the Uzbek dish. Kurdyuk will give the dish a national flavor and fill it with the right aroma and taste.

Composition for the filling:

  • meat - kilogram;
  • Kurdyuk - 200 grams;
  • pumpkin and onions - half a kilogram;
  • salt, pepper, coriander and zira - at your discretion and taste.

Cooking:

  1. We cut meat, fat tail, pumpkin and onion in a very small cube. For speed, you can scroll through everything in a meat grinder with a large grill, but real Uzbek manti must still be with chopped meat.
  2. Mix the resulting mass, flavoring it with salt, pepper, coriander and zira to taste. Do not overdo it, add in small portions and knead thoroughly, trying on salt.
  3. We take out the ready-made aged dough from the refrigerator.
  4. We roll out a thin juicer on a table with a rolling pin and cut out circles with a diameter of 10-12 centimeters from it. Experienced housewives may well speed up the process of rolling the dough with a sausage and cutting it into cylinders of the same size, which are then rolled out individually with a rolling pin.
  5. We spread the filling on the dough circles and pinch the edges, giving the mantles the correct shape.
  6. We spread the ready manti in a double boiler, dipping the bottom of each in vegetable oil, cook for a couple of minutes 40-50.

Serve on portioned plates. Homemade sour cream mixed with chopped herbs and slightly salted is suitable as a sauce.

Bon Appetit!

How to cook in a slow cooker

Cooking manti in a slow cooker requires very little time.

Everything is very simple:

  • grease the steaming mold with butter and put ready manti on it;
  • pour a liter of hot water into the bowl of the multicooker, put the mold with manty and turn on the “steam”, “soup” or “pasta” mode for 40-50 minutes.

Serve with sauces to taste.

Little secrets of cooking manti

Secrets regarding proper cooking:

  1. Manty is cooked in a double boiler or mantle cooker from 40 minutes to an hour, depending on the density of the meat that makes up the filling.
  2. You can cook frozen products, immediately putting them in a double boiler, only the cooking time needs to be increased by twenty minutes.

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