Manti with pumpkin and meat

Ingredients

Wheat flour – 3.5 cups

Drinking water – 1 glass

For the inside:

Beef – 700 g

Onions – 1-2 heads

Fresh dill - to taste

Ground dark pepper - to taste

257 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Hi all! I suggest you have lunch with your guests on the most delicious steam dish - manti with pumpkin and meat.

Manti made from unleavened dough with beef inside and the freshest pumpkin turn out to be indescribably juicy, nutritious and savory. Manti are suitable for a festive table as a healthy dish.

For the test, take products from the list.

Warm drinking water flows into a bowl. A chicken egg is broken there. Salt is added.

Water, egg and salt are mixed with a hand whisk.

Tight unleavened dough for manti is kneaded.

The dough must be kneaded for at least 7 minutes until completely elastic, and then put under film and in the refrigerator.

While the dough is resting, you need to prepare the filling. The filling will be beef with pumpkin and onions. We will use the freshest dill, salt and dark ground pepper as seasonings.

Traditional manti are made from chopped meat. I decided to make it easier for myself to make minced meat by passing pieces of beef through a large meat grinder.

The pumpkin, peeled from skin and seeds, must also be ground in a meat grinder and added to the minced meat.

Onions are cut into small cubes. Added to meat and pumpkin. For flavor, the freshest herbs are chopped into the filling for manti with pumpkin and meat. My family only loves dill. You can choose all your favorite greens - at your own request.

The inside is painstakingly mixed by hand. Season with salt and ground black pepper.

Again it is painstakingly mixed. If desired, half a glass of warm water is added to the minced pumpkin meat for juiciness.

Once you have prepared the filling, move on to making the manti.

Remove the dough from the refrigerator and remove the film from it. Divide the bun into two or three parts and roll each part into a rope with flour.

Cut the tourniquet into pieces. Dip any piece in flour. Roll out thin round cakes. Fill the middle of the cakes with minced meat.

Connect the two reverse edges, and then pull the edge at a right angle to the left and sculpt perfectly.

Form the manti as shown in my photo.

Place the blanks on a pressure cooker, steamer or multicooker greased with sunflower oil.

I use a three-tier mantysh pan.

The circles filled with manta rays are placed in a pan of bubbling water. Our dish is prepared by steaming with water actively boiling - no more than 30 minutes. My mantiki came out quite small. The cooking time was no more than 20 minutes.

Remove the manti from the circles and transfer to a serving platter. Serve hot with your favorite sauce. Tender, juicy and indescribably delicious manti with pumpkin and meat are ready! Invite guests to the table quickly.

Manti with pumpkin and meat. How to cook Uzbek-style manti from pumpkin and minced meat

Hi all!! Now we will prepare amazingly tasty manti from meat with the addition of pumpkin. We have already thoroughly figured out how to prepare the dough so that it does not tear during cooking and is elastic; we know all the most noteworthy modeling options. The only thing left to do is to disassemble the main insides of our dish.

Why did I choose the option specifically with pumpkin?! Yes, it’s simple, this is the most beloved species of almost all nations, because thanks to the vegetable component the food turns out to be very juicy. We will look at two cooking methods: manti with minced meat and manti with minced meat in Uzbek style, naturally in both versions with the addition of pumpkin.

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

So, we will 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.

Manufacturing method:

1. Sift flour onto a work surface, make a hole in the center and crack an egg into it. Carefully add water and add a little salt. Knead the dough. Wrap it in cling film and leave at room temperature for 30-40 minutes.

2. At this time, we will start making the inside. To do this, wash and dry the meat. Chop with a kitchen knife as finely as possible.

If you have fat tail, be sure to add it to the minced meat.

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

4. Rinse and peel the pumpkin. Cut the pulp into small cubes.

5. Combine the meat with pumpkin and onions, add salt and pepper. Stir well. The inside is ready.

6. Divide the finished dough into 4 equal parts, roll out a sausage from each and cut it into equal pieces. Roll any piece into a flat cake and add 1-2 tablespoons of the inside. Form manti.

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

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

Manti with pumpkin and minced meat in Uzbek style

What is the difference between Uzbek poses and ordinary ones?! Everything is quite simple, the main distinctive feature is that instead of minced meat they use minced meat. By the way, I myself quite often make our dough with meat specifically from minced meat. I like this method, because such a dish is prepared even faster.

Let's look at all aspects of manufacturing.

Ingredients:

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

Manufacturing method:

1. In a deep container, 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 it with 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 add salt and pepper to your own taste. Stir everything well.

To make the minced meat juicy, add 1/2 cup of water.

3. Peel the pumpkin and grate it on a large grater. Drain the juice and add softened butter to the mixture. Mix minced meat and vegetables.

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

5. Place our preparations in a container, remembering to grease it with vegetable oil so that the dough does not stick and the broth remains intact. Steam for 40 minutes. Bon appetit!!

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

That's basically it. How ingeniously and simply everything is always, and of course, very tasty!! Admit it, have you tried manti with pumpkin?? Write your memories in the comments. And I say for you bye and see you again!! Well, in the end, a small video about the step-by-step preparation of our dish, enjoy watching!!

Manti with pumpkin and meat

Now I will tell you how to cook meat manti with pumpkin. Recipes for making manti with insides from pet meat and chicken will be displayed here.

Lamb manti

In this section I will outline two types of preparation: manti with chunky lamb and minced lamb with pumpkin.
Anyone can cook the meat part of the inside the way they like. Either finely cuts the meat with fat, or passes the meat through a meat grinder. I like minced meat better, but that's just my preference. So, I’ll start describing the manufacturing recipes. Let's start by kneading the dough for manti. It is prepared almost identically all the time. We will focus on dumpling dough, because at home we usually prepare manti with meat and pumpkin specifically from this dough.

For kneading you need:

Flour - 500-600 gr.
Water - 1 glass.
Salt - to taste.
Egg - 1 pc.

I wrote that the composition includes an egg, but I cook it myself without it. I dissolve salt in warm water in a bowl, break an egg into it, and mix. Without ceasing to stir, add 2-3 tablespoons of flour in portions and knead until the dough begins to stick to your hands. When kneading with this option, I avoid the formation of flour lumps. And the dough ultimately comes out moderately mixed and elastic. I can also adjust the amount of flour added during kneading. After the dough has become stiff, I dump the contents of the bowl onto the table and continue kneading for about 10 minutes. Then I place the dough back in the bowl and cover with a lid for 10 minutes. I knead the dough again after this time and leave it to rest for another 5 minutes.

Further, I will not carefully outline the kneading process, but will write that you need ready-made dough.
To prepare manti with chopped lamb, you will need the following products:

Dumpling dough - half a kilo.
Meat, lamb - 400 gr.
Fat tail fat - 50 gr.
Onion - 3 pcs.
Salt, black pepper (or seasonings for minced meat) - to taste.
Pumpkin - 300 gr.

Cut the pumpkin, onion and meat with fat tail into small cubes, mix the ingredients, adding salt and seasonings. Stir thoroughly so that the vegetables and fat are moderately distributed throughout the meat.

Beef manti

I heard that it is difficult to buy lamb in Russia, so I offer a recipe for manti not from lamb, but from beef and (or) minced beef with pumpkin. To prepare such manti, you need:

Dough - half a kilo.
Beef (minced beef) - 400 gr.
Pumpkin - 300 gr.
Onions - 2-3 pcs.
Salt, spices - to taste.

This recipe is a good alternative to the traditional recipe for manti with lamb for those who do not like the specific smell of lamb meat or for whom it is difficult to access.
It is good to combine beef with pork; this combination of meat ingredients will make manti with pork, beef and pumpkin the most juicy. If you decide to use a combined meat part of the inside, then you need to take 200 grams of each meat. Do the same with minced meat. Some people put the pumpkin through a grater, but I cut it into small cubes, although it takes a lot of time and effort, but the end result of my efforts pleases not only me, but also my loved ones. Salt the chopped and prepared ingredients, season with spices and mix.

Cut the dough sausage into pieces, which need to be rolled out into round layers 1-2 mm wide. and 10-12 cm in diameter.

Place the filling of chopped meat or minced meat in the middle of the flatbread.

Blind the products by first connecting the edges along the edges.

Later, the remaining free sides.

And you will get such beautiful products when you connect the ears together.

When placing products on greased sheets, do not forget about the distance between them.
Manti grow while cooking. I steam it in a mantyshnitsa over high-intensity heat for no more than 30 minutes, regardless of the composition of the inside. In some cases, I not only lubricate the sheets with oil, but also dip the bottom of each product in a saucer of oil.

Use one or another method to prevent the mantles from sticking to the sheets.

When I turn off the stove, I don’t immediately remove the lid, letting the dish sit for 5 minutes.
The production time of half an hour applies to gas stoves. If you have an electronic stove, you should turn it off after 25 minutes.

The calorie content of manti with pumpkin per 100 grams is 176 Kcal products (2 pcs.).

I put the finished products on a dish with a spatula, put butter on top of them, and pour sour cream on them. In addition, I also put a gravy boat with sour cream and vinegar on the table.

Chicken manti. With pumpkin

Manti with poultry can be considered a dietary dish. Taking into account that low-calorie meat is. And I think chicken meat is the most easily accessible in terms of cost and availability in retail outlets. Manti with chicken and pumpkin are just as tasty as manti with pumpkin and minced chicken. To make lumpy manti, purchase:

Chicken breast - 400 gr.
Onion - 3 pcs.
Internal beef fat - 100 gr.
Pumpkin - 300 gr.
Salt, black pepper - to taste.
Parsley - a bunch (optional).
Potatoes - 1 pc.
The dough must be ready - 500 gr.
Tomato paste with garlic - sauce.
Or adjika - for lovers of spicy dishes.

Manti with meat and pumpkin step by step recipe with photos

Manti with pumpkin and meat is another cool version of the Uzbek dish, which is just as popular in Uzbekistan as ordinary meat manti. Pumpkin is a healthy and sweet fruit and mixes very well with meat, making it even tastier and more aromatic. And thanks to onions, manti turns out indescribably juicy and appetizing.

Naturally, it is better to prepare the described dish with lamb. This particular type of meat is usually consumed in the process of making real Uzbek manti. But if desired, they can be created at home, for example, from the consistency of minced pork and beef. This is exactly what we suggest doing in this simple recipe with step-by-step photos. For some housewives, this option will even be the most suitable, because manti with lamb comes out quite fatty.

In order to get very close to the traditional recipe of Uzbek manti, it is recommended to grind the meat by hand to produce the insides. In the end, the minced meat should be chopped off. If you want to speed up the cooking process, you can use a meat grinder to grind the meat product. It’s better not to experiment like this with pumpkin, otherwise you’ll end up with a mass of puree-like mixture, which actually won’t stand out against the background of the minced meat.

Take all our advice into account and prepare delicious manti with pumpkin and meat at home right now. Be sure to use the detailed step-by-step annotation with photos below to avoid any mistakes. We want fortune!

Ingredients

Pumpkin 200 g
Minced pork and beef - 500 g
Onions 2 pcs.
Wheat flour 450 g
Water 200 ml
Table salt 1 tsp.
Ground dark pepper to taste
Chicken egg 1 pc.
Vegetable oil 1 tbsp. l.

Manufacturing

First you need to create the dough for making Uzbek manti. To do this, in a deep bowl, combine water with vegetable oil, chicken egg and salt. Mix the ingredients, then add flour into the resulting mixture in parts. It is recommended to sift the last component through a fine sieve in advance. Knead the dough. It's bound to turn out cool. Then wrap the flour mixture in cling film and place it in the refrigerator for sixty minutes to infuse.

Meanwhile, prepare the filling for the manti. Chop the meat into small pieces or use ready-made minced meat. In any case, add chopped onion, salt and pepper to the cooked meat product. Chop the pumpkin, peeled and seeded, into small cubes and add to the minced meat. Advice! So that the inside is liquid, add about 3 tablespoons of ordinary water, and then stir everything well.

When the dough is ready, start making manti. Divide the flour mixture into even pieces, then roll each of them into a thin flat cake. Place the meat and pumpkin filling in the center of the purchased “pancakes”. Then form the manti as suggested in the photo, or using any other method.

Now all that remains is to bring the purchased blanks to readiness. To make them, you can use either a special pressure cooker, a double boiler, or even a multicooker equipped with the “Steam” function. You can choose any method that suits you. In any case, the manti will need to be placed on the tray of the selected device at a distance from each other, but before this it is recommended to lightly lubricate the surface with oil.

The described dish is prepared according to the usual Uzbek recipe at home in 30 to 40 minutes. When the tasty and juicy manti are ready, serve them hot to the table. If desired, the dish can be supplemented with sour cream and fresh herbs. Bon appetit!