Manti with pumpkin and potatoes (lenten) - tasty, juicy, easy

Manti with pumpkin and potatoes (lean) - tasty, juicy, easy!

Hearty and juicy manti. Try it too!

Do you understand that the word “manty” is not inflected, and the emphasis is always on the last syllable: “manty”? I didn't know before! They are made not only with lamb, by the way, there are vegetables, with legumes - there are many options.

Now I propose to create Lenten manti, with potatoes and pumpkin, it will be delicious! If you have a manty dish or a steamer, join us! It is not hard. If you don’t have pumpkin, make it with potatoes, in this case increase the amount of onion, it will be juicier.

Manti with pumpkin and potatoes (lenten)

From this quantity of goods comes 24 pieces.

Useful:

Dough:

Flour – 400 – 450 gr.;

Salt – 1 teaspoon;

Vegetable oil – 25 ml.

Interior:

Potatoes – 300 gr.;

Onions – 150 gr.;

Salt – 1 teaspoon;

Vegetable oil – 1-2 tablespoons.

Ground dark pepper, cumin - to taste;

* Dough. Mix 200 ml in a measuring cup. water, salt and 25 ml. vegetable oil. I sift the flour, pour it into a bowl in a “well” - with a hole in the center, and pour water and oil into it. First, I knead with a fork, stirring in a circle, evenly picking up flour from the edges. When the dough becomes thick, I knead it with my hands. At first the dough is tight, you need to wrap it in a bag/cling film and let it “rest” for about 20 minutes. I put the dough in the refrigerator for this time.

* While the dough is resting, you can create the filling. Cut all the inside components into small cubes of approximately 1 size. An option is to grate it on a large grater, but it tastes better in cubes. I chop it into narrow strips on a vegetable shredder (it comes out slightly thicker than Korean carrots), and cut the straw into cubes with a knife, it comes out quickly. If the onion is chopped coarsely, salt it and mash it slightly with salt.

* Add dark pepper and seasonings to taste, I add cumin for “that very appropriate” taste of oriental dishes. A couple of tablespoons of vegetable oil and stir.

* You can sculpt manti. Make a rope out of the dough and cut into pieces the size of a large walnut. Roll out thinly. For any juice I put a full tablespoon of the insides.

* Forming manti: alternately connect and mold the middles of the reverse edges of the juicy, for example, first “top and bottom”, and later the right and left edges. There are four unsealed ear corners, connect them in pairs (see photo). The open corners look elegant, and we’ll steam the manti, so the inside won’t fall out and the juice won’t leak out.

* The water in the steamer is already boiling, it’s time to cook. To prevent the manti from sticking to the steamer, lubricate the mesh with oil or (I think it’s more convenient) dip any bottom into a saucer with vegetable oil before putting it in the steamer. Vegetable manti is cooked for 20 minutes.

* Ready! Hearty, juicy manti with the smell of cumin came out. I sprinkled them with parsley and served them with homemade tomato sauce (tomatoes, onions, celery stick). For vegetable manti, you can quickly create a regular sauce-gravy from onions and mushrooms (or carrots), thickening it a little with flour. You can serve manti with lean mayonnaise, lecho, homemade marinades or with vegetable salad.

Bon appetit!

Manti with potatoes, pumpkin and onions

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• Potatoes 700 g
• Pumpkin 700 g
• Onion 800 g

• Useful for you : more than 1 hour
• Geography of the dish : Asian
• Main ingredient : Potato
• Type of dish : Lunch

We will need pumpkin, which we peel and cut into small cubes.

This is literally what we will do with potatoes. Peel raw potatoes, wash and cut into cubes.

Onion, peel and cut into cubes.

Combine potatoes, pumpkin and onions, salt, sprinkle with cumin, pour vegetable oil over them. If desired, it can be creamy.

Mix water, flour and a pinch of salt into a stiff dough, which we set to rest for half an hour.

We pour water into the mantyshnitsa in the lower tier to two-thirds of the height. We put it on a small fire, and we ourselves begin to sculpt the manti. Roll out the roller and cut it into pieces the size of a walnut. Roll the balls.

Roll out the balls into flat cakes. Place a tablespoon of innards in the center of the flatbread.

Let's start sculpting. We connect the two opposite ends and squeeze tightly.

Then we connect the remaining opposite ends, squeezing tightly.

We have formed 4 corners. All that remains is to connect them. We connect the left and right corners at the ends.

Then we connect 2 corners on the reverse side.

This is how we make all the manti.

Pour vegetable oil into a saucer, dip the bottom of the manti in the oil so that they do not stick during cooking, and place them on the grill of the manto cooker, leaving a small distance between them.

We fill all 4 tiers. Set the timer for 45 minutes. Close the lid tightly.

We place the finished manti on a huge dish, greasing each piece with vegetable or butter as desired.

Manti with pumpkin - the best recipes for dough and entrails for a tasty Uzbek dish

Manti with pumpkin is an Asian dish that has gained popularity far from its own territorial homeland. The variability of the dish will allow you to choose a recipe that suits your taste and preferences and enjoy the result of its implementation.

Manti with pumpkin in Uzbek style

When preparing manti with pumpkin, the recipe of which may vary depending on the composition of the additional filling components, you need to know the following:

1. The authentic version of manti dough with pumpkin is prepared using the usual kneading method from salted water and flour, with the addition of eggs from time to time. Flour is added until the stickiness of the lump disappears and it acquires a dense texture.
2. The resulting flour base is kept under film for 40 minutes, after which round pieces for the products are rolled out and cut out.
3. Manti are decorated with pumpkins of various shapes, but more often by closing the reverse edges first, and then the reverse corners together.
4. The products are only steamed in a special pressure cooker or double boiler, lubricating the base with oil before placing it in the device.

Pumpkin interior for manti

Knowing how to cook manti with pumpkin, it is important to decide on the variation of the pumpkin inside. It can be laconic and contain only pumpkin cubes, salted and seasoned with spices to taste, or multi-component, inimitable and unique. In order to get a tasty dish in any case, you must adhere to the usual rules when developing the filling:

1. A simple or complex filling is certainly supplemented with butter or at least some other fat, for additional juiciness.
2. It is advisable to chop the vegetable into very small cubes. When preparing it, it is not better to use a grater, blender or meat grinder, as this will cause the vegetable mass to lose a lot of juice.
3. Pumpkin pulp mixes well with any type of meat and other vegetables.
4. For spices, use dark pepper or a mixture of several types, less often turmeric, curry and other spices.

Manti with pumpkin and meat

Manti with pumpkin and minced meat are hearty, nutritious and juicy. This variation will immediately satisfy both meat-eaters and fans of dishes with vegetables. The authentic recipe uses lamb, which is cut very finely with a sharp knife. In this case, the products are prepared more simply: with minced meat, which can be either beef or pork. 8 servings can be created in two hours.

Ingredients:

• dough – 700 g;
• minced meat – 350 g;
• onion – 300 g;
• pumpkin pulp – 400 g;
• butter – 100 g;
• seasonings

Manufacturing

1. Knead the flour base, roll it out and cut out round templates.
2. Combine the minced meat with chopped onion and chopped vegetable pulp as finely as possible, seasoning the mass.
3. Form the pieces into the desired shape, place them on generously oiled trays of a pressure cooker or steamer and cook for 40 minutes.

Manti with pumpkin and lard

This recipe for manti with pumpkin is made with the addition of lard. They often use fat tail fat, which gives the products an authentic oriental taste, but if you don’t have it, you can also take lard, twisting it in a meat grinder or finely chopping it. It’s very tasty to add chopped dill or parsley to the filling. The treat for 8 people will be ready in an hour and a half.

Ingredients:

• dough – 700 g;
• onions – 200 g;
• fat tail fat – 150 g;
• pumpkin pulp – 500 g;
• butter – 100 g;
• seasonings

Manufacturing

1. Finely chopped vegetables are combined with chopped lard, herbs and seasonings.
2. Mix and fill the prepared round dough pieces from the flour base with the acquired mass.
3. The edges are secured, giving the manti with pumpkin a suitable shape, and steam them for 30 minutes.

Manti with chicken and pumpkin - recipe

Manti with chicken and pumpkin are tasty, juicy, nutritious and immediately dietary. You can use chicken breast or sirloin from legs and thighs without skin and bones. The chicken is slightly frozen, then finely chopped with a knife, like vegetable pulp. You can add a little fresh chopped dill. The dish for 8 people will be ready in a couple of hours.

Ingredients:

• dough – 700 g;
• chicken – 350 g;
• onion – 300 g;
• pumpkin tenderloin – 400 g;
• butter – 100 g;
• spices.

Manufacturing

1. Organize the {filling} by chopping the chicken with vegetables and seasoning with spices and herbs.
2. Roll out the dough into thin round cakes, fill them with the inside, pinch and steam for 30 minutes.

Vegetarian manti with pumpkin

Manti with pumpkin without meat is no less tasty. By kneading the dough without adding eggs, and filling without meat, you can create a dish that can be included in a vegetarian menu and served with a Lenten meal. In this case, vegetable fat is used to coat the pallets. Onions are also sautéed on it before adding to the filling. 8 servings will be ready in an hour and a half.

Ingredients:

• dough – 700 g;
• onions – 300 g;
• pumpkin pulp – 500 g;
• vegetable fat – 120 ml;
• seasonings

Manufacturing

1. Sauté onion cubes in a frying pan in fat until transparent.
2. After cooling, combine the roast with vegetable tenderloin and season to taste with a pepper consistency.
3. Blanks are made from a ball of flour prepared in advance and filled with pumpkin mixture.
4. The edges are secured, giving the manti with pumpkin the desired shape, and steamed.

Manti with potatoes and pumpkin - recipe

Another version of an oriental dish that does not contain fast food and is suitable for a vegetarian meal. Manti with pumpkin and potatoes, despite the lean composition, turns out satisfying and tasty. Be sure to complement {filling} with herbs, pepper consistency and, if desired, ground cumin, which will give the dish an oriental spectrum. 8 servings can be prepared in 1.5 hours.

Ingredients:

• dough – 700 g;
• potatoes – 300 g;
• onion – 300 g;
• pumpkin tenderloin – 400 g;
• vegetable fat – 100 g;
• spices.

Manufacturing

1. Prepare a ball of flour and roll it out thinly.
2. Cut all the vegetables into small cubes, season to taste, adding a little vegetable fat.
3. Decorate the manti with pumpkin and steam them for 30 minutes.

Pumpkin manti with onions

Next, you will learn how to cook manti with pumpkin and onions, which in this case is the dominant component, thereby giving the dish a special juiciness and piquancy. The vegetable is not fried as in the vegetarian version, maintaining its sharpness. If possible, add fat tail fat or butter to the {filling}, which will make the taste irresistible. To feed eight people with an Asian delicacy, you need to spend 1.5-2 hours.

Ingredients:

• dough – 700 g;
• butter or fat tail fat – 150 g;
• onion – 400 g;
• pumpkin pulp – 400 g;
• seasonings

Manufacturing

1. Knead a dense flour base and form it into base cakes on a flour-dusted table.
2. Finely chop the vegetable mass, season with the desired spices, pepper, add salt and mix.
3. If fat tail is used, it is also crushed and mixed into the base.
4. When using butter, it is cut into pieces, any of which is laid out on top of the filling when forming the products.
5. Seal the edges and cook the purchased pieces for half an hour in a pressure cooker or double boiler.

How to cook manti with pumpkin: 4 delicious methods

The highlight of manti is the thin dough, the richness of the onion, which gives a tasty juice, oriental spices and a satisfying interior of meat and vegetables. Manti with pumpkin amazes the imagination: this necessary vegetable makes the taste of the dish rich, and the smell is the warmest, most summery. You can cook it with meat or only with vegetables - you get decent meatless dishes.

Common pumpkin manti

A Lenten recipe that uses only vegetables and dough made with flour and water. It turns out delicious due to the juiciness of vegetables and traditional oriental spices: cumin, coriander, etc.

What's useful:

• 0.5 kg flour;
• 250 ml water;
• 0.7 kg pumpkin;
• 2-3 onions;
• 3 tbsp. vegetable oil;
• salt to taste;
• a pinch of cumin, coriander and ground black pepper.

How to quickly and deliciously cook pumpkin manti:

1. Surprisingly, the dough without eggs comes out very narrow and tender. Almost all housewives note that with the testicle the mass becomes rigid. In the traditional Uzbek recipe, this component is not added to the dough.
2. Combine flour and a little salt and add water evenly in small portions.
3. When you get a tight and dense lump, knead it with your hands on a table sprinkled with flour.
4. The dough must rest for about 20 minutes. During this period of time we will have time to prepare the vegetable filling.
5. Remove excess pumpkin pulp and finely chop with a knife. We chop it specifically, rather than grate it, because more juice is retained in the pieces. In addition, vegetable puree in manti does not look so appetizing.
6. Cut the onion into small cubes. The more it is, the tastier the inside.
7. Simmer the onion slightly in heated vegetable oil. After a few minutes, add the pumpkin to the pan.
8. Warm up - there is no need to bring the vegetables to readiness, they will steam. Add salt and spices to the mixture. You can sweeten the pumpkin by adding a spoonful of sugar. If you take the nutmeg variety, then its sweetness will be enough.
9. Let's get back to the test. We divide it into several pieces and roll each one into a narrow layer.
10. Cut out small squares from the dough.
11. Place the filling in the center of each. It does not have to reach the edge for the dough to be held together comfortably.
12. We pinch the edges over the inside. We fasten the resulting corners with a circle.
13. Grease the steamer pan with vegetable oil or dip the bottom of each manti into it.
14. Steam the manti for 25 minutes.

Potato and pumpkin

The most satisfying version of vegetable pumpkin manti comes with potatoes.

Ingredients:

• 300 g pumpkin;
• 3 medium potatoes;
• 3-4 onions;
• 2 tbsp. flour;
• 1 tbsp. cool water;
• vegetable oil;
• salt;
• oriental spices.

Manufacturing method:

1. Peel the vegetables and cut into small cubes of similar size.
2. Finely chop the onion with a knife.
3. Mix the vegetables, add some salt and season with spices. Classic seasonings for manti - cumin, coriander, cumin, dried garlic. You can take a little dried herbs.
4. Fill the filling with a small amount of vegetable oil to make up for the lack of meat fat.
5. How to prepare the dough: add some cool water, pour flour into a deep bowl and make a well in the center. Pour water into the recess and knead the dough tightly, applying force. When you get a lump of suitable mixture, move it to the table with flour and knead for 10-20 minutes.
6. Let the dough rest slightly.
7. Cut it into pieces, roll it into ropes and cut into portions.
8. We form manti: roll out small flat cakes and place a spoonful of the insides of the pumpkin with potatoes.
9. We fasten the opposite ends of the dough over the inside. You should get an envelope. We form beautiful edges: to do this, we connect the corners of the resulting envelope in pairs. Slightly flatten the manti so that it takes on a rectangular shape.
10. We coat the manti cooker with vegetable oil or dip any manti upside down. This will help the dough not stick and the manti will remain intact.
11. Steaming lasts 30-35 minutes. The liquid must boil intensely.

Serve manti with sour cream, garlic or tomato sauce, sprinkle with fresh herbs, hot reddish or fragrant black pepper.

With Chiken

Ingredients:

for the dough:

• 200 ml water,
• 1 testicle,
• 450 g flour,
• 1 tsp salt.

for the filling:

• 400 g pumpkin;
• 2 chicken fillets;
• 2 huge onions;
• 1/4 tsp each salt, black pepper;
• butter.

How to create manti with tender chicken insides, recipe step by step:

1. First, boil the chicken fillet. We divide it with a knife into small cubes. If you put it through a meat grinder, the inside will be the most tender.
2. We clean the pumpkin from seeds and skin and put it on a small grater.
3. Finely chop the onion or grind it through a meat grinder.
4. Mix chicken, vegetables, salt and add spices. Set aside the filling.
5. Beat the egg with water and salt.
6. Add flour evenly and knead into a stiff dough.
7. When the lump has become quite dense and homogeneous, set it aside for 15 minutes, covered with a towel.
8. Cut the dough into 3 parts and roll each into a rope.
9. Cut the strips into pieces. The size of the manta rays depends on their size.
10. Lightly dust your hands with flour and roll the pieces into round cakes. Roll out into thin layers up to 7 mm.
11. Place the insides slightly in the center of the flatbread. Place a small piece of butter on top of the filling in any manti. This will provide the right fat content because the chicken breast is a bit dry.
12. We form the manti: we lift the central parts and fasten them over the inside. Then we raise the reverse edges to the center. Pinch all holes tightly.
13. We will cook in a pressure cooker. Grease the mold with vegetable oil, place the manti, keeping a small distance between each portion.
14. Steam for half an hour.
15. Grease the finished manti with butter and season with spices.

Meat manti

The meaty interior and richness of spices are classic manti. Pumpkin in this ensemble will only enhance the taste with vegetable notes and add brightness.

What's useful:

• 0.7 kg flour;
• 200 ml water;
• 1 testicle;
• 0.7 kg veal;
• 300 g pumpkin;
• 4 large onions;
• vegetable oil;
• salt;
• spices;
• fresh or dried dill.

We prepare step by step the most delicious manti with pumpkin:

1. Make the dough: beat the egg with slightly warm water, add a little salt. Sift the flour and add in small portions, stirring the dough constantly. When the mixture becomes tight, move the lump onto the table and knead with your hands until soft, 5-7 minutes. The dough should not stick to your palms.
2. While we prepare the filling, the dough rests under cling film.
3. Manti can be made with poultry, pork, and lamb. This recipe uses veal - an all-purpose meat: not very fatty, but very juicy and tender. Almost everyone likes the taste of this inside; it mixes perfectly with onions, pumpkin and other vegetables. Cut the veal into pieces and pass through a meat grinder.
4. We clean the pumpkin and send it to the meat grinder after the meat.
5. Salt and pepper the minced meat.
6. Chop the onion and add to the minced meat.
7. Next add chopped greens.
8. Roll out the dough and form the manti using the usual method.
9. Grease the steamer with oil so that the dough does not stick.
10. Cook manti in a steam or pressure cooker for 30 minutes.

Pumpkin is an ideal ingredient for meat: the vegetable helps it to be absorbed more quickly in the human body. Pumpkin is also good as a salty inside: colorful, soft, with a pleasant smell and very necessary.