Uzbek Manti with Meat and Pumpkin

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The dough is similar to that used for dumplings: it is kneaded and allowed to rest in the same way. However, the filling is different. First of all, it does not include pork; to ensure the filling is tender and juicy, lamb fat (either tail fat or kidney fat) and pumpkin are added. Secondly, manti are steamed exclusively in special pots called manti steamers. A regular steamer or even a large pot will work as well—simply pour water into the bottom, place a deep, greased plate with the arranged manti on top, and cover it with another plate.

Ingredients

Water - ½ glasses
Beef - 10.6 oz
Lamb - 24.7 oz
Fat Tail Fat - 3.5 oz
Onion - 6 pieces
Pumpkin - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste
Wheat Flour - 17.6 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Knead a firm dough from flour, eggs, and water, just like you would for dumplings. Roll it into a ball, wrap it in a damp cloth, and set it aside for 30-40 minutes. Wash the pumpkin, peel it, remove the seeds and fibers, and finely chop it.

Step 2

Chop the meat of lamb and beef into pieces — do it by hand only, as this affects the flavor. Peel the onion, finely chop it, and add it to the meat mixture. Season with salt and pepper. Cut the tail fat or internal fat into pieces and add it to the mixture. Also add the chopped pumpkin. Mix everything thoroughly.

Step 3

As in the dumpling recipe, it is recommended not to roll the dough into a thin sheet, but to shape it into thick ropes with a diameter of 2.5–3 cm. Place the ropes on a floured surface and cut them into pieces that are 2.5–3 cm long.

Step 4

Roll each piece into a perfectly shaped ball. Using a rolling pin, flatten each ball into a disc about 2 mm thick. Place 1 tablespoon of filling on the rolled-out disc. With your thumb and index finger from both hands, pull the dough from the edges towards the center and quickly pinch the two edges together, pressing them firmly with your fingers.

Step 5

Turn the dumpling so that one of the open ends is facing you. Lift the edge of the dough from the middle and pull it toward the molded seam, ensuring that the filling is completely enclosed. Pinch this edge. Flip the dumpling over and pinch the second edge in the same way. If the dough doesn't seal well, wet your hands with water.

Step 6

The sealed edges should resemble a horizontally stretched letter 'H'. Using your right and left hands, take the corners that form the bottom part of the letter's legs, pull them together, and connect them. Turn the dumpling towards you with the unsealed side facing up and repeat the process. Since all the dumplings are cooked at once, cover those that are already prepared with a damp cloth to prevent the dough from drying out.

Step 7

Grease the manty-cascades with butter. Arrange the dumplings on them so that they do not touch each other, sprinkle with cold water, and steam under a lid for 40–45 minutes.