The recipe for manti with pumpkin is very simple, and any housewife should know it. The result is a very tasty and nutritious dish that can be consumed by people who have some deviations in the work of the gastrointestinal tract. In the finished form, such a work of culinary art has a huge number of useful components, which is why it is also very much appreciated.
So, we will consider several options for manti recipes with pumpkin, as well as the features of their preparation.
General information
Manti is a dish that, according to the technology of its preparation, is more like dumplings. However, in appearance they are very different. Manti are small bags with a filling inside. As a filler, you can use various ingredients: meat, vegetables, mushrooms and even greens. In some cases, they can be mixed very harmoniously with each other.
As for the cooking method, they can be prepared in various ways: steamed, boiled, and even in a slow cooker. In any case, if you strictly follow the cooking technology stated in the recipe, the finished dish turns out to be very tasty and nutritious. In the traditional recipes of such a dish, only one cooking method is used - steamed, but modern technologists can expand the range of culinary opportunities.
Calories in manti with pumpkin are relatively few - about 230 per 100 g of product. However, if we take into account a dish prepared using meat filling, then their number may slightly increase, depending on the type of forcemeat.
Dough
The recipe for manti with pumpkin is especially popular among fans of oriental cuisine. In order to cook them, you can use the same dough - it will go well with various fillings.
Manty dough is done in the simplest way. To do this, mix in one bowl three cups of sifted flour, a beaten egg whisk, a glass of water, in which you must first add a pinch of salt. All these ingredients must be stirred to a state of homogeneity and make a thick mass of them. After the dough for manti is ready, it must be left for some time at room temperature for about 30 minutes.
Some chefs recommend preparing such dough for the future and freezing it in the refrigerator. In this case, it is better to decompose into bags, previously divided into convenient portioned pieces.
In case you need to cook lean manti, you need to knead the same dough, but only instead of a chicken egg, you should add a couple of tablespoons of vegetable oil to it.
How to form manti
As you know, manti are dough products with filling, which have a special look - they are represented by bags. In order to make them beautiful, you just need to follow the simple instructions for their formation.
A small piece of dough should be thinly rolled into a square and cut into finely even geometric figures (squares), the sides of which should be about 4-5 cm. After that, in each such piece you need to put a small amount of the previously prepared filling and first fill up the first pair of two opposite edges, and then the second, parallel connecting them with the ends already interlocked. The beautiful pouch is ready.
An excellent option for the formation of manti is to sculpt them in the form of roses. It is very simple to make such a shape: first you need to cut the dough into strips, stuff them with minced meat, and then roll a “snail” out of each of them. Then you need to bend the edges of the manta - it turned out a beautiful rose.
How much to cook
Many housewives who are just starting to master the art of making manti are very often worried about questions related to how long they need to be cooked. As practice shows, in answering them, the way in which the products are prepared is of direct importance. So, if cooking is done in a traditional way (steamed), then it takes about 40-45 minutes.
How much to cook manti with pumpkin, if they are cooked in a mantovar? As a rule, in a special kitchen appliance designed to create manti, the cooking time is no more than half an hour.
If you cook such culinary products in the usual way for many people in water, then this process takes about 10-15 minutes, depending on which filling is inside. Moreover, the maximum time is indicated here based on the fact that the manti will be frozen.
Classic pumpkin manti
How to cook manti with pumpkin in a classic way? To do this, you need to take a pre-cooked dough and all the ingredients that are needed to prepare the filling.
The filling for the classic lean manti with pumpkin is prepared from 400 g of onion, which must be peeled and finely chopped with a knife. After that, the onions should be folded into a large bowl selected for the preparation of the filling, add to it 600 g of pumpkin, peeled from seeds and skins, and cut into very small cubes (about 0.5 cm).
In a heat-resistant dish, melt 200 g of butter and pour it into the minced meat. In the case of spruce, they prepare lean manti, then instead of butter you can use half a glass of vegetable oil. Now you need to add spices to the vegetables. In order to make the finished dish very tasty, it is recommended to use a couple of teaspoons of zira and half this amount of ground allspice and black pepper. All this should be salt to taste. The filling is ready.
In reviews of manti with pumpkin, it is very often said that in this form the dish turns out to be very tender, tasty and nutritious.
Uzbek
As you know, pumpkin manti is a dish traditional for oriental cuisine. One of his recipes came from sunny Uzbekistan, where they know how to cook such "dumplings" in every family.
To prepare a dish per kilogram of pre-cooked dough, you need to take 200 g of pre-peeled pumpkin, which should be chopped on a coarse grater. After that, it is necessary to sprinkle it with salt (to taste), mix and let it brew for 5-10 minutes. After the specified time, the vegetable should be squeezed and the juice drained into the hotel dishes. The pulp must be immersed in the dishes intended for the preparation of the filling. In a pumpkin without juice, you need to pour out spices that will be to your taste. In order for the manti with pumpkin in Uzbek to turn out to be especially fragrant, it is recommended that you use black ground pepper (or assorted), as well as a traditional oriental seasoning - zira, which many chefs recommend laying in grains in their reviews. For a special taste, you also need to add cilantro. In this composition, the ingredients should be allowed to infuse.
While the vegetable is soaked in spices, it is necessary to heat the pan, pour a small amount of sunflower oil into it and fry a couple of chopped onion heads on it. After it begins to acquire a golden hue, it is necessary to shift the ingredient to the pumpkin and mix all the resulting mass thoroughly until a uniform state is obtained.
Separately, 200 g of fat should be cut into very small pieces and sent to the cooked minced meat. Now once again you need to stir the whole stuffing and you can proceed to the formation of products directly.
With meat
An excellent option for a low-calorie, but tasty dish can be manti with pumpkin and minced meat. For their preparation, it is best to take a fresh meat product made from lamb or beef - these are the types of meat that are offered for use in traditional recipes of oriental cuisine.
The recipe for manti with pumpkin, prepared with the addition of meat ingredient, provides for the preparation of a filling of 400 g of pumpkin and large onions - these components must be crushed to a puree state using a blender. One large head of onion must be chopped very finely with a knife. It is this technology of preparing the filling that allows you to make the finished dish very juicy inside - this is what the reviews of housewives who prepared products according to this recipe say.
Now you need to salt the vegetables to taste, pepper and add to them half a tablespoon of balsamic vinegar and mix all the ingredients well. After this, pumpkin and onions must be combined with 400 g of finely ground minced meat, pour the same amount of vinegar again. The mass should be mixed well until smooth and set aside for a while (about 15 minutes). After the specified time, you need to lay out the products on a special stand and leave them in a container for steaming (the process will take about 45 minutes).
While they are brought to readiness, you can do the cooking of the sauce, which will be perfectly combined with the taste characteristics inherent in this product in its finished form. To create it, you need to grind a pair of ripe tomatoes to a puree state, for which it is recommended to use a blender. Then, a couple of garlic cloves should be squeezed into the resulting mass, a pinch of salt and sugar, black pepper and a tablespoon of sunflower oil should be added. All ingredients must be mixed until smooth. The sauce is ready - it can be served with cooked manti.
In the reviews left by some housewives, it is also said that ordinary sour cream, which has a high fat content, is perfectly combined with such a dish.
Vegetarian
All fans of food that does not contain elements of animal origin, can adopt a recipe for vegetarian manti with pumpkin. It can also be used during fasting.
To prepare such a dish, it is best to use the classic dough, the recipe of which is described above, but instead of eggs, you need to add a small amount of sunflower oil.
To create a fragrant and delicious filling, you need to take 300 g of the soft part of the pumpkin (previously peeled from seeds and peel) and finely chop it into cubes. In the same way, three medium potatoes (without peel) and 4 small onions should be crumbled. Some recommendations and reviews also say that onions can be taken even more than stated in the recipe. Such tips are associated, first of all, with the fact that onions, thanks to the juice liberated in the process of heat treatment, perfectly compensate for the absence of fried ingredients among the components of the filling.
After mixing all the components, you need to add a couple of teaspoons of salt, your favorite spices to taste, as well as a small amount of vegetable oil. Now the ingredients must be thoroughly mixed and left to infuse for a while. After 10-15 minutes, it can be laid in the dough, form manti and cook in the most convenient way.
"Rosettes"
Above, a recommendation was made on how to form manti in the form of a rose. It is clear that for such a form of the product it is necessary to cook a special mincemeat, in which, first of all, there will be no large pieces. So, how to make manti with a pumpkin "rose"?
To create a special forcemeat, it is necessary to combine in one bowl 100-150 g of pumpkin, grated on a coarse grater, chopped onion (head) in the same way, as well as 100-150 g of pork forcemeat. It should be understood that for the preparation of manti with pumpkin and minced meat, which are subsequently planned to be wrapped in the form of roses, it is necessary to take a product of exclusively fine grinding. If you wish, you can cook it yourself by purchasing a fresh piece of pork in the store and chopping it in a blender or by passing it twice through a meat grinder.
In the resulting mixture, add a small amount of salt, black pepper, a pinch of zira, as well as a teaspoon of soy sauce, which will give a spectacular flavor. Also, in a mincemeat, you need to put a couple of teaspoons of sesame seeds and chop a slice of lemon. All the combined ingredients must be thoroughly mixed until smooth and put the prepared minced meat in the dough, forming "roses" as described above.
With lamb
Another good way to make manti is with pumpkin and meat. The traditional Uzbek smithy provides for the use of meat for filling, which must be manually chopped with a knife.
So, to create the filling, you need to combine in one container 700 g of chopped pumpkin cubes, which must first be cleaned of skins and seeds, as well as 800 g of lamb chopped in small pieces. To these ingredients you need to send a couple of chopped onion heads, as well as a small amount of spices, among which must be salt, as well as black ground pepper. All components must be thoroughly mixed and left for a short time for insisting.
After the filling is ready, it must be decomposed into pieces of dough and form manti. The process of cooking them is done in a traditional way for Uzbek cuisine - steamed, it takes about 45 minutes. Some chefs recommend, if desired, reduce the time to bring manti to readiness by salting water - so it can decrease by about 10 minutes.
In a slow cooker
You can also cook manti with pumpkin in a slow cooker. Many housewives very often note that this method of preparation gives the finished dough products with filling a special taste. In addition, cooked according to the recipe presented here, manti with pumpkin is an absolutely dietary, vegetarian and even lean dish. How to do it - consider below.
To prepare the filling for the products, you need to peel the pumpkin, remove seeds from it and chop 250 g of pulp into small cubes. The same thing must be done with the onion head. Now to the total mass of the filling you need to add black ground pepper, cumin, cilantro, and salt to taste. The components must be thoroughly mixed until the mass is completely homogeneous and allowed to infuse.
After the filling is completely ready, it must be decomposed into prepared pieces of dough (about 500 g should be taken on the amount of ingredients for the filling), form the manti as described above and send them to the multicooker, having previously installed a special lattice for them in their bowl cooking. The process should be carried out with the "Steaming" for 40-45 minutes.
In the finished form, the dish should be served using sour cream or ghee.
With pork
This is another option for making manti with pumpkin and meat. To successfully implement it in the kitchen, you should prepare a quality juicy filling. To do this, it is recommended to take 600 g of fresh and clean pork meat, rinse it, dry it with a paper towel and chop it with a knife so that the pieces are very small. After that, a small piece of pumpkin (200 g) should be sent to the meat, which must first be boiled until half ready in salted water, cooled and cut into small cubes. Now the mince should be seasoned with salt (to taste), as well as your favorite seasonings, presented in a ground form. A small amount of greens (dill, cilantro, parsley) can also be added to the filling. In the resulting mass, you need to invest 70-100 g of fat sour cream, after which everything must be stirred until a state of homogeneity. When the stuffing is ready, it must be allowed to brew for 10-15 minutes. After that, the filling can be laid out in prepared pieces of dough and form manti.
According to the reviews, manti cooked using this technology have a high level of juiciness, as the filling necessary for them contains fatty meat, sour cream and, on the other hand, onions have a considerable influence on this indicator.
How to store manti
Ensuring the safety of manti is also an important point. As a rule, most housewives prefer to cook such a dish for the future, since the process itself takes a considerable amount of time.
As practice shows, in the refrigerator they become very quickly deacidified, since the temperature that is set in an ordinary chamber is not enough to freeze semi-finished products. That is why the question is ripening about whether it is possible to freeze manti with pumpkin? Yes you can. Moreover, this is the best way with which you can ensure the longest preservation of manti.
As experienced housewives note in their reviews, after defrosting, convenience foods made with onion and pumpkin filling are not bitter or acidic at all, but, on the contrary, perfectly retain their taste.Before the process of heat treatment of frozen products for a couple, you do not need to defrost them, as they will necessarily “float”. The only difference between frozen manti and fresh manti is that they cook 5-10 minutes longer.