Pork and pumpkin manti recipe. Calorie, chemical composition and nutritional value.

Manti: UGC What could be better than delicious manti for lunch or dinner. We suggest preparing one of the variants of this dish, created by Uzbek cuisine. Manti with pumpkin and meat is a recipe that diversifies the family menu.

Uzbek manti at home - recipe with pumpkin and meat

I do not specifically indicate which meat to use. You can build on your taste preferences. Traditionally, this recipe uses lamb, but I often replace it with veal if I want to reduce the fat content. You can put any meat, the main thing is to follow the cooking steps exactly and everything will work out.

Ingredients:

• Pumpkin – 0.8 kg;
• Carrots (medium) – 1-2 pcs;
• Flour – 3 tbsp;
• Salt - to taste;
• Meat – 1 kg;
• Onions – 1kg;
• Water – 1 tbsp;
• Egg – 2 pcs;
• Black pepper (ground) - to taste.

Cooking steps:

1. Take pumpkin and meat. Peel the pumpkin, wash and dry the meat. Cut the two main components of the dish equally into cubes.

2. Peel a kilogram of onion, its quantity cannot be reduced, the manti will be dry inside.

3. In a large bowl, combine pumpkin, meat, and onion; salt, pepper, you can add your favorite spices and mix.

4. Start preparing the dough. The process is simple. It is enough to mix the sifted flour, egg and water in a deep container, add salt and knead the dough.

5. Now you should divide the dough into equal parts and roll them out on the table. Dust the table with flour and get started.

6. Everything is ready to form the manti. Spoon the filling into generous portions, cent by cent.

7. Pinch the edges of the dough and form manti, as in the photo.

8. Prepare the mantle and grease it inside with oil.

9. Lay out the manti.

In the meantime, while you are modeling, the lower part of the mantle needs to be filled with water and put on fire until it boils.

10. We put the mantel on gas, cover with a lid and wait 45 minutes.

When ready, serve Uzbek-style manti with onion sauce or sour cream.

Step-by-step recipe for Uzbek-style manti with meat

Usually we make manti with the whole family. Children just love it. An interesting and exciting process. Now I’ll tell you how to prepare classic meat manti. The dish is incredibly juicy and it’s a pleasure to welcome guests with it. I constantly receive a lot of compliments, and not just me, because we cook collectively.

You will need for the test:

• Chicken egg – 1 piece;
• Wheat flour – 300 g;
• Salt – 1 tsp;
• Water (warm) – 100 ml.

For the filling you need:

• Onions (medium) – 4 pcs;
• Cumin (ground) – 1 tsp;
• Olive oil – 2 tbsp. l;
• Lamb (pulp) – 900 g;
• Black pepper (ground) – 0.5 tsp;
• Salt – 1 tsp;
• Vegetable oil (lubricate the cooking container).

Preparation step by step:

1. Peel the onion and chop. It is very important to chop the vegetable finely, this will give juiciness to the dish.

2. Get to cutting meat. Wash it and wipe off excess moisture. Cut into small cubes. For convenience, you can put the meat in the freezer for a short time. The texture will become more elastic and slicing will be easier.

3. Take a deep bowl and add lamb and onions, olive oil and stir, add salt, pepper and a pinch of cumin.

4. To prepare the dough you will need a deep container. Sift the flour, add salt, make a hole in the middle and pour in water, and add the egg there.

5. Knead the dough. Control the amount of flour, increase if necessary. Flour should be only the highest grade.

6. Let the dough rest and start preparing.

7. Divide the total amount into several pieces, roll out on the table and cut into small squares.

8. Put the filling in each, do not spare the minced meat and roll it up. Close the edges tightly so that the manti does not fall apart during cooking.

9. Send to the prepared mantle to prepare.

Juicy and satisfying manti with meat are ready. Treat your guests!

Almost “lenten” manti with beef and pumpkin

Kazakhstani dietary...

My husband’s sister-in-law (snake head) taught me how to cook manti. She and her family lived in Kazakhstan for many years. That's where I got the recipe from. In principle, everything is simple as usual. I don’t have any exact proportions (“the Manovara school” brings its own anti-fruits... - note Polkovnega )

This recipe is more suitable for those who have not yet fully discovered lamb, and who fiercely control their consumption of animal fats. Therefore, this time there was: A piece of beef 600 grams. Onions - 3 pcs. Pumpkin – 300g. Salt, ChSMP to taste. spices (coriander, cumin, etc.) to the minced meat to your taste.

Everything is chopped finely. I freeze the meat a little bit. This makes it easier to cut.

While Hazbent was chopping the minced meat, I made the dough. The dough is like dumplings. I like this recipe: 1 glass of cold water , 1 egg , 3 tbsp. flour, salt . Knead the dough…

I put the dough in the refrigerator for at least 20 minutes. During this time, the hasbent was just cutting the minced meat. Let's start sculpting manti. For the photo shoot, I decided to show off and make identical manti (though later I got tired of showing off, and I made the next manti “as I’m used to” - I made a sausage out of the dough, cut it into pucks and rolled them into flat cakes). I rolled out the dough and cut out circles with a large mug.

Now - how to seal it? Well, I saw at least about four styles of manti sculpting. I myself know how to sculpt in two ways. They are almost similar and very easy to sculpt. Even a hasbent knows how to sculpt them. We call this style “Tulip”. Now I’ll try to show you how to sculpt. We put the filling on the dough flat: we don’t regret it, but also without fanaticism. We make a flat cake in the middle. Like this. (Please do not suggest throwing away the chipped board).

Next we connect the ends. Like this:

Now we connect the corners along the long side. Like this. As a result, we get a mantuha in the “Tulip” style...

I place the finished manti on the mesh of the pressure cooker. I pre-lubricate the mesh with vegetable oil (remember about fasting?)

I set the water to warm up first. While the manti are being molded, the water is already boiling. I add 2-3 bay leaves , a few peppercorns and salt . Placed manti on a net, I grease the top with melted butter (fuck fasting).

I steam for 40 minutes under the lid.

While the manti is being prepared, I make a simple sauce : sour cream + garlic + herbs + ground chili .

I put the finished manti on a dish. I sprinkle ground paprika on top...

And, as our hunters say, eat and get better!

Grandmother Lorxen.

How to cook manti with pumpkin and meat at home?

Of course, there are a huge number of fillings for manti, but pumpkin is a classic. They turn out incredibly juicy and aromatic, the smell awakens such an appetite that after dinner there is nothing left on the table.

I am pleased when my family praises me for my efforts and for the delicious food I cook. The cooking process is labor-intensive, but the time and effort spent are worth it.

Ingredients for the dough:

• Egg – 1 piece;
• Water – 210 ml;
• Premium flour – 450 g;
• Salt – ½ tsp.

Ingredients for pumpkin meat filling:

• Meat (lamb and fattier beef) – 400 g;
• Salt – ½ tsp;
• Balsamic vinegar – 1 tbsp. l;
• Onions (large) – 2 pcs;
• Black pepper (ground) - to taste;
• Red pepper (ground) - to taste;
• Butter (softened) – 2 tbsp. l;
• Pumpkin – 400 g.

For the sauce:

• Garlic – 1 clove;
• Black pepper (ground) - to taste;
• Vegetable oil – 1 tbsp. l;
• Tomatoes (medium) – 2 pcs;
• Salt – 1 pinch;
• Sugar – 1 pinch.

Cooking steps:

1. Prepare the dough. To do this, pour the sifted flour into a large bowl, make a well and pour water into it, beat in the egg, and add salt. Everything is ready to knead the stiff dough.

2. Peel the onion, chop one onion in a blender, and cut the second into cubes. Cut the pumpkin and meat too, preferably so that the pieces are the same.

3. Place the pumpkin in a deep bowl, pour in half a spoonful of balsamic vinegar, pepper, salt and stir.

4. Marinate the meat in a second container. Also pour in the rest of the vinegar, salt and pepper, add all the onions and soft butter. If you are satisfied with the fat content of the meat, then oil is not required. Let sit for 5-7 minutes and mix everything with the pumpkin mixture. Now wait about 15 minutes for the ingredients to combine.

5. Now divide the dough and start rolling out thin flat cakes, put the filling in the center and make manti in a way convenient for you.

6. If there is no special cauldron for cooking, use a double boiler. After 45 minutes, manti can be served with sauce.

7. For the sauce, mix all the ingredients in a blender and boil it.

Greens and sour cream are also ideal for serving. Pamper the people you love and dear to your heart.

Beef and pumpkin manti step by step photo recipe

Minced manti

• Beef pulp - 1 kg;
• Onions - 800 g;
• Pumpkin - 500g;
• Spices for manti: freshly ground black pepper, cumin, coriander, ground red pepper;
• Salt - to taste (about 1 tablespoon);

Manti dough

• Wheat flour - 450-500 g (approximately! It needs to be added until the required consistency is obtained!);
• Chicken eggs - 1 pc.;
• Water - 1 glass;
• Salt - 2 teaspoons;

Beef and pumpkin manti recipe. A stiff dough is kneaded, a filling is made from beef, pumpkin and onions, manti are formed and steamed or in a double boiler or in a pressure cooker. Due to the use of pumpkin and onions in the recipe, the beef manti turns out juicy.

After the autumn harvest, I had a pumpkin, so I decided to make manti from it. Beef was used as meat, although, from my own experience, I know that the combination of pumpkin with lamb, or pork, or even chicken is (in my opinion and taste) more successful. However, beef manti also has its own merits, so why not cook them so that you have something to compare with? Moreover, it still turns out very tasty! So, first we need to knead a stiff dough.

I will not describe in great detail the process of preparing the dough, since I have already done this several times. A detailed recipe can be found here: manti dough. Here, I will very briefly recall the main points.

Pour a glass of water at room temperature into a deep bowl, break one egg into it, add a couple of teaspoons of salt and mix the resulting solution thoroughly,

Sift the flour into a bowl, leaving about two glasses for adding, make a depression in the middle of the flour mound, and pour in the water-egg mixture,

The manti dough must be kneaded for a total of about 15 minutes (no less!). Also, it will be very good not only to knead it well, but also to knead it.

After kneading, the dough is formed into a ball, which is wrapped in a towel or placed in a plastic bag for proofing. This is necessary so that the dough does not become chapped and its surface does not dry out. The dough must rest for at least 40 minutes, and only after that can it be used to make manti, and while our dough is proofing, you can begin preparing the filling for the manti.

As the name of the recipe suggests, the filling of these manti will consist of beef, pumpkin and onions.

The meat needs to be washed, dried, de-veined, first cut into thin strips, and then cut these strips into small cubes (the smaller the better). Of course, you will need a sharp knife for this procedure.

The onion also needs to be cut into very small cubes, for which the onion is cut in half, then the half is cut very thinly along the fibers, without cutting the base of the onion to the end (so that the onion does not fall apart after cutting), then the half of the onion is cut across the fibers.

Now you need to peel the pumpkin. Cut it into quarters, peel the peel, cut out the seeds,

And cut the pumpkin into small cubes, about 3 mm in size.

Place the chopped beef and onion in a deep bowl.

After that, the pumpkin - the future filling for the manti - must be salted to taste. It took me about 1 tbsp. spoons of salt, but it is better, of course, to rely on your own taste sensations rather than on the amount I recommend,

Now add freshly ground black pepper, a little cumin, coriander, ground red pepper to the filling,

Knead the minced meat thoroughly with your hands,

Add a little water to make the manti juicy,

Knead the filling again. Then we take out the dough and knead it too. And after these final procedures, you can begin sculpting the manti.

We cut a small piece from the dough, the rest must be put in a bag so that the dough does not dry out,

Let's roll a piece of dough into a sausage like this, as shown in the photo, and then cut it into equal pieces,

Flatten the resulting dough pieces in flour,

Let's roll out one of them and put the minced meat in the middle,

Blind the opposite edges of the dough with this envelope,

Then, we will blind one corner of the manta to the other like this,

After that, we will seal the corners of the product on the other side in the same way, and we can assume that one of our manti is ready,

Now you need to place it on a baking sheet or wooden board lightly sprinkled with flour,

We make all the other manti using the method described above until you completely run out of either the filling, or the dough, or patience. As soon as the modeling is finished, the manti must be steamed.

Manti, unlike dumplings or khinkali, are steamed. To do this, you will need either a pressure cooker or a regular double boiler. If you have a choice, it is better to give preference to a pressure cooker.

Before placing the manti in the pressure cooker, each manti must be dipped in vegetable oil, poured in a thin layer on a flat dish,

The manti are not laid out too tightly on each level of the steamer, since after heat treatment they will begin to expand,

As soon as all levels of the steamer are loaded, close it with a lid and steam the manti for 35-40 minutes.

The finished manti are placed on a plate and immediately served hot with various sauces and additives, links to which I have given in the notes to this recipe. Bon appetit everyone and good luck in preparing beef and pumpkin manti according to the recipe described above.

Recipe Notes

It is highly advisable to cook manti exactly as much as you can eat at one time, since after heating their taste properties are very much lost! If anyone is interested, I suggest you familiarize yourself with another recipe for pork manti with potatoes and fat tail!

Video recipe for manti with pumpkin

My own video recipe for making delicious and juicy manti with pumpkin (but without meat, only fat tail!). We make the dough for manti; while the dough is rising, we make the filling from onions, pumpkin and curly fat. Then we form the manti, steam them in a pressure cooker, pour over melted butter and serve.

Video on how to cook Uzbek manti from Stalik Khankishiev

According to Stalik Khankishiev, tasty manti can only be obtained if the proportions are respected. And I agree with him, so it is very important to take the amount of products indicated in the recipe. You can experiment with ingredients, but with their quantity it is strictly prohibited.

You will see why this happened in the video recipe from the master of making manti. This is a kind of object lesson in order to better understand the material. Stalik Khankishiev’s manti is incredibly tasty, aromatic and juicy, I have prepared it according to his recipe several times already. Now I’m sharing it with you, don’t lose it.

Immediately after watching the video, I wanted to go to the kitchen and get down to business. How do you look at this? Will you spoil your family today?

Prepare the correct dough for manti in Uzbek:

And in the final recipe, I would like to pay special attention to preparing the dough. The taste and appearance of the dish are greatly influenced by the shell. There are several tips that you can follow to prepare the perfect dough.

The manti will not burst during the cooking process and the valuable juice of the filling will not escape. So, you should take the ratio of flour and water 2:1; It is advisable to add 2 chicken eggs to the dough for every kilogram of flour and roll it out thinly, no more than 1 mm. Today we are preparing unleavened dough for manti and paying attention to modeling. In the photo you will see several options.

Required Products:

• Flour – 1 kg;
• Water – 2 tbsp;
• Eggs – 2 pcs;
• Salt – 2 tbsp. l.

This amount of flour for filling will require about 800 g of meat and 600 g of onion.

Preparing unleavened dough in detail:

1. Heat the water, it should not be hot. Pour 1.5 cups into a bowl and beat in the eggs.

2. Mix thoroughly and add salt, stir again until the salt crystals dissolve.

It will be much easier to work with the dough if you use sifted flour. This process will enrich it with oxygen.

3. Make a hole in the middle of the sifted flour and pour in the liquid mixture.

4. Now gently and carefully combine the ingredients, slowly adding the remaining warm water.

5. Knead the dough in a bowl until you can do it. Once the dough is too stiff to knead, sprinkle the counter with flour and turn it out.

6. For elasticity, knead for about 20-25 minutes. This is the only way to achieve a good result. Dust the table with flour as needed.

7. Once the process is complete, let the dough sit for 40-50 minutes. Cover the bowl with cling film or put it in a bag.

8. Only after this can you work with the dough and start making manti.

9. First divide the dough into equal parts and roll out.

10. Add more fillings to make the dish juicy and sculpt it in a convenient way.

11. Cook in a special container or simply steam for about 40 minutes.

By following these tips you will avoid unpleasant surprises and get great pleasure from the cooking process.

Here are a few more ways to sculpt manti rays found on the Internet that might interest you.

I will be glad if you use my recipes. I have tested each one from personal experience and I can confidently declare that this dish is incredibly tasty and nutritious. I imagine an ideal Sunday lunch with a large plate of aromatic manti in the middle of the table. Try it and surprise your family.

Author of the publication

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Pork and pumpkin manti recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “pork and pumpkin manti”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of manta made from pork and pumpkin is 201 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.