Recipe for manti with pumpkin and potatoes. Calorie, chemical composition and nutritional value.

Greetings.

Manti with juicy filling always leaves a lasting impression. The classic recipe uses minced meat filling. To prepare a Lenten dish, let's prepare manti with pumpkin. Manti with pumpkin, with or without meat, are steamed. For cooking, use a double boiler, multicooker, mantle pan or colander. Several different recipes will help diversify your home menu.

From time immemorial

Manti belongs to the classic, traditional dishes of oriental cuisine. In one form or another they are popular throughout Central Asia. The history of steamed filled pies goes back several thousand years, and China is considered their homeland. It was there that in ancient times they cooked “poses” for a couple. Over time, the cooking method was adopted by the Uyghurs who inhabited China, giving the dish the name “mantyou,” which translates as “steamed bread.”

Meat was traditionally used as a filling - lamb or beef. And definitely lots and lots of onions! It gave the minced meat its juice and aroma, so it had to be added at least as much as other products. But over time, recipes changed, and in China, as well as almost throughout Central Asia, vegetable fillings, especially pumpkin, began to gain popularity. Its sweet taste goes very well with onions, meat and other ingredients. Now manti stuffed with pumpkin is one of the most popular and favorite dishes of oriental cuisine.

Manti with pumpkin has long become one of the most popular oriental dishes.

Note! Pumpkin is an incredibly healthy vegetable, which contains a huge amount of vitamins, microelements and acids necessary for the body. Therefore, manti with pumpkin is an excellent dish for the whole family.

Another feature of manti is the way they are prepared. No boiling or frying, just steaming. In ancient times, nomadic peoples wove branches and placed such a homemade net in a cauldron with a small amount of boiling water, placed manti on it and covered it with a lid.

A little later, caskans appeared - lattices made of bamboo rods, which are placed on the bottom of a large pan. Such devices are still produced in China, but it is difficult to find them here. But we can use a double boiler, a special pressure cooker, and even a multicooker, because it usually includes a special stand for steaming.

The pressure cooker has many tiers and allows you to cook for a large family at once

In modern Central Asian cuisine, manti can be called differently, depending on the country in which they are prepared and the composition of the filling. For example, the Mongols call them “buuz”, and the Chinese call them “baozi”. The Japanese prepare a very similar dish not by steaming, but in a greased frying pan, and call it “manju”.

But the Uighurs (the ethnic population of some regions of China) traditionally make kava manta - manti stuffed with pumpkin and minced meat. Kava is, strictly speaking, a pumpkin. Exactly the same amount of chopped lamb is used for the filling. A variety of kava-manti are fried manti (or khoshan), which are first fried in vegetable oil until golden brown, and after that they are placed in a manto-cooker and steamed until cooked. As a result, no harmful substances formed during frying remain in a dish prepared in this cunning way, but the taste of the fried product is preserved.

So, if someone tells you that manti are just big dumplings or dumplings, surprise such a guest with a fried-steamed version of the dish and be sure to add pumpkin to the filling!

Advantages of cooking in a slow cooker

Most housewives nowadays prefer a multicooker (pressure cooker), since such kitchen appliances are capable of preparing any dish in a short time. Is it possible to cook tasty manti using a multicooker and how does this cooking process differ?

√ Thanks to the optimal temperature, you can prepare this dish in a slow cooker or pressure cooker, and it will turn out not only tasty, but also healthy.
√ The Redmond brand kitchen appliance has a large bowl capacity, so you can cook a large portion at a time.
√ Thanks to this technique, you don’t have to stand at the stove and watch the pan - the multicooker will do everything itself.
√ The bowl of the pressure cooker, intended for steaming, is made of plastic, so the manti, like other products, will not fall apart and stick to the walls during the cooking process.

Classic pumpkin manti

This delicacy is especially respected in the Far East. It turns out incredibly juicy, fragrant and tasty.

A bright dish will lift your spirits

You will need:

500–800 g of dough for manti, prepared according to any of the above recipes;
500 g of ripe pumpkin pulp;
150 g lard or butter, whichever you prefer;
150–200 g onions;
a few tablespoons of vegetable oil;
black pepper;
salt.

Preparation:

Chop the pumpkin pulp, the finer the better. Ideally, the pieces should not exceed the size of the nail on the little finger. But putting the vegetable in a blender is not the best idea: the juice released from the ground pumpkin will greatly complicate the sculpting process. Cut the pumpkin: the smaller, the tastier!
Also finely chop the peeled onion... Chop the onion: small pieces will not tear the dough
...and lard. Or butter. It will be easier to grate the butter if you slightly freeze it first
Combine pumpkin, onion and lard (or butter) in a deep bowl, add salt and pepper and mix thoroughly. Actively mix the ingredients to evenly distribute the pepper and salt in the filling
Place the dough on a lightly floured work surface, roll out and cut into squares approximately 10x10 cm in size. Roll out the dough and cut into squares of the same size
Place 1-2 tbsp on each square. l. fillings. Bring the opposite edges of the dough together and pinch them tightly, but not all the way. The sides of your envelope should remain open! You will pinch them secondarily, so that you get two seams perpendicular to the first. Your third task is to connect the protruding corners in pairs, giving the almost finished “dumpling” a cozy dough rim. Done! Place the filling on the juice and make manti: the dough gathered into a tight ball will retain the released juice
Gently grease the bottoms of the manti with vegetable oil - this will prevent them from sticking to each other and to the walls of the dish. The same effect can be achieved by lightly brushing a pastry brush dipped in oil along the bottom of the steamer. Lubricate the bottom of the manti or the surface of the steamer with oil
Steam the manti for 25–30 minutes. Steam the vegetable filling for 25–30 minutes

If you want to strictly observe traditions, serve manti in deep bowls, filled with rich broth and sprinkled with fresh herbs. One serving requires from 2 to 4 pieces.

Classic manti in a slow cooker

Traditionally, lamb is used for the filling. But the dish will not lose its taste if you use other types of meat. It is better to take several types and certainly lard. Then the manti will be juicy and rich.

Ingredients

For the test:

Premium wheat flour – 0.5 kg.
Water (room temperature) – 1 cup
Chicken egg – 1 pc.
Salt - to taste.

For filling:

Meat (pork, beef) – 0.5 kg.
Pork lard – 100 gr.
White onions – 3–4 pcs.
Pumpkin – 100 gr.
Water – 3–4 tbsp. l.
Salt, pepper, spices - to taste.

Preparation

Let's do the dough first. Pour the flour into a deep bowl, add salt and stir. Then beat the water and egg with a fork until smooth and pour into the flour. Knead the dough. If necessary, add flour to make the dough elastic and not stick to your hands. But do not overdo it, otherwise the manti will be dry and hard.
Wrap the finished dough in cling film and leave at room temperature to “rest.” In the meantime, get on with the minced meat.
This minced meat should be prepared immediately before preparing the dish. We remove the meat from films and tendons. Cut into small pieces. We cut the lard into the same pieces.
We clean the pumpkin from peel and seeds. Cut into small cubes.
Combine chopped meat, lard and pumpkin, season with salt, pepper and other spices (cumin, saffron). Mix and beat lightly. If the mince is a little tight, add warm water and mix again. This trick will help add juiciness to the minced meat.
We take out the dough and roll it out into a thin flat cake. Using a round vessel (glass, cup), we cut out blanks for manta rays.
Place a spoonful of minced meat in the center of each circle. To make the manti correctly, you need to pinch the opposite ends of the dough first, then the remaining ones. The product should resemble an envelope.
Then connect the ends of the envelope in pairs to create a round shape.
You need to steam manti. To do this, set the “Steam” mode for 40–45 minutes. Pour about 1 liter of water into the bowl. We install a grate greased with vegetable oil and place it in the manti. They need to be sprinkled with water and vegetable oil so that the dough does not dry out during cooking. You don’t need to cook everything at once, lay out only in one layer.
Place the finished manti on a plate, pour over melted butter and sprinkle with finely chopped fresh herbs. Serve hot, with sour cream, ketchup, mayonnaise or creamy garlic sauce.

Manti with porcini mushrooms and cheese sauce

Test composition:

Flour – 1 kilogram.
Eggs – 1 piece.
Cold water - half a glass.
Salt.

Filling:

Mushrooms.
Lard.

Note. Lard can be replaced with any fat or vegetable oil.

Onion.
Potato.
Greenery.

Sauce:

Low-fat sour cream.
Vegan mayonnaise.
Lemon juice.
Dor blue.
Garlic.
Spices.

Cooking:

Fry chopped onion in lard.
Peel the potatoes, rinse under running water and cut into small cubes.
Add chopped potatoes, chopped mushrooms, fried onions, salt and pepper and mix. Place in a cold place so that the fat thickens and does not flow during the formation of the manti.
Knead the dough as usual. We make our manti in any convenient way. Divide the dough-like mass into two parts and roll it into layers 2 millimeters thick. The thinner the better.
We cut each rolled piece into squares. Place a tablespoon of our frozen filling in the centers.
We make manti. Steam them for about 40 minutes.
While the dish is cooking, let's make the sauce. Peel the garlic and grind it through a press. Place into a blender bowl. Pour in a little lemon juice, dor blue cheese, a few tablespoons of mayonnaise, sour cream, and ground black pepper. Beat all ingredients into a homogeneous mass. It is imperative to conduct a test at this stage. If necessary, balance the proportions of ingredients.
Place the prepared manti into portioned plates, pour over the sauce, and serve.

Manti with pumpkin on unleavened dough without meat

List of components:

0.5 kg pumpkin pulp
4 medium onions
1 stick of butter
700-800 g flour
200 ml water
1 chicken egg
salt and pepper to taste

How to cook manti:

We saturate the flour with oxygen. Add liquid with egg. Add some salt and knead the ingredients until you get an elastic dough. Let the workpiece rest.
Cut the pumpkin pulp and peeled onion into small cubes.
Melt the butter in the microwave. Combine with chopped vegetables and spices.
Divide the base for manti into portions in a convenient way. Roll out circles with a diameter of at least 10 cm.
Place a heaping amount of pumpkin filling on each piece. First, pinch the opposite edges. Give the right and left edges a rectangular shape. We connect the upper and lower corners together, getting round manti with open filling.
Manti with pumpkin is prepared in any convenient way. The surface on which the workpieces are laid out must be flavored with vegetable fat. Average cooking time 30-40 minutes.

Note: Add some salt to the pumpkin filling just before modeling. This will help avoid untimely release of moisture.

How to quickly and tasty cook pumpkin manti with lard

Of course, you don't have to take meat. Moreover, this is an expensive pleasure. And lard or fat tail will help make nutritious, satisfying and juicy manti.

In the dough we will take:

0.5 kg flour,
egg,
200 ml water,
1 tsp salt.

For the filling:

300 g pumpkin,
3 onions,
1 tsp salt,
1 tsp pepper,
fat tail fat or butter - 50 g,
vegetable oil to lubricate the levels.

For the dough you need to mix the egg, water and salt. Add in flour and knead. By the way, if you have a food processor, it will quickly mix up some stiff dough for you.

Sprinkle the table with flour, transfer the mixture and shape it into a ball. Cover it with a bowl and let it rest for 15 minutes.

Separately, place the pumpkin pulp in a deep bowl. We pre-cut it into thin pieces. Chop the onion and add it to the filling. Pepper and add salt to the mixture.

Now roll out the dough thinly, no thicker than 1 mm, and cut it into strips. The strip turns out to be long. If it turns out wide, then cut it into two parts. Place the filling in the middle of each juice. On top of it are thin pieces of lard or butter. Fold the strip in half lengthwise, pinching the sides a little.

Grease one side with oil and roll it into a roll.

Place open side up on greased levels.

Cook over medium heat for 1 hour.

Manti with cheese, herbs and mint

Compound:

Sorrel/spinach – 1 bunch each.
Dill – ½ bunch.
Mint - a couple of sprigs.
Mozzarella – 200 grams.
Dough for manti (as in the previous recipe).

Helpful advice. If you are strictly vegan, replace cow's milk cheeses with soy cheeses. There are excellent alternatives with a delicate, pleasant taste.

Cooking:

We remove spinach and sorrel leaves from dense stems. Together with dill and mint, thoroughly scald with boiled water. Finely chop.
Grind the cheese on a coarse grater. Mix it with chopped herbs.
Roll out the dough thinly into layers and cut into squares. Place the required amount of filling in the middle of each. We pinch the edges.
We coat each piece with oil and send it to cook.
Steam for an average of 20 minutes.
Serve with warm melted butter.

Manti with pumpkin in Uzbek style

In this cooking method, the juiciness of the filling is achieved by adding fat tail fat.

List of components:

1 kg pumpkin pulp
400 g onion
150-200 g fat tail fat
50 ml vegetable oil
700-800 g flour
¾ glass of water
1 chicken egg
spices to taste

Step-by-step preparation:

Process the pumpkin pulp using a grater. Add salt and allow time for juice to release.
Using your hands, squeeze and drain the juice. Season the prepared vegetable with spices. Zira, cilantro, and black pepper work well.
Peeled onions should be cut into quarter rings and fry in a frying pan until soft. Pour into a plate to cool.
Finely chop the lard with a knife. Combine with pumpkin and fried onion.
For the dough, mix salted water and egg. Add sifted flour and knead into a homogeneous dough. Cover the workpiece with a cloth and let it rest.
Roll out the dough into a thin layer and divide into large squares. Place 30-50 g of vegetable filling. We fasten the opposite corners and give it a round shape. Lubricate the surface of the colander with vegetable oil, lay out the manti and cook over boiling water for 40-50 minutes.
Manti with pumpkin in Uzbek style is served with a sauce based on sour cream or tomatoes. Add garlic and herbs.

How to steam manti in a slow cooker

Manti are considered the national dish of Asia; their appearance resembles dumplings, although Asian dough products are somewhat larger and take longer to prepare.

But what should you do if you want to try this delicious treat, but you don’t have a meat grinder or a mantyshnitsa (manto cooker) at home? That’s right, you need to cook the manti in a slow cooker. A recipe with a photo will help you not to miss the slightest detail when cooking, so that the Asian dish will turn out simply amazing.

Wheat flour - 1.5 tbsp.
Chicken eggs - 2 pcs.
Water - ¼ tbsp.
Salt - 1 tsp. (without slide) for dough + salt for filling (to taste)
Pork – 300 g
Potatoes - 200 g
Onions - 1-2 pcs.
Garlic - 3-4 cloves
Black pepper - to taste

Cooking:

The dough for manti must be prepared according to the same recipe as the dough for dumplings. To do this, pour flour and a spoonful of salt into a deep bowl. Break a couple of eggs there and dilute everything with lukewarm water.
Mix the dough. Roll the manti dough into a ball, cover it with cling film and let it rest for one hour.
Now let's get to the filling. It is better to take the meat with fat so that the filling is not dry. Cut the pork into small cubes.
Peel the onion and chop finely. Peel the garlic and also finely chop it. Place the meat, onion and garlic in a deep bowl.
As I wrote above, we will make the filling without using a meat grinder. You can just leave everything as is, finely chopped, but I decided to use an immersion blender. After using it, the minced meat becomes very, very tender and airy.
This is the consistency (homogeneous) the minced meat should be.
But this is not all the filling of future manti. Add finely chopped potatoes to it.
Mix everything well. Don't forget to add salt and pepper to the filling to taste.
The dough was just right. Roll it into a thin layer: the thinner you roll, the tastier and juicier your manti will be.
Cut the dough layer into squares, approximately 10x10 cm in size.
Place the filling in the center of each square.
Now we need to give the manta shape. To do this, the opposite corners of the square need to be molded together.
Moreover, this must be done on both sides.
The new corners that are formed also need to be molded together, as shown in the photo.
I don’t have a manty pan, so I’ll use a slow cooker. Usually, a multicooker comes with a grate for steaming dishes, so we will use it. But first you need to lubricate this grill with sunflower oil.
Pour water into the multicooker container so that it reaches the grate. Place the manti on this grill. Make sure that the manta rays do not touch each other.
Close the lid, then set the “Steam Boil” mode and set the time to 1 hour.
How long does it take to steam manti in a slow cooker? Steamed manti takes 45-50 minutes, so after the specified time has elapsed, the multicooker can be turned off.
Manti can be served with any sauce or sour cream. As you can see, without a meat grinder or manty maker you can make unforgettably delicious manti. Bon appetit!

Manti with pumpkin and meat on yeast dough

Yeast and simple dough are suitable for this dish. Manti made with yeast dough are more fluffy.

List of ingredients for filling:

400 g pumpkin pulp
400 g lamb
2 onions
2 tbsp. l. butter
20 ml balsamic vinegar
salt and spices to taste

List of ingredients for the test:

400-500 g flour
1 glass of water
½ tsp. salt
20 g live yeast

How to cook manti with pumpkin and meat:

We form a flour dough. Dilute the yeast in water, add the remaining ingredients and mix the yeast base.
Cut the pumpkin pulp together with one onion into small cubes. Grate another onion on a coarse grater. Season the vegetable mixture and pour over balsamic vinegar.
Finely chop the lamb or beef with a knife. Combine meat and vegetables. Leave for 15-30 minutes to marinate.
Knead the yeast dough and place it on a surface sprinkled with flour. Cut into portions and roll out into large circles. Spread the filling with a tablespoon and make manti in any convenient way.
Place on an oiled surface and steam for 45-60 minutes. Manti with pumpkin and meat go perfectly with a sauce that includes garlic and tomatoes.

Note: Meat minced in a meat grinder will not be as juicy as minced meat with a knife. Adding pumpkin partially compensates for the dryness of the filling.

Manti with pumpkin and potatoes without meat

List of components:

300 g pumpkin pulp
5 onions
3 potato tubers
1 tbsp. l. salt without top
400-500 g flour
200 ml water
3 tbsp. l. vegetable oil
spices

Step-by-step preparation:

Peel and chop the vegetable ingredients for the filling into cubes. Mix together.
Season the vegetables with spices, salt and vegetable oil. Give time to marinate.
Combine the puffed flour with water and 2 tablespoons of vegetable oil. Knead for at least 15 minutes. Leave the workpiece alone for half an hour.
We form sausages from the dough and cut them into portions. Roll each into a square or circle.
Place 1 tablespoon of filling in the center of each piece. Connecting opposite edges, form a round shape so that the filling is partially visible.
Boil water in a double boiler, grease the surface with oil and lay out the manti. Cooking time is at least 40 minutes. Coat the finished manti with pumpkin and potatoes with butter and sprinkle with herbs.

Note: Slicing onions adds juiciness to the filling and compensates for the lack of fat.

Manti with pumpkin, meat and carrots

The meat filling for manti is combined with a lot of onions. For juiciness, add a little lard or butter.

List of components:

600 g meat
200 g pumpkin pulp
4 onions
200 g carrots
200 g fat tail fat
50 ml water
400-500 g flour
spices to taste

How to cook manti with meat and vegetables:

We process the meat for the filling and the fat tail into pieces. Combine into a common mass.
Peel the carrots and chop them on a coarse grater.
Cut the pumpkin pulp and onion into cubes.
Combine vegetables with meat, season and leave to marinate.
Mix water, salt and flour. Knead the elastic workpiece.
Roll out a thin layer of dough and cut into large squares.
Place a heaping amount of filling in the middle. We pinch the corners diagonally and form manti.
Place a pot of water. Cover the top with a greased grill. After boiling, spread out the stuffed pieces and cook for at least half an hour.
Ready-made manti with pumpkin, meat and carrots can be served with cream sauce and sour cream.

Description of preparation:

Here are some secrets on how to cook manti with pumpkin and meat in a slow cooker.
Take unsweetened varieties of pumpkin, the so-called mantle. Sweet pumpkin works well in another recipe that uses only pumpkin and spices in the filling. You can use other dough, but I advise you to try choux pastry. The choux pastry for manti is rolled out thinly and does not tear. Maybe what I got was not quite traditional manti, but they are very tasty. Prepare for your health! Purpose: For lunch / For dinner / For children Main ingredient: Meat / Vegetables / Pumpkin / Dough / Choux pastry Dish: Hot dishes / Manti Geography of cuisine: Eastern