Mantis with pumpkin, with meat and without meat: 7 best recipes for manti with pumpkin filling quickly and tasty

Did you know that manti can be prepared not only with meat, but also with pumpkin. In addition, these 2 products can be combined as a filling for manti.

Content

Mantis with juicy filling always leave an indelible impression. For a classic recipe, chopped meat filling is used. For the preparation of lean mantles, the meat is replaced by vegetables or mushrooms.

Mantis with pumpkin, with meat and without meat are steamed. For cooking, you use a double boiler, a slow cooker, a mantle or a colander. A few diverse recipes will help to diversify your home menu.

Mantis with pumpkin on fresh dough without meat

List of components:

0.5 kg of pumpkin pulp
4 Average bulbs
1 pack of oil
700-800 g of flour
200 ml of water
1 chicken egg
salt and pepper to taste

How to cook manti:

Saturate the flour with oxygen. We attach a liquid with an egg. We suck and knead the ingredients until the elastic dough is obtained. Let the workpiece rest.
Pumpkin pulp and peeled onions are cut into small cubes.
The butter must be melted in the microwave. Combine with vegetable slices and spices.
The basis for manti is a convenient way to divide into portioned pieces. Roll out circles with a diameter of at least 10 cm.
On each blank with a slide we lay out a pumpkin filling. To begin with, we pinch the opposite edges. We give a rectangular shape to the right and left edge. We connect the upper and lower corners among themselves, receiving round mantles with an open filling.
Mantis with pumpkin is prepared in any convenient way. The surface on which the blanks are laid out should be flavored with vegetable fat. The average cooking time is 30-40 min.

On a note: Pumpkin filling is planted immediately before modeling. This will help to avoid untimely moisture.

Mantoux with pumpkin in Uzbek

In this version of preparation, the juiciness of the filling is achieved thanks to the addition of fatty fat.

List of components:

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

Phased preparation:

To process pumpkin pulp with a grater. Add and give time for juice.
With the help of hands, squeeze and drain the released juice. Season the vegetable workpiece with spices. Zira, cilantro, black pepper are good.
The peeled onions must be cut in the quarter-rings and fry in a pan until soft. Pour into a plate for cooling.
Finely chop the fat with a knife. Combine with pumpkin and onion roasting.
For the dough, mix salted water and egg. Add sifted flour and knead a homogeneous dough. We cover the workpiece with a cloth and let it rest.
We roll the dough into a thin layer, divide into large squares. We lay out 30-50 g of vegetable filling. We fasten the opposite corners and give a round shape. Lubricate the surface of the colander with vegetable oil, lay out the mantles and cook over boiling water for 40-50 minutes.
Mantoux with pumpkin in Uzbek We serve to the table with a sauce based on sour cream or tomatoes. Add garlic and greens.

Mantis with pumpkin and meat on yeast dough

For this dish, yeast and simple dough is suitable. On yeast test, manti are more magnificent.

List of components for the filling:

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

List of components for the test:

400-500 g of flour
1 cup of water
½ tsp. Salt
20 g of living yeast

How to cook manti with pumpkin and meat:

We form a flour workpiece. In the water, we dilute the yeast, add the rest of the ingredients and knead the yeast base.
Cut the pumpkin pulp with one onion with a small cube. Grate another onion on a coarse grater. Season the vegetable mixture and pour with balsamic vinegar.
Finely chop the lamb or beef with a knife. Combine meat and vegetables. Leave for 15-30 minutes to pickle.
We crush the yeast dough and spread it on the surface sprinkled with flour. Cut the portions and roll out large circles. We spread the filling with a tablespoon and sculpt manti in any convenient way.
We spread on an oil surface and prepare for a couple of 45-60 minutes. Mantis with pumpkin and meat Ideally combine with the sauce, which includes garlic and tomatoes.

On a note: The meat scrolled in a meat grinder will not be so juicy as crushed with a knife. Adding pumpkin partially compensates for the dry filling.

Mantis with pumpkin and potatoes without meat

List of components:

300 g of pumpkin pulp
5 bulbs
3 tuber potatoes
1 tbsp. l. Salt without a top
400-500 g of flour
200 ml of water
3 tbsp. l. vegetable oil
spices

Phased preparation:

Clean and chop the vegetable ingredients for the filling with cubes. Mix among themselves.
Seasoned vegetables with spices, salt and vegetable oil. Give time to marry.
Combine air flour with water, 2 tablespoons of vegetable oil. Make at least 15 minutes. We leave the workpiece for half an hour alone.
From the dough we form sausages and cut them into portioned pieces. We roll each in a square or circle.
In the center of each piece you need to pour 1 tablespoon of filling. By connecting the opposite edges, form a rounded shape to partially see the filling.
Boil water in a double boiler, lubricate the surface with oil and lay out the manti. Cooking time of at least 40 minutes. Ready mantis with pumpkin and potatoes Ground with butter and sprinkle with herbs.

On a note: Onion cutting gives the filling juiciness and compensates for the lack of fat.

Mantis with pumpkin, meat and carrots

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

List of components:

600 g of meat
200 g of pumpkin pulp
4 bulbs
200 g of carrots
200 g of fatty fat
50 ml of water
400-500 g of flour
spices to taste

How to cook manti with meat and vegetables:

We process the meat for filling and kurdyuk into pieces. Combine in the total mass.
Clean the carrots and grind on a coarse grater.
We cut the pumpkin pulp and onion.
We combine the vegetables with the meat, season and leave to marry.
Mix water, salt and flour. Knead the elastic blank.
We roll out a thin layer of dough and cut into large squares.
Put the filling with a slide in the middle. We pinch the corners diagonally and form manti.
Put a pan with water. Cover on top with a grate, greased with oil. After boiling, lay out the filled blanks and cook for at least half an hour.
Ready mantoux with pumpkin, meat and carrots can be served with creamy sauce and sour cream.

Mantis with pumpkin, meat and potatoes

List of components for fresh dough:

400-500 g of flour
200 ml of water
2 eggs
a pinch of salt

List of components for the filling:

0.5 kg of onion
200 g of pumpkin pulp
100 g of meat
200 g of potatoes
100 g butter
3 tbsp. l. vegetable oil
salt and spices to taste

Phased preparation:

To knead the dough, first dilute the eggs in salted water. Pour the sifted flour and form a smooth dough with our hands. While preparing the filling, the dough is resting.
Peelled bulbs, potato tubers and pumpkin pulp are chopped into small cubes. Mix and season with spices. In addition to pepper and onion, you can add a little Zira.
Melt the butter in the microwave and mix with vegetables.
Finely chop a piece of lamb or beef with a knife. Fat meat is best suited. Before grinding, it is better to freeze it a little.
Mix the vegetable filling with meat and add spices.
Cut the flour workpiece with portioned pieces, the size of a tennis ball. From each piece, roll the base for manti with a rolling pin.
On each piece of rolled dough, lay out the filling, leaving 1 cm from the edges. By pinching of opposite edges, we form a volumetric square or triangle.
We distribute blind manti on the surface of the double boiler. Cover and cook for at least 45 minutes.