Step-by-step recipe for making manti with pumpkin

Manti with pumpkin
Good afternoon, dear readers! Many people believe that manti are the same dumplings, but this is absolutely not true. Of course there are similarities! It seems like there is dough and filling here and there.

But to feel the difference, it’s better to try it! Today we will prepare manti with pumpkin.

You will need:

• 500 gr. – pumpkin pulp
• 300 gr. – onions
• 150 gr. - butter
• 1.5 teaspoons – cumin
• 1 teaspoon – ground allspice
• salt - to your taste

To prepare the dough:

• 3 cups – flour
• 1 PC. - chicken egg
• 1 glass – cold water
• one pinch of salt

How to cook:

1. Prepare the dough. Sift the flour, beat in the egg, add water and a little salt. Knead the dough and set aside to “rest.”

2. For the filling, peel the onion and pumpkin. Cut the pumpkin into cubes (5 mm each), and finely chop the onion. Place in a saucepan, add melted butter, pepper and cumin. It is better to add salt before modeling.

3. Divide the dough into pieces and roll out small pancakes with a diameter of 10 cm. Place the filling in each circle and pinch the edges.

4. Grease the tiers of the steamer with vegetable oil and place the manti. Add your favorite spices to the water (after boiling) (you can use bay leaf, cilantro, black pepper, cumin).

5. Place the tiers in a double boiler for 40 minutes. And your manti is ready, you can invite guests!

Calorie content of manti with pumpkin per 100 g. – 175 kcal

Bon appetit!

How to cook millet porridge with pumpkin

You will get a very beautiful bright orange, tasty and very healthy porridge. You can feed your family and pamper your guests with this millet porridge with pumpkin.

You will need:

• 300 gr. – pumpkin pulp
• 0.5 cups – millet cereal
• 400 ml – milk
• 50 gr. – vegetable oil
• a bunch of raisins, preferably seedless Kish-Mish
• 1 teaspoon – sugar

How to cook:

1. Cut the pulp of a ripe pumpkin into pieces (2 cm each), add hot water and cook over low heat for 10 minutes. Drain the broth and mash the pumpkin to puree (you can use a simple masher or a blender).

2. Sort out the garbage and rinse the cereal with cold water (several times). Fill with water and cook for 5 minutes, drain the water. Now you can add milk, a little salt, sugar and pumpkin puree. If the pumpkin variety is very sweet, then you don’t need to add sugar. You can add raisins and any dried fruits. After boiling, cook over low heat until tender – 10-15 minutes.

3. You can then wrap the pan in a blanket for 10-15 minutes. Your porridge is ready! You can taste it!

4. Before serving, place a small piece of butter on each plate.

Calorie content of millet porridge with pumpkin per 100 g. – 175 kcal

Bon appetit!

I recommend reading:

Pumpkin: composition, calories, use, benefits and harm

Pumpkin stuffed with meat

Description of preparation:

If you think that manti with pumpkin and potatoes at home is too boring, then you have probably never tried this dish. The filling turns out to be surprisingly aromatic, juicy, tasty and is in no way inferior to its meat counterpart. Be sure to try this recipe at home!

Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Pumpkin / Flour and dough Dish: Hot dishes / Manti / Steamed dishes Geography of cuisine: Uzbek / Oriental Diet: Vegetarian food

Pumpkin stuffed with meat and baked in the oven

This dish looks very beautiful on the table, but it is also very tasty! Any meat is suitable for the filling: pork, beef, lamb. And so let's get started!

You will need:

• 1 PC. – small pumpkin (up to 2 kg.)
• 600 gr. - any meat
• 2 pcs. – onions
• 200 ml. – 20% sour cream
• a little vegetable oil
• your favorite spices for meat

You will need:

1. Rinse the meat, cut into small pieces, fry for 2-3 minutes in vegetable oil.

2. Peel and finely chop the onion, add to the meat and fry for another 2-3 minutes. Add salt, pepper, your favorite seasoning for meat, maybe herbs and sour cream.

3. Wash the pumpkin thoroughly, cut off the top and carefully remove the pumpkin seeds. Just choose a pumpkin that is stable and won't wobble on the baking sheet.

4. Fill the pumpkin with the prepared filling (meat in sour cream).

5. Cover the vegetable with the cut off top, like a lid. Line a baking sheet or baking dish with a piece of foil and place the pumpkin.

6. Bake in the oven at 180 degrees for about 1 hour or 1.5. It depends on the thickness of the walls of the pumpkin. But you can check the readiness with a toothpick. If the vegetable is easily pierced, then the dish is ready and you can set the table!

Calorie content of stuffed pumpkin per 100 g. – 107 kcal

Recipe 1: manti with pumpkin (step-by-step photos)

• Pumpkin (already peeled) - 600 g
• Onion – 400 g
• Butter (or fat tail lard) - 200 g
• Wheat flour / Flour - 3 cups.
• Chicken egg - 1 pc.
• Water - 1 glass.
• Zira (I put it in grains) - 2 tsp.
• Allspice (ground) - 1 tsp.
• Salt (to taste)

I’ll say right away that I kneaded the dough with a bread machine, so the ingredients are indicated for one bookmark. For the amount of minced meat that I have on the dish, it took me two batches of dough. It is best to take pumpkin and onions at 6:4, tested experimentally. I cut the pumpkin into 5-7 mm cubes, but the smaller the onion, the better, but do not scroll!

I mixed the minced meat in a saucepan, it’s easier to mix, and melted the cumin, pepper, and butter. When I make it with fat tail, I also melt it, but I don’t remove the cracklings. Uzbeks don’t bother, they just cut fat tail fat into cubes. If you cook during Lent, you can replace it with vegetable oil and knead the dough without eggs. I only recommend salting the minced meat immediately before modeling, otherwise the pumpkin will release a lot of liquid.

Lasagna with pumpkin

This recipe is from Italian cuisine: it’s easy and quick to prepare, and the dish turns out to be very satisfying.

You will need:

• 300 gr. – ripe pumpkin
• 10 -12 leaves – lasagna
• 60 gr. – walnuts
• 80 gr. – grated Parmesan cheese
• 2 tbsp. spoons - vegetable oil, preferably olive

For Bechamel sauce you need:

• 50 gr. – butter
• 2 tbsp. spoons - flour
• 2 glasses – milk
• salt, ground red pepper, nutmeg - all to taste

You will need:

1. Prepare bechamel sauce. Heat the milk slightly, but do not bring it to a boil. Melt the butter in a frying pan with a thick bottom, add flour and fry it until brownish. Then carefully pour in milk in a thin stream and portions, stir everything well. Add salt, grated nutmeg and cook the sauce for 5-6 minutes.

2. Peel the pumpkin. Grate the pumpkin pulp and cheese on a coarse grater. It is better to first fry the nuts a little in a frying pan and then chop them with a knife or in a blender.

3. Pour water into a wide saucepan, bring to a boil, add vegetable oil and add lasagne slices. Cook the plates for about 3-4 minutes. Preheat the oven to 180 degrees.

4. Pour 1 tbsp into the bottom of the baking dish. spoon of sauce, put a sheet of lasagne, grated pumpkin in a second layer, sprinkle a little with fried nuts, pour over bechamel sauce again and sprinkle with a little cheese. Repeat this for several layers.

5. Sprinkle the final top layer generously with cheese and nuts. Place the pan in the oven and bake for 20-30 minutes until done.

Calorie content of lasagna with pumpkin per 100 g. – 128 kcal

Enjoy your meal!

Micro- and macroelements in Manti with pumpkin

Manti with pumpkin contains the following elements: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Boron, Silicon, Aluminum, Titanium, Iodine, Manganese, Chromium, Fluorine, Molybdenum, Vanadium, Cobalt, Nickel, Rubidium, Selenium, Tin, Zinc, Iron, Chlorine.

Micro- and macroelementValue

Recipe 2, step by step: manti with pumpkin and meat

Manti with meat and pumpkin can be prepared at home at the same time to please all household members at once. There is nothing special about this, since in Central Asia manti is prepared with a variety of fillings: with meat, vegetables, cottage cheese, mushrooms... Our step-by-step recipe with photos will tell you how to prepare especially tasty manti with meat and vegetable filling.

In Central Asia, the main meat for manti is chopped lamb. However, it is quite difficult to purchase good lamb here, and minced lamb from supermarkets is usually fatty. Therefore, to obtain ideal manti with meat, we will combine beef with store-bought minced lamb in a ratio of approximately 70:30, respectively, and add onions. The result is a great filling, tender and juicy. And in vegetable manti we will put coarsely grated pumpkin, combined with onions and spices fried in a mixture of oils, so that it is tasty and non-trivial.

• beef – 350 gr
• minced lamb - 150 g
• pumpkin - 400 gr
• onions - 3 pcs
• flour - 420 gr
• water - 150 ml
• chicken egg - 1 pc.
• vegetable oil - 25 ml
• butter - 100 g
• salt - 2 tsp.
• ground black pepper - ½ tsp.
• ground chili pepper - ¼ tsp.

Let's start by preparing the dough, which will be common to both types of manti. To do this, in one container we combine 420 g of sifted flour, 1 chicken egg, 150 ml of water, a pinch of salt and 1.5 tbsp. l. vegetable oil. From these ingredients, mix with your hands or in a bread machine into a homogeneous elastic dough and leave it to rest.

We pass 350 g of beef through a meat grinder, and then mix it with 150 g of minced lamb and 2 finely chopped onions. To make the minced manti juicier, pour about ½ tbsp into it. water. Then add 1 tsp. salt and pepper to taste.

Separate half of the dough, form it into a sausage and cut into equal pieces the size of a walnut.

Roll out each piece very thinly (1-1.5 mm thick) and stuff it with minced meat.

We seal the edges of the dough, forming 4 corners, as shown in the photo below.

Then we connect the corners together in pairs. For everything to work out, it is advisable to roll out the edges of the dough thinner than the middle.

Now we prepare the vegetable filling by grating 400 g of pumpkin and adding a little salt. Drain off the released juice. Separately, fry the finely chopped onion in a mixture of butter and vegetable oil and season it to taste with black pepper and chili, as well as a pinch of sugar. Combine grated pumpkin with fried onions.

Roll out the remaining dough and form it into manti with pumpkin.

We sculpt them in the same way as meat ones: first 4 corners.

Then the corners, connected in pairs.

We send the manti to steam, having previously greased the bottom of the container with oil so that the manti does not stick. A pressure cooker, a double boiler or, like ours, a multicooker will do. Manti with meat takes 40-45 minutes to cook, and with pumpkin – about 20 minutes.

Place the finished manti with meat and pumpkin on a plate and grease with butter.

You can serve it with sour cream or sour cream sauce, with which pumpkin manti are especially good.