Manty is a dumpling that came to the culture of European countries from Central Asia. It is believed that manty is one of the most recognizable Asian dishes all over the world.
For us, the name manty comes from the Turkic language. Analogs of manty from Central Asia can be found in Japan, China, and Korea. However, in each Asian country manty is called differently
. For example, in Mongolia manty is “buuz”. The Mongolian dish is prepared in the same way.
Let’s prepare the manty ourselves.
Ingredients of dough for manty with pumpkin:
- Flour – 650 g;
- Water – 300 ml;
- Egg – pcs;
- Salt – tsp;
- Vegetable oil – 3 tbsp.
Ingredients for stuffing:
- Pumpkin – kg;
- Mutton turkey – 300 g;
- Salt – tsp;
- Ground red pepper – ½ tsp;
- Ground black pepper – ½ tsp;
- Cumin – tsp;
- Onions – 600 g.
Cooking mantas with pumpkin:
Pour warm water into a bowl, break an egg, pour in vegetable oil, pour in salt and whisk until homogeneous.
Sift the flour into the egg mixture in batches, knead the dough
. Put the dough on the table, grease with vegetable oil and continue to knead until soft and elastic
.
Cover the dough with cellophane and leave it for 30 minutes.
Remove the seeds and skin from the pumpkin, cut the pumpkin into small cubes. Finely chop the lamb turkey and onions and put them in the bowl with the pumpkin
. Sprinkle the filling with salt, ground red pepper, ground black pepper and cumin and mix.
Knead the dough on a table sprinkled with flour and
leave it under a foil for 5-10 minutes. Next, roll out the dough into a large layer several mm thick. Cut out circles from the dough with a special mold or a glass – diameter 10 cm.
Put stuffing in the tortillas, seal 4 opposite edges to the middle.
Lubricate the tiers of the steamer with vegetable oil and place the manty on them. Cook the manty in the steamer under the lid for 35 minutes.
After cooking it is recommended to grease the manty with butter. You will get excellent manty made of thin dough with a juicy filling.
