Uzbek manti with pumpkin and fat tail - juicy and tasty

Kitchen appliances and utensils:

• a bowl;
• spoon;
• glass;
• knife;
• cutting board;
• rolling pin;
• plastic bag;
• plate;
• brush;
• mantovarka.

Ingredients

Step cooking

Dough

1. Pour 4 cups of flour without a slide into a bowl, make a depression in the middle. Add 2 tsp to the flour. salt.
   
2. Break 1 egg.
   
3. Pour it all with one glass of water. We mix everything.
   
4. Then knead with your hands for 10 minutes. If you feel that the flour is no longer interfering with the dough, make a cake out of the formation, and then crush the remaining flour with your fist. Do this several times until all 4 cups of flour have entered the dough.
   
5. Do not add water, even if you think you need more. If you did everything in the proportions as written, then the dough will mix well and will not stick to either your hands or a bowl. It should be cool.
   
6. We put the finished dough in a plastic bag so that it does not wind off. Let stand for 40 minutes in a cool place, you can in the refrigerator.
   
7. We take out the dough from the bag, begin to knead it again for 1-2 minutes. It turned out elastic dough for manti. It is not necessary to pour flour, the dough does not stick to hands anyway. From this test you can make any kind of manti with various fillings.
   

Filling

1. First, cut the pumpkin in half, then in a quarter. Cut out the core. We clean the skin from the pumpkin.
   
2. Pumpkin for the filling must be cut into small cubes of 5 mm. To do this, first take 800 g of pumpkin, cut into thin slices, then cut the slices across. The finer you chop, the better. It will be minced. You do not need to rub on a grater, otherwise you will get porridge.
   
3. Put the chopped pumpkin in a bowl.
   
4. We clean 500 g of onion, cut into the same pieces as a pumpkin. Send the onions in a bowl to the pumpkin.
   
5. In small cubes, cut 100 g of tail fat. To make it easier to cut, you can slightly freeze it in the freezer.
   
6. Sliced ​​kurdyuk shift to pumpkin and onions.
   
7. We fall asleep 1.5 tsp. salt.
   
8. Add 0.5 tsp. ground red pepper.
   
9. There we add 0.5 tsp. black pepper.
   
10. Take 0.5 tsp. zira, rub it in your hands, throw it into a basin with a pumpkin.
    
11. Add 1 tsp. ground coriander.
    
12. Mix everything, mash it with your hands so that the onion starts up the juice. Continue stirring until the onion juice is absorbed. Only then the filling will turn out juicy and aromatic.
    

Manti

1. Knead the dough. Cut the strip, roll into a sausage.
   
2. Cut the sausage from the dough into pieces of 3-4 cm, roll into balls.
   
3. We roll the balls with a rolling pin to make 2 mm thick cakes with a diameter of 5-7 cm.
   
4. Put the filling in the middle of the cake. It should be a lot.
   
5. We pinch the opposite edges of the cake.
   
6. We put ready manti on the board.
   
7. Pour water into the pan from the pressure cooker, bring to a boil. While the water boils, we prepare the grate to shift the manti.
   
8. Pour in a flat plate sunflower oil.
   
9. With a brush, grease the grill of the cooker with sunflower oil.
   
10. Dip each item from below in sunflower oil and put on a wire rack. Since the mantle cooker consists of several tiers, it is better to spread more manti on the lower tier. There, the steam intensity is different than on the upper tiers. They do not need to be placed very tightly, otherwise, when the manti is swollen from steam, they can stick together and tear when pulled out.
    
11. We install the lower grill with manty in the pressure cooker, lay out the following on the second grill. Then, in the same way, we spread it on the third. We set the upper part of the pressure cooker to the lower, where water is already boiling.
    
12. Close the lid and cook for 30 minutes.
    
13. Put the finished manti on a plate, pour with melted butter. Sour cream or sour cream sauce can be added to the dish.
    

Video recipe

In this video you can find a recipe for making manti with pumpkin and onions. It is shown how to properly chop vegetables for the filling, how to sculpt manti, and how to spread them in the mantle.

Other manti recipes