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Preparation Time
30 min
Cooking Time
1 h 30 min
Serves
8
Difficulty
Categories
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Manti with meat and pumpkin is an authentic dish of Uzbek cuisine. The combination of meat and juicy pumpkin is delicious on its own. But in the version with manti, pumpkin also reduces the calorie content of the finished dish. And this is important for everyone who watches their weight. To ensure that manti has a harmonious and balanced taste, prepare them according to our step-by-step recipe. If you don't have a special device, make this dish in a double boiler. It does not have as many tiers as a manti cooker, but what it does have will be quite enough to cook a small amount of manti.
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Serves:
Beef (flesh, such as shoulder) - 400 g
Pumpkin - 250 g
Bulb onions - 2 pc
Flour - 400 g
Vegetable oil - 2 tbsp
Parsley - 4 bunch
Ground white pepper - ½ tsp
Salt - ½ tsp
Butter 82.5% - 50 g
Black pepper - ½ tsp
Sour cream or katyk - 200 g
Salt - 1.5 tsp
1
Prepare the dough. Pour 140 ml of warm water into a large bowl, add 1 tbsp. l. vegetable oil and salt. Add flour and knead elastic dough. Knead the dough on a work surface sprinkled with a little flour for 5 minutes. Form the dough into a ball, return to the bowl, cover with cling film and leave in a warm place for 30 minutes.
2
Prepare the minced meat. Pass the meat through a meat grinder with a large grid. Grate the pumpkin. Cut the onion into small cubes, season with white and black pepper and easily crush with your hands. Separate the parsley leaves from the stems and finely chop them. Combine all ingredients, add salt and mix thoroughly.
3
On a floured work surface, roll out the dough into a layer 2-2.5 mm thick. Cut the dough into squares with a side of 8-10 cm. Place a full tablespoon of filling in the middle of each square.
4
Lift two opposite edges of the dough and pinch tightly over the filling in the center. Using a minimal amount of dough, pinch the dough on all four sides, starting at the corners and moving toward the center to form a square. Connect the opposite corners and also pinch tightly.
5
Place the manti on a board sprinkled with flour or on a sheet of baking paper. Pour water into the pressure cooker pan and bring to a boil over high heat. Lubricate the tiers of the pressure cooker with the remaining vegetable oil.
6
Arrange the manti loosely on tiers, leaving at least 1 cm of space between them. Cover the pressure cooker with a lid and cook the manti for 40-45 minutes. Carefully place the finished manti into plates and serve with sour cream or katyk.
Serves:
Fat
161
Carbs
314
Protein
137
Kcal
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