Pumpkin manti

Method

1. 01

   From flour, eggs, salt and water knead the dough. Mix it until it sticks to your hands and table. Cover and let lie down to swell gluten.

2. 02

   Pumpkin clean and cut in small cubes, about 6 x 6 mm. I do not recommend using grazing, otherwise the pumpkin will turn into porridge.

3. 03

   Cut the onions with half rings, fine.

4. 04

   In soteinka, warm up a couple of spoons of vegetable oil and slightly roast the onions. Not even to fry, but to warm it up slightly so that it begins to give off its smell. It'll take three minutes. Add the dice-cut pumpkin, mix it. Now it is very important to properly maintain the balance of salt and sugar, because if you do not add a little salt, the whole taste will be spoiled. Pumpkin is different in composition of sugar, so it is better to salt and try a little.

5. 05

   It took, approximately, not a full teaspoon of salt and a teaspoon of sugar. Don't forget to pepper. You do not need to bring the pumpkin to the readiness, it will be prepared in a steamer.

6. 06

   Fill it out and cool it. Roll the dough into a layer and cut into squares.

7. 07

   For each square of dough, put a pumpkin filling, pinch.

8. 08

   To form a manta according to your preference. I do this.

9. 09

   And then this...

10. 10

    Mantas can be cooked in a steamer, a manty-house, but I propose a new method that I use in Ukraine, if there is no special pan.

11. 11

    Put a piece of butter on the pan, lay out manta, pour a glass of boiled water, bring to a boil and cover with a lid. After 10 minutes, check if the water boiled, then add it again. In 20-25 minutes, the manta with pumpkin will be ready. In the pan, mantas are cooked faster than in the mantyshnitsa. I agree that it is not very dietary, but what can be diets when we talk about Uzbek cuisine?

12. 12

    Ready, delicious mantas to serve with your favorite sauces. I like sour cream and garlic.