Manty with Pumpkin
Juicy Uzbek manty made with thin dough, sweetish pumpkin, onion and fat-tail lamb fat, steamed.
Ingredients
- wheat flour500 g
- water250 ml
- egg1 pcs
- salt for the dough1 tsp
- pumpkin1000 g
- onion5 pcs
- lamb tail fat150 g
- ground red pepper1 tsp
- salt for the filling1 tsp
- vegetable oil10 ml
- butter50 g
Instructions
Sift the wheat flour, add the egg, 1 tsp salt and water; knead a firm, smooth dough, cover and let it rest for 30–40 minutes.
Peel and seed the pumpkin and cut it into small cubes; finely chop the onion, and cut the fat-tail lamb fat into very small cubes.
Mix the pumpkin, onion, fat-tail lamb fat, ground red pepper and 1 tsp salt right before shaping the manty, so the filling doesn't release excess juice.
Roll out the dough to 1–2 mm thick, cut it into roughly 10 × 10 cm squares, and place 1 tbsp of filling in the center of each.
Bring the edges of the dough up around the filling and pinch tightly, fully sealing each mantu; make sure no juice leaks out.
Brush the tiers of the manty steamer or steamer basket with vegetable oil, arrange the manty with space between them, and steam over high heat for 30 minutes.
Transfer the cooked manty to a serving plate, brush with butter and serve hot.
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