Manty with pumpkin and meat - Asian flavor. Several ways of cooking one dish - manti with pumpkin and meat

Manty with pumpkin and meat - Asian flavor. Several ways of cooking one dish - manti with pumpkin and meat

Mantov Recipes - Million! When it is said “manti with pumpkin and meat”, it seems that everything is determined by one name, and there is nothing to add. But this is not so! Dishes of Asian origin have so many different shades that even such a dish can be cooked in different ways, from the same ingredients.

Manty with pumpkin and meat - the basic technological principles

Manty, like plov, are Tajik, Uzbek, Uygur, Kazakh, and so on. Each recipe of their preparation has its own characteristics, although the basis - only three main ingredients.


Meat for the filling in Asian cuisine prefer to cut into small pieces. Minced meat has a special taste. If you want to try the real Asian dish of minced meat, do not use a meat grinder or combine. This is a feature that relates to the method of mechanical preparation of the product.

Now about the types of meat used for cooking: the traditional type of meat is lamb, but the use of veal and beef is allowed, and of exotic species - camel meat, horse meat and goat meat. Since Muslims do not eat pork according to religious rules, and in the Orthodox canons such a ban does not exist, then manti with pumpkin and meat can be made from pork. To the minced meat is added a small part of fat tail.


Manty with pumpkin - a traditional dish of Uigur cuisine. In the Tajik, Turkmen, Uzbek and Kyrgyz cuisine, mostly vegetables used onions, potatoes. Sometimes jusay (wild garlic) is added to the mince along with onions, or various combinations of vegetables and meat are used to make minced meat. For example, in Chinese cuisine, minced shrimp is used in combination with vegetables.

The dish became very popular during the heyday of the Soviet catering, and it was then that many options for minced meat developed by technologists and chefs of the most popular restaurants appeared. The composition of minced meat, along with pumpkin, onions and meat, included fruits and dried fruits (quince, dried apricots). Sometimes sesame is added to minced meat. Dough

Like dumplings or dumplings, manti is made from unleavened dough, but yeast dough is also found in some recipes. In Uygur and Dungan cuisine, manty yeast dough is made in the winter. If the dough is yeast, then the manti is first fried and then stewed. You can do without stewing, but in this case, the manty will look like fried pies.

Wheat flour, water, salt are used for making dough; It should be tight, but elastic, so that it is convenient to roll thin cakes. Therefore, immediately after kneading, the dough is left for an hour to swell gluten. After cooking, the yeast dough is fermented for a long time, pressing it several times. Most likely, the yeast is added not so much to the manti rose, but rather to give the dough a sour taste, since the yeast processes the carbohydrates contained in the flour.

Sometimes eggs are added to the dough, but they reduce the amount of water added. Adding eggs is convenient to use in cases where the semi-finished products are intended for freezing and storage, since the protein, when dried, forms a dense crust. Dough with the addition of eggs need to cook a little longer.

Sculpting methods

There is a legend that manti first appeared in China, and were invented by the commander as a symbol of sacrifice. Literally, in Chinese, “Mantou” is a stuffed head. Most likely, for this reason, the manti have a round and rather large shape. But in Asian and Oriental cuisines there are other forms of modeling: oval, envelopes, triangles. The semi-finished product is lined up, both in the usual way, and with a braid, a pigtail.

The size of the semi-finished product in the Turkish kitchen is two times less than in the Tajik or Uzbek version, where the weight of one product in its raw form is 60-65 g.

“Raisin” dishes - sauce. It is made from tomatoes or dairy products, from vinegar and vegetable oil, but always with the addition of sharp shades and East Asian herbs.

1. Manty with pumpkin and meat - the main recipe for yeast-free dough for convenience foods


Flour, wheat premium 750 g (including, 50 g - on the subfield)

Water, warm 300 ml

Salt 10 g

Yield: 1.0 kg


Sift the flour into a large bowl, add salt and pour in water. Knead the stiff dough and cover it with a damp cloth for an hour to swell the gluten. The dough should be soft and plastic. After proofing, the dough is spread on a work surface and continue to knead. Then cut into small pieces and rolled out with harnesses. The harnesses cut into pieces of 20 g each and form round and thin flatbreads from them. The middle of each cake should be slightly thicker than the edges.

Next, cooked tortillas are laid in minced meat, 40-45 g each, form semi-finished products and cook steamed.

2. Manty with pumpkin and meat - the basic recipe for yeast dough for convenience foods


Pressed yeast 75 g

Flour, wheat (highest grade) 0.6 kg

Water 380 ml

Salt 16 g

Yield: 1,000 g


Sift flour and add salt to it, mix. Yeast knead and diluted in warm water. Sifted flour is poured into the water gradually, kneading the stiff dough. Cover it with a napkin and send for proofing for 3-4 hours. During this time, the dough is crushed 3-4 times. After the dough is rolled out, cut into portions and, by adding stuffing, prepare semi-finished products.

Manty of yeast dough is first fried in a pan, and then stewed.

3. Uygur cuisine. “Kava-manta” - manti with pumpkin and unleavened meat

For cooking:

Dough (recipe number 1) 1.0 kg


Lamb fat 850 g

Onion, 350 g

Pumpkin (pulp) 800 g

Salt, hot pepper, cilantro, garlic

Working order:

Wash the lamb (fillet) and soak it in ice-cold water (put it in a refrigerator overnight in a sealed container). For those who do not like the specific smell: add vinegar or a few lemon slices to the water. Then drain the water, wash again and cut into small cubes, with a side - 0.5-0.7 cm. Cut the onion and pumpkin into the same cubes. Cilantro and garlic chop very finely. Combine the components of minced meat, season with spices and slightly beat. Cut the squares out of the rolled dough. In the center of each piece of dough, weighing 20 g, put 40-45 g of minced meat, and seal the manty in the form of an envelope. If desired, you can use any other form of modeling.

Steam. When serving, use spicy seasoning made from pepper and vegetable oil, or from pepper, tomatoes and garlic.

4. Uygur cuisine. “Boldurgan-manta” - manti with pumpkin and yeast dough meat

Composition of products:

Dough (recipe number 2) 0.5 kg

For minced meat:

Mutton (fillet portion) 500 g

Ramson (“Dzhusay”) 50 g

Pumpkin 450 g

Spices: red hot pepper (ground), black pepper, salt

Refined oil (for frying)

Cooking technology:

Cut meat and pumpkin into small cubes. Chop the greens. Combine products for mince, beat off and let stand for half an hour in the refrigerator. Cover the bowl with minced meat with a film or a tight-fitting lid.

Semi-finished products are formed as usual. Then they are lightly fried in boiling oil and brought to readiness in a double boiler.

“Boldurgan” means “lush”. Such a variety of products resembles fried pies to taste, and in a double boiler they are brought to readiness in order to remove the harmful oil that forms carcinogens during frying, although some Asian people sometimes cook the mantias for a couple and then for frying.

5. Recipe from the chef: manti with pumpkin and meat, with Tajik sauce


For the test:

Flour 700 g

Water 180 ml

Eggs 3 pcs.

Salt 8-10 g

Output - 1 kg

For minced meat:

Quince 400g (net)

Sesame 50 g

Garlic (to taste)

Pumpkin Pulp 600g

Veal (fillet) 900 g

Fat, pork 150 g

Salt, pepper mix

For the sauce:

Sour milk homemade 500 ml

Basil, green



Black and red ground pepper, salt


To make the dough, beat the eggs with water. Next, the fresh dough is prepared as usual (see recipe # 1). Tip: since eggs are added with unleavened dough, do not leave it uncovered so that a crust does not form. Slice and roll the dough in small portions, keeping the bulk under the film. Slice dough with isosceles triangles. Place mince in the center, twice as much in weight as a piece of dough. Turn the corners of the dough to the center and close up, connecting them with each other with a “pigtail”.

For stuffing all the ingredients cut into small cubes. Quince is better to use in the stage of technical ripeness, when it contains a sufficient amount of tannin, which gives a special taste to minced meat. Remove the skin. If desired, you can add garlic instead of garlic, chopped greens. Next, mix the components of the stuffing and soak it for about an hour in the cold, covered with a lid.

To prepare the sauce, take a fat homemade yogurt. Cut the greens, adding to taste. Add chopped greens, salt and pepper to the yogurt. Perebeyte sauce blender.

The sauce can be served separately, or pour them manti.

6. Oriental cuisine. “Hoshan” - manty with pumpkin and meat


Dough, fresh and yeast - 0.5 kg each

For minced meat:

Lamb or beef (minced meat) 1 kg

Pumpkin 600 g

Fig 200 g

Vinegar, fruit 75 ml

Butter 120g


Ground anise, bay leaf, hot pepper


Prepare fresh and yeast dough in equal parts, and combine it by mixing both parts. Roll out the round cakes for 40-50 g. In the center of each circle, put the stuffing, collect the edges of the dough to the center, folding them with a “skirt”.

Minced meat preparation:

These ingredients are washed, cleaned and finely chopped, then combined. Beat and beat, covered with foil, stand 50-60 minutes in the cold.

Ready "khoshan" -mants are fried in heated vegetable oil. After they are placed in a saucepan, add salted water to 1/3 of the height of products, cover with a lid and stew for 5-6 minutes.

Manty is served hot, with an oil-vinegar dressing, with the addition of chopped greens.

Manty with pumpkin and meat - tips and tricks

  • When choosing a recipe from a dough, be sure to adjust the amount of the wet ingredients of the dough, taking into account the moisture content of the flour available.
  • In order for the dough not to “float” during the molding process, you need to check it in advance for gluten content. At home, this can be done in a simple way: take a pinch of flour in your mouth and chew. If it is quickly formed from a dense lump, then you can safely get to work.
  • To fix the “floating” dough, add to it a portion of choux pastry made from the same flour and mix well. True, the volume will be more than planned, but the product can be saved. For the “floating dough,” you can use potato starch when kneading by sprinkling it onto the work surface.
  • Old meat has to be cooked for a long time to make it soft and juicy. It is better not to use such meat for making dough products, because the dough will boil down faster than the meat reaches readiness. This is especially true of products such as manty, where meat is cut into pieces for minced meat, rather than minced through a meat grinder.
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