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Juicy, tender, spicy pieces of pumpkin with finely chopped onions are wrapped in a thin dough coating. The result is a heavenly delicious combination that makes up these steamed dumplings. They are vegan, filling and an ideal main meal for lunch or dinner. You can find a detailed Uzbek manti recipe with pumpkin with the exact quantities and step-by-step instructions below.
What are manti?
Manti or manty are filled dumplings that are steamed. A vegetarian filling can consist of various vegetables.
The dumplings are popular in many countries, including Russia, Kazakhstan, Uzbekistan, Tajikistan, Kyrgyzstan, Korea, Turkey and Mongolia. There are therefore numerous manti recipes, which differ greatly depending on the region.
Uzbek and Russian manti are usually larger than pelmeni or vareniki. Vegetarian manti with pumpkin or potatoes are very popular in Uzbekistan.
The dumplings are steamed in a steam cooker. It is also called a manty cooker or mantovarka.
Manti dough
Manti dough usually consists of water, flour and salt. Sometimes vegetable oil or eggs are added.
I have prepared the manti dough with vegetable oil. This gives it a more delicate consistency after cooking and makes it taste softer.
Which pumpkin for manty filling?
In my manti recipe, I used organic Hokkaido pumpkin, just like in the recipe for the savory pumpkin muffins, the pumpkin pasta bake and the vegan pumpkin lentil soup. It didn’t need to be peeled, just cored. In addition, a Hokkaido pumpkin softens quickly and doesn’t need too long to cook in the steamer cooker.
Alternatively, you can try the manti recipe with other types of pumpkin. The steaming time could then be much longer. You may want to pre-cook the pumpkin in a pan before filling the dumplings.
Season the pumpkin filling
You can season the pumpkin filling with spices of your choice, just like the chebureki filling. In Uzbekistan, they mainly use cumin for this, just like for the plov. I also seasoned the pumpkin with salt and black pepper.
Each manti filling also needs a generous portion of onions. They make the dumplings even juicier and add a subtle spice.
Shaping Uzbek dumplings
First, the manti dough is rolled out very thinly into larger rectangles or circles. In my case, the squares are about 10 cm x 10 cm. Place the filling on top.
Then shape the dumplings so that each one looks like a cup. They can be partially open at the top or completely closed.
To do this, first pull the four corners of the dough square towards the middle over the filling and stick them together. Then join the two opposite ends together in pairs.
Buying a steam cooker
A mantovarka consists of several lattice layers. This allows a larger portion of dumplings to be steamed at once. You can buy a steamer cooker in some local stores or order one online.
If you don’t have a steamer cooker at home and still want to make manti on the spur of the moment, you can also use a saucepan with a sieve insert. In this case, you will need to steam the dumplings in batches with the lid on.
How to serve vegan manti with pumpkin
Manti are served hot, directly after they have been cooked. You can serve them with various sauces, such as tomato sauce, adzhika, the cauliflower sauce, the cornelian cherry sauce, mayonnaise or (vegan) sour cream and fresh herbs.
Traditionally, Uzbek and Russian manty are eaten with the hands. They are big enough for this and can easily be dipped in a sauce.
These manty with pumpkin are
- savory,
- juicy,
- spicy,
- tender,
- very tasty,
- aromatic,
- vegan,
- healthy,
- filling,
- easy to make with just a few ingredients,
- ideal as a main course for lunch or dinner,#
- perfect for the fall,
- a classic of Uzbek cuisine.
How to make manti dumplings: tips and tricks
- You can refine the pumpkin filling with any spices you like.
- Be sure to grease the lattice layers of the mantovarka thoroughly. Otherwise the manti will stick to them when steaming. Alternatively, you can briefly dip the base of each dumpling in vegetable oil and then place it directly in the steamer cooker.
- You can buy a mantovarka in some local stores or online.
- Serve the manti with pumpkin with various sauces and fresh herbs.
- Traditionally, Uzbek manti are eaten with the hands.
Have you made manti with pumpkin using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Try these pumpkin recipes too:
- Pumpkin buns recipe – how to make vegan pumpkin bread rolls
- Coconut pumpkin soup – creamy pumpkin soup with coconut milk
- Pumpkin cookies recipe – how to make cookies with pumpkin
Manti with pumpkin
Equipment
- Steam cooker (mantovarka)
Ingredients
for the dough
- 150 ml water
- approx. 300 g flour
- 2 tbsp vegetable oil
- 1 tsp salt
- flour for the work surface
- vegetable oil for greasing
for the filling
- 350 g Hokkaido pumpkin seeded and peeled as required
- 1 onion medium-size
- 3 tbsp vegetable oil
- 1/2 tsp ground cumin or to taste
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
Preparation of the dough
- Mix water, vegetable oil and salt.
- Add flour in portions and knead into a firm dough.
- Knead the dough for 2 - 3 minutes, cover and leave to rest for 15 minutes.
Preparation of the filling
- Cut Hokkaido pumpkin into small cubes and place in a mixing bowl.
- Chop onion and add it to the pumpkin.
- Add vegetable oil, cumin, salt and black pepper and mix together.
Preparation of the manti
- Divide the dough into two roughly equal portions.
- First roll out one piece of dough thinly (approx. 2 mm thick) into a rectangle on a floured work surface and cut it into squares measuring approx. 10 cm x 10 cm.
- Place about 1 heaped tablespoon of pumpkin filling on each square of dough.
- Pull the four corners of each dough square towards the center over the filling and press them firmly together. Now join the two opposite ends of each dumpling in pairs.
- Roll out the second piece of dough and shape it into manti with pumpkin in the same way.
- Grease all the lattice layers of the steam cooker with vegetable oil.
- Place the manti next to each other on the greased steam grids so that they are not touching.
- Steam the pumpkin-filled dumplings in the steam cooker with the lid on for approx. 30 minutes.
- Grease a shallow plate with vegetable oil, place the hot manti with pumpkin on top, brush lightly with vegetable oil and serve immediately.
Notes
- You can refine the pumpkin filling with any spices you like.
- Be sure to grease the lattice layers of the mantovarka thoroughly. Otherwise the manti will stick to them when steaming. Alternatively, you can briefly dip the base of each dumpling in vegetable oil and then place it directly in the steamer cooker.
- You can buy a mantovarka in some local stores or online.
- Serve the manti with pumpkin with various sauces and fresh herbs.
- Traditionally, Uzbek manti are eaten with the hands.
- Take note of the detailed tips and tricks for preparing the vegan manti with pumpkin at the top of the article.
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