Uzbek cuisine's pumpkin-filled manti breaks from the classic boiling method in this recipe, spiked with hot red chilli and steamed instead. Rolling the dough paper-thin and cutting it into tiny squares is the step that demands real skill.
Knead the flour, egg, water and salt into a smooth dough and let rest for 10 minutes.
Mix the grated pumpkin, onion, hot paprika and cumin to make the filling.
Roll the dough paper-thin and cut into very small squares, place filling in the centre of each and seal by hand.
Steam for 10 minutes and serve with yoghurt.
Roll the dough paper-thin; leaving it thick keeps the centre raw while steaming. Allergens: contains wheat (gluten), egg and dairy (yoghurt).
Buharda pişirme süresini tarifteki 10 dakikadan 13 dakikaya çıkardım çünkü mantılarımı biraz büyük kesmiştim, dört porsiyon sonunda hamur tam istediğim kadar yumuşak ve pişmiş çıktı.
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