Reflecting Central Asia's steamed-dumpling tradition, Kazakh manti wraps a slightly sweet filling of lamb mince and pumpkin in thin dough and cooks it over steam. Since large batches fold and freeze well, Kazakh households often make them ahead as a pantry staple.
Knead the flour, egg, water and salt into a smooth dough, wrap it and let it rest for 8 minutes.
Mix the lamb mince, pumpkin, onion, cumin and pepper to make the filling.
Roll the dough out thin and cut small squares, then spoon a little filling into the centre of each and pinch the four corners together to fold.
Arrange the manti with space between them on greased steamer trays and steam over low-medium heat for 15 minutes.
Don't roll the dough out without letting it rest — unrested dough loses its elasticity and tears. Space the dumplings apart in the steamer so they don't touch; if they do, they'll fuse together while steaming. Allergens: contains wheat (gluten), egg.
Using zucchini instead of pumpkin gives the filling a less sweet, more neutral flavour; add an extra spoon of onion to balance it out.
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