Manti with pumpkin and bacon

In a bowl, break a chicken egg, pour salt, beat the mass with a fork. Then pour warm water and sift the flour, knead a steep dough that does not stick to your hands. Knead the dough for at least 15 minutes so that it acquires the necessary elasticity and firmness, after which we wrap it in plastic wrap and send it to the refrigerator for 30 minutes.

Meat (I have mutton) is washed, lightly dried with a paper towel, chopped with a sharp knife in small pieces. Fat is also cut as small as possible. Peel the onion, chop it into thin strips. Wash the pumpkin, peel, remove the seeds. Cut the prepared piece into small cubes. Combine all the ingredients, add salt, pepper, mix thoroughly.

We remove the dough from the refrigerator, divide it into a couple of parts for convenience, roll out into thin layers. We divide each layer into squares (with an edge of about 10 cm), lay out the filling in the center. We form manta rays: we connect the four corners, pinch them with our fingers, then connect the side corners formed with each other.

Lubricate the mantovark circles with vegetable oil, spread manta rays on them (I have a three-tiered mantovark). When the water in the pan boils, set the circles and cook the manti for a couple for 35-40 minutes.

Serve the dish with sour cream sauce, garnished with fresh herbs.

Eat for health!