Manti with pumpkin and meat

1. In order to cook manti, you need to prepare the dough:

- heat the water to a warm state, pour it into a bowl, break the egg here and add salt, stir the mass with a whisk until smooth;

- carefully sift the flour in parts, mix thoroughly each time until the dough becomes dense and ready to be kneaded with your hands;

- knead the dough for 5-7 minutes, it should become dense, elastic, not stick to your hands. The finished dough is wrapped in plastic wrap and sent to the refrigerator.

2. While the dough is cooling, let's do the filling:

- my meat, cut into pieces, pass through a meat grinder;

- peel the pumpkin, remove the seeds and grind with a meat grinder (we take the same strainer as for minced meat);

- combine minced meat with pumpkin, add salt and ground black pepper;

- peel the onion, cut into cubes (as small as possible), add to the filling;

- wash the dill, dry it with a paper napkin, chop it finely and also put it in the filling, mix.

3. We take the dough out of the refrigerator, form sausages from it, which we cut into pieces of the same size. We roll out each piece into a flat cake, spread the filling, pinch the edges.

4. Manta rays should be steamed, for this you can use a steamer, a slow cooker, a mantyshnitsa, or any other device for steaming. It is convenient for me to use a casserole dish (given by my beloved mother-in-law), so I will cook in it. So, we lubricate the mantovark circles with vegetable oil and place the blanks on it. We cook over boiling water for 30 minutes (if the manti turned out to be very small, then it will take less time for 5-10 minutes).

We put the finished manti on plates, decorate with fresh dill and serve hot on the table.

And your favorite sauce will only emphasize the unsurpassed taste of this dish!

Eat with pleasure)