Manty with pumpkin and potatoes

According to this recipe, manti with pumpkin and potatoes are nourishing, aromatic and very juicy, try it - you will not regret it. Who said that lean dishes can not be tasty?

Manty with pumpkin and potatoes
Manty with pumpkin and potatoes
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Time: 
90 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the steamer
Suitable for: 
Lunch
Dinner
Post

Ingredients

  • 3-4 bulbs
  • 3 potatoes
  • 300 gr of flour
  • 200-250 ml of clean water
  • about 200 g of pumpkin (cleared pulp)
  • 3 tablespoons vegetable oil
  • salt, pepper to taste

Author: /

Recipe for cooking at home

Pumpkin peel and seeds, cut the pulp in small cubes. Peel the onions and finely chop them, cut the potatoes into cubes about the same size as the pumpkin. Combine the chopped onions, pumpkin and potatoes in one bowl, pour a couple of spoons of vegetable oil, add salt, pepper and ground zir to taste, mix thoroughly. Cover the bowl with a lid and leave it soaked with fragrances at room temperature.

Sift the flour through a sieve to the table, make a groove in the center. Mix the water with the remaining vegetable oil (1 tablespoon) and gradually pour the resulting mixture into the groove of flour, gradually pouring it there from the edges.

Mix the dough with your hands on the table, sprinkled with flour, for at least 15 minutes. Then roll the dough out of the dough and cut it into small pieces. Each piece of crushed and rolled into a thin circle. & Nbsp; At the center of each dough circle put about 1 tablespoon. filling.

Collapse from dough pieces with mantel filling: connect opposite sides of the dough over the filling, protect them, then connect the other two opposite edges of the dough (on each side) over them. Each manta must have 4 ends. Connect these ends in pairs, one to the other. & Nbsp;

The bottom of the steamer is greased with vegetable oil, boil water in the pan. Manty with potatoes and pumpkin put in a steamer, pre-dipping them in the bottom of the vegetable oil.

Cook the mantles in a steamer for about 40 minutes under the lid. Then transfer them to a dish and serve it hot, with butter or sour cream. Bon appetit!

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