Meat-Pumpkin Manti

Meat-Pumpkin Manti
serves 12

When I think of Manti I think of a time when I had 4 hours to roll out dough and cut into little 1 inch squares of pasta… It has been more than 3 years since I made them. I have been living the nostalgia of a mouth full of Manti.

It is wonderful to go back and make this dish again, finding time and sharing with my family. It is hard to start as I often look at the recipe and think–8 cups of flour!? But this evening, I had my radio, a cup of tea and cooked a few dumpling to snack on as I went on rolling. In the end I went to bed so happy to have three extra large delicious meals ready for us in our freezer.

7-8 cups flour
3 eggs
1 tbsp of salt
1 cup water

Meat and Pumpkin filling:
2 cups ground meat
1-1/2 cups minced or grated onions
2 cups of pumpkin finely chopped or grated
2 tsp salt
1/2 tsp black pepper

Yogurt Sauce:
2 cups plain yogurt
1 tsp salt (or to taste)
3-4 cloves of garlic
Use a mortar and pestle to make a garlic salt paste. Mix the garlic with the yogurt and set aside.

Red Sauce:
2 tbsp butter
2 tbsp oil
1 tsp sweet paprika
(1 tbsp tomato paste if desired, I use just sweet paprika)
Dried mint

In a small pan melt butter and olive oil, tomato, let it simmer for a minute then turn it off  add the paprika.

For the dough, I start by mixing the eggs, water, 1 cup cup of flour and salt with a hand mixer. I keep the mixer running and add about 2 more cups of flour. When it start to become heavy, I stop and continue by hand, adding up to 6 cups of flour. In the recipe I write up to 7-8 cups because it depends on the size of the eggs. I usually stop adding flour when it comes out of my hand and forms a ball. You want a dough that feels like pasta: smooth and elastic. Divide the dough in 3 parts.
Let the dough rest at least 30-40 minutes, covered with a damp towel.
Prepare the filling by mixing all ingredients (raw, just mix well).

Begin rolling one portion (keeping the others covered )
Roll dough into a rectangle, about 1/4 inch thickness. Cut the dough into 1 inch squares. Place 1/2 tsp of filling and  fold the corners into a bundle or triangle. Press the edges firmly.

Bring a large pot of salted water to a boil over medium heat. Add manti, slower the heat to simmering. Do not crown the pot and give a gentle stir once in a while to keep them from sticking to each other. Cook the manti uncovered until the filling is no longer pink, the dough is tender, but firm, 20 minutes. Drain well. Spoon the yogurt sauce over the manti and drizzle red sauce and garnish with dried mint.

If freezing, place manti in parchment paper or non stick mats. Freeze in the trays, right way, but do not let them touch. When they are frozen, transfer to a container to freeze.


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