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Roasted Pumpkin Manti with Hazelnut Butter

Roasted Pumpkin Manti

Manti or mantu is a type of dumpling popular in Turkey, Uzbekistan, Russian and other Central Asian Countries. This dumpling usually consists of beef or lamb mixture and wrapped with homemade egg dough. Turkish manti relative small compared to the Central Asian varieties. The tiny dumplings then boiled and served with yogurt, melted butter, and Aleppo pepper.

This roasted pumpkin manti inspired by Turkish manti, but this is a vegetarian version. These tiny dumplings filled with mashed roasted pumpkin then served with yogurt sauce, hazelnut brown butter, and smoked paprika.

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Roasted Pumpkin Manti

Ingredients

Manti Wrapper

  • 2 cups all-purpose flour
  • a pinch of sea salt
  • 1 cup of warm water

Roasted Pumpkin Filling

  • 1 small pumpkin, peeled and cut into 1-inch cubes
  • 2 cloves garlic
  • 1 onion, cut in half
  • 2-3 fresh rosemary sprigs
  • 2 tbsp olive oil
  • 30g grated parmesan cheese
  • 1/4 tsp grated nutmeg
  • sea salt and freshly ground black pepper, to taste

Sauce

  • 1 cup plain yogurt
  • 1/4 cup unsalted butter
  • 1 tbsp chopped hazelnut
  • dried chili flakes

Direction

  1. Place all-purpose flour in a large bowl, gradually pour in warm water and mix to form a dough. Knead for about 5 to 10 minutes until the dough smooth and elastic. Cover the dough with a clean kitchen towel and let the dough rest for at least 30 minutes.
  2. Preheat the oven to 150 C. Put pumpkin cubes, garlic, and onion in the baking tray. Drizzle with olive oil and season with salt and pepper. Roast pumpkin for about 30 to 45 minutes or until tender. Remove pumpkin from the oven allow to cool.
  3. Discard the rosemary sprigs and transfer the roasted pumpkins to a food processor alongside with parmesan cheese and nutmeg, blend until smooth.
  4. Cut the dough into four, working with a piece at a time and keeping remaining covered with plastic wrap. Roll out on a lightly floured surface to 2mm thick. Cut into 3cm squares and place a teaspoon pumpkin filling in the center of each. Working with one pasta at a time and covering the rest with a kitchen towel, bring opposite corners together, then press to seal. Repeat with the remaining dough.
  5. Heat the in a pan over medium-high heat until butter melted. Add chopped hazelnut and cook until butter lightly golden.
  6. Put the manti in a pot of salted boiling water and cook for 8-10 minutes, then drain well.
  7. Spread the yogurt over the base of the serving bowls. Put manti on top, drizzle with hot hazelnut butter, scatter with fresh mint leaves and dried chili flakes.

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