Manti with pumpkin without meat

1. Pour warm water into a bowl, add salt and sifted flour, knead a dense, elastic dough. Leave the dough under a cloth napkin for 20 minutes.

2. Peel the onion, chop it with a thin straw. We clean the pumpkin, choose the seeds, cut into small cubes.

3. Heat the vegetable oil in a frying pan, pour the onion into it, simmer over low heat for 1-2 minutes, then add the prepared pumpkin. At this stage, we adjust the taste of the filling with salt and sugar (everything is individual here, it is better to add less, and then adjust the taste as needed). The pumpkin should not soften, only slightly tired. Enrich the filling with cumin, coriander and ground black pepper, mix and transfer to a separate bowl.

4. We divide the dough into a couple of parts to make it more convenient to work with it. Each part is rolled into a thin layer, divided into squares (approximately 10 * 10 cm). Put the filling in the center of each square (it should cool down enough!) and we collect the edges, giving the desired shape to the manta rays.

5. Boil the manta rays for a couple (before putting them in the mantyshnitsa, dip each billet in vegetable oil so as not to lubricate the entire surface of the circles) for 25-30 minutes.

The finished dish is beautifully served on a platter, decorated with fresh parsley and served on the table. It is very tasty to eat manti with tomato sauce.

Bon appetit!