Manti with lamb and pumpkin

Need

300g of lamb shoulder blade

150 g pumpkin

1.5 tbsp. Wheat flour

1 egg

1-2 bulbs

80 g of kurduk zira, salt,

black and red hot pepper.

Cooking

Knead sifted flour with eggs, pour 50 ml of ice water, salt, knead the dough, wrap in clingfilm, place in the fridge for 30 minutes. Take mutton off a bone, peel it, finely chop it with a knife.

Peel pumpkin, cut into small cubes. Peel and chop onions, season with coarse salt and knead to make them juice. Dry spices in a pan on low heat, pound in a mortar with coarse salt.

Add finely chopped turkey to minced meat with onion, add 50 ml of ice water and knead the stuffing. Roll out the dough as a sausage and cut into 1 cm slices crosswise. Roll out each piece so that the edges are thinner than the middle.

Spoon out 1 tbsp of each dough into a bowl. l. Stuffing, seal in one line. Put into the steamer, greasing the base of the steamer with oil, cook for 45 minutes program “Rice” .

Serve at once with melted butter, katyk sour cream .