Ingredients for Uyghur Manta – butternut squash lamb dumplings
- Dough
- 1 tbsp Salt
- 200 ml Cold water
- 400 g all-purpose flour
- Stuffing
- 300 g Butternut squash
- 200 g minced lamb
- 10 g sugar
- 0.5 tbsp Salt
- 0.5 tbsp ground black pepper
- 2 tbsp soy sauce
- 2 tbsp chopped cilantro
- 2 tbsp chopped scallions
- Serving
- Chilli hot sauce / or sour cream
Cooking Instructions for making Uyghur Manta – butternut squash lamb dumplings
The dough is easy to make with flour, cold water, salt well mix them with Hand or a food processor. let it sit in room temperature for 30 mins. Divide the dough into 5 cm cubic size
Peel and dice a medium butternut squash and boil it in water until soft, about 10 minutes. Cut it in a dice shape. add minced lamb and salt, pepper, sugar in to a bowl and mix. And add the remaining soy sauce, cilantro, scallions and mix the well
Roll each piece into a thin circle, about 10 cm in diameter. Place two tablespoon of the stuffing in the center of each circle. Fold the edges of the dough over the filling and seal by pinching and pleating the edges.
Put them int a steamer, cook it for 30 mins
They are served with a tangy yogurt sauce and a sprinkle of red pepper flakes for some heat. or with chilli hot sauce. Enjoy your uyghur manta and let me know how they turned out in the comments below!
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