Dumplings with Lamb and Pumpkin

Ingredients

• Wheat Flour 10 oz
• Water 5 fl oz
• Lamb 20 oz
• Fat-tailed sheep fat 5 oz
• Pumpkin 20 oz
• Onion 20 oz
• Salt 0 oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Slightly freeze the meat beforehand to make it easier to cut.

Step 2

In a large bowl, combine the flour, 6 grams of salt, and water.

Step 3

Knead the dough, first using a spoon and then continue with your hands. You can use a mixer if desired. Cover with plastic wrap and let it rest for 20 minutes.

Step 4

Finely chop the onion for the filling.

Step 5

Dice the tail fat and lamb into small cubes.

Step 6

Add salt and pepper to the meat with onions and fat tail, mix well, and let it marinate. You can season to taste, or follow a guideline where the weight of the salt should be 1.7% of the total filling weight. For example, for four servings, that would be 2.27 grams of salt.

Step 7

Meanwhile, peel and dice the pumpkin into small cubes.

Step 8

Add the pumpkin to the meat and onions, and mix well.

Step 9

Roll the dough into a log, cut it into pieces the size of a walnut, and shape them into balls. Place the balls in a bowl and dust them with flour.

Step 10

Roll the dough ball into a thin flatbread and place the filling on top. The ratio of filling to dough should be 3:1.

Step 11

Join the two opposite ends of the dough, and then attach the other two ends to them. Seal the edges to form a square pastry with four corners. Connect each pair of adjacent corners of the dough, creating an '8' shape on top.

Step 12

Grease the steaming trays with a thin layer of vegetable oil and arrange the dumplings on them. Steam for 40 minutes.

Step 13

Serve the cooked lamb and pumpkin manti with sour cream.