Autumn – Manti with sweet potatoes and Hokkaido pumpkin

Ingredients for 6 servings:

• 4 sweet potatoes or potatoes
• 1 pumpkin(s) (Hokkaido pumpkin) OR:
• 400 g minced meat (beefsteak mince), then not vegetarian
• 6 shallots
• 250 ml water
• 900 g flour
• 3 eggs
• salt and pepper
• butter

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Manti de la Inna

Filling: First, peel the 4 sweet potatoes and the pumpkin, and remove the pumpkin seeds. Then, cut the potatoes into cubes approximately 5 x 5 x 5 mm in size. Grate the pumpkin, not too finely. Then, finely chop the shallots. Mix everything together and add 1 egg. Season with pepper and salt to taste. Dough: Mix the flour, 2 eggs, and approximately 200 ml of water to form a dough. The dough should be easy to roll out and not be too hard or mushy. Just like for dumplings. Wedding: Roll the dough into small, flat circles, each about 20 g in weight and about 10 cm in diameter. Place a heaped tablespoon of filling in the center. Carefully glue two opposite edges together with your fingertips. Now, spread the newly formed ears apart and glue the two corners of one side to two corners of the other side. When finished, it should look like a rose. Place them on buttered plates with holes for steaming. You should make about 48 pieces in total. Steaming time: On high: 40 minutes.