📝 About This Recipe
Hailing from the rugged, vibrant landscapes of Northwest China, these Xinjiang-style pumpkin dumplings (Manti) are a stunning fusion of Central Asian and Chinese culinary traditions. Featuring a thin, delicate wrapper stuffed with a savory-sweet mixture of grated pumpkin, rich lamb fat, and warming spices like cumin and black pepper, they offer an explosion of earthy flavors. Traditionally steamed to perfection, these golden parcels represent the soulful, nomadic heart of Silk Road comfort food.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (high protein content preferred for elasticity)
- 250 ml Warm water (roughly 1 cup)
- 1/2 teaspoon Salt
The Filling
- 600 grams Kabocha or Butternut Squash (peeled and coarsely grated)
- 2 medium Yellow Onion (finely diced)
- 100 grams Lamb or Beef Fat (finely minced (suet); provides the essential authentic flavor)
- 1 tablespoon Ground Cumin (freshly toasted for best aroma)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Vegetable Oil (if using lean meat instead of fat)
Dipping Sauce & Garnish
- 3 tablespoons Black Vinegar (Chinkiang vinegar)
- 1-2 tablespoons Chili Oil (with flakes)
- 2 cloves Garlic (minced)
- 1 handful Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Gradually add warm water while stirring with chopsticks or a fork until a shaggy dough forms.
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2
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Cover with a damp cloth and let it rest for 30 minutes.
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3
While the dough rests, grate the pumpkin using the large holes of a box grater. Place the grated pumpkin in a bowl and sprinkle with a pinch of salt to draw out excess moisture.
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4
After 10 minutes, squeeze the pumpkin firmly with your hands or through a cheesecloth to remove the liquid. This prevents the dumplings from becoming soggy.
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5
In a clean bowl, mix the squeezed pumpkin, finely diced onions, minced lamb fat (or oil), cumin, black pepper, and salt. Mix thoroughly until the spices are evenly distributed.
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6
Divide the rested dough into four equal parts. Roll one part into a long rope (about 1 inch thick) and cut into small discs, roughly the size of a walnut.
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7
Flatten each disc with your palm and roll into a thin circle (about 3-4 inches in diameter) using a rolling pin. The edges should be slightly thinner than the center.
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8
Place a generous tablespoon of the pumpkin filling in the center of the wrapper.
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9
To fold in the traditional Manti style: pinch the center of two opposite sides together, then pinch the remaining two sides to create a 'cross' shape. Finally, join the adjacent corners together to form a rounded, ornate parcel.
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10
Lightly grease your steamer baskets with oil or line them with perforated parchment paper or cabbage leaves to prevent sticking.
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11
Arrange the dumplings in the steamer, leaving about an inch of space between them as they will expand slightly.
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12
Bring water to a rolling boil in a wok or pot. Place the steamer baskets on top, cover tightly, and steam over high heat for 18-20 minutes.
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13
While steaming, prepare the dipping sauce by whisking together the black vinegar, chili oil, and minced garlic in a small ramekin.
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14
Once the wrappers look translucent and the pumpkin is tender, remove from heat. Let them sit for 2 minutes before opening the lid to prevent the dough from collapsing.
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15
Garnish with fresh cilantro and serve immediately while steaming hot with the dipping sauce.
💡 Chef's Tips
Do not skip the resting time for the dough; it develops the gluten needed for thin, strong wrappers. If you cannot find lamb fat, use chilled butter or a high-quality tallow to maintain the rich mouthfeel. Ensure the onions are diced very finely so they soften at the same rate as the pumpkin. For a sweeter profile, use Kabocha squash; for a more savory/mild profile, use Butternut. To prevent sticking, dip the bottom of each dumpling in a little vegetable oil before placing it in the steamer.
🍽️ Serving Suggestions
Pair with a hot cup of dark Pu-erh tea or a traditional Xinjiang black tea with roses. Serve alongside a fresh 'Tiger Salad' (Laohu Cai) consisting of julienned peppers, cilantro, and scallions to cut the richness. A side of thick, plain Greek-style yogurt seasoned with a little salt and garlic is a traditional alternative to vinegar. Follow the meal with fresh sliced melon, a staple of the Xinjiang region. Add a side of spicy lamb skewers (Chuan'r) for a full Northwest Chinese feast.