Tatar Pumpkin Dumplings

Yield: 24 dumplings

Cook Time: 90 minutes

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Manti are traditional Central Asian steamed dumplings, and a classic crowd pleaser. Perfect for gatherings large or small, and great with both vegetable and meat fillings. Our Tatar version features pumpkin!




3 cups all-purpose white flour
1 egg
1 cup water
1 tbsp salt



5 cups diced fresh pumpkin
1 cup diced fresh white onion
3 cloves fresh garlic
4 tbsp butter
½ tbsp salt & pepper



tomato sauce (homemade or store-bought)



1. In a stand mixer, blend dry ingredients together.

2. Add egg to dry ingredients.

3. Slowly add water while continuing to mix.

4. Mix for 2 minutes, until all the flour is incorporated. Dough should be soft but not sticky.

5. Remove dough from mixer and form it into ball.

6. Cover and let rest for at least 15 minutes

7. Roll dough into a thin sheet, and cut into 4-inch wide squares. Stack dough squares and cover.


1. Add vegetables and spices to bowl. Stir in room temperature butter until everything is coarsely coated. Set aside.


1. Scoop 1-2 tbsp of filling into a dough square.

2. Fold opposing corners inward and pinch in the middle to seal.

3. Pinch newly created corners together on each side. Repeat with remaining filling and dough.


1. Lightly oil a steamer basket. Place manti in the basket just touching.

2. Steam for 20 minutes. Continue in batches.

3.  Serve with a side of tomato sauce in a cup and enjoy!

Any extra uncooked manti can be frozen for later.

Recipe by Adelya Latifulina

“My earliest memory of manti is of my grandmother’s kitchen table. I was four years old, watching my grandmother roll out flawlessly thin sheets of dough. We’d make so many manti I’d lose count! Once you get started, it’s easy to make a lot, which is why it’s a great dish for a family gathering. This is what manti reminds me of: cooking with my grandmother to share with our dear ones. This recipe is easy to scale up using mantishnitsa (manti steamer), or can be made for small groups in steamer attachments for rice cookers.

It’s common in Kyrgyzstan to keep farm animals like lamb, goats, ducks, and chickens. Traditionally, we made our manti with fatty lamb meat, but I find that there are so many great variations on this dish that I chose to present my simple version so that others may be inspired to add their own twist on these delicious dumplings. Optional filling substitutions or additions include: diced meat, potatoes, fresh scallions, fresh parsley, and spices like dried ground cumin, or coriander.”

ADELYA LATIFULINA is a Tatar immigrant, born in Kyrgyzstan, currently residing in NYC’s East Village. Together with her partner, Latifulina works on equitable tech products through her R&D firm A*. Latifulina loves math, art, nature, animals, and delicious food.

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