Name: Manty (Turkmen Steamed Dumplings)
Cuisine: Turkmenistan
Ingredients: 500 g all-purpose flour; 1 large egg; 210 ml water; 6 g table salt; 14 g neutral oil; 400 g butternut squash or kabocha, peeled, in ¼-inch dice or coarsely grated; 150 g onion, finely diced; 27 g neutral oil or melted butter; 7 g table salt; ¼ tsp black pepper; 1 g sugar (optional); 225 g fatty lamb or beef (about 20% fat), hand-chopped fine or coarsely ground; 175 g pumpkin, peeled, in ¼-inch dice or coarsely grated; 125 g onion, finely diced; 7 g table salt; ¼ tsp black pepper; 22 g cold water; 14 g neutral oil (only if the meat is lean); 450 g spinach, washed, dried well and chopped; 150 g onion, finely diced; ½ bunch scallions, thinly sliced; 27 g neutral oil or melted butter; 7 g table salt; ¼ tsp black pepper; sour cream or yogurt; black pepper; chili oil or a little vinegar

Method

Dough

Beat the egg (1), water (210 ml¾ cup + 2 tbsp), salt (6 g1 tsp) and oil (14 g1 tbsp) together, then mix into the flour (500 g4¼ cups).
Knead 8 to 10 minutes, until smooth. The dough will be softer and slightly tacky at first.
Wrap it and rest a full hour at room temperature.

Filling

Pumpkin: toss everything except the salt together ahead of time. Add the salt just before filling, because salted pumpkin starts weeping liquid within 20 to 30 minutes. Meat and pumpkin: mix everything well. Spinach: toss the spinach with ¾ tsp of the salt, leave it 10 minutes, then squeeze out the liquid by the handful. Mix it with the onion, scallions, oil, pepper and the rest of the salt.

Rolling

Cut the dough into 6 pieces and keep the ones you aren't working with wrapped.
On the KitchenAid roller, run a piece through setting 1 a few times, folding it in half between passes. Then work down to setting 5, about 1 mm. Flour the roller well.
Cut the sheets into 4½-inch squares and keep them under a towel. You can re-roll the scraps once.

Shaping

Put a heaped tablespoon of filling, about 25 g, in the center of each square. Keep the filling and any oil off the edges.
Pinch two opposite corners together over the filling, then the other two.
Seal the four side seams along their full length.
Pinch neighboring corner points together to form the rosette. Keep the pinches tight and small, and press the points thin; that's where the dough gets tough.
Set them on a floured tray, not touching.

Steaming

Oil the steamer tiers or line them with perforated parchment. Bring the water to a full boil first.
Space the manty ½ inch apart and steam, covered, at a strong boil: 30 minutes for pumpkin or spinach and 35 minutes for meat and pumpkin, or from frozen, 40 to 45 minutes for pumpkin or spinach and 45 to 50 minutes for meat and pumpkin.
Open one to check before you take the batch out. The pumpkin should be fully soft, and the meat juices should run clear (160°F).
For long steams, top up the pot with boiling water from a kettle halfway through.
Serve with sour cream or yogurt, black pepper, and chili oil or a little vinegar.

Notes

Any one filling is enough for the whole batch of dough. To make two kinds, halve each one.
Fat. Oil is the more traditional choice in the pumpkin and spinach fillings; butter works too.
No pasta roller? Roll each piece with a rolling pin as thin as you can, about 1 mm.
Freezing. Freeze the shaped manty on their floured tray until hard, then bag them. Steam from frozen.

Manty (Turkmen Steamed Dumplings)

Ingredients

Dough

Filling 1: pumpkin

Filling 2: meat and pumpkin

Filling 3: spinach

To serve

Method

Dough

Filling

Rolling

Shaping

Steaming

Notes

Ingredients

Dough

Filling 1: pumpkin

Filling 2: meat and pumpkin

Filling 3: spinach

To serve