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Pumpkin Manti With Gochujang Onions » Simple and Healthy Recipe! ✅

To make these cloaks, it is useful to have a long, thin roller such as the Uzbek or Indian, or a kneading machine. If you don’t have any, or prefer to roll it out by hand with your regular rolling pin, try doing it in batches or it can be very difficult to conquer the entire large flat sheet. And if you prefer not to work with the dough, substitute store-bought square wonton wrappers.

Try to get Uzbek cumin seeds, which are the little black ones that tend to have a stronger flavor. They are so small that, in fact, they do not need to be rectified. The Turks will be bigger.

This recipe calls for vegan ground beef, but you can use tofu instead, if more is available. Be sure to squeeze out all the moisture through cheesecloth, or microwave the tofu first to drain it of its moisture. You don’t want to overload the mantle wraps with too much liquid. —Dakota Kim

ingredients
  • for the filling
  • 1/2 large yellow onion, diced

  • 4 cups winter squash or butternut squash (about 1 large or 2 small kabocha, preferred for their sweetness), peeled and cut into 1-inch cubes

  • 2 cups red potatoes (about 1 large or 2 small potatoes), peeled and cut into 1-inch cubes

  • 1 pound vegan ground beef (I like Meatless Farm Co. or Impossible), thawed but not cooked; or extra hard tofu, pressed and crumbled

  • 2 tablespoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup toasted sesame oil

  • 1 teaspoon ground coriander

  • 1 teaspoon of Uzbek or Afghan wild cumin seeds or ground cumin

  • 2 garlic cloves, minced

  • For the dough and the garnish
  • 1 large egg

  • 2 teaspoons kosher salt, divided

  • 1 tablespoon melted butter or vegetable oil

  • 6 cups all-purpose flour

  • 1/2 large yellow onion, thinly sliced

  • 1 tablespoon toasted sesame oil

  • 2 teaspoons gochujang

  • 2 shallots, green and white parts thinly sliced

  • 3 tablespoons toasted sesame seeds

  • 1 cup full-fat Greek yogurt or sour cream

Indications
  1. Prepare the dough: beat an egg in a large bowl. Add 1 teaspoon of salt, 1 ½ cups of water, and 1 tablespoon of vegetable oil and mix. Then add a half cup of flour at a time, until you’ve added all 6 cups of flour. The texture of your manti should not be sticky. If it’s sticky, add another 1/4 to 1/2 cup of flour.

  2. Separate the dough into two equal parts to make them easier to knead. On a flat surface, knead the two balls of dough for 5-7 minutes each. When the dough balls have reached a homogeneous consistency, place them in the bowl and cover with a cloth and leave to rest for half an hour. Meanwhile, prepare the filling and garnish for the mantles.

  3. In the large bowl of a food processor, add the squash and potatoes in batches and pulse until coarsely chopped. Put the chopped pumpkin and potatoes in a large bowl and add the chopped onion to this mixture. To this, add the vegan ground beef or crumbled tofu, salt, pepper, sesame oil, water, ground coriander, cumin, and garlic. Stir to combine and set aside.

  4. In a skillet over high heat, heat the sesame oil. Add the chopped onion and salt and mix. Brown over high heat for a couple of minutes, then reduce to a minimum. Cook onions until almost translucent, 12 to 15 minutes, stirring periodically. (If the pan gets too dry, add more drops of oil or water as needed.) When the onions have turned translucent, turn off the heat, add the gochujang and stir. Set aside.

  5. Before rolling out the dough, prepare a multi-tiered metal or bamboo steamer, greasing it with oil or lining it with baking paper to prevent sticking. (If you don’t have steaming baskets, you can dip the bottom of each manti in vegetable oil and steam them on greased plates, dividing each tier with baking cups or bowls placed in the center of each plate as trivets.) the bottom of a bamboo or metal steamer and heat over low heat.

  6. Using a knife, divide the two large balls of dough into four smaller balls each, all about the same size. Roll each of the eight balls into a rectangle about 5 inches by 3 inches. Then roll the rectangles with the pasta machine in the thickest layer. Transfer the dough back to the pasta machine on medium heat, then to the second-finest setting. (Alternatively, you can stretch the dough by hand.) The thickness of the dough should be so thin that you can see some translucency and sunlight coming through when you lift it up to the light, similar to the wonton or mandu wrappers you buy. in the store, but not in parts.

  7. Using a knife or pizza cutter, cut the dough into about 50 even squares about 4 inches by 4 inches. As you get the excess dough out of the cut squares, you can roll the excess into the dough and press it again to the widest setting, a medium setting, and then the second thinnest setting until ready to be cut into squares again.

  8. Spoon two tablespoons of the filling into each square. Pick up the top four corners, pinch and seal. Then, join two opposite corners as if you were picking up a backpack and join the other two opposite corners to close the backpack. The end result will be a puckered, puckered look, like a bag.

  9. Place your manti in the prepared steamer and steam for 20-25 minutes, until the wrappers are soft and chewy and the filling is fully cooked. Depending on the size of your steamer, you may need to make it in batches.

  10. To serve, place 5-6 manti on each plate in a circle. Top the entire manti on each plate with gochujang onions, sliced ​​scallions, and sesame seeds (in that order). Place a dollop of yogurt or sour cream in the center of each plate and you’re ready to eat.

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