Pumpkin and meat manty (steamed dumplings) – traditional recipe with mustard oil

Manty are a popular and well-known dish originally invented in China and later spread across many Eastern countries. According to legend, the recipe was created by the military strategist Zhuge Liang. The name «manty» is believed to derive from the Chinese word mantou, which literally means «stuffed head». Initially, the dish had ritual significance and symbolically replaced human sacrifices offered to the gods.

Today, these tender, juicy, and hearty steamed dumplings made from dough and minced filling are prepared all over the world. Both adults and children enjoy them. The classic filling combines minced meat with boiled pumpkin pulp. When spicy mustard oil is added to the dough, manty become exceptionally aromatic and flavorful.

Mustard oil is valued not only for its distinctive taste and aroma but also for its impressive health benefits. It is rich in omega-3 and omega-6 fatty acids, vitamins E, A, D, B6, and PP, as well as chlorophyll and phytoncides. Regular consumption supports digestive health, helps normalize gut microflora, strengthens the immune system, and contributes to healthy blood pressure levels.

In addition, mustard oil contains sinigrin — a biologically active compound that gives the oil its characteristic pungency and acts as a powerful natural immune booster.

The company CraftOil offers the freshest, 100% natural, organic mustard oil produced from environmentally friendly mustard seeds without preservatives. The oil is cold-pressed on certified presses on the very day the customer places an order. It is bottled in dark glass containers, vacuum-sealed, securely capped, and shipped worldwide.

Try our mustard oil — we guarantee it will quickly become one of your favorite healthy cooking essentials.

Ingredients (Serves 3)

To prepare manty, you will need:

• 300 g pumpkin;
• 400 g flour;
• ½ tbsp mustard oil;
• 1 large onion (about 150 g);
• 200 ml water;
• 1 tsp salt;
• 1 tsp ground black pepper;
• 500 g minced meat;

Step-by-step manty preparation

Sift the flour twice through a sieve. Place it into a bowl in a mound shape and make a small well in the center. Pour in water heated to 50–60°C and add mustard oil. Knead into a firm, elastic dough and let it rest for 20–25 minutes.

Meanwhile, prepare the filling.  Peel and finely chop the onion. Peel and deseed the pumpkin, rinse it under running water, and finely dice or grate it. Combine pumpkin, onion, minced meat, salt, and black pepper. Mix thoroughly.

Roll the dough into a thin sheet and cut out circles 10–12 cm in diameter. Place one heaping teaspoon of pumpkin-meat filling in the center of each circle. Pinch the opposite edges together pairwise to form traditional manty shapes.

Place the raw dumplings into a steamer or manty cooker and steam for 30 minutes. Serve hot. Garnish with freshly chopped herbs if desired.

Notes:

For juicier manty, use chopped meat instead of finely ground mince. The dough can also be prepared with corn oil, pumpkin seed oil, or camelina oil. These and many other craft oils are always available for order from CraftOil.

Enjoy your homemade pumpkin and meat manty — a delicious fusion of tradition, flavor and wholesome ingredients.