Uyghur Manta Pumpkin Dumplings

Ingredients

• 24 large dumpling wrappers or 3 cups flour and 1 cup water for dough
• 3 cups grated pumpkin or butternut squash
• 2 large onions, very finely diced
• 3 tbsp neutral oil, plus more for the steamer
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 cup plain or plant yogurt, to serve
• 2 tbsp chili oil
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Toss the grated pumpkin and diced onion with 1 1/2 teaspoons salt and leave for 15 minutes in a colander.
2. Squeeze the mixture hard in handfuls until no more liquid runs out. Pumpkin holds an enormous amount of water, and unsqueezed filling will burst the wrappers in the steamer.
3. Mix the squeezed filling with the oil, cumin, coriander, and plenty of black pepper.
4. Lay a wrapper on your palm, put a heaped tablespoon of filling in the centre, and bring the edges up, pinching them together into a closed purse or a folded square.
5. Press out the air as you seal. Trapped air expands in the steamer and splits the dumplings open.
6. Oil the steamer baskets generously and arrange the manta with plenty of space between them, since they swell as they cook.
7. Steam over rapidly boiling water for 20 to 25 minutes, until the wrappers are translucent and the pumpkin filling is completely tender.
8. Serve hot with the yogurt, chili oil, and dill.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.