Pumpkin manta

Knead the flour with warm water and salt into a cool dough, roll into a ball, let stand for 10 minutes. Then finely roll the dough for manti with a rolling pin into jug (1-2 mm thick), cut into squares of 10X10 cm, put a tablespoon of mince on each square of dough, make manti. So that the manta dough does not dry out and does not become fragile, raw manta with pumpkin must be covered with a napkin. Make minced meat from pumpkin. To do this, cut the pumpkin into small cubes. Add finely shredded onions, ground skewers or chopped chicken fat, red ground pepper, sprinkle with salt. Mix everything well. Grease the tiers of the steam pan with oil, put manta on them so that they do not touch each other, sprinkle with cold water, close with a lid and cook manta with pumpkin for a couple of 30 - 40 minutes. When serving manta with pumpkin, pour melted butter or sour cream.