Make a dough from 650 ml of milk, eggs, flour and 1 teaspoon of salt. If you have a BBA: the dough function is also wonderful - but don`t let it rise, just knead. Shape the dough into a ball, sprinkle with flour, wrap a piece of foil and place in the refrigerator for 1 hour - this will make the dough nice and even.
In the meantime, coarsely grate the pumpkin flesh. Cut the onion into small pieces. Work the minced pork, pumpkin and onion into an even mixture, add the remaining milk, salt and pepper.
Take the dough out of the refrigerator, form a sausage approx. 4 cm thick and cut out approx. 2.5 cm thick pieces. Roll out each piece of dough on a floured surface into a circle, approx. 3 mm thick, place 1 tablespoon (possibly heaped) meat mixture in the middle. Then gather the sides together at the top right and left in the middle and press them together at the seam, leaving the ends open. Then press the ends together firmly at the top and bottom, ideally with slightly rotating movements (see instructions for my recipe Russian dumplings with sauerkraut).
The dumpling now has the shape of a letter H with a strongly extended central connecting line and looks something like a pillow with a seam at the top and protruding corners. In the last step you take the top and bottom corners of the pillow on the right and left side and pull them together on the side; then pull the corners together a little and press firmly together so that a circular shape is created at the end. With a little practice you can do the whole thing without any problems, you just have to make sure that the edges are closed very tightly so that the juice does not come out of the finished manti.
Dip each mantle (that`s how the manti are called individually) generously in oil (so that they don`t stick together during cooking) and place in the sieve inserts. Leave a gap of approx. 3 cm between the individual mantis.
In the meantime, bring the water to the boil in the steamer. Place sieve inserts filled with manti on top of each other and then on the base pot with boiling water. Cover with the lid and put a cloth on top - so that the steam does not come out of the small gaps. When the lid gets hot, reduce the heat. Cook for a total of 30 to 35 minutes.
Carefully remove the manti from the sieve inserts so that the dough does not tear and the juice does not come out. Serve immediately.
It goes well with sweet and sour Asian sauces, diluted a little with 9% vinegar, or if someone likes something spicier - see my recipe Adschika.
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