Kawa Manta

Ingredients

• 300 g plain flour
• 160 ml water
• 0.75 tsp fine salt (for the dough)
• 600 g pumpkin or squash, peeled and cut into 5 mm dice
• 1 large onion, finely diced
• 150 g lamb fat or fatty minced lamb, finely diced
• 2 tsp ground cumin
• 1 tsp ground black pepper
• 1.5 tsp fine salt (for the filling)
• 2 tbsp vegetable oil
• 200 g thick natural yoghurt, to serve
• 3 tbsp chilli oil, to serve

Before you cook

• Mix the flour, 0.75 teaspoon of salt and the water into a firm dough and knead for 8 minutes.
• Cover the dough and rest it for 30 minutes.
• Peel the pumpkin and cut it into 5 millimetre dice.
• Dice the onion finely and dice the lamb fat finely.
• Combine the pumpkin, onion, lamb fat, cumin, black pepper, 1.5 teaspoons of salt and the oil in a bowl.
• Leave the filling to stand for 10 minutes, then drain off any liquid that has collected.
• Line a steamer basket with baking paper and oil it lightly.

Steps

1. Divide the rested dough into 24 equal pieces and keep them covered.
2. Roll one piece into a thin round about 10 centimetres across.
3. Place a heaped tablespoon of the pumpkin filling in the centre.
4. Gather the edges up over the filling and pinch them closed into a pleated purse, leaving a small opening at the top.
5. Set the dumpling in the lined steamer and shape the rest the same way, spacing them 2 centimetres apart.
6. Bring water to a rolling boil in the base of the steamer.
7. Steam the dumplings over high heat for 25 minutes, until the wrappers are translucent and the pumpkin is soft.
8. Turn off the heat and leave the lid on for 2 minutes before lifting it, so the wrappers do not collapse.
9. Serve the dumplings hot with the yoghurt and chilli oil alongside for dipping.