Manty with potato and pumpkin, handmade

Storage: Store at temperatures -18°C

Shelf life: See packaging

Yellow wheat flour,potato 42%, pumpkin 16%, onion, water, cooking oil, salt, black pepper, spices

preparation:

Frozen manti can be prepared in two ways:

1. In a pressure cooker: Place the frozen manti in a pressure cooker and steam for about 40 minutes.

2. In a pan: Heat some oil in a pan and fry the bottom of the manti until golden brown. Then add 100 ml of water, cover the pan, and let the manti simmer over low heat for about 30 minutes.

Melt some butter and brush the finished manti with the melted butter before serving.

Bon appetit!