Nuriman Mamut Sheets, originally from Atush, in China's Xinjiang Uighur Autonomous Region, shares her Ramadan Iftar memories and her steamed dumplings with meat and butternut squash (Pitir Manta). In a thriving suburb of Baltimore, Maryland, 15 families with origins across the world gather in a backyard for iftar, the evening meal breaking the day-long fast during the Islamic holy month of Ramadan. It’s an American-style potluck, and each family brings not only food from homelands and traditions, but also stories and recipes.
Steamed Dumplings with Meat and
Butternut Squash (Pitir Manta)
By Nuriman Mamut Sheets
“Breaking fast with pitir manta made with friends and family with the remembrance of God and the stories from our past is an amazing part of my personal Ramadan,” says Nuriman. “While I am making it here in the United States, I know so many Uighurs are making it during their Ramadan as well! It connects me to my childhood memories. It takes me spiritually to my mehelle, my neighborhood, where the aromatic smell of pitir manta perfumes the air.” It is traditionally made with ground lamb, but Nuriman uses sirloin steak. You can use either one.
Ingredients
2 T olive oil
1 medium onion, grated or finely chopped
16 oz. chilled sirloin steak, trimmed from the leg, or an equivalent amount of ground lamb
1 medium butternut squash (2 – 3 lb), peeled, cored and shredded
1 small tomato, finely chopped
1 t salt
1 t pepper
1 t sugar
1 t cumin
For the dough:
3 c flour
1-1½ c water
1 T olive oil
1 egg
1 t salt
Instructions
1. Knead the dough ingredients until combined and no longer sticky, about five minutes. (“You should be able to push your finger through when it is ready, harder than pizza dough.”) Adjust water and flour for this consistency. Cover and set aside in the fridge to chill.
2. Prepare the stuffing by sautéing the onion in the olive oil until transparent. Set aside. Slice the chilled steak in almost translucently thin strips. Combine the meat (or ground lamb) with the onion, squash and remaining ingredients.
3. Roll the chilled dough into two logs. Cut into approximately 12 equal portions and roll each into a small ball using both hands. Flatten using the palm of your hand into a small disc. Then set it aside to relax for 10 minutes.
4. Prepare your steam pot. If you don’t have one, use a colander with a side base and place it inside a pot filled with a couple of inches of water. Cover and bring to a simmer. Keep the water level under the steamer or colander.
5. Roll out each disc on a floured surface into a thin circle, roughly 2-3 times the size of the original. Put the flattened dough in your hand; then place a generous tablespoon of stuffing inside the center. Fold in half, crimp the edges and set aside onto a floured tray or greased pan.
6. Rub a little vegetable oil on the inside of your steam pan to prevent the dumplings from sticking. Gently place dumplings inside the steamer, making sure not to overcrowd them. Using a paper towel, dab a little oil on top of each dumpling as well. Cover and steam for approximately 15 minutes.
7. Serve alongside a dipping sauce made of one part Sriracha hot sauce to one part ketchup, and a basic salad of cucumbers, finger peppers and tomatoes seasoned with vinegar, olive oil and salt.