Squash Manti With Gochujang Onions

Manti represent one of Central Asia's most enduring culinary traditions, with roots tracing back to the Mongol Empire and the westward migration of Turkic peoples along the Silk Road.

These steamed dumplings spread across the region from Xinjiang to Anatolia, adapting to local ingredients and customs while retaining their characteristic gathered shape. In Uzbekistan and Afghanistan, manti typically feature spiced lamb or beef fillings, steamed in tiered kaskan pots and served with yogurt sauces infused with garlic or dill.

The dish holds particular significance in communal dining, where families gather to fold the dumplings by hand before steaming them for celebratory meals. This contemporary interpretation substitutes winter squash and vegan protein for traditional meat, reflecting modern dietary preferences whilst honouring the original technique. The addition of gochujang, a fermented Korean chilli paste, introduces a new dimension of umami and heat that complements the natural sweetness of kabocha squash. This fusion exemplifies how ancient dishes evolve through cultural exchange, combining Central Asian dough-craft with Korean fermentation science to create something simultaneously familiar and innovative. ■

See the full recipe for Squash Manti With Gochujang Onions