Pumpkin Manti (Uzbek / Turkish style dumplings)

Continuing my experimentation with Uzbek food, and also in honour of buying a massive steamer on Friday I decided that I had to deflower it, and what better way than with some Central Asian style dumplings. Manti are found all over Central Asia from Turkey through to China. It is said that Turkic or Mongol horsemen would carry dried manti as a food on the hoof and that is how they spread around the region, however other sources suggest that manti originated in the Middle East and travelled to Asia via the Silk Road. Whatever the origins, dumplings of some sort or another have embedded themselves into the cuisines of the region.
This recipe is based on a Uzbek recipe, where pumpkin appears quite regularly, though mostly they are filled with lamb.

Ingredients
250 g white flour
1 egg
1/2 tsp salt
150 ml hot water
Filling
1 large butternut squash
1 tsp cumin seeds
Ground black pepper and salt to taste

1. To prepare the filling, peel a butternut squash (or other pumpkin of your choice), cut into large cubes, toss in olive oil, sprinkle with salt, pepper and cumin seeds and bake for around 30 minutes in a 220C oven. Leave to cool and then mash roughly
2. Measure out the flour into a large bowl and add the salt and egg
3. Mix in the hot water, the final amount may vary, but you want a pliable elastic dough that is slightly sticky
4. Leave the dough to rest for 10-20 minutes
5. Roll out the dough on a floured surface and cut into squares roughly 4cm x 4cm
6. Add 1 teaspoonful of the pumpkin mixture to the centre of each dough square
7. Pinch the edges together corner to corner, and the repeat. The final result should have quite an intricate shape, though mine looked more like Chinese dumplings, but no matter, it's the taste that counts isn't it...?
8. Steam for 40 minutes
9. Serve with sour cream and chopped dill (or coriander)