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In a chopper or food processor, pulse the Pumpkin and Onion separately, not too finely, still in small chunks. Alternatively, cut into small cubed pieces. Mix together with the Meat, Salt, Pepper, Oil and Water, using your hands, until combined. Set aside.
Mix dough ingredients together and knead on the counter for about 5 minutes, until dough it's a smooth ball. Let the dough rest for half and hour and give it a good knead again for a few minutes. Cover with a bowl and let it rest for at least 1 more hour.
Cut dough into pieces. Using a rolling pin, roll out the dough into a thin layer (about ⅛"), or use a pasta roller.
Use a large can or a glass for cutting the shape of the dough circles. Cut circles with the can, combine the off cuts into a ball, knead and roll out again.
Put about a generous tablespoon of meat mixture into the circle piece of dough, careful for the meat not to touch the sides of the dough or it won't stick shut. Pinch and close the opposite sides of the dough together until you have a little pinched dough pocket. Place on a tray and put in the freezer until frozen solid.
Bring water in your Steamer (mantavarka) to a boil. Place the Steamer Trays over the water and steam Manti for about 40 minutes, until the meat is cooked.
Serve with Sour Cream and fresh Dill, or Lazadhzan, or with Ketchup.