So, let's deal with the test. There are 2 ways of cooking with egg and without. The photo shows two options. That yellow one with egg, and white, respectively, without eggs. Dough with eggs is a more rigid, but thin when rolling out that will be to the liking of those who like more filling than dough.

Prepare the dough on the egg. Flour, salt pour into a Cup, make a small recess, break 1 egg, add a glass of cold water and knead the dough, if necessary, we pour the flour. Many suggest to make a stiff dough, but it is wrong, because the finished dumplings will be tough. The finished dough should SLIGHTLY stick to the hands!!! 3асунуть the dough in a package and send in the refrigerator for 1 hour is required for the formation of gluten. After the fridge the dough will become more manageable, and it will be easy to work with in the future.

The dough on the water. Flour, salt pour into a Cup, add 1 Cup of water. Knead like dough with egg. First, the dough is better to stir it with a spoon as needed by adding flour. And when the test will be to work with your hands, begin to knead. All the same, as in the first embodiment, it is not too rough the dough in the bag and in the fridge for 1 hour.

Now let's prepare the filling. Today, I have a budget option - Manty with pumpkin and potatoes. I did not write the ingredients so as to use the filling for dumplings can be different. With meat, mushrooms, vegetables in General, everything is the same as for dumplings, dumplings. The main thing - to follow the long-established rule. And in Uzbekistan it says - All equally!. That is, 500 g of potatoes - 500 gr onions - 500 gr pumpkin. The same rule applies when cooking dumplings with meat (500 gr minced meat - 500 g onions - 500 g of potatoes... or 500 gr of minced meat - 500g onions). The only exception can be applied when using hard fat (there is already according to your taste). Ready minced salt and pepper to taste, you can add your favorite spices in the form of herbs or cubes by type Galina Blanca (at the expense of the latter - I do not advise!)...

The beef is ready, the dough is ready, start making. Here there are again 2 options: option 1 - roll out the dough into a layer and cut into squares the size you choose depending on the size dumplings you want. Option 2 - just test a large piece of formed sausage and cut the sausage into wedges. Each bar rolled into a circle and put the stuffing inside. Manta rays are generated, semipaved according to your taste. The site presents different ways of modeling the mantle, you can use them or use the ones that represented me in the photo.

Mrs - almost nothing, except for the form is not different from the gown. For the Mrs roll out the dough into the reservoir, stacked and spread with stuffing, roll roll, zasiyaet region.

And now the most interesting. How to make a steamer, mantovano their hands. I have mantignana, but because of different situations I had to cook dumplings from everyday kitchen tools. Option 1: In a pot with a strainer of appropriate size or stretch gauze. For example, my friends who went to his time in Brazil (where many wild monkeys), came up with the following. Took an enamel bowl with a pan of suitable size and drilled holes in it - this is such a simple way you can make a miracle-technique ))) pluses of this device - you can cook two dishes at once - first and second. For example, chicken stock in a pot and dumplings in a Cup or soup in a pot, and fish steamed in a Cup... a miracle, isn't it ). The disadvantages of this device - in the Cup placed a little bit of the mantle, and when you consider that the average man can in one sitting to eat 10 dumplings, a Cup you can fit only about 5 dumplings.. draw your own conclusions, even holes in the basin, the Cup may eventually start to rust). When cooking dumplings with this method, take care that the lid is tightly closed Manty (colander, Cup - that is, not to let off steam.)

Here is another very easy option. Take the pot (I have 5 litre) at the bottom under the photo put a plate on top of another one. The plates should be able to slide in the pan, from the head to the sides of the pan should be free space of about 1 cm, so that steam freely across the pan. The top plate folded dumplings (in this case manta rays, you must fry a little, so while standing on a couple they have not stuck to each other). Manta rays lay not too close to each other, leaving little gaps in order that the steam has penetrated all manta rays. This technology, being on a visit in Ukraine, using a 15-liter pot, I managed to prepare a lot of dumplings and treat Ukrainians Uzbek dish. The water should be collect so that it is by boiling is poured into the upper dish, but enough to ensure that water does not boil away for 45 minutes until the dish will stand on a couple. When selecting dishes - consider this fact. Cover should be tightly cover the pot while cooking. Important - first, pour water, and then put the bottom plate, so it does not remain voids, or it may burst.

Here Manty, steamed in the original Kantishna. By the way, I almost forgot to write, when laying the gown in Martyshkino the bottom of each montisci must be dipped in vegetable oil or butter to grease cuscani (leaves of montissori), so that dumplings do not stick.

But fried dumplings, steamed with the use of pans and plates. I had fried dumplings, but rather, it is a fad. As manta rays need only a little, just a few seconds fry in very hot oil until light brown, this is enough dumplings do not stick to each other in steaming.

On average, Martyshkino placed about 28 mantle of medium size, in a 5 litre pot I put 15 pieces. Less, of course, but nobody forbids to use a couple of pots...))) I apologize for the quality of this photo. Cooked in the evening )

Oh yeah, I almost forgot about our Khanum. Khanum steamed. Ready Aliyeva cut portions, as a regular loaf.