For stuffing finely chop meat (lamb or pork) and onions. (If too lazy to cut the meat, you can skip it through a meat grinder, but only through a large grille, but the onion must be sliced). Salt, pepper (pepper not regret), optional add cumin (I add, Pets do not like her, but the Uzbeks, almost all meats you put it). ADD 1 CUP OF WATER! The stuffing should be wet. Knead the dough: break 5-6 eggs, add flour, add a pinch of salt and knead firm dough (if necessary add water, no more than 1/2 Cup (if the dough is not kneaded, it is better to add another egg). The dough should be tight and rubbery. It is difficult to roll out, it seems it shrinks back (This is very important. For these dumplings dumpling dough is not suitable: they either tear or you won't be able to make them quite juicy)

The dough is cut into small portions, THINLY (as for dumplings) roll out and cut into squares at least 10 cm x 10 cm In the center of each square put the stuffing

Combine the 4 corners of our square, Zaseev by

The corners of the resulting envelope is connected to the two sides as in the picture

Martyshkino (or steamer) liberally grease with vegetable oil and spread it our manti. Cook 40-45 minutes. At the end of cooking, put our dumplings on a dish, pour melted butter. Bon appetit! And don't forget the most important thing - eat dumplings with your HANDS ONLY!