Mix 420 g white flour 60 g corn flour. This is the first secret! In corn meal no gluten, and white is. And therefore the dough will be very soft, it is elastic, flexible and well rolled.

In VERY cold water, add eggs and 1 tsp salt and stir. Ice water will not swell the gluten and the dough will be too soft and sticky.

Knead the dough. To make the flour deepening and add the water with the eggs. Stir with a fork, then pour on covered flour table and knead the dough, periodically sprinkle it with flour. Sprinkle flour so that the dough doesn't stick to hands. KNEAD for a long time, not less than 20 minutes.

Our beautiful ball of dough, put on a plate and cover with a WET towel. Leave for 1 hour at room temperature.

While the dough is resting, start stuffing. Onions purify and cut into small cubes (I'm a bit lazy, it was not necessary). Better to cut the meat, cut it in slices 1 cm thick and put in the freezer for 10-15 minutes, so it was a little poderosas, so you will chop. Cut meat into cubes 1 sm Potato peeled and RUB on a small grater. All mix, salt, pepper and add cumin (preferably ground). Cover the stuffing with foil and with a toothpick make holes that the stuffing was breathing, leave to rest for 20 min. the Second secret! Is potatoes. It is added to minced meat to absorb the juices, and manta rays not torn)

We divide our dough into 3 pieces and roll the balls.

On powdered flour the countertops, roll out the dough to a thickness of 1 mm. the Dough is elastic, pliable. It is very pleasant to work with. And cut out the circles, I will say this, the more the diameter the bowl the better. I had a ring for forming the salad and they were too small. Take 1 tbsp of stuffing, roll into a hand ball and put on the dough. Now take the butter, cut into small cubes and put on top of meat. The third secret is butter! Since the original manta with lamb and sheep fat, which gives juiciness to manta rays in our interpretation, this role will play oil, it will quickly melt and give the juice all over the meat. In any case don't cut the fat in the meat, it will not sopitsa and will not give juice.

Lepim dumplings! I have to say, this is my first experience with the manta rays, so do not judge strictly, if it turned out ugly))

Here they are I got:)

So, pristupaem preparation. Show way, if you have montissori or steamers. Take a wide pan, on the bottom put the Cup or Palocco. Pour the water, but not to the top of the cups, and put the top plate. Grease with butter to avoid sticking dumplings. Put the dumplings, close the lid and so boil for 20-30 minutes.

Well, here they are before and after cooking. I cooked 40 minutes, because they have me frozen was. Grease dumplings on top of the butter and say to ourselves Bon appetit🤗