Meat cut small cubes and fry in hot oil in a deep skillet, a cauldron or wok. Utensils should be spacious and thick-walled.

Shinkovanny add onion, fry until gold. Add the tomato paste, to warm up. Pour the broth ( can be boiling) – two liters at the time. Leave to cook on slow fire until almost cooked meat.

Root vegetables peel and cut. Potato cubes are larger, and the carrots and radish – smaller. Dipped in the broth the potatoes and cook until soft, then add the carrots.

The last to lay the radish and jusi. Here I jusa not met, but in Transbaikalia grows wild onion manger similar to jusi. I have it salted and frozen. And I often use. In the absence of such exotic herbs put green onion and garlic to taste. After boiling, add salt to taste and add brown rice vinegar. Or a simple 6% table. And a little sugar.

Fresh dough, mix the egg a little softer than the dumplings, roll into a sausage, flattening it out and gather the dough into small pieces. In the classic version of manpar cooked separately, ready oiled and when serving put in a deep Cup and pour sauce wagu. Yes, put on top the sliced eggs.

And at home is possible and easier I roll manpar directly into the broth and cook all together for a couple of minutes. Fill manpar chopped greens, celery, parsley, cilantro, pour sugarstring pepper and coriander seeds and let stand, covered 15 minutes.

Manpar serve hot in deep bowls or CES. Manpar on the first or second is not divided, so just adjust thickness to your preference. And let you be delicious!