Mant good for any pumpkin, both sweet and not. A pumpkin for the meat is better cut with a knife into small, approximately 5 x 5 mm pieces... don't recommend using a grater or a meat grinder, because after salt minced, grated or twisted very much pumpkin let the juice, and you have great difficulty close up manta rays... just finely shinkuem onions. You can add butter or margarine. A pleasant meaty taste to manta rays, you can create by adding cubes of meat or chicken broth... such a cool manta rays gain if the ground beef add cheese or rennet cheese type "Suluguni"... Ground for creative experimentation - fertile...

The dough knead for manta rays on the water, with the addition of salt. In no case do not add the egg as in the dumplings... egg batter after the steamer or montissori will be very hard... Ways of modeling mant great variety and each thinks that his way is the surest... No need to bother on this subject... How blind and rightly so... important to observe the basic principle – the dough should be thin, fairly steep, and more toppings than you'll cram into this dough, the better!!!

Grid of montisnigri of a double boiler or carefully grease with vegetable oil and lay the dumplings for cooking with a large enough gap between them, because when cooked, they increase in volume by almost half!!! To cook dumplings with pumpkin, can be less than with meat, 35-40 minutes is enough. Serve freshly made,hot!

Cranberry spice "of Antigrippin" had at the time and cooked manta rays to the fall viral season. Be healthy!!! And I will eat well!!!