Sift the flour, add the beaten egg with salt the egg and add the water and knead tight but not too tight dough. Life is kneaded with the hands, but for me working bread maker. The dough to give to lie down under a bowl or in a package at least an hour.

Pumpkin peeled and finely cut into cubes.

Onions also cut into small cubes by hand. No mincing!

And the meat is also cut into small cubes, or as they say in Central Asia –Nightingale tongues. Traditional meat dumplings-lamb, young and fat, fragrant and tender. Season the mince with salt to taste and generously season with pepper. Some add a little minced cold milk. But, if the squash is juicy, it is not necessary.

The finished dough alternately roll into thick sausages, cut into large pieces and roll into a thin dough will the size of a palm. It is desirable that the edge of the very was thinner in the middle. In the middle of a very spread stuffing.

To take the Central part of the very.

To take the edge like this.

To take the open edge inside, forming here is a Mantes-Tulip.

Put dumplings on a greased grid of Montevarchi or steamers. I just dipped the bottom of the manta rays in the saucer with oil and put them on the grill freely – when cooking dumplings a little increase in volume. The grill set over a boiling pot tightly close the lid and cook dumplings for 45 minutes. I salted the boiling water in the pot, thereby raising the boiling point, and cook dumplings in 35 minutes.

While dumplings cook, I cook Santas. To do this, mix the red pepper powder and cereal, slightly moistened with water, diluted vinegar and carefully pour the hot vegetable oil, actively stirring the mixture. The finished dumplings spread on a large platter and serve immediately, pouring santanam. Separately to the manta serves Lothian. And, please, no mayonnaise! You can sprinkle dumplings with sour cream, but it is not in Alma-ATA. It is very important to remove dumplings carefully so they remain intact. To prevent sticking dumplings off the grid all at once, not leaving.

Eat dumplings with hands, starting with the barrel, biting through that, drink the meat juice, then eat more.