Chicken liver well cleaned and rinsed, salinity cold water, acidified with vinegar (1tbsp. L. on 1 glass of water), leave for 1 hour in the cold. To drain acidified water and again pour it has the usual cold water for another hour. Drain the water, liver, dry and finely chop.

Carrots and young zucchini or zucchini (my zucchini) and grate on a medium grater, onion chop, garlic chop or skip through chesnokodavku. In a small frying pan, heat vegetable oil and sauté first onion until transparent, add the grated vegetables, garlic and a little finely chopped hot red pepper. Cook, stirring 5 minutes. Add soy sauce, vinegar, 1/2 tsp coriander and sugar.

Simmer the vegetables for another 5 minutes, until the liquid evaporates.

The cooled vegetables add the liver, stir, add black pepper and salt to taste, melkorublenoy fresh herbs (I had cilantro), corn starch, mix well. Remove in the cold.

Dough. If You have your own version of the test for the mantle, at this stage do not linger. Since this is my first manta, then ran through the Internet in search of the dough. I was interested in this option (although in other embodiments, the dough is prepared without eggs). Added cornstarch for tenderness and elasticity of the dough. In a bowl, to the sifted flour with starch and a pinch of salt, add the beaten egg with a fork, 1/2 Cup cold water, egg. To knead the dough first with a fork. Add a couple tablespoons of water. Continue to knead the dough by hand, put it directly on the work surface. Knead for 10 minutes until obtaining a firm, but soft, dont stick to hands dough. Roll into a ball, put in bowl, cover with a damp towel and leave for 30 minutes.

During this time, the stuffing a little thickened in the fridge. The finished dough roll into a sausage and cut off a piece. The rolling pin and work surface lightly flour. Thinly roll out pieces of dough, like a small cake, put 1st. L. filling. To take the edge and roll in a circular. For me, this method of modeling was the most affordable (and not the first time big circle unrolled, filling much welled, but eventually got the hang of it).

In the absence of Montevarchi (and even steamers), I built just such a design. In a wide pan put the bars that made lettuce (so dumplings don't stick to the grill), poured water.

When the water boils, put the dumplings on the grill and cook for a couple 30 minutes. If you stick dumplings until the water has boiled, cover them with a damp towel to dried. Serve with your favorite sauce, meat broth or sour cream. I served with chicken broth which is cooked with spices and a slice beets for a beautiful pink color. A bit of fresh greens for decoration.