Manta

Sift flour (1 tbsp.), Salt, add egg, pour ice water (60 ml.), Knead the dough until smooth, wrap in foil, place in the refrigerator for an hour. Meanwhile, meat and onion cut to the size of barley. Pepper (black and red), cumin and a pinch of coarse salt in a mortar and grind, add the meat and onions, salt and knead stuffing. Frozen rump (or krepin) finely chopped, add to the stuffing, mix shovel. Obmyat dough, roll into a sausage, pinch off a piece the size of a quail egg, roll in cake with a diameter of 10-12 cm (rolling edges thinner than the middle). Spread 1 tbsp. l. stuffing on each circle test, lay on top of minced pinch rump, zaschipyvaya manta rays as follows: to reduce the opposite ends of tortillas and zaschipat (top to bottom, left to right, to get the square), then reduce and connect the corners of a square with each other. Each dip the bottom of the manta rays in the oil, put in mantyshnitsu (or bamboo steamer set in the wok or large kettle of boiling water), on oiled grid. Steamed for 30-40 minutes. Serve with sour cream, melted butter, pepper.

How to choose a double boiler. We will tell.