For the dough: 500 g flour, 1 egg, 1 teaspoonful salt, 0.5 glassful water.
For the forcemeet: 1kg lamb flesh, 100 g fat tail, 500 g onions, 0.5 glassful salt water, 1 teaspoonful black pepper.
Work up the flour into thick dough, roll to form a ball. Place into a basin, overspread with a napkin and set aside for 10-15 minutes. Cut the dough into balls about the size of a small walnut and roll thin to make round flat cakes. Another way is to roll the entire dough with a long rolling-pin to produce a thin layer and cut into squares (10x10 cm) add tablespoonful of forcemeat and diced fat tail on each square. Fold diagonally and pinch corners and edges so that the manti are oblong in shape. Overspread the uncooked manti to prevent the dough from getting dry and frail. The forcemeat is prepared in the following way: chop the mutton (beef) into small pieces about the size of a small nut or mince with a big grating, add onion chopped or sliced into rings, ground black pepper and salt water. Combine thoroughly and press down with fingers. The manti are steamed. Grease the plate of kettle for steaming and arrange the manti on it so as to have no contact with each other. Splash cold water and steam for 45 minutes. Serve 2-4 manti in a kasa (soup-bowl) per portion, pour broth and sour milk over or remove the manti to a platter and dredge with ground black pepper. Sour milk and vinegar are served separately.
Uzbek Manti - Big Steamed Meat Dumplings