Manti "roses"

Pass the flesh of lamb or beef with onions through a meat grinder, salt and pepper to taste. Prepare dumpling dough. Roll the dough into a thin layer and cut it with strips 10 cm wide and 15 ~ 20 cm long. It is advisable to cut with a special round knife with a ribbed blade. Put on a strip along the entire length and up to the middle along the width with a thin layer of minced meat. Bend the strip along and pinch the narrow edges. Roll up the roll strip and pinch the end of the strip so that the roll does not turn around. Lay the finished manta on the cascade lattices lubricated with vegetable oil with the open part upwards. Steam for 1-
1. 5 hours. Carefully transfer the finished manti to the dish so that the broth, which is in the mants, does not drain.