Manti

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 into squares with a 15cm side. Put the mince on the middle of the squares, pinch the edges of the dough in the form of an envelope. Lay the manta on the cascade grates lubricated with vegetable oil, close with a lid and steam for 30 ~ 50 minutes. When serving, pour vinegar or sour cream.