Mutton stuffed manti

Mix cool dough from flour with water, like on noodles. Cover with a wet wipe and stand for 30-40 minutes. Roll a 3 cm thick tourniquet from dough, cut into 20 g pieces. Very finely chop the meat or scroll through a meat grinder, add finely chopped onions, a little water, salt, pepper and mix. Roll the dough pieces very thinly, put a little filling on each and pinch the edges. Grease the sieve with fat, lay the manti and place the sieve on a pan of boiling water. Close the pan with a lid, cook the manti for a couple of 20-30 minutes until cooked - the dough should lose its stickiness. Put the manti on a dish, pour Satan sauce from the broth mixed with vinegar, salt, pepper and fat. You can use sour cream instead of sauce.