Mantapur

Boil broth from beef bones and pass the meat through a meat grinder twice.

Add finely chopped and fried onion, parsley, pepper, salt to the minced meat and mix thoroughly.

Sift the flour, make a funnel-shaped indentation in it, pour in the eggs, a little water, and quickly knead the dough.

Roll the prepared dough into two layers 1–2 mm thick.

Place pieces of minced meat weighing 8-10 grams at a distance of 1-2 cm from the edge of the layer with small gaps.

Brush the dough around the filling with egg, then cover the filling with a second layer of dough and cut out circles of dough with a round cutter along with the filling: pinch the edges of the circles tightly to prevent the filling from falling out.

Drop the prepared manti into hot strained broth and cook at a gentle boil until they float to the surface.

Serve the dumplings drizzled with matzun and minced garlic, with meat broth served separately.