Manti with meat and potatoes

1. Break one egg into a bowl, add one teaspoon of salt, add 200 milliliters

2. Pour the resulting liquid into 500 grams of flour and knead the stiff dough.

3. The dough for manti can be kneaded by hand or in a dough mixer. Cover the finished dough with a bowl and leave to rest for 30 minutes.

4. While the dough is resting, prepare the filling. Peel, wash and chop 600 grams of potatoes into thin strips or cut them into cubes with a side of 4 millimeters. Put it in a bowl.

5. Peel, wash, cut 600 grams of onion into thin half rings and place in a bowl with the potatoes.

6. Cut 600 grams of lamb, beef or chicken into small cubes or pass through a meat grinder with a coarse grill.

7. Add two teaspoons of salt and one teaspoon of ground black pepper; if desired, you can add 1.5 teaspoons of cumin. Mix well, the filling is ready.

8. The dough and filling for the manti are ready, you can start preparing them. Roll out the dough into a layer no more than one millimeter thick and cut into squares with a side of 10 centimeters.

9. Place the filling in the middle of each square, and place a piece of butter on top of the filling.

10. Let's start sculpting the manti. We connect all the corners with an envelope, then we connect the resulting 4 corners in pairs.

11. Place the manti in a cascan, first moistening the bottom of each in vegetable oil.

12. You can line the tiers of the mantyshnitsa with cling film, but then you need to make holes in the kitchen film so that the steam can rise.

13. Pour boiling water into the lower pan, filling it to 2/3 of the height, put the cascan on the fire, cover with a lid and cook over high heat under the lid for 40-45 minutes.

14. Place the finished manti on a dish and serve.