Lamb Manti

Sift the flour. Dissolve the salt in the water, add the egg, and gradually knead into a firm, elastic dough. Cover it and let rest for 30 minutes.

Cut the lamb and fat-tail fat into cubes about 5 mm. Chop the onion very finely, sprinkle with a little salt, and knead it with your hands so it releases its juice.

Combine the lamb, fat-tail fat, and onion, then add the cumin and black pepper. Mix well and set the filling aside while you roll out the dough.

Roll out the dough to about 2 mm thick and cut into squares with 10–12 cm sides. Place about 1.5 tbsp of filling in the center of each square.

Bring the opposite corners of the dough together over the filling, pinch the side seams closed, then join the four points in pairs to form the characteristic manti shape.

Grease the steamer tiers with oil, arrange the manti with space between them, and set them over boiling water. Cover with a lid and steam for 40 minutes.

After turning off the heat, leave the manti in the steamer for 3–5 minutes, then carefully transfer them to a platter. Serve with sour cream mixed with crushed garlic.