Manti in Kyrgyz

I present to your attention a culinary recipe originally from Kyrgyzstan - manta rays in Kyrgyz. Mynty is a food that is very common among many peoples of Asia, so in Kyrgyzstan they like manti. Let's cook this wonderful dish.
First, cut the meat and bacon into small pieces. You can, of course, use a meat grinder, but in Kyrgyzstan it is finely chopped by hand. Then add chopped onion, parsley, sweet pepper and garlic to the minced meat. Salt, pepper, then add 200 grams of water, and leave for a while.
Now let's prepare the dough. To do this, mix the flour and egg with water, salt and knead the steep dough. The dough also needs to be given a little time to brew, 15-20 minutes. Then cut the dough into small pieces. Roll out each piece into a thin circle, and it should be about 10 cm in diameter. In the middle of each such flatbread we put minced meat and wrap the edges of the dough and tightly blind.
For cooking manta rays in Kyrgyzstan, there is even such a device - Tiers of cascade (or steam pan). If you don't have one, then just pour half a large pot of water, pull gauze over the pan, and the simplest steamer is ready.
In general, the point is that manta rays are steamed in Kyrgyz. From this they will become arable and unusually juicy.
When the manti are cooked, they are served on the table with all kinds of seasonings.