JUICY MANTA RAYS

1. Sift the flour, collect it with a slide. Make a recess on top, pour an egg and 1 tablespoon of water into it, add salt. Collect the flour from the edges to the middle so that the water and egg do not pour out of the recess. Knead the dough, adding the remaining water in small portions, until it becomes elastic and homogeneous. Cover with a damp towel and leave for 30 minutes.
2. Prepare the filling. Peel the onion, finely chop, lightly fry in vegetable oil. Mix beef and pork minced meat, add fried onion, chopped garlic, salt, pepper, pour in a little boiling water and mix thoroughly until smooth.
3. Roll out the finished dough and cut out circles with a diameter of 7-8 cm. Roll out the edges of the circle more thinly than the middle. Put minced meat in the center of the circle.
Pinch the dough with your thumb and forefinger slightly pulling the edge and gathering it into folds. A hole must be left in the middle.
4. Pour water into the bowl, bring it to a boil and add the bay leaf.
Put the poses on the grid of the pose, pre-dipping the bottom of each pose in vegetable oil.
5. Cook for a couple of 20 minutes at a continuous boil and under a tightly closed lid.
6. Put the finished poses on a platter and serve with soy sauce.It is necessary to have poses with hot, necessarily hands. In the hole on top, if desired, drop a little soy sauce. Next, take a bite of the dough, drink all the juice accumulated during cooking, and then, in fact, eat the pose itself. Wash down the poses with hot tea with milk.