Ingredients:

For dough:
4 cups Wheat flour
2 cups water
1-1/2 tsp salt

For filling:
2 lbs. meat (mutton, lamb or beef), chopped into pea-sized pieces
2 Onions, finely chopped
1 tsp salt
1 tsp black pepper
1/2 cup butter (1 stick)

For steaming:
6 cups water
1/2 cup vegetable oil (to oil steamer)

Preparation:

1. For dough, mix flour, water and salt into rather stiff (but still soft) dough. Knead it for about 5 minutes. Cover the dough with a bowl for about 30 minutes.
2. For stuffing, cut lamb into small pieces and mix it with chopped onion. Add salt and black pepper and mix.
3. Divide dough into two halves. Roll into sausage shapes. Cut each into 16 equal-sized pieces, and roll out each piece to a round tablet, about 1/16th inch thick.
4. At center of each round piece, put in about 2-3 Tbs. of stuffing, along with small piece of butter. Pinch each dumpling in the middle and seal it shut, making oval shapes.
5. Put manty on oiled steamer. Do not let the manty touch each other, and steam for 35-40 minutes or until done.
6. Serve plain or with any of the following:
   1. Diluted vinegar and red pepper
   2. “Laza” sauce: Red ground pepper mixed with grated garlic and hot vegetable oil.
   3. Plain yogurt
   4. Sour cream
   5. Sari may (clarified butter or ghee)
      Make by melting unsalted butter over low heat. After butter is melted, remove from heat and let it sit for 30 minutes. Remove top fluffy layer. The golden middle layer is the one you want. Pour the middle layer into a clean container, and try not to include any of the white bottom layer.
   6. Jituu Sirke (“fragrant vinegar”)
      This is eaten with many different dishes in KG. Take 2 cups of white vinegar. Add a strip of red bell pepper, one strip of green bell pepper, an onion slice, one clove of garlic, and 1 tsp. of cayenne pepper. Put top on bottle and shake to mix it.