Stewed Leg-base crabmeats manti

Stewed Leg-base crabmeats manti

Ingredients:

For dough:
Flour – 3 glasses
Egg - 1 piece.
Vegetable oil – 30-50ml
Water – 2/3 glasses

For forcemeat:
Pork – 250-300g
Chicken fillet – 250-300g
Onion – 1 head
Egg – 1 piece.
Garlic – 3 zubch.
Black sprinkling pepper – ? h. spoons
Ginger – ? h. spoons
Salt – to taste
Fennel
Sour cream – 100ml

For sauce:
Carrots – 1 piece.
Onion – 2 heads
Chicken broth – 1l
Vegetable oil – 2 tablespoons

Preparation:

To prepare dough. For this purpose to add egg, vegetable oil and gradually water to sifted flour. To knead dough and to leave for 10-15 minutes will calm down. Meanwhile to prepare forcemeat.
To overwind meat and onions via the meat grinder (or to crush by means of the blender).
To add grated garlic, egg, chopped fennel, pepper, ginger, salt to forcemeat and to mix.
To roll dough in thin layer, to cut ribbons (approximately the 7-8th in width and the 20-30th in length), to grease ribbons smetanky, to lay out layer forcemeat, further to put strips with forcemeat in half (on length) and to twist in roll, so that through edges of dough the stuffing was visible.
To prepare sauce in which we will extinguish leg-base crabmeats. To peel carrots and onions, to cut onions half rings, to grate carrots on large grater.
To fry carrots and onions on vegetable oil, to lay out our leg-base crabmeats on vegetable pillow, to fill in accurately all with hot broth and to extinguish on average fire of minutes 40-50, at the closed cover.
Very tasty and nourishingly! Bon appetit!

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