Mince the meat in a meat-grinder and combine well with chopped onions, cubed potatoes, grease, water, salt and red pepper. Make stiff dough out of flour, salt, egg, and water, let stand for 30-40 minutes. Cut dough into 50 g of pieces, and roll out each piece into small flat rounds. Place a heaping tablespoon of filling in the center, pinch edges up around the filling completely enclosing. Place manti on greased layer of kaskan, and steam for 30-40 minutes.
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