Make unleavened dough from flour, water and salt, as Dungan's noodles, from which make dumplings as in the first variant.
Cut the meat into small bits, fry on fat together with shredded onion. Add the cut blanched radish, tomato-puree, small minced garlic, vinigar, pepper, bay leaf. Pour in it clear soup and cook to readiness.
Before presenting put boiled dumplings in metallic tureen, flood it by prepared meat souce, carry to boilings, sprinkle with green. It's possible to add an omelette.
