Scalded leaves for 10-15 minutes. Cut the onion, grate the carrot and fry them in hot oil with paprika. When the onion is tender, add the crushed and minced meat-washed rice. Add pepper, salt, chopped mint and tomato paste. Add 1 cup hot water and leave on low heat until the rice absorbs the liquid. Remove from the heat and add the chopped parsley and dill. On each sheet put 1 tsp of the mixture and rolled. Arrange in a saucepan tightly to each other. Top up water, enough to cover the dolmas and leave on low heat for 50-60 minutes. For the sauce, beat milk, mayonnaise, crushed garlic and dill. Add salt and pour the dolmas.