Nagisayer - potato dough pies

To prepare the Nagisaer base, we will need - 3 kg of potatoes. The potatoes must be peeled and divided in half. Boil one half until tender and puree it, cool it. The second half of the potatoes must be grated on a fine grater. In the process of rubbing, the potatoes will give off juice. The resulting grated mass must be squeezed out of excess juice through gauze. The resulting juice should be collected in one container and after a few minutes slowly drained, starch will remain at the bottom of the container – add this starch to grated, squeezed potatoes. Mix 2 types of potatoes – boiled and grated.

For making minced meat filling. Take 2 types of minced meat of 200 grams, beef and pork, mix and add an onion grated on a fine grater, salt and pepper to taste. Stir everything well again – the meat filling is ready.

To prepare the filling from cottage cheese – take 300 grams of cottage cheese, add one egg to it. Add salt to taste and grind into a more homogeneous mass. The curd filling is ready.
To prepare Nagisaer – take the potato mass and cook the buns, press them down until a circle is formed. Put the filling into the potato circle, mold along the contour and press the palm of your hand down the seam again to make a "pie". Cook Nagisaer on a hot frying pan in sunflower oil until golden brown. Important! It is necessary to cook the Nagisaer over low heat until the filling is ready.