To prepare meat filling for wizards. You can use the meat and the finished meat. Pork (preferably with layers of fat) very finely chopped or minced fresh take, otherwise the potatoes will absorb all the juices and the stuffing will be dry. Season the mince with salt, pepper, add seasoning and herbs to taste, chopped onion (can sauté in butter until transparent), to garlic. If stuffing is still too dry, add 1-2 tablespoons of sour cream and a couple tablespoons of water.

Potatoes clean (I had 15 large potatoes), washed and RUB on a small grater. The presence of the food processor (and ideally juicers) helps this process.

Through cheesecloth in several layers or thick fabric to squeeze the potato juice into a separate container. Separated liquid is carefully poured out deposited on the bottom of the starch to add the pressed potatoes, salt. For splendor in the potato mixture, you can grate one small onion, or add 1 tablespoon of sour cream (I added sour cream).

The potato dough should be plastic, to cobbled together from his bun kept the shape and not falling apart.

Now sculpt the wizards. Slice the potato mass, flatten into the palm of your hand in the form of cakes in the middle put the stuffing, stung on all sides to make a ball with the stuffing. To klapat the ball, so its surface was flat and smooth. From my quantity of products turned out 12 great wizards.

Preheat the frying pan and fry sorcerers from all sides in vegetable oil or fat until a light brown.

In a saucepan or a roaster pour a little boiling water or broth, put fried wizards, on top lay small pieces of butter or drizzle with sour cream. Put in a preheated 150 degree oven (I have an electric, gas need to heat up a bit more) for 30 minutes. Served with sour cream.