Combine the cottage cheese, starch, grated potatoes, flour and salt, mix them well until you get soft and flexible dough. Keep it in the bowl for a while and make the filling meanwhile.
For the filling, add finely chopped onions, the raw egg, salt and spices to the pork and beef mince and mix it.
To make pyzy, form a round flatbread 5-6mm thick, put the filling inside, cover it with a second flatbread and fix the edges. Pyzy can be as big as pelmeni (dumplings), or a bit bigger.
Fry the pyzy in hot vegetable oil from both sides until they get a beautiful golden color. The taste will be even better if you fry pyzy on pork rinds. After frying, roast your pyzy in the oven until they are ready. Serve with sour cream or machanka.
Do not add water and eggs in the dough. Do not worry, the dough will not disintegrate or tear. If the dough is too liquid to make a lump, add more grated potatoes.