Shangi with potatoes

Prepared by: Alexey Marchuk

09/03/2015 Cooking time: 45 min

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Shangi are amazingly delicious open pies with potato filling. In this recipe, shangi is prepared without using yeast. The baked goods are soft, satisfying and aromatic. I recommend!

How to cook shanezhki with potatoes

Mix water and milk. Heat the mixture until it is very warm, but not scalding. Crumble a piece of yeast with your hands and add to the bowl.

Add a small spoon of sugar there.

Stir gently until the yeast and sugar dissolve. Place the milk-yeast mixture in a warm place, covered with a napkin. This is necessary for the yeast to “wake up,” which will make the dough soft, light, and airy.

When the yeast is activated, a grayish cap will appear on the surface of the liquid. This means you can continue preparing the dough.

Add sour cream to the bowl.

Add a small pinch of salt.

Pour in the oil.

Mix with a spoon until the consistency is more or less homogeneous.

Sift the flour separately and divide into 3 parts. Add to the dough in 3 batches, thoroughly mixing the flour and liquid ingredients each time. At first the dough will be liquid and lumpy, but as you add flour its consistency will change.

The finished shangi dough will slightly stick to your palms, so when kneading, grease your hands with vegetable oil. It won’t be perfectly elastic either, so there’s no need to add more flour than indicated in the recipe. Place the kneaded dough back into the bowl, cover with cling film and keep warm. To make the shanezki soft and melt in your mouth, it must be prepared in several stages.

After 40 minutes, the dough will “grow” approximately in half; you need to remove the film and knead it, moving it away from the walls of the bowl. Then cover again and send to a warm place. In total, 2-3 such approaches need to be done.

While the dough is ripening, prepare the filling for the shanezheki – mashed potatoes. To make it tender and uniform, you need to choose potatoes with a high starch content. Potatoes containing little starch do not cook well, so the filling will end up with lumps. Peel and coarsely chop the potatoes, add water and boil until tender, adding salt immediately after boiling. Another trick: to make the potatoes boil better, add a pinch of sugar along with salt.

Add butter to warm boiled potatoes and beat in the egg.

Crush into puree, season with salt and spices.

Place the finished dough on a table sprinkled with flour, knead it one last time and divide into 10 equal pieces weighing approximately 70-80 g.

Roll each part into a ball, and then flatten it into a round cake, using the bottom of the glass to make a recess in the middle for the filling, as shown in the photo.

Fill the resulting cavity with mashed potatoes.

Place the buns on a baking sheet at a distance from each other.

Mix sour cream and egg, beat lightly with a fork.

Lubricate the shangi with the resulting mixture and place in a preheated oven. Bake at 180 degrees for 20-30 minutes.

Grease the finished shanezhki with oil and cover with a waffle towel. You can delight your family with delicious baked goods!

Bon appetit!

Yeast-free dough with sour cream

Thick sour cream dough is very soft and flexible, making it is a pleasure. But keep in mind that sour cream dough is very high in calories. Do not offer this treat to those on a diet.

Ingredients

As with kefir, the fattier the sour cream, the richer the dough.

Preparation

Mix sour cream, eggs and water in one bowl. Beat until smooth. Sift the flour into another bowl and add salt to it. Gradually, in several stages, add flour to the egg-sour cream mixture. Stir the dough with a spoon until it thickens. Then place it on the table with flour and knead with your hands. Cover the dough with a large bowl and let rest for 10-15 minutes.

Shangi made from unleavened dough

wheat flour – 0.3 kg;
kefir – 120 ml;
chicken egg – 1 pc.;
salt - a large pinch;
vegetable oil – 40 ml;
soda - a pinch;
potatoes – 0.4 kg;
milk – 50 ml;
butter – 50 g;
sour cream – 20 ml.

Cooking method:

Boil the potatoes, mash them, adding potatoes and butter.
Pour soda into warm kefir. Then beat it with the egg and vegetable oil.
Sift the flour, mix it with salt.
Combine flour with kefir-egg mixture. As a result, you should have a dough that does not stick to your hands. Cover it with cling film and leave for 20 minutes to make it more pliable.
Roll out the dough into a layer 5–7 mm thick, cut out circles with a diameter of 8–10 cm from it using a mold or saucer.
Fasten the edges of the resulting cakes to form sides.
Spread mashed potatoes over them.
Grease the filling with sour cream.
Place the shangi in an oven preheated to 180 degrees and bake for about 20–25 minutes.

This option for preparing shanezheki is one of the simplest. Such shangi resemble Udmurt perepechi.

Shangi are hearty flatbreads covered with potato filling. The dish is tasty and satisfying; it belongs to the Ural cuisine. If you have not been to Siberia, but want to get acquainted with its cuisine, you should prepare shanezhki at home. If you strictly follow the recommendations in the recipe, even an inexperienced cook can cope with this task.

Cooking with kefir

This “cunning” recipe is interesting because when hot, such shanezhki crunch appetizingly, and if you wrap them in a thick towel, they become tenderly soft.

Products needed:

Flour - take two glasses; kefir – ½ cup; yeast - one and a half teaspoons is enough; egg; granulated sugar - no more than a teaspoon; salt – ½ teaspoon; fresh cow butter and odorless vegetable oil - one dessert spoon of each type is enough; mashed potatoes (add bacon and onions fried in a frying pan, spices and salt to the potatoes). For the dough to turn out as it should,

All ingredients must be warm.

Therefore, ahead of time, remove the egg and butter from the refrigerator and heat the kefir. Sift the flour and add everything else into it. The order doesn't matter. The dough prepared according to this recipe comes out pleasant to the touch and does not stick to your hands. Leave it in a warm place and let it rise. Preparing the puree. The components for it are indicated in the product list. The algorithm for subsequent actions is traditional. For shangi on kefir to reach the desired condition, 20 minutes spent in an oven heated to 2000C is enough.

Shangi with kefir dough

Ingredients:

300 gr. potatoes;
1 onion;
5 eggs;
400 ml. milk;
400 gr. flour;
10 gr. dry yeast;
1 tsp sugar;
a pinch of salt;
2 tbsp sour cream.

Preparation:

Break the eggs into a container. Add sugar and salt.
Warm the milk to room temperature. Pour into the eggs.
Add yeast and sifted flour. Leave the dough for half an hour in a warm place.
Boil the potatoes and mash them into a puree.
Cut the onion into cubes and fry. Combine with potatoes.
Pour small flatbreads onto a baking sheet - remember that they will increase in size during baking. Place the shangs at a distance of two fingers between the products.
Place the filling on top of each flatbread.
Bake for 40 minutes at 180°C.
Grease the finished products with sour cream.

Ingredients:

400 ml. kefir;
500 gr. flour;
1 tsp salt;
1 tsp baking powder;
30 gr. butter;
5 potatoes;
1 egg;
50 gr. sour cream.

Preparation:

Boil the potatoes and mash them into a puree. When it has cooled, add the raw egg and sour cream.
Heat kefir to room temperature. Add softened butter. Add some salt. Stir.
Mix the sifted flour with baking powder. Add to kefir.
Knead the dough. Let him rest for half an hour.
Roll out into a layer, cut out flat cakes with a glass. Place the filling on each one.
Bake for 40 minutes at 180°C.

Potato pancakes are very easy to prepare. You can make this pastry from the simplest dough. You will love this delicious dish that requires minimal effort and investment.

Shangi without yeast according to grandma's recipe

And the following video recipe is made from just such a dough.

In general, you can add sour cream, kefir, or fermented milk to the dough being prepared. Shangi is also prepared from sour yeast-free dough.

The recipe turned out to be large and informative. But don’t think that since a lot has been written, it will be difficult to prepare. I just wanted to go into more detail at all stages of preparation. In general, there is absolutely nothing complicated in preparing yeast dough and our baking today.

And don’t forget another most important ingredient - a good mood! Nothing will work without him.

Shangi with potatoes made from yeast dough

Kitchen utensils and equipment: oven, saucepan, masher, baking sheet, parchment paper, knife, cutting board, rolling pin.

Ingredients

Flour	750 g
Milk	280-300 g
Egg yolks	2 pcs.
Sour cream	320 g
Butter	170 g
Yeast	1 sachet (10 g)
Sugar	75 g
Salt	7 g
Chicken egg for filling	1 PC.
Potato	450-500 g

How to choose the right ingredients

Dough for shaneg with potatoes is most often prepared with yeast. But there are also recipes in which dough is prepared without yeast for shanegs with potatoes. In my opinion, potato shangi made from yeast dough turn out fluffier, more appetizing and more tender. You can also prepare shangi with potatoes from unleavened dough. But the choice is entirely up to you.
To prepare the correct butter dough for this dish, you need to choose only the highest grade flour and trusted brands. Be sure to sift it, so the dough will be saturated with oxygen, it will be fluffier and baked in less time.

It is better to take potatoes for the filling with a high starch content, so the filling will stick better and will not leak out during baking.
Take milk and sour cream with a high fat content. Ideally these will be homemade dairy products. But store-bought ones are also fine, as long as they are fresh.

Preparing the dough

Pour 50 g of sugar and 10 g of dry yeast into 280-300 g of warm milk. Stir, cover with a towel and leave for a while until the dough rises and bubbles appear.
Pour our suitable dough into a large bowl, add 150 g of sour cream and 2 raw chicken yolks. Mix well.
Melt 120 g of butter in a water bath or in the microwave. Add 700 g of sifted flour to the bowl in parts.
Pour in the melted butter and knead the butter dough.
Add 4 g of salt, knead the dough for another 5-7 minutes, cover with cling film and leave to rise for half an hour.
When the dough has risen, knead it with your hands and let it rise again for 15 minutes. Thanks to such manipulations, the dough will turn out airy and tender.

Preparing the filling

Peel, wash and cut 450-500 g of potatoes into large cubes. Place the potatoes in a saucepan, add 3 g of salt and fill with water. Place the saucepan with the potatoes on the stove and cook until done.
When the potatoes are boiled, drain the water from them.
Pound the potatoes into mashed potatoes, add 50 g of butter, one raw chicken egg (it is recommended to beat the egg before adding) and 20 g of sour cream. Mix everything thoroughly to obtain a homogeneous velvety mass.
For the second filling, mix 150 g of sour cream and 50 g of flour. Add 25 g of sugar and mix well so that no lumps form.

Forming baked goods

When the dough has risen a second time, turn it out onto a floured work surface and divide it into two equal halves. Cover one part with film and put it aside.
Cut the first part of the dough into pieces of approximately 45-50 grams.
Using a rolling pin, roll out each piece into circles approximately 10 centimeters in diameter.
Place 3-4 tablespoons of mashed potatoes in the center of each circle. Make sure that there is about 1 centimeter of untouched space around the edges.
We pinch the shangi along the edges so that the puree does not fall out. We form the baked goods in the shape of a sun or a flower, as you wish.
We cover a baking sheet with parchment paper and carefully place our shangi on it, pour a little sour cream on it. Place in an oven preheated at 180 degrees Celsius for 30-35 minutes.
While the shangi and potatoes are baking, let’s start with the second part of the dough. Divide the dough into pieces weighing approximately 75-80 grams.
Roll out into circles with a diameter of 8-9 centimeters and place on a baking sheet covered with parchment paper.
Spread sour cream filling on top of the circles and place in the oven for 20-25 minutes.
As soon as the shangi begin to turn golden on top, they can be pulled out and served.

Recipes

Delicious shangi with potatoes just like grandma’s! They are also called “traditional”, “classic” and “real”. In general, if you have never cooked shanezhki before, I advise you to pay attention to this recipe.

The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.

The basis of these shanezheki is yeast dough. With dry or live yeast - at your discretion.

Milk – 1 glass;
Sugar – 2 teaspoons;
Salt – 1 teaspoon;
Pressed yeast – 20 g.
Wheat flour – 3.5 cups (maybe a little more);
Sour cream – 2 tbsp. spoons;
Lamb fat (if not, then butter) - 1 tbsp. spoon;

Potatoes – 7 pcs.

We start by kneading the dough. Pour a glass of warm milk into a deep bowl.

Add salt, sugar to the milk, crumble the yeast. Mix well and leave for 15 minutes.

After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.

Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.

Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.

Knead the dough for about 10 minutes, it should be soft, elastic and not sticky.

Cover the dough with a towel or film and place in a warm place until it rises. Usually 30 minutes is enough.

The dough has grown, knead it with your hands and leave it warm again for 30-40 minutes. Knead again, everything can be cut into pieces.

While the dough is lying, you need to set the potatoes to boil in advance. Clean it, cut it in half, fill it with water and cook until done.

Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour in milk. Using a masher, we turn the potatoes into a soft puree.

Beat in 1 chicken egg and beat thoroughly until the mashed potatoes become lighter in color. This is approximately the mass you should get.

Wash the mushrooms, chop and fry in vegetable oil until cooked. Then pour the contents of the frying pan into the potatoes and stir well again so that the mushrooms are evenly distributed throughout. The filling is ready!

We take out the dough and place it on a floured table. First, knead well, then roll into a large sausage.

Cut the dough into equal pieces approximately 2-3 centimeters thick.

From these pieces of dough we form thick cakes of this size. Then we lightly roll out these cakes into thinner and wider ones. As mentioned above, there is no need to make any indentations for the filling; the cakes should be flat.

How to serve and how to complement the dish

You can also prepare sweet shanezhki. Add cottage cheese, raisins, nuts and much more to the filling.
If you prepare shangi with sour cream, you can add finely chopped herbs to it
and your dish will sparkle with new flavor colors.
It also turns out very tasty if you make the filling from feta cheese and dill.
These pastries are served as a main dish
, a hearty snack or dessert.
You can serve tea, milk and other drinks with the shanezki.

To make shangi look appetizing and have a golden crust
, brush them with melted butter or a raw chicken egg before baking.
In addition to the recipe for potato shanegs, I would like to recommend you a few more options for delicious pastries. I recommend that you try to cook. I also think that you will definitely like it. When you don’t have time to bake, this recipe will come to your aid. And finally, check out this wonderful recipe.

Shangi with potatoes are associated with the warmth of home and the care of beloved grandmothers. They cook quickly, fill you up perfectly, and you can take these pies to work or school and be sure that your household is well-fed and happy. And how wonderfully it goes with mint tea or cold milk! We'll tell you the best recipes for making melt-in-your-mouth shanezheki.

Delicious additives

All the recipes and ingredients described above are basic ones that you can rely on. But don't be afraid to add something of your own. Any woman wants to be a queen in the kitchen and has her own secrets. You can add some special ingredient or spice, which will make your cheesecakes a real culinary masterpiece.

Goes well with potatoes:

Various spices and herbs will change the taste. Experiment and don't be afraid.

If you are tired of baking only cheesecakes, replace them with homemade pies, casseroles, muffins, waffles, etc. There are a lot of recipes that will diversify your table and bring joy to the family.

What is shanga

Shanga (or as they are affectionately called “shanezhki”) is a flour dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed on. Thus, the dish spread from the North to the Urals, and then to Siberia.

Shangi are open pies covered with “filling” (spread). In appearance they even look more like round fluffy cakes.

They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is also usually kneaded with animal fat (lamb, beef, etc.).

The filling most often used is mashed potatoes, porridge, sour cream mixed with flour, and various additions such as fried mushrooms, onions, and herbs. Of course, modern variations can be made with cheese, meat and other ingredients. It can also be noted that for traditional shanga they do not make sweet fillings.

Shanga is very similar to cheesecake, some even consider these two names to be synonymous with one dish. I will say right away that this is not so. Then how do these cakes differ from each other?

In fact, there are not so many obvious differences. I made a couple of extra movements and that’s it - instead of shanezheki I got cheesecakes or vice versa.

Shangi, unlike cheesecakes, are not sweet. Even if cottage cheese is added, it is without sugar and other sweet additives.
Another difference is that cheesecake flatbreads have a cavity that is filled with filling. Shanezhki are simply lubricated from above. No special indentations are made in the dough.
The third difference is that the filling for cheesecakes is usually located in the center. The shangs are completely lubricated to the edges.

General principles

Shangi or shanezhki are a bit like cheesecakes in appearance. Essentially, this is a flatbread made of dough, on which there should be quite a lot of filling. The main difference from cheesecakes is that shangi are unsweetened. They are prepared with different fillings, but most often with potatoes.

The dough for classic shanezheki is prepared with yeast. In the Komi-Permyak region, the dough for shangi is made from rye flour, but in Siberia, where they also love to bake shangi, white flour is more often used.

There are also varieties of shanezheki made from unleavened dough. They turn out no less tasty.

For the filling, mashed potatoes flavored with butter and milk are used. Shangi are baked in the oven, and after baking they are immediately greased with melted butter or sour cream. Shangi is served warm with the first course, as well as with milk or tea.

Interesting Facts! By origin, shangi are Finno-Ugric pastries, but over time the recipe spread throughout the Russian north and Siberia. Moreover, different regions have their own favorite types of baked goods.

This is interesting: Shanezhki. Recipe for real Siberian shanezheki with photos

Classic recipe like grandma's

Open pies are popular among many peoples. The classic Russian version is with potato filling and the traditional method of kneading yeast dough.

For preparation you will need:

• high-grade flour – from 800 grams to a kilogram; • milk – take ½ liter; • water – ½ cup; • yeast – 150 grams of live yeast or a tablespoon of dry yeast will be enough; • salt – ½ tablespoon; • granulated sugar – a couple of large spoons; • vanilla – literally two or three grams; • two types of oil: vegetable (odorless) - for greasing the baking sheet and another 60 grams for fudge and butter - at least 80 grams for filling; • eggs – you need three; • mashed potatoes (should be thick enough) – determine the volume yourself. Crumble the yeast into a cup. Add granulated sugar to them. All that remains is to pour a little warmed water (at least to 300C), leave the dishes warm and wait for foam to form. Place some of the flour in a deeper enamel bowl (you can take a saucepan). Add dry ingredients to it. Then slowly, in a thin stream, pour in the milk. We do the same with the yeast solution. The composition must be thoroughly mixed and placed in a warm place for three hours. During this time we have time to prepare the filling and fudge. Both the first and second are easy to do. Beat two eggs into mashed potatoes, add butter - that’s the filling. Beat the egg yolk with 60 grams of vegetable oil - you get fudge. We finish preparing the yeast dough - pour the remaining flour into the mixture and knead until it stops sticking to your palms. Roll into a bun and cover with a towel. Let it rest for a couple more hours to allow the dough to rise better. All that remains is to form small balls and walk over them a little with a gurney. Place the potato-egg filling in the centers, leaving it open (like cheesecakes), brush with fondant and place in the oven. After 30-40 minutes, you can try grandma’s shanezki. Try to create the right atmosphere in the kitchen:

Watch this video on YouTube

Yeast dough for cheesecakes

The best dough for cheesecakes with potatoes is yeast. You can use both fresh and dry yeast. We present to your attention a recipe for a delicious and simple dough.

From the ingredients take:

Secrets of yeast dough for cheesecakes with potatoes

If you are preparing yeast dough for cheesecakes with potatoes, then take care of the room temperature in advance. It should be no lower than 24 degrees. Only under this condition are you guaranteed to succeed. At a lower temperature, your dough may not be suitable, which means the baking will not be airy.

It is also worth buying only fresh yeast. If you purchased them in advance, store them in the refrigerator. Otherwise, they will deteriorate and will not perform their function later.

Yeast should only be diluted in warm liquid. It doesn't matter whether it's milk or water. Hot or cold is not an option.

Always take the necessary time. Don't rush to add ingredients to the dough. The yeast must “play out.” You will see lush foam, which will then settle. If this happened. This means it’s time to continue further work.

After kneading, it is important to leave the dough to rise. Touching the bowl, the towel with which it was covered, or simply making noise in the room where this process is taking place is strictly prohibited. During the allotted time, the dough needs to be kneaded 1-2 times.

If you don't have butter, replace it with margarine. If there is none, there is an option to add vegetable oil.

If you listen to all the recommendations, you will end up with fluffy and tasty baked goods.

Cheesecake dough: step-by-step preparation

If you decide to bake cheesecakes with yeast, then follow these instructions:

Preparation

First, knead the dough mixture. To do this, heat the milk to 30 degrees (make it slightly warm) and stir the yeast in it, add 130 g of flour and mix everything well. Cover the cup with the dough with a damp towel or cling film and place in a warm place for an hour.

After an hour, the dough should rise and begin to bubble, increasing in volume at least twice.

Sift the remaining flour into a mixer bowl, add eggs, salt and sugar.

Place the dough in a mixer bowl with the rest of the dough ingredients.

Knead the dough at 2nd speed. After about five minutes, when the ingredients have already mixed a little, add soft butter.

Continue kneading until the dough is smooth and uniform and comes together. This dough is quite soft, it is difficult to knead it with your hands, but it is possible. During the kneading process, such a not very tough dough is hit with force on the table so that the dough is better enriched with oxygen; the time for kneading the dough by hand is about the same half hour as with a mixer, that is, this is a difficult physical process.

Transfer the dough into a deep pan, cover with a lid and place in a warm place for 2-2.5 hours.

After about 1.5 hours, the dough will have risen well, press it with your hands so that all the accumulated carbon dioxide comes out, cover again and put it in a warm place for the remaining hour.

Remove the finished dough for shanezki from the pan and form it into a ball. If the dough is sticky, lightly grease it and your hands with vegetable oil.

Divide the dough into equal-sized pieces, about 16 pieces. Roll each piece into a ball.

Grease a baking tray with oil or line it with a silicone mat. Place the balls on a baking sheet, leaving at least 4 cm between them. It is better to use two baking sheets. Cover the dough balls with a damp towel (soak the towel in warm water and squeeze very well) and leave for half an hour.

Preheat the oven to 220 degrees. For the spread, mix all ingredients until smooth.

It is important that there are no lumps of flour

Grease the tops of the shanezhki with sour cream spread and place the baking sheets in the oven.

Bake for about 25 minutes until the shanezki are lightly browned. Remove the finished shanezki from the oven and cool.

The search for a recipe for an original, simple and satisfying dish that can compete with restaurant delights will definitely lead gourmets to Siberian cuisine, where shangi with potatoes smell amazingly delicious.

Fluffy flatbreads with filling have an attractive power and add vitality. They contain the secret of the longevity of Siberians.

Open pies have been a favorite delicacy of many peoples since ancient times. Each region has its own cooking options. Sometimes the filling contains unusual ingredients, but the basis is always the classic method of kneading the dough. The housewives' grandmothers passed on their baking skills to the next generations without changing the basic composition.

For the test:

Premium flour -0.8-1kg;
Milk – 0.5 liters;
Water – 100 ml;
Yeast – 150 grams or a full tablespoon of dry yeast;
Salt – 0.5 tbsp. l.;
Sugar – 2 tbsp. l;
Vanillin on the tip of a knife;
Vegetable oil.

For filling:

Thick mashed potatoes;
2 eggs;
butter 50-80 grams.

1 egg;
60 ml vegetable oil.

Yeast is crumbled into a cup, sugar is added and water heated to 30 degrees is added. Place in a warm place until fluffy foam appears.

A smaller portion of the flour is poured into a deep enamel bowl or pan. Add salt, sugar, vanilla powder. Milk and yeast solution are gradually introduced. Mix thoroughly and leave in a warm place for 3 hours. There is time to prepare the fillings.

Cover the container with a towel and leave for another 1.5-2 hours for good germination.

Balls are formed from the finished risen mass and rolled out into circles. Place the potato filling in the center and pinch the edges to keep the middle open. Brush with egg yolk, beaten with vegetable oil, allow to rise and place in the oven for 35-40 minutes.

Yeast-free dough made with water and eggs

The classic version of yeast-free dough is ideal for making baked and fried pies, pizzas and other delicacies.

Ingredients

Preparation

Sift the flour into a deep bowl or directly onto the table. Form a mound of flour and make a small well in the center. Pour salt into it, beat in eggs, pour in water, add butter, and, if necessary, sugar.

Mix well. Cover the mixture with a towel and let stand for 20 minutes at room temperature. Then remove the dough and knead it on a table dusted with flour.

Shangi with potatoes (like in kindergarten)

Shangi is an old Russian dish. Initially, these dough cheesecakes were filled with a filling called peas - a thick porridge, which was supplemented with onions and lamb fat. Much later, they came up with the idea of filling these delicious pastries with cottage cheese and potato filling. We will take the recipe for such kindergarten shawls from the kindergarten technological map. That is, these are exactly the kind of snacks they serve in kindergartens. These potato cheesecakes turn out to be very soft, aromatic, airy and incredibly appetizing. My eldest son can, in one sitting, eat about 5 of these buns, washed down with a glass of milk, and this says a lot))))) And for my husband, such potato cheesecakes. remind him of his childhood, the village and his grandmother’s caring hands. This recipe was just right for our family, so I can confidently recommend it to you too!)))

Preparation: 1h 30m
Preparation: 1 hour
Number of servings: 25 pcs

Nutritional and energy value:

Ready meals
kcal 2729.1 kcal	proteins 85.5 g	fat 77.7 g	carbohydrates 424.2 g
Portions
kcal 227.4 kcal	proteins 7.1 g	fat 6.5 g	carbohydrates 35.4 g
100 g dish
kcal 290.3 kcal	proteins 9.1 g	fat 8.3 g	carbohydrates 45.1 g

Lenten cooking option

For those who observe fasting, you can prepare shanezhki with potatoes without eggs and cow butter, using potato broth.

You will need:

• potato decoction (needs warm) – half a liter; • yeast (preferably dry) – approximately 10-11 grams; • granulated sugar – a couple of tablespoons; • sunflower oil (take refined) – three tablespoons; • flour – approximately 700 grams; • mashed potatoes - from a kilogram of tubers and frying from two or three onions. So, we make puree by mixing potatoes and onions fried in vegetable oil. Dissolve yeast in potato broth. Then add all the bulk ingredients into the liquid and knead the lean dough. Let it sit on the table for an hour. Next, everything is in the usual sequence: balls, cakes, depression, sides, filling, oven.

How to store dough without yeast

Wrap the finished yeast-free dough in cling film and store in the refrigerator for no more than seven days. The product can be stored in the freezer for up to four months. Please note that re-freezing the dough is unacceptable. Defrosted it and immediately prepared the delicious food.

Source

I remember running through the fields, swimming in the river, returning to the hut, and grandma shangi . The smell is cozy and nourishing throughout the whole house! The tea from the samovar is scorching, the tea from the cups is hot to drink, so everyone “furrs” from large saucers with orange flowers (when you suck tea from a saucer with air, so as not to get burned, you get the sound “furr”, hence the word).

Shangi with potatoes - it's easy and simple

Shanezhki “came from the bottom” - in the past they trained in poor peasant families. Then they were stuffed not with potatoes, but with peas - a porridge made from dry peas with overcooked onions. Sometimes lard, cracklings, melted butter were added to the filling - everything that was in the bins and helped make the pies fatter and more satisfying. In very poor families, the filling was made from a mixture of flour, water, butter, or simply filled with leftover sour cream.

It’s easy to prepare shanezhki from peas and any other filling: baking is not complicated. But the combination of tender, fluffy dough and creamy mashed potatoes is considered the most delicious for shanezki. We'll tell you how to cook classic shanezhki with potatoes.

What components do we need:

potatoes – 1 kg;
3 tbsp. butter;
250 ml hot milk;
chicken egg – 1 piece;

For the test:

400 g rye or wheat flour (prepare a little more just in case, the dough itself “asks” for flour);
250 ml milk;
egg (the yolk will go into the dough, and we will grease our pies with the white);
50 ml sunflower oil;
a packet of yeast;
1 tsp sugar;
a pinch of salt.

Now we’ll tell you how to prepare shangi in stages.

Potato filling and dough

First, let's prepare mashed potatoes. We are sure that every housewife has her secrets. The puree should be good quality - with milk, butter, everything as it should be. It is better to crush it with a wooden mortar. This makes the potatoes taste better. Fans of home kitchen appliances should know: you can only beat potatoes with a mixer. If you put potatoes through a blender, the puree becomes sticky and not at all appetizing.

While the puree is cooling, prepare the dough. Dissolve the yeast in warm milk, add a glass of flour (about 200 g). Don’t be lazy to sift the flour: it will be saturated with air bubbles, the dough will become tender and fluffy. Cover the container with the dough with a towel and let the dough rise. It should double in size.

Add salt and yolk to the prepared dough (first grind it with sugar), mix everything with your hands. All that remains is to add flour in parts, stir everything well and leave to rise for 60-90 minutes. High-quality dough is a tight, elastic lump that rolls out well in different directions. All that remains is to assemble our shanezhki and bake them in the oven.

Let's make juicy shanezhki

We tear off small pieces from the dough and roll them, turning them into neat balls. They will be about the size of a tennis ball so the dough base won't be too thick. Roll them into round cakes. The ideal thickness is 0.5 cm.

Place the flatbreads on a baking sheet covered with baking parchment (you can simply grease it with a drop of vegetable oil), and place the puree filling on top

It is important to distribute the puree evenly: this way our shanezhki will be better baked. Coat the shanezki with egg white and place the baking sheet in the oven preheated to 200 degrees.

Bake the dish for 15-20 minutes until golden brown.

Ready-made shawls must be placed under a terry towel. This way they will become tender and soft. While they are reaching condition, we will brew aromatic herbal tea, set the table, and call the household. We eat, enjoying delicious food and warm company.

Let's take note. Some housewives like to grease shangi with mayonnaise, others sprinkle it with grated cheese. Feel free to go beyond the classic recipe: the taste of your baked goods will only improve. The main thing is not to place the tortillas too close to each other on the baking sheet - otherwise they will stick together.

Bake quickly

Shangi with potatoes is easy to prepare when there is a little mashed potato left over from the evening, and the household is already waiting for a new and fresh dish. Even children can quickly master this recipe, but it’s best to cook it together for the first time.

Let's prepare:

a package of any frozen dough;
a little flour for rolling;
mashed potatoes;
hard cheese.

Defrost the dough in the microwave, roll out and cut out flat cakes (use a tea glass or small saucer as a “stencil”). Place the tortillas on a baking sheet, place and spread the mashed potatoes on them. Sprinkle with hard cheese and place in a preheated oven for 10-15 minutes. The cheese will melt and mix with the potatoes, forming a viscous and creamy filling. As soon as the brownies are browned, turn off the oven, take out the baked goods and leave to rest for a few minutes. We eat it with cocoa, tea, cold milk. Enjoying every bite.

Shangi is an unpretentious and uncomplicated dish that does not require culinary skill. Experiment, add plain and sausage cheese, mushrooms, and herbs to the filling. The baked goods will be different every time and the dish will never get boring. Pamper your family and friends with homemade dishes, be full and happy.

Ingredients:

For unleavened pastry:

250 g wheat flour
90 g sour cream
1 small egg
30 g butter (or vegetable oil)
1/4 tsp each salt, sugar, soda

Method for preparing potato shanegs:

Boil the potatoes. Drain the water. Mash the potatoes.

Add hot milk little by little, stirring constantly. The puree should not be liquid, but not dry either.

Add oil, stir.

To prepare the dough:

In a bowl, combine sour cream, eggs, melted butter (or vegetable oil), salt, sugar. Mix.

Add half the amount of flour and mix everything until smooth.

Then add baking soda to the remaining flour and mix.

I really like using a strainer mug. I put it on a glass saucer so that the flour does not crumble, and so I put it on the scales to weigh the flour. When you need to add baking powder or baking soda, I add it there and mix everything with a fork right in the mug.

Add the remaining flour and soda to the dough and then knead first with a spoon (it’s better not to use a whisk, it will be difficult to free it from the stuck dough, but we shouldn’t lose it), and then with your hands. I don’t really think so. Everything is fast and gentle. If you feel that the dough is very sticky and there is clearly not enough flour, simply add small handfuls, scattering it on the dough and, as it were, rolling it in flour. The dough should not be very steep, otherwise the juices will be very tough. But if you like harder crusts, then, of course, you can add more flour.

Turn on the oven at 230°

Next, place the dough on a cutting board and shape it into a log.

Separate small pieces from the dough and place the cut pieces on a board sprinkled with flour. I first give it a round shape with my hands, as if kneading and slightly stretching the cake, and then roll it out thinly with a rolling pin.

Spread the mashed potato filling onto a tablespoon. Using another spoon, which we hold in a cup of water, we smooth the surface of the filling, leveling it. We do not reach the edges 1 cm. This will be the height of the sides.

Using the index fingers (you can also use other fingers to work, as is convenient for you) of both hands, we lift the sides and immediately press them to the filling, making an “accordion”, walking in a circle. Then you can walk along the sides again, pinching the sides with your index finger and thumb.

Transfer the shanga to a baking sheet greased with oil or covered with baking paper.

We do this with all the dough. I got 12 shanezheki for two baking sheets.

Prepare the spread for the filling.

Again, so as not to waste food, add sour cream to the same glass in which it was measured to prepare the dough. Add the egg there and mix everything thoroughly with a fork.

Lubricate the shangi with grease.

Bake for 15 minutes at 230°.

Here, of course, you should take into account the capabilities of the oven. I heat the oven to 230°. I put the baking sheet in the middle position. I reduce the temperature to 220° and bake for 10 minutes. Then I move the baking sheet to the upper position and bake for another 5-7 minutes until the shaneg filling is browned.

That's all, the potato shangs are ready! The dough is very tender and tasty. The bottom is very thin, and the sides are slightly inflated. Don't forget to brush the shangi with melted butter!

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Yeast-free vegan dough with water

Dessert and savory baked goods without eggs or dairy products are popular among vegans and vegetarians. However, everyone else may also like it, as it is suitable for preparing any dishes: pies, buns, pizzas and even dumplings.

Ingredients

Preparation

Sift the flour into a bowl to form a mound. Make a well at the top and pour water and oil into it. Add some salt. Mix the mixture thoroughly with a spoon. When the dough becomes elastic and stops sticking, place it on the table with flour and knead with your hands. Wrap the dough in cling film and let it rest for an hour at room temperature. Then knead it well again.

To ensure that the finished vegan dough does not crumble and is fluffy, knead it for at least 5 minutes before cooking.

Ural shanezhki with potatoes

It is believed that the birthplace of the dish, the recipes of which are now presented to your attention, is the Urals. It was there that they came up with this simple but very tasty homemade cake.

To prepare Ural shanezhki, you will need:

• flour – take a couple of glasses; • yeast (preferably dry) – 1.5 teaspoons; • egg (yolks only) – two pieces; • granulated sugar – ½ teaspoon; • filling: three tablespoons of butter, four potato tubers, four tablespoons of heavy cream, eggs. Pour yeast and granulated sugar into a third of a glass of warm water. Let the liquid remain warm for 10 minutes. We make another mixture - from salt, sour cream, egg yolks and butter brought to a liquid state. Next, combine the butter-yolk mass with warm water and flour. The result should be a dough that is not too tight (adjust the amount of flour as you go). Let it “breathe” for an hour and a half in a warm place. Now we divide it into balls the size of large apricots. We use them to make “plates” for the filling. After 30 minutes, place in an oven preheated to 2000C. When they turn golden (15-20 minutes should pass), remove.

No added yeast

You can bake shanezhki with potatoes without yeast.

What do they need:

Flour - take three glasses; potatoes - six tubers; kefir – 350-400 grams; sour cream – ½ cup is enough; soda - five grams; salt – ½ teaspoon; egg - one. butter - at least 60 grams (half each for puree and dough). Make a puree from potatoes, eggs and half the butter. Let's start the test. Mix kefir, salt, remaining oil. Pour flour and soda into the kefir mixture. Knead the dough and keep it warm for half an hour. We make dough sausages, which we divide into three parts and roll into shortcakes. All that remains is to fill the future shangi with puree (as in the previous recipe), grease it with sour cream and place it in an oven preheated to 2000C. After 15 minutes, the treat is ready.

Options for preparing dough for shaneg with potatoes

Among the regional variations, there are two basic ways of preparing shaneg. The main component of the first type is yeast or its natural substitutes (sourdough starters, hop decoctions).

Yeast dough

Golden rules of the housewife:

You need to remember and promptly take care of a comfortable working area (warm, without drafts). The dough needs to sit for a certain period for the fermentation process to begin and the volume to increase.
High-quality flour, sifted into a thick sieve.
Products for kneading are fresh, heated.

For the dough for shaneg with potatoes you will need:

Dry yeast - 2 heaped teaspoons;
Granulated sugar - 4.5 tablespoons;
Boiled water – 150 ml;
Eggs – 2 pieces;
Butter (margarine) – 160 grams;
Milk – 350 grams;
Flour – approximately 0.9 kg;
Vanillin,
Salt to taste.

Mix the yeast with 0.5 tablespoons of sugar and warm water. Wait until the cap appears.

Pour 0.7 kg of flour into a bowl and add all the ingredients except butter. Mix carefully. Pour out the fat and knead, first in a bowl, then on the table. Gradually add flour. The lump should be very soft, but not sticky.

Leave for 1.5 hours in a large container with a lid. Remove the cover and pour the mixture with 1 tbsp. l. vegetable oil and mix again. Send for detuning for 50-60 minutes. Stretch into a roller, cut into pieces and roll out for filling.

Grind slices of boiled, salted potatoes in a blender along with the yolk, ground pepper and a small amount of sour cream until the consistency of a stable cream. Wrap in flat cakes, in the form of cheesecakes.

In a slow cooker

Shangi with potatoes look like small cheesecakes, since the filling is not placed inside the preparations, but is laid out on top. Thanks to the photo recipe, you can make it step by step without errors. Semi-finished products are quite nutritious, filling and appetizing.

What ingredients will you need?

The products needed to create a shanga in a slow cooker are listed in the following list:

yeast – 10 g;
potatoes – 100 g;
sunflower oil – 15 ml;
milk – 150 ml;
flour – 200 g;
table salt - as needed;
sugar – 25 g;
sour cream – 30 g;
egg – 55 g.

Since the pieces are baked in a slow cooker, the process will be carried out in two batches. If the products are not baked well on top, it is permissible to turn them over.

Step-by-step cooking process

Creating a shanga with potatoes in a slow cooker is possible if the following points are observed:

You need to pour 100 ml of warm milk into a deep container.
Next, pour in the yeast, granulated sugar and salt, mixing everything thoroughly.
Then you need to add flour and knead the dough. Then you will need to pour oil into it, stir again and place in a warm place for approximately 2 hours 30 minutes.
You will need to peel the potatoes, boil them in lightly salted water, then grind them and mix them with the rest of the warm milk.
The finished dough must be divided into balls, which will need to be rolled into flat cakes.
Semi-finished flour products should be transferred to parchment paper, and potato filling should be placed on top.
The shangi along with the paper must be placed in a slow cooker and coated with beaten egg mixed with sour cream.
The treat must be baked on the “Baking” mode for 1 hour.

After the specified time has passed, the baked goods can be served.

Serving rules, decoration

It is recommended to top potato shangi with sour cream and serve with milk.