How is shangi prepared. Potato shangi from unleavened dough. Crumbly shortcrust pastry shangi

If you love pastries, then you probably know what shanezhki are. They are prepared with different fillings, but more often with salty ones, to serve with first or second courses. Traditional Ural shangs are so light, fluffy and airy that one gets the impression that only a professional chef can cook them. But in fact, it is not at all difficult: try to bake delicious shanezhki with potatoes with us.

Recipe for Ural shanezhki with potatoes

Traditionally shangi is made with yeast dough. For this recipe you will need:

• 3 art. flour (about 450 g);
• 100g butter;
• 1 st. l. sour cream;
• 1 egg;
• 125 ml of warm water;
• 1.5 st. l. dry yeast;
• 1 st. l. Sahara;
• 1 pinch of salt;
• 2 tbsp. l. vegetable oil.

For the filling, take:

• 4 potatoes;
• 3 art. l. butter;
• 4 tbsp. l. cream;
• 1 egg + 1 for brushing
• 1 pinch of salt.

Yeast will need to either be diluted in warm water or mixed with flour, depending on what is written in the instructions on the package.

Serve ready-made shanezhki from the heat - from the heat.

Serve hot on the table

Shanezhki with potatoes and cheese on yeast-free dough

You can make shangi from dough without yeast. You will need:

• 1 glass of sour cream;
• 1 egg;
• 1 tsp slaked soda;
• ½ tsp salt;
• 150 g flour.

For the filling, take potatoes and 50 g of cheese.

I boil potatoes with seasonings according to my mood, add herbs and sometimes garlic. It is very important that when preparing mashed potatoes, all the broth from the potatoes is drained, otherwise the filling will spread during baking. And instead of sour cream, you can take yogurt or kefir. In this case, add a little melted butter so that the shangi does not turn out hard and dry.

Add your favorite seasonings and spices when boiling potatoes for stuffing.

Video recipe chaneg with potatoes and mushrooms

We hope you enjoy our recipes. There are a lot of options for potato filling for such shanezhki - with the addition of onions and carrots, mushrooms, minced meat. Try to cook shanezhki with potatoes and tell us in the comments what you added to the filling and what kind of dough you used. Bon Appetit!

Shangi is a traditional dish of Siberian cuisine. In the Urals, almost every housewife bakes them for her loved ones. Outwardly, the dish resembles cheesecakes, but in fact these are cakes smeared with filling, most often potato. In order for the filling to fit a little more, when forming the cakes, they are pressed in the center to make at least a slight depression. Traditionally, shangi is made from yeast dough, but modern housewives are increasingly using unleavened dough on kefir, sour cream or milk, sometimes even on water, to prepare this dish, and they form baskets from it, in which there is especially a lot of stuffing. Cooking shangi with potatoes according to both modern and classic recipes is not difficult, you just need to stock up on time and learn the features of the technology.

Cooking features

The process of making Ural pies with potatoes is not difficult, but if you make them, according to tradition, from yeast dough, it takes a lot of time. If you organize the work correctly, you can speed up the result a little. You can’t do without knowing some of the intricacies of the technology so that the finished dish resembles the Ural shangs as much as possible.

• Products for the preparation of yeast dough are used warm. To do this, water and milk must be boiled and cooled to the desired temperature in advance. If you are making unleavened dough on kefir, it is recommended to get it out of the refrigerator in advance so that it warms up a little.
• Classical Ural shangs are made from a mixture of wheat and rye flour, but modern housewives prefer to make do with wheat flour. Whatever flour you use, it must be sifted to saturate it with oxygen and clean it of small litter if it suddenly comes across. Lush shangi will not come out of wholemeal flour.
• They start preparing the shanezhki with kneading the dough, as it needs time to rise. While the dough is rising, prepare the mashed potatoes for the filling.
• The risen dough is crushed to saturate with oxygen and left for another hour, only after that they begin to form the shanezhki. They are quite lush cakes the size of a palm.
• To make the filling tasty, eggs and butter are added to the mashed potatoes. Before being placed in the oven, shangi is covered with sour cream or an egg (or even a mixture of both). The finished cakes are smeared with butter and covered with a towel, left in this form for 15 minutes so that they become softer, steamed and soaked in oil.

Shangi with potatoes are hearty, and a couple of such pies are enough to feed an adult with a good appetite. They are quite capable of replacing not only a snack, but also the main meal, but it is not customary to serve them as a main course. Usually shangi is offered with tea or milk.

Shangi with potatoes on yeast dough (classic recipe)

• wheat flour or mixed in half with rye - 0.4 kg;
• pressed yeast - 25 g;
• warm water - 125 ml;
• sour cream - 20 ml;
• sugar - 20 g;
• chicken eggs - 3 pcs.;
• butter - 180 g;
• milk - 50 ml;
• potatoes - 0.5 kg;
• salt - to taste;
• vegetable oil - how much will it take.

Recipe for the occasion::

Cooking method:

• Dissolve yeast in warm water, add sugar, mix.
• Sift the flour. Pour about half a glass to the yeast, mix. Leave for 20-30 minutes in a warm place for the dough to come up.
• In a separate container, mix 100 g of softened butter, an egg and half a teaspoon of salt.
• Combine the resulting mixture with the dough, mix well.
• Sprinkling flour in parts, knead the dough. Put it in a saucepan, cover with a cloth and leave for 40-60 minutes in a warm place.
• Peel the potatoes, cut them into medium pieces of arbitrary shape, cover with water, salt to taste, boil until soft.
• Drain excess water, add milk and butter (50 g), mash potatoes with a special tool.
• Add an egg to the mashed potatoes, beat it with a mixer or stir well by hand (a blender will not work for this purpose).
• Wet your hands with water, knead the dough, leave it for the same time.
• Separate from the dough pieces the size of a quail egg or a little more, form cakes.
• Cover the baking sheet with parchment, oil it with vegetable oil.
• Put the cakes on a baking sheet, making a recess in them, put the potatoes, spread them on the cakes on top.
• Leave the products for 15-20 minutes, meanwhile, preheat the oven to 180 degrees.
• Whisk the remaining egg with a whisk, grease the shangi with it.
• Put the baking sheet in the oven, bake until done. You will understand the readiness of the products by their appearance: they will become ruddy. It will take a little time - about 20 minutes.
• Take out the shangs of their oven. Melt the remaining butter, grease the pies with it. Place them in a bowl and cover with a towel.

You can put the kettle on and, as soon as the tea is ready, call the household to the table - the shanezhki will also be ready by this time.

Dough shangi with milk and dry yeast

• milk - 0.5 l;
• water - 100 ml;
• dry yeast - 11 g;
• sugar - 20 g;
• salt - 10 g;
• sour cream - 40 ml;
• vegetable oil - 50 ml;
• chicken eggs - 3 pcs.;
• butter - 100 g;
• potatoes - 1 kg;
• flour - 0.8 kg.

Cooking method:

• Heat milk to about 40 degrees, dilute with boiled water.
• Pour yeast and sugar into milk, stir.
• Separately combine vegetable oil, a spoonful of sour cream and salt.
• Add to steam. Mix well.
• Add the pre-sifted flour in three additions. After adding each serving of flour, the dough should be mixed well.
• After introducing the last part of the flour, knead the dough for about 15 minutes. At this stage, the dough is stirred tightly, but this process is necessary.
• Place the dough in a saucepan, cover, put in a warm place for 30-40 minutes. After the specified time, punch down the dough with wet hands. Let the dough rise for another hour. During this time, punch it 1-2 times.
• Peel the potatoes, cut them, boil them and mash them with a potato masher or a special mixer nozzle. Add butter (60–70 g), stir well. Break two eggs into a bowl with potatoes. Beat the mashed potatoes with a mixer.
• Sprinkle the finished dough with flour and divide into 14-16 pieces of approximately the same size. Shape them into cakes about the size of your palm. Make an indentation in each flatbread by pressing down on it with your fist.
• Spread the potato filling over the tortillas. Let them come up for 15 minutes.
• Beat the remaining egg with a spoonful of sour cream and coat the cakes with this mixture.
• Place the shangs on a baking sheet lined with baking paper. Send the baking sheet to the oven, heated to 180–200 degrees. Cook for 15-20 minutes.

After baking, shangi needs to be greased with melted butter (30–40 g), covered with a towel and wait 15 minutes for the shangi to steam and soften a little. After that, they are ready to serve, it is advisable to eat them before they cool down.

Shangi 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 potatoes, mash them by adding potatoes and butter.
• Pour soda into warm kefir. Then beat it with egg and vegetable oil.
• Sift flour, mix it with salt.
• Combine flour with kefir-egg mass. As a result, you should get 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 using a mold or saucer.
• Fasten the edges of the resulting cakes so that you get the sides.
• Spread mashed potatoes over them.
• Lubricate the filling with sour cream.
• Put the shangi in an oven preheated to 180 degrees and bake for about 20-25 minutes.

This cooking option is one of the easiest. Such shangs are reminiscent of Udmurt repeches.

Shangi - 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 cook shanezhki at home. If you strictly follow the recommendations in the recipe, even an inexperienced cook will cope with this task.

Shangi or shanezhki is a dish of pioneers. Born in the Russian north, it crossed the Urals with the settlers and conquered all of Siberia, right up to the Far East. These are not pies or cheesecake, but a very special kind of large or small (from 30 to 10 cm in diameter) cakes made from yeast dough, on which a thick, necessarily unsweetened, but satisfying filling is placed or smeared on top. Shangi can be made with sour cream and flour spread, with peas or any viscous porridge, but shangi with potatoes were and remain the most popular.

Today we will make rich yeast shangi. But, if you do not add an egg to the dough, and replace the butter with vegetable oil, then you can enjoy this hearty pastry in fasting. I will tell you in detail about how to cook shangi with potatoes in the oven in my recipe, and the step-by-step photos taken will illustrate the preparation.

For the test we need:

• 125 ml of milk or water;
• 25 g fresh yeast (or 1 tsp dry);
• 1 tbsp Sahara;
• one egg;
• 100 gr butter;
• 1 tbsp sour cream;
• a pinch of salt;
• about 400 gr flour.

For lean shorts:

• butter is replaced by 4 tbsp. vegetable;
• remove the egg and sour cream from the layout;
• increase the liquid rate to 200 ml.

Let's start with the test. Since there are a lot of fillings on shangs, the dough must be very elastic in order to keep its shape and not flatten under its weight. That is why it is better to use not dry, but live fresh yeast and make a dough first.

It's easy to prepare. Combine water, sugar and yeast and stir until smooth.

We cover the cup with dough with something (at least with cling film) and place it for 15-30 minutes (depending on the quality of the yeast) in a warm place.

Good yeast will begin to revive right before your eyes.

Opara bubbled and uncontrollably climbed out of the bowl - it's time to knead the dough.

How to make dough for shangi

Our Siberian and Ural grandmothers put the dough in a kneader, but personally I prefer to use the services of a bread machine or a food processor. While the dough was coming up, we melted the butter, but not to a liquid state, but to a soft, spreadable mass. Pour the dough into a container, send oil, egg, sour cream there.

Sift the flour, enriching it with oxygen. We put salt last so that the development of yeast is not inhibited. If desired, the dough can be flavored with cardamom, nutmeg or ground fenugreek.

While the dough is rising, prepare the filling.

How to make potato stuffing

Boil potatoes in salted water. You can make regular mashed potatoes, but it will be much tastier with the addition of fried onions, mushrooms or cracklings. We will have onions fried in butter.

We drain the finished potatoes and turn them into mashed potatoes using a pusher or blender. But after the blender, a viscous paste is obtained, and the pusher leaves unbroken pieces. If you want to get the perfect puree of the right consistency, it is best to use a special press.

We mix fried onions into potatoes, salt, pepper, add hot milk and, stirring, bring the puree to the desired degree of density.

The potato filling is ready, but before molding the shangi, you need to let it cool down to the temperature of fresh milk, not higher.

By this time, the yeast dough has grown. It turned out strong, very magnificent, but at the same time elastic. It will hold the weight of the potatoes well on itself and at the same time it will not settle or flatten.

How to cook shangi

Punch down the dough, cut into portions. In our case, it is most convenient to make 24 shanezhki, that is, 12 pieces for each baking sheet.

We take the same amount of fillings as the dough, or a little more (optional). You can form shangi with your hands: roll up koloboks from dough and potatoes, flatten them into cakes and put a potato circle on the dough.

But it can be done faster, more conveniently and more beautifully with the help of serving rings. We cover the baking sheet with a silicone mat, dust with flour, place the rings at the desired distance. We spread a portioned piece of dough into the ring, distribute it with your fingertips. Then spread the filling in the same way, level it and remove the ring.

We cover the baking sheet with a napkin and set for 20-30 minutes for proofing.

How to bake shangi with potatoes

Our strong dough came up, increased in volume so well that the shanezhki became a bit like cheesecakes. Lubricate them with a beaten egg or egg-milk mixture and send them to an oven heated to 200-220 degrees for 25-30 minutes.

Lush, ruddy, Siberian yeast shangs are ready.

They can be eaten hot, warm, cold. You can even freeze, and as needed, take out, thaw, reheat in the microwave - and again they will be fresh and soft, as if right from the heat - from the heat!

Delicious shangi with potatoes is a self-sufficient dish, but at the same time it is quite “sociable”, that is, it goes well with a wide variety of products. If you sprinkle shangu with sour cream, or add a few slices of something meat, fish, or just sprinkle with fresh herbs, then it will not just be a meal, but a real feast!

Shangi with potatoes are pies that are very similar to cheesecakes in appearance. The main difference between the two types of pastries is that in one case the filling is salty, and in the second it is sweet. According to the old recipes, it was simply smeared on top of a piece of dough and no indentations were made. This option is great for tea drinking or as an appetizer for the first course.

How to cook shangi with potatoes?

To make delicious pastries, follow these rules:

1. When baking, do not spread the shangs close to each other, otherwise they will stick together.
2. Dough for shaneg with potatoes can be yeast or puff.
3. Ready pies are given time to brew under a towel. This is to make them soft and tender.

Shangi with potatoes from yeast dough

Traditional potato shangs made from yeast dough are especially common in the Russian North (Arkhangelsk, Vologda, Murmansk regions, Komi, Karelia). If you knead the dough without an egg, and replace the butter with vegetable oil, you get a lean version of the pies. They are from 10 to 30 cm in diameter with a thick layer of thick, satisfying filling. The classic version is baked with potatoes, but the spread can be with peas or even viscous porridge.

Ingredients:

• flour - 500 g;
• milk - 1.5 cups;
• yeast - 1 sachet;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• butter - 2 tbsp. l.;
• eggs - 2 pcs.;
• mashed potatoes - 500 g.

Cooking

1. Add sugar to yeast, pour warm water. Put in a warm place until foam forms.
2. Sift some of the flour. Add dry ingredients and pour milk in a thin stream. Do the same with the yeast solution. Stir and put in a warm place for three hours.
3. Make the filling - beat 2 eggs into the puree, add butter.
4. Knead the dough, let stand for 2 hours.
5. Divide into balls, roll out. Spread the filling in the middle of each.
6. Bake shangi with potatoes for 30 minutes.

Shangi with potatoes without yeast - recipe

The only disadvantage of yeast dough is that it takes a lot of time to knead it. Therefore, when you need to quickly prepare a delicious dish, it is better to use this option as with potatoes without yeast. The peculiarity of pies prepared according to this recipe is that they crunch appetizingly when hot. If you let them cool under a towel, they will become very soft.

Ingredients:

• flour - 3 cups;
• potatoes - 6 pcs.;
• kefir - 400 g;
• sour cream - ½ cup;
• soda - ½ tsp
• salt - ½ tsp;
• egg - 1 pc.;
• butter - 60 g.

Cooking

1. Prepare mashed potatoes from boiled potatoes, eggs and 30 g of butter.
2. For the dough, mix kefir, 30 g of oil and salt. Mix and add flour and soda. Knead the dough and hold it for 30 minutes.
3. Divide the dough into pieces, roll out. Stuff the pies with mashed potatoes, top with sour cream.
4. Bake shangi with potatoes for 20 minutes.

Shangi with potatoes on kefir

One of the main components that are used to prepare the classic base is milk, which is often taken with medium fat content. However, the recipe can be slightly changed and potato shangi can be made from unleavened dough, which includes kefir. They will be characterized by a lighter structure.

Ingredients:

• flour - 3.5 cups;
• potatoes - 1.5 kg;
• kefir - 1 glass;
• milk - 150 ml;
• egg - 1 pc.;
• vegetable oil - 100 ml;
• butter - 70 g.

Cooking

1. Sift the flour with a slide so that there is a depression in the center.
2. Dissolve the salt in kefir and pour the liquid into the flour. Add sunflower oil and knead. Refrigerate the dough for half an hour.
3. Make a filling of mashed potatoes, eggs, milk, butter.
4. Form shangi with boiled potatoes and bake them for 20 minutes.

Rye flour shangi with potatoes - recipe

In the old days, pies were stuffed with everything that was in the bins - lard, cracklings, ghee, then they turned out to be fatty and satisfying. One of the original traditional recipes is rye shangi with potatoes. The dough should turn out to be elastic, tight and well rolled out, so forming cakes from them and stuffing them is a real pleasure.

Ingredients:

• rye flour - 400 g;
• milk - 250 ml;
• eggs - 2 pcs.;
• sunflower oil - 50 ml;
• yeast - 1 sachet;
• sugar - 1 tsp;
• salt;
• potatoes - 1 kg;
• butter - 3 tbsp. l.;
• milk - 250 ml.

Cooking

1. Boil potatoes and crush, flavor with milk, butter and egg.
2. Dissolve yeast in warm milk, add a glass of flour. Put the steam in a warm place.
3. Add salt, egg yolk, mashed with sugar, mix. Pour the flour in parts and leave for another hour.
4. Divide the dough into balls, roll out, put the filling on top.
5. Lubricate shangi with protein and bake for 20 minutes.

Ural shangi with potatoes

Northern potato shangs are characterized by an unsurpassed taste, which are very similar to cheesecakes, but instead of cottage cheese, the filling is mashed potatoes. It is believed that the dish appeared in the 17th century in the Urals. It is recommended to form small balls of dough, after baking they turn out to be crispy.

Ingredients:

• flour - 2 cups;
• dry yeast - 1.5 tsp;
• yolks - 2 pcs.;
• sugar - ½ tsp;
• potatoes - 4 pcs.;
• butter - 3 tbsp. l.;
• cream - 4 tbsp. l.;
• egg - 1 pc.

Cooking

1. Pour yeast and sugar into 1/3 cup of warm water. Put in heat for 10 minutes.
2. Mix salt, sour cream, egg yolks and melted butter.
3. Combine the mass with the yeast solution and flour. Knead the dough, leave it for 1.5 hours.
4. Crush potatoes, add cream, egg, mix.
5. Divide the dough into balls, roll out, lay out the filling.
6. Bake potato shangs for 30 minutes.

Shanga with puff pastry potatoes

There is a recipe for shangi with potatoes, which can be made extremely simply. This is due to the fact that ready-made is used for cooking. Due to its structure, it gives baking airiness and at the same time satiety and nutrition. The number of components can be varied at the discretion of the hostess.

Ingredients:

• puff pastry - 500 g;
• potatoes - 4 pcs.;
• egg - 1 pc.;
• cream - 100 ml;
• salt.

Cooking

1. Defrost the dough and roll out.
2. Boil potatoes, crush. Add egg and cream, beat.
3. Fill the dough with stuffing and brush the edges with egg.
4. Bake shangi with potatoes from ready-made dough for 20 minutes.

Shangi with potatoes on sour cream

Shangs with potatoes are extremely tender and at the same time satisfying, the recipe of which includes sour cream. The dough is made on its basis, it has an elastic structure, making it very convenient to form cakes from it. If desired, onions, carrots or any other components can be added to the filling.

Ingredients:

• sour cream - 700 g;
• flour - 1 kg;
• soda - ½ tsp;
• potatoes - 5 pcs.;
• egg - 1 pc.;
• salt.

Cooking

1. Mix sour cream with flour, soda, a pinch of salt, make a batch.
2. Make a filling of mashed potatoes with an egg, put it on tortillas.
3. Bake shangi for 20 minutes

Shanga with potatoes and cheese

Traditional can be varied to your liking. The filling for shaneg with potatoes can consist not only of this component, but also include any additional components, for example, hard or soft cheese. Such pastries will be a great addition to both everyday and festive lunch or dinner.

Ingredients:

• flour - 250 g;
• fresh yeast - 15 g;
• vegetable oil - 1 tbsp. l.;
• sugar - 1 tsp;
• potatoes - 4 pcs.;
• onions - 2 pcs.;
• cheese - 60 g;
• sour cream - 70 g;
• salt.

Cooking

1. Knead the dough from flour, yeast, butter, sugar, let it rise.
2. Cut the onion, combine with boiled potatoes, salt, pepper and sour cream.
3. Distribute the filling among the cakes, sprinkle with cheese on top.
4. Bake shangi for half an hour.

Lazy shangi on a loaf with potatoes

When there is no time or desire to mess with the dough, you should resort to such a tricky recipe as shangi on a loaf with potatoes. Such pastries are especially popular in Perm. Its undoubted advantage is that it takes a minimum amount of time to cook, and the result will exceed all expectations and allow you to enjoy a delicious dish.

Calories: Not specified
Cooking time: Not specified

It is always nice to remember when in childhood our grandmother fed us with various goodies. It's good that I have kept her recipes -, etc. And today I will tell you how to bake delicious, simply unforgettable grandmother's shangi with potatoes. As a child, I always took them with me to the street and treated all my girlfriends. Childhood was crazy, fast and memorable. I hope that you will also remember my recipe and bake shangi with potatoes like my grandmother's for your family and children.




- wheat flour - 2 full glasses,
- chicken egg - 1 pc.,
- butter - 100 grams,
- active dry yeast - 10 grams,
- sour cream - 30 grams,
- salt - one pinch,
- water - ½ cup,
- granulated sugar - one pinch.





- potatoes - 400 grams,
- chicken egg - 1 pc.,
- butter - 50 grams,
- salt - to taste,
- cream - 50 grams.

Recipe with photo step by step:

Dissolve yeast in warm water. I beat in one egg and stir. I also add salt and granulated sugar to the dough, I give the dough a pleasant taste.




I add sour cream to the dough. Sour cream will make the shaneshki soft, lush.




I melt the butter on the stove, turning on a very quiet fire. Let the oil cool down, only then pour it into the dough.




Add flour, mix with a spoon until the dough thickens. Then I knead with my hands.






I cover the dough with a lid, it should rise, come up.




An hour later, thanks to active yeast, it rises to the very top of the lid, it is ready for shaping shanezhek.




I boil the potatoes, add butter, cream, salt and knead into a thick puree. Stuffing for shanezhek is ready.




I pinch off pieces of dough from which I will sculpt shangi.






I roll up round balls, put a glass in the center of the ball and press, forming a depression.




I put the stuffing in the center.




Lubricate with a beaten egg for beauty and for a golden crust. I also give a beautiful shape, pinch the shangi to make corners.




I bake shanezhki in the oven. They are baked quite quickly, in 20 minutes you get beautiful and tasty shangi with potatoes.




Let the shangi cool down a bit, and then I serve them to the table.




Bon Appetite!
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