Shangi with potatoes, like grandma's

Shangi with potatoes, like grandma's

1. Noteworthy facts about the dish
2. Step-by-step production of chanezki
3. Recipe video
4. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature)

Shangi with potatoes is a common dish of northern peoples. Everyone loves the familiar taste of youth when grandma makes them using her own recipe.

Any of us is familiar with such a dish as shangi. They are prepared with various entrails, but they are especially tasty with potatoes. I especially remember the shanezhki that my grandmother prepared. They were very tasty, and almost all housewives try to repeat this dish. The recipe describes a method for making shaneg with potatoes, just like grandma's.

Noteworthy facts about the dish

Shangi, or as they are also called shanezhki, belong to Russian state cuisine. They have been prepared since ancient times. They are shaped like buns. Previously, they were baked in an oven on wood. At the moment, this method of production, especially in small towns, has become unavailable, but in the oven the shanezhki are also tasty, fluffy and soft in texture.

Shanezhki spread throughout the country from the Northern regions. This dish was typical for the Murmansk, Ural, Arkhangelsk, Vologda regions, and Karelia. These baked goods presumably got their name from the word “sanga,” which translated from the Komi language meant “round pie made from rye flour.”

Shangi were baked from unleavened and yeast dough. Various flours were used for the dough - wheat, rye, a mixture of several types. They could also be made from potatoes. Fat of animal origin (beef or lamb) was certainly added to the dough. Shanga differs from cheesecake in that there is no indentation made for the filling. The insides used were pea, barley, wheat porridge, cottage cheese, potatoes, and berries (sweet version). A little later, the spread began to be made from a wide variety of goods. After baking, the surface of the products was greased with lamb fat. Shangi was eaten with cabbage soup, milk, beer, and tea.

Step-by-step production of chanezki

There are 3 types of potato shangi. But there is one traditional recipe, following which you will be able to cook shangi, like your grandmother’s. They are prepared with yeast and are certainly baked in the oven.

To make the dough for the products more fluffy, you need to create a dough for it. It will take more time, but the result will be wonderful.

Shangi with potatoes, like grandma's, without yeast

Russian shangi are round, open-faced shortbread pies with potato insides. In appearance they resemble cheesecakes, but their interior is never sweet. Previously, they were baked in a Russian oven, but nowadays everyone uses the oven more often.

Shanezhki are usually prepared with yeast dough, but there are also recipes without yeast, when the base is made with shortbread dough, with kefir or milk. The most popular interior is potato or other salty, for example, buckwheat porridge with a boiled egg.

Now we will prepare very tasty shangi with potatoes, like grandma’s, without yeast - we will knead the usual dough with kefir and soda. The baked goods will be soft, filling and fragrant. It is best served hot, with milk or yogurt, with coffee or tea, with cabbage soup or salted fish. Shanezhki are very filling, one or two pieces are enough to fill you up.

Ingredients

• wheat flour - 3 tbsp. (450 g + for dust)
• 1.5% drink – 400 g
• soda – 0.5 tsp.
• salt – 1 tsp. no slide
• butter – 30 g

• potatoes – 600 g
• salt - to taste
• chicken egg – 1 pc.
• butter – 30 g
• sour cream – 0.5-1 tbsp. l.

• sour cream – 2-3 tbsp. l.
• butter – 20 g

Manufacturing

Knead the dough. In a deep bowl, mix the drink (room temperature, can be heated, choose a perfectly acidified drink), salt and 30 g of melted butter. Mix everything with a whisk or spoon.

Add 1 cup of flour and 0.5 tsp. soda Mix everything well again.

Then add the remaining flour, kneading with a spoon and then with your hands. A different amount of flour may be needed, because everyone’s drink has different thicknesses. Approximately - all you need for kneading is 3 cups of flour, 450-500 g. The dough should turn out free of flour and soft. Leave it in a warm place for 30 minutes.

At the same time, prepare the filling . Wash, peel and boil the potatoes in bubbling salted water until tender - approximately 30 minutes. Add butter and mash to puree.

Cool slightly and beat a whole chicken egg into the hot puree (from the refrigerator so that it does not curdle). Add 0.5 tbsp. l. sour cream and mix everything thoroughly. The inside of the pancakes should be quite thick, so that when you spread it over the dough, it will stay on the surface. And it doesn’t have to be very dry, so if your puree turns out a little dry, then add another 0.5 tbsp. l. sour cream.

Make shangi. Divide the dough into sausages, cut each into pieces (pieces of approximately 55-60 g) and roll into flat cakes.

Place the filling in the center of the cakes, leaving about 1 cm free from the edges. In principle, you can bake it already in this form, or you can create a decorative pattern.

To do this, you need to walk along the edge of the cake, making wide tucks.

You should lift the sides slightly so that the inside is inside (by analogy with khinkali, but the bag does not need to be closed, just make 6-8 tucks along the side).

Now walk with your hands on the outside where the tucks were - you will get a kind of “needles”, they will play a decorative role.

Next, you need to move the workpieces onto a baking sheet greased with a thin layer of vegetable oil. Spread sour cream on top of the filling (or you can shake the sour cream with the yolk, then the inside will brown more intensely).

Bake shangi in the oven for 20-25 minutes at 200 degrees. For golden brownness, you can keep it under the grill at the end of cooking (I treated it with a gas burner). From the indicated quantity of goods I got 14 pieces with a diameter of approximately 10 cm.

While baking, the finished, still hot shangi must be placed in a bowl and greased with melted butter. Cover with a slightly damp towel and leave to rest for 10 minutes.

The shangi with potatoes turned out so remarkable - like grandma’s, soft and very tasty. They are best served hot. If there is something left for tomorrow, then after cooling it is best to put it in a bag and put it in the refrigerator, and then reheat it in the oven or microwave. Bon appetit!

Shanezhki with shangi potatoes in the oven

Savory, fragrant, rosy brown cakes with potatoes. Shanezhki are open pies with entrails. The interior could be cottage cheese, potatoes, or even porridge! Shanezhki are somewhat similar to cheesecakes, but unlike cheesecakes they do not have a huge recess for the inside. Pamper your loved ones with cozy pastries!

1. Main
2. Recipe groups
3. Shanezhki with shangi potatoes in the oven

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

First, prepare the dough. To do this, heat 100 ml of milk until warm, the milk must be specifically warm, not hot, this is important, otherwise the yeast will die and the baked goods will not rise. Add a tablespoon of sugar and a tablespoon of flour to warm milk, stir and place in a warm space for 15 minutes.

Step 2:

Break the eggs into a bowl, add a tablespoon of sugar, beat lightly with a whisk, add the remaining 100 ml of milk, stir, all ingredients should be at room temperature.

Step 3:

Sift the flour into a bowl (sifting will enrich the flour with oxygen and the baked goods will be more fluffy), make a depression in it, pour into it the egg-milk mixture, suitable dough and melted butter and cooled to room temperature. Stir with a whisk, starting to gradually grab the flour from the edges, knead the dough, cover it with a towel and place in a warm space for an hour.

Step 4:

After an hour, the dough should increase in size.

Step 5:

Sprinkle the countertop with flour, place the risen dough on it, and knead it.

Step 6:

Divide the dough into 12 parts.

Step 7:

For the inside, boil the potatoes until tender.

Step 8:

Mash it and add salt, butter, sour cream, stir.

Step 9:

Take one piece of dough, roll it into a flat cake, use a glass to make a small indentation and place the filling in it.

Step 10:

In this way, form 12 pancakes, place them on a baking sheet covered with parchment paper at a distance from each other, because during baking they will increase in size. Place to proof in a warm space.

Step 11:

Then break the egg, separate the yolk, shake it slightly and brush the pancakes so that they come out rosy. Bake in an oven preheated to 180 degrees for about 20 minutes until browned. It may take a little more or less time, use your own oven as a guide. I baked for 20 minutes. Shanezhki are ready, bon appetit!

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, take advantage of useful information about the features of ovens!

Shangi with potatoes – 7 recipes

Pies are the hallmark of Slavic and, more precisely, Russian cuisine. One type of open pies is shangi. Usually, these are unsweetened baked goods, in which the inside does not fit inside and is applied on top. Shangi with potatoes is more popular. Here are several recipes for making this dish.

General principles

Shangi or shanezhki in their appearance slightly resemble cheesecakes. In fact, this is a flatbread made of dough, which should have quite a lot of inside. The main difference from cheesecakes is that shangi are unsweetened. They are prepared with various entrails, but most often with potatoes.

The dough for traditional shanezki 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, they often use snow-white flour.

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

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

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

Shanezhki “Like Grandma’s”

We offer the usual recipe “like grandma’s”; shanezhki prepared according to it turn out soft, fluffy and very tasty.

• 0.5 liters of milk or kefir, whey;
• 30 gr. new yeast or 1 packet of dry yeast;
• 0.25 cups vegetable oil;
• 1 tablespoon of sugar (amount);
• 1 teaspoon salt;
• 3-3.5 cups of flour.

Interior:

• 700-800 gr. potatoes;
• 150 gr. butter + oil or sour cream for lubricating finished products;
• 2 testicles;
• salt to taste.

Let's prepare the dough. First you need to heat the milk. If we use a drink, do not heat it on the stove or in the microwave, as the fermented milk product may curdle. It is best to put an unopened package of kefir in warm water for some time.

Dissolve sugar in warm water and stir the yeast. Then add a few tablespoons of flour, you should get a liquid dough, approximately the same as for baking pancakes. Cover the bowl with the dough with a napkin and place it in a warm space for half an hour or a little more. The mass should increase significantly in volume, and the surface of the dough should be covered with countless bubbles.

Add salt and flour to the dough. Sift the flour ahead of time. Add flour evenly, kneading the dough well. When the dough becomes similar to the mass for baking pancakes, add vegetable oil.

It is difficult to indicate a clear amount of flour; when kneading, we look at the condition of the dough. It should be soft, but not sticky. First knead the dough with a spoon, then put it on the table or cutting board sprinkled with flour, and knead with your hands for at least 10 minutes.

Place the dough in a clean deep bowl, cover with a lid or napkin and place in a warm place to rise. When the dough rises for the first time, knead it with your hand. And let him rise again perfectly.

For the inside, boil the peeled potatoes. Drain the broth and mash the potatoes into a puree. Add 100-120 gr. butter, salt. Add one whole egg and one white, beat well, the puree should be soft and fluffy. Let the insides cool.

Soften the remaining butter and grind it with the raw yolk. This will be a spread. Divide the finished dough into bun balls. We press any bun on top with the palm of our hand to form a thick flat cake about 2-2.5 cm high.

Place the cakes on a greased baking sheet, cover with a clean towel and let stand for 10 minutes. Then place mashed potatoes on top of the flatbreads over the entire surface. And grease with the prepared spread. Cook shangi in the oven at 200 degrees for about half an hour. Grease the baked shangi with a piece of butter or homemade sour cream.

Shangi with potatoes without yeast

You can prepare shangi with potatoes without yeast from snow-white flour. Let's create the potato filling with onions.

Dough:

• 400 ml kefir;
• 3 cups flour;
• 10 gr. salt;
• 5 gr. soda;
• 50 gr. butter.

Interior:

• 6 potatoes;
• 70 gr. butter;
• 1-2 onions depending on size;
• 1 testicle;
• 100 gr. sour cream for lubrication, it is better to take homemade sour cream. If you use store-bought, then you should choose the one with the highest percentage of fat content.

For the inside, peel the potatoes and cook with salt until tender. Pour out the broth and mash the potatoes into a puree. Chop the onion finely and fry it in butter. It is necessary to fry over low heat, without allowing the onions to fry too much.

Add the onion along with the oil from the frying pan to the mashed potatoes, stir. Add a raw egg and beat well. Taste the filling and add salt if necessary.

To make the dough, mix the drink with soda, let it stand for 5 minutes. Then add salt, melted butter, mix. Add sifted flour until you get a soft dough that does not stick to your hands. Let the dough rest for half an hour.

Divide the dough into pieces, roll each piece into a flat cake approximately 0.7 mm wide. We form sides from the edges of the cake. We spread the potato and onion filling. Spread sour cream on top. Bake at 200 degrees for about 20 minutes.

Puff pastry recipe

Shangi made from puff pastry are delicious. The easiest way to buy the dough is ready-made, but you can take both yeast and yeast-free versions. In the first case, the baked goods will turn out soft, in the 2nd case, crumbly and crispy. We will prepare the filling with the addition of mushrooms, using the freshest champignons. But you can take other mushrooms, including canned ones.

• 500 gr. puff pastry;
• 300 gr. potatoes;
• 100 gr. mushrooms;
• 1 onion;
• 100 gr. butter (70 grams for puree and 30 grams for filling);
• 100 gr. fatty, non-acidic sour cream or cream;
• 1 testicle;
• salt to taste.

Defrost the puff pastry, cut it into pieces and roll it into flat cakes 0.5-0.7 cm wide. We form sides on the flat cakes and place them on a baking sheet covered with parchment.

To make the insides, boil and mash the potatoes. Fry finely chopped onion in butter. Once it becomes translucent, add champignons cut into small slices. Cook over medium heat until all the juice has evaporated and the mushrooms begin to brown. Add sour cream to the mushrooms, add salt and let simmer for a few minutes. Then transfer the prepared mushroom mixture into the crushed potatoes and mix.

Place the cooled filling on top of the prepared puff pastry cakes. Prepare the filling by mixing softened butter with the egg. Lubricate the shanezhki with the prepared filling. Bake until done for 20-25 minutes at 200 degrees.

Shangi with potatoes made from rye flour

Shangi is often prepared from rye flour or from a consistency of rye and wheat flour. We will prepare this version of the dough without using yeast.

• 5 potatoes;
• 150 ml milk;
• 180 gr. butter;
• 4 tablespoons rye flour;
• 200 gr. wheat flour;
• 1 teaspoon baking powder;
• 200 gr. sour cream (20-25%);
• 1 testicle;
• salt to taste.