Shangi is a traditional dish of Siberian cuisine. In the Urals, almost every housewife bakes them for their loved ones. Outwardly, the dish resembles cheesecakes, but in reality they are flat cakes coated with a filling, most often potato. In order to fit a little more filling, when forming the flatbreads, they are pressed in the center to create at least a small depression. Traditionally, shangi are made from yeast dough, but modern housewives are increasingly using unleavened dough with kefir, sour cream or milk, sometimes even water, to prepare this dish, and form it into baskets in which a lot of filling can be placed. Prepare shangi with potatoes according to both modern and traditional classic recipes It’s not difficult, you just need to have some time and learn the features of the technology.

Cooking features

The process of preparing Ural potato pies is not complicated, 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 technology so that the finished dish is as reminiscent of Ural shangi as possible.

• Warm ingredients are used to prepare yeast dough. To do this, water and milk need to be boiled and cooled to the desired temperature in advance. If you are making unleavened dough with kefir, it is recommended to remove it from the refrigerator in advance so that it warms up at least a little.
• Classic Ural shangi are prepared from a mixture of wheat and rye flour, but modern housewives prefer to make do with wheat. Whatever flour you use, it must be sifted to saturate it with oxygen and clear it of small debris if it suddenly appears. Lush shangi will not come out of wholemeal flour.
• The preparation of shanezheki begins by kneading the dough, as it takes time to rise. While the dough is rising, prepare mashed potatoes for the filling.
• The risen dough is kneaded to saturate it with oxygen and left for another hour, only after that they begin to form the buns. They are quite fluffy palm-sized cakes.
• To make the filling tasty, eggs and butter are added to the mashed potatoes. Before placing in the oven, shangi are coated with sour cream or egg (or even a mixture of both). The finished cakes are greased 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 turns out to be filling, and a couple of these pies are enough to feed an adult with a good appetite. They are quite capable of replacing not only a snack, but also a main meal, but they are not usually served as a main course. Shangi is usually 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?

Cooking method:

• Dissolve the yeast in warm water, add sugar, stir.
• Sift the flour. Add about half a glass to the yeast and stir. Leave for 20–30 minutes in a warm place for the dough to rise.
• In a separate container, mix 100 g of softened butter, egg and half a teaspoon of salt.
• Combine the resulting mixture with the dough and mix well.
• Add flour in parts and knead the dough. Place it in a saucepan, cover with a cloth and leave for 40–60 minutes in warm place.
• Peel the potatoes, cut them into medium pieces of any shape, add water, add salt to taste, and boil until soft.
• Drain excess water, add milk and butter (50 g), mash the potatoes with a special tool.
• Add an egg to the mashed potatoes, beat it with a mixer or mix well by hand (a blender is not suitable for this purpose).
• Wet your hands with water, knead the dough, and leave it for the same amount of time.
• Separating pieces the size of a quail egg or slightly larger from the dough, form into flat cakes.
• Cover a baking sheet with parchment and oil it with vegetable oil.
• Place the tortillas on a baking sheet, making a depression in them, place the potatoes, and spread them on top of the tortillas.
• Leave the products for 15–20 minutes, meanwhile preheat the oven to 180 degrees.
• Whisk the remaining egg and brush the shangi with it.
• Place the pan in the oven and bake until done. You will know when the products are ready by appearance: They will turn brown. This will take a little time - about 20 minutes.
• Remove the oven racks. Melt the remaining butter and brush 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 your household members to the table - the little ones will also be ready by this time.

Shangi made from dough made 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 the milk to about 40 degrees, dilute with boiled water.
• Add yeast and sugar to milk and stir.
• Separately combine vegetable oil, a spoonful of sour cream and salt.
• Add to the dough. Mix well.
• Add pre-sifted flour in three additions. After adding each portion of flour, the dough should be mixed well.
• After adding the last bit of flour, knead the dough for about 15 minutes. At this stage, the dough is mixed tightly, but this process is necessary.
• Place the dough in a pan, cover, and place in a warm place for 30–40 minutes. After the specified time, knead the dough with wet hands. Leave the dough to rise for another hour. During this time, knead it 1-2 times.
• Peel the potatoes, cut them, boil them and mash them using a potato masher or a special mixer attachment. Add butter (60–70 g), stir well. Break two eggs into a container with potatoes. Beat the mashed potatoes with a mixer.
• Ready dough Dust with flour and divide into 14-16 pieces of approximately equal size. Form them into patties about the size of your palm. Make an indentation in each tortilla by pressing down with your fist.
• Spread the potato filling over the tortillas. Let them rise for 15 minutes.
• Beat the remaining egg with a spoonful of sour cream and coat the flatbread with this mixture.
• Place the shangi on a baking sheet lined with baking paper. Place the baking sheet in the oven, preheated to 180–200 degrees. Cook for 15–20 minutes.

After baking the shangi, you need to grease it with melted butter (30–40 g), cover with a towel and wait 15 minutes for the shangi to steam and soften a little. After this, they are ready to serve; it is advisable to eat them before they cool down.

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.

Shanezhki is the name of an ancient Russian pastry, very popular in the Urals. Shangi are very reminiscent of cheesecakes, but unlike them, the filling is not sweet, but, for example, potato or mushroom with sour cream. These products are baked very quickly, from rich, unsweetened yeast or unleavened dough, and evoke an appetite with their golden-brown crust. They are usually eaten with soup, jelly, and milk. A simple and delicious everyday dish. Let's bake shanezhki with potato filling.

Let's prepare the ingredients for the potato pancakes:

About 1 kg of rye or wheat flour (sometimes a little less, depending on the quality);
0.5 l kefir/yogurt;
8-10 g salt (1 tsp);
vegetable oil (2-3 tbsp).

For filling:

0.4 kg potatoes;
1 tbsp. l. butter;
1 large onion;
ground pepper;
1 a raw egg;
salt (to taste: 0.5-0.9 tsp).

Cooking shanezhki with potatoes

1. Peel the potatoes and onions. Cut the onion into small pieces (5x5 mm). Cut the potatoes into slices, add water, and cook until soft.

2. Drain the broth from the potatoes into the sink, add butter, fried onion, spices, and a raw egg. We prepare a not very thick puree so that it can be easily spread on cheesecakes.

3. Knead a thick elastic dough: stir salt in kefir and gradually add flour, at the end add butter. We divide it into pieces, knead them in the form of cakes, pinch the edges, you can do it in some beautiful way - for example, in a “pigtail” or “snake”. Spread the filling on top of the flatbreads, generously, from the heart.

4. Grease a baking sheet with fat (any vegetable or butter), place shangi on it and into the oven. Bake until golden brown at 180 degrees. In terms of duration, you need to focus on a specific oven, but on average it is about 40 minutes. Serve the shanezhki hot.

Angela at mealtime!

Ruddy and incredibly tasty shanezhki with potatoes are a wonderful original version of baked goods. Such a hearty delicacy can easily become a complete breakfast or afternoon snack. The attractiveness of such open buns with vegetable filling lies not only in the fact that they turn out amazingly tender and airy. In addition, ready-made crumpets are equally good cold or hot. Their rich taste goes best with tea made with lemon slices and mint, and cold milk. It turns out simply amazing!

Cooking time – 1 hour.

Number of servings – 12.

Ingredients

To make amazingly simple and satisfying snacks, you should use the following components:

• pressed yeast – 20 g;
• flour – 600 g;
• milk – 250 ml;
• butter – 100 g;
• granulated sugar - 3 tbsp. l.;
• egg – 3 pcs.;
• salt – 1 tsp;
• sour cream – 2 tbsp. l.;
• mashed potatoes – 400 g;
• green onions - optional.

How to cook simple but very tasty pancakes with potatoes

The principle of preparing hearty and flavorful potato pancakes is very simple. You can easily bake them.

1. First you need to prepare the dough. To do this, you will need to dilute the yeast in warmed milk. Add butter and salt to them. The mass is diluted with granulated sugar. Then you need to sift the flour twice. It is poured into the composition, after which you need to knead a tender and soft dough. Then you need to let the mass rise.

1. In the meantime, you should start filling. To do this, you will need to mix pre-washed, dried and chopped green onions with ready-made mashed potatoes.

1. When the dough is ready for shanezhki, you need to divide it into several parts. The optimal weight of each fragment is about 50 g.

1. Next, you need to start shaping the crumpets themselves. To do this, you need to prepare all the pieces of dough one by one. Each “bun” must be confidently straightened with your fingers. Then you need to take a glass and press a small dimple in the resulting workpiece with its bottom. This is where the filling will be located.

1. Place a little into the resulting recess mashed potatoes with green onions.

1. Then you will need to create a fill for the shades. To do this, mix the egg and sour cream in a separate bowl. The resulting mixture is lightly salted.

1. When all the moves are done, they need to be given 20 minutes to distance themselves. Then the future buns should be greased with the resulting dressing using an ordinary culinary brush.

1. All that remains is to put the shanezki with potatoes in the oven for 25 minutes. Our buns are baked at a temperature of 180 degrees. It is very important to wait for the shanezheki to brown and a piquant, appetizing crust to form where the potato filling, covered with sour cream filling, is located. The finished baked goods should be cooled slightly in natural conditions.

Video recipe

This video recipe will help you prepare delicious and satisfying shanezhki stuffed with mashed potatoes:

Appetizing open buns turn out delicious with almost any filling - sweet cottage cheese or salty meat. In addition, these excellent, fragrant, tender, airy products are very easy to prepare and rightfully deserve to be on your dining table. Review the presented step by step recipes with photos and be sure to try to reproduce them at home.

What are shanezhki

Shanga - a loaf (bun, flatbread) made from sour, savory or butter dough made with yeast with a spread on top, better known as glaze. Traditionally, products are baked in an oven, but modern housewives have become adept at making them in a conventional oven. The peculiarity of the technology for preparing buns is that they are kneaded by hand, and they must be round. An essential condition is the presence of watering from above.

There is a special requirement for the filling: it must be thick in order to stay on the surface of the bun. The main ingredients for watering can be potatoes, bird cherry, cottage cheese, sour cream, peas, and cereals. It is noteworthy that shanezhki are made in different sizes: the baked bun ranges in diameter from 12 to 30 cm or more. Shanezhki are served hot; they go well with milk, hot tea, yogurt, and cabbage soup.

Shanezhki have interesting story: Slavic people The Russian North borrowed this name from the language of the aboriginal Finnish tribes. After that, thanks to the settling people, it became known to residents living in the territory stretching from Karelia to the Ob. In Western Siberia, they learned about shanezhkas in the 17th century from Solvychegodsk and Arkhangelsk colonists. Today, shanezhki are popular in home cooking in the Murmansk region, Arkhangelsk, Vologda, Karelia, Komi, Trans-Urals, Middle Urals and Cis-Urals. In the western and central parts of Russia, not everyone knows about shanga.

Shanezheki recipe

There is no single correct option for how to bake products - there are many cooking technologies. In addition, for shanezheki you can use any type of flour and absolutely different fillings: meat, cottage cheese, potato - for every taste. Check out popular recipes, which will help you make fragrant flatbreads at home.

From yeast dough with sour cream spread

• Time: 2 hours 25 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 302 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

By reproducing the presented recipe at home, you will receive delicious aerated products that will captivate every member of your household with their aroma. It’s worth trying to make shanezhki made from yeast dough with sour cream spread - such products are very easy to make and require a minimum of ingredients. In the original, the shangi dough needs to be kneaded by hand, but you can simplify the process by using a mixer.

Ingredients:

• egg – 1 pc.;
• sugar – 3 tbsp. l.;
• wheat flour – 250 g;
• milk – 70 ml;
• drain butter – 50 g;
• salt – 2 g;
• butter – 20 g;
• powdered sugar – 1 tbsp. l.;
• dry yeast – 7 g;
• sour cream – 1 tbsp. l.

Cooking method:

1. First you need to make a dough: heat the milk a little, add a spoonful of sugar, yeast, 3 tablespoons of flour. Mix the components so that the consistency of the mass becomes homogeneous and without lumps.
2. Leave the workpiece for 30 minutes.
3. Sift the remaining flour, sugar, and egg into a separate container. Transfer the dough to the ingredients.
4. Gently mix the dough with a spatula.
5. Place the butter on the table in advance to melt. Add to the yeast mass, knead everything with a mixer for 10 minutes, making average speed.
6. Close the bowl with the base (you can use cling film or a damp towel), remove for 40 minutes in a warm place to saturate with oxygen, characteristic feature– bubbles on the surface and a significant increase in mass.
7. Form the buns and leave them to proof for 20 minutes.
8. Make the topping: butter at room temperature, mix sour cream with powder. Apply the resulting composition to the skins.
9. Send the shanezki to the oven for 25 minutes, already preheated to the optimal temperature for baking – 180°C.

With potato filling

• Time: 1 hour 5 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 219 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This Siberian recipe will help even if it doesn’t help to an experienced cook make delicious round open pies. You can make potato shangi from yeast dough, but they also turn out delicious with the addition of kefir. Such shanezhki, while they are hot, will be crispy, but if they are covered with a towel, they will become tender and soft. Learn how to make fragrant products.

Ingredients:

• sl. butter – 30 g;
• salt – 0.5 tsp;
• soda – 5 g;
• flour - about 3 tbsp;
• kefir – 400 ml.

For watering:

• salt – 1 tsp;
• sour cream – 100 g;
• egg – 1 pc.;
• potatoes – 6 pcs.;
• sl. butter – 30 g.

Cooking method:

1. Boil the potatoes until soft, adding a little water. Make puree with butter. Leave the workpiece to cool. After this, add the egg to the mixture and mix thoroughly.
2. Prepare the dough: mix kefir with salt, pre-melted butter. Pour in baking soda and add flour gradually so that the base is not too tight.
3. Leave the dough for 30 minutes. for insisting.
4. Divide the base for future shanezki into several parts, roll each into a sausage shape, and then cut.
5. Using a rolling pin, turn small pieces into round cakes. You should not make blanks thinner than 0.5 cm. Bend the edges, making small sides.
6. Place puree in the middle of each shanezhka. Grease the surface with sour cream. Place everything on a baking sheet.
7. Bake the dish for 17 minutes. at the optimal temperature for baking – 180°C.
8. Grease the prepared rosy shangi with potatoes with butter. Serve immediately or cover with a towel.

With potatoes and mushrooms

• Time: 3 hours 50 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 239 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Open buns are a popular dish that is loved by many who try it. Delicious shanezhki are made from any dough, with a sweet or salty filling. Potato shangi from yeast dough can be made with mushrooms - they will add a special aroma. If you want to try something so tender and... delicious dish, check out the presented step by step instructions.

Ingredients:

• flour – 300 g;
• salt - a pinch;
• sl. butter – 35 g + 10 g (for greasing the baking sheet);
• milk – 100 ml;
• dry yeast – 10 g;
• egg – 2 pcs.;
• sugar – 30 g;
• puree – 300 g;
• onion – 1 pc.;
• mushrooms – 50 g.

Cooking method:

1. First prepare the straight dough: heat the milk to 30°C, add yeast, salt, sugar, 1 egg. Mix the products.
2. Add flour, knead the dough. You need to knead the workpiece until it sticks well from your hands.
3. At the end of the process, pour in warm oil, sprinkle the mixture with flour and leave to lie under a towel for 2 hours, kneading it 2 times during this time.
4. Fry the mushrooms in oil, combining them in a frying pan with the onions. Mix the products with the prepared puree.
5. Knead the dough well, shape into a sausage, cut into 10 pieces.
6. Roll the pieces into balls and place on a baking sheet. Make indentations with a glass and fill with potato and mushroom filling. Brush the sides with egg.
7. Bake the shanezki at 180°C until they become golden brown.

With potatoes and cheese

• Time: 3 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 232 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Having mastered the basic recipe for the products, you can experiment: use a component that creates a beautiful golden crust with a creamy aroma on the surface of the buns. A recipe will help you with this, explaining how to cook shangi with potatoes and cheese step by step. An interesting option for serving shanezheki is in the form of pizza. Find out how to make this delicacy.

Ingredients:

• salt - a pinch;
• flour – 250 g;
• rast. oil – 1 tbsp. l.;
• fresh yeast – 15 g;
• milk – 1 tbsp.;
• sugar – 1 tsp;
• salt, pepper - to taste;
• potatoes – 4 pcs.;
• cheese – 60 g;
• oil – 1 tbsp. l.;
• sour cream – 70 g;
• onions – 2 pcs.

Cooking method:

1. Dissolve yeast in warm milk, add a spoonful of sugar. Knead the ingredients thoroughly and leave the mixture to stand for 15 minutes.
2. Mix melted butter with flour. Connect two blanks. Knead the mixture into a dough so that it ends up not sticky, i.e. I couldn't reach for my hands. Cover the base for future fragrant shanezki, let it stand for 2 hours - after this time it will increase.
3. Boil the potatoes in their skins, grate on a coarse grater.
4. Chop the onion into half rings and sauté in oil. It is preferable to use olive oil, but regular sunflower oil is also acceptable. Mix onions with potato mixture. Add seasonings, sour cream.
5. Roll out the dough thinly, spread the filling on the surface, sprinkle everything with grated cheese.
6. Bake the piece at 180°C for 30 minutes.
7. Serve rosy, still hot shanezhki with a glass of milk or hot aromatic tea.

With cottage cheese

• Time: 3 hours 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 235 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

This fermented milk product is often used in cooking - for casseroles, desserts, etc. The list of familiar cottage cheese dishes can be varied with appetizing and delicious dish- shanezhki. Sometimes various dried fruits are added to the filling - with them the taste of the products will become even more interesting. If you lubricate the buns with oil, they will remain soft and fluffy much longer.

Ingredients:

• flour – 400 g;
• sugar – 1 tbsp. l.;
• milk – 1 tbsp.;
• eggs – 2 pcs.;
• dry yeast – 10 g;
• drain oil – 50 g;
• salt - a pinch;
• eggs – 2 pcs.;
• vanilla - to taste;
• cottage cheese – 300 g;
• sour cream – 2 tbsp. l.;
• sugar – 2 tbsp. l.

Cooking method:

1. Heat the milk, pour into a bowl, add a spoonful of sugar and yeast. Leave the well mixed mass for 15 minutes.
2. Melt the butter, beat in the egg, salt the mixture, add flour, a spoonful of sugar. Mix with the present mixture. Knead into a non-sticky dough, increasing the recommended amount of flour if necessary. Leave the base to stand for 2 hours, covering the container. Knead the suitable workpiece, then leave again for another 30 minutes.
3. Mix eggs, sour cream, cottage cheese. Add sugar and vanilla to the ingredients and mix everything thoroughly.
4. Tear the finished dough into small pieces and form into balls. Leave them for 20 minutes. for proofing.
5. Flatten each piece slightly, and use a glass to squeeze out indentations in the center.
6. Fill the cavities with curd filling and wait another 10 minutes.
7. Place the pieces on a baking sheet lined with paper and brush the sides of each with beaten egg.
8. Place the shangi in the oven for half an hour. The optimal temperature for baking is 180°C.

From yeast-free dough with minced meat in a frying pan

• Time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 267 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Baking classic shangi is not difficult, but thanks to the imagination of culinary specialists, more simplified methods of preparing such products began to appear. An excellent example of this are lazy shanezhki with minced meat, which are kneaded from yeast-free dough and fried in a frying pan. Check out the recipe for “lazy” shanegas and be sure to reproduce it at home.

Ingredients:

• goose or pork fat - 3 tbsp. l.;
• rye flour – about 1 tbsp;
• salt – 1 pinch;
• wheat flour - about 1 tbsp;
• egg – 1 pc.;
• milk – 1 tbsp.;
• egg – 1 pc.;
• pepper, salt - to taste;
• minced pork and beef – 0.5 kg;
• onion – 1 pc.

Cooking method:

1. Chop the onion and minced meat using a food processor or blender. Season the mixture and add more chopped herbs if desired. Beat in the egg to help the filling stick together better.
2. Knead unleavened dough by pouring two types of flour into a mixture of milk and egg. Add melted warm fat and salt to the ingredients.
3. Roll out the dough into a thin rectangular layer, spread the minced meat evenly over the entire surface. Roll the roll, cut it into circles no more than 2 cm thick.
4. Heat the oil in a frying pan, fry the shanezhki with meat on one side until a beautiful golden color, then turn over and wait until they are fried on the other side.

• Time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 304 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The dish prepared according to the presented recipe will be appreciated by lovers of fried meat whites, pies, and pasties. In addition to the fact that these products are very tasty, they are also quick and easy to make. A special feature of shaneg is the curd dough - thanks to this base, the buns are tender and fragrant. Last but not least is meat filling, which makes the products satisfying.

Ingredients:

• eggs – 2 pcs.;
• flour – 200-300 g;
• salt – 0.5 tsp;
• cottage cheese – 200-250 g;
• soda – 1 tsp;
• onions – 2 pcs.;
• rast. oil - for frying;
• garlic – 1 clove;
• minced meat – 400 g;
• chopped greens – 1 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Add soda and salt to the cottage cheese and beat in the eggs. Add flour little by little to the ingredients - the amount depends on the consistency of the cottage cheese. Knead the dough and set it aside for now.
2. Make the filling: chop the onions, chop the garlic, fry. Add ingredients to meat. Send chopped herbs and spices there.
3. Roll out the curd dough into a layer whose thickness will be no more than 7 mm. It is advisable to form a figure in the process that is as similar to a rectangle as possible.
4. Spread the minced meat over the layer. Roll the workpiece into a sausage, which is then cut into pieces 1.5 cm thick.
5. Place the products in the heated oil in a frying pan. Fry under closed lid about 13 min. During this time, the shangi will increase at least 1.5 times.
6. Turn the almost finished shawls over to the other side and continue the process for another 7 minutes.
7. Serve the aromatic dish with sour cream and milk.

Deep-fried curd shanezhki

• Time: 60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 328 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The presented recipe will be useful for those who like to eat delicious food, but do not want to stand at the stove for a long time. Cooking cottage cheese balls is simple, and they turn out tender and airy. The advantage of such shanezki is that you can use cottage cheese with any fat content you like - this will not affect the taste of the ruddy koloboks. Find out how to prepare this dessert.

Ingredients:

• vegetable oil – 400 ml;
• wheat flour (premium grade) – 250 g;
• soda – 0.5 tsp;
• cottage cheese – 250 g;
• salt – 1 pinch;
• eggs – 2 pcs.

Cooking method:

1. Sift the flour into a separate container, mixing it with salt and soda in advance.
2. In another bowl (where the dough will be kneaded), combine sugar with eggs. If desired, you can add a little vanilla. Beat the ingredients until the mixture turns white and the crystals are completely dissolved.
3. Add cottage cheese to the sweet egg mixture. Beat everything again.
4. Mix dry and liquid preparations, stir quickly. The mass should be soft, airy, not sticky. If the mixture remains on your hands, you need to add a little more flour. Leave the base for the future dessert to infuse for 5 minutes.
5. Pour oil into a small saucepan (the balls should float and not lie on the bottom of the dish). Place the container on the switched on stove.
6. Divide the dough into equal pieces (40 pieces are obtained from the number of components used), turn each into a ball the size of Walnut. When shaping, the hands must be moistened with water.
7. Place several pieces in heated oil (to about 160 degrees) so that they do not come into contact with each other. Fry on medium heat.
8. When the balls become nice and golden, use a slotted spoon to place them on a flat plate previously lined with paper or napkins. Repeat the procedure with the remaining blanks.
9. Sprinkle shanezhki powdered sugar before serving.

Video

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

The shanezhki on the platter are golden and their oiled sides shine. And, it seems, there was a whole mountain, and five minutes later there was an empty plate: it was so delicious that it was impossible to stop.

Each housewife has her own recipe for making shanezheki. But there is also general rules. Traditional northern shangi consist of pine, dezhn and watering.

Pine- This is a crust made of rye or wheat flour on which the filling is laid out. To make the base crumbly, the dough is kneaded with sour cream. Sometimes yogurt is used instead of sour cream, but in this case you won’t get a crispy crust.

Dezhen- this is the filling. Traditionally prepared from barley, soaked in curdled milk and flavored with butter. Potato filling is also popular. But in reality, housewives experiment with flavors, so now you can find shangi with cottage cheese, lingonberries, rice, and in the mushroom season - with mushrooms.

Watering- something that is used to lubricate shangi or “ flavored", as they say in the village. This is sour cream and melted butter.

I'll share ours family recipe. I cooked using it shangi my great-grandmother from the village of Yedoma Arkhangelsk region. My grandmother learned the secret of cooking from her, followed by my mother and me. By the way, for their love of shangs, the residents of Arkhangelsk even received the comic nickname shangozhniki.

First, prepare the filling and topping.
Cereal filling: mix 0.5 liters of yogurt and 8 tbsp. l. finely ground barley. Leave it overnight. In the morning, add 1 teaspoon of salt and 100 g of butter, mix well.
Potato filling: Boil 6 medium potatoes and mash them into a puree, adding half a glass of hot milk and a little butter. The consistency of the puree should not be as thick as for eating, since some of the liquid will evaporate during baking.
Sour cream watering: mix 200 g sour cream and 1 egg.
Oil irrigation: Melt out any impurities from the butter in advance. This is very important to do, as unmelted butter may taste bitter. To do this, place 100 g of butter in a saucepan over low heat and leave until a thin, brittle crust forms on the surface and sediment on the bottom. Remove the crust, and pour the clear oil without sediment into a separate bowl. This is what we will use to lubricate the shanegs.

Now let's make the dough

1. Remove 200 g of butter from the refrigerator in advance and soften room temperature. Mix with 200 g sour cream.

2. Mix 1 cup of wheat and 1.5 cups of rye flour, a third of a teaspoon of salt, a third of a teaspoon of baking powder. Add to sour cream and butter. Knead the dough and let it " relax» 30 minutes in a cool place.

3. Divide the dough into small balls ( 15 pieces) and roll into thin circles. Place 2-3 tablespoons of filling on each. Pinch the edges of the pies so that the filling does not leak out. Lubricate with topping: sour cream plus egg.

4. Line a baking tray with baking paper and place shangi. Bake in the oven at 180 C for about 10 minutes ( until the little ones turn red).

5. Grease hot shangi generously with melted butter.

Shangi, as a treat for tea, is especially tasty hot. Serve them straight from the oven with black tea or cranberry jelly. Cooled shangi will be a good addition to first courses instead of bread. And on a holiday, you can surprise your guests by serving shangi as a side dish to hot meat, poultry or fish.

And in the village there was a special way to store shangi. Previously, we baked a lot at once so that once again Do not heat the oven and do so. The finished shangi were taken out into the cold. The butter froze and it turned out very tasty. upper layer. Such shangi remained fresh for a long time, they were even sent to relatives in parcels as a special gift from the North.