How to make mashed potatoes for shanegs. Shangi with potatoes on kefir

01.04.2021

Shangi with potatoes are associated with the warmth of the house, the care of beloved grandmothers. They cook quickly, perfectly saturate, and you can take such pies with you to work, to school and be sure: the household is full and happy. And how wonderful it goes with mint tea or cold milk! We will tell you the best recipes for making shanezhek melting in your mouth.

Shangi with potatoes - it's easy and simple

Shanezhki "came from the bottom" - in the past they were 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, greaves, ghee 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, oil, or simply filled with the remains of sour cream.

It is easy to make shanezhki from peas and any other filling even now: baking is not difficult. But the combination of tender fluffy dough and creamy mashed potatoes is considered the most delicious for Shanezhek. We will tell you how to cook classic shanezhki with potatoes.

Shanezhkas outwardly resemble cheesecakes. There is a fundamental difference between these dishes: the cheesecakes are sweet, but there is no shangi. In Permian Komi families (Komi consider shangi as their national dish) they always cook them from sour dough. Ideally, the dough should be rye.

What components do we need:

- 1 kg;
3 tbsp butter;
250 ml hot milk;
chicken egg - 1 pc;

For the test:

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

And now we will tell you how to cook shangi in stages.

Potato filling and dough

First, let's prepare mashed potatoes. We are sure that any hostess has her own secrets. Puree should be good quality - with milk, butter, everything is as it should be. It is better to crush it with a wooden mortar. This makes the potatoes tastier. Fans of home kitchen appliances should know: you can only beat potatoes with a mixer. If you punch potatoes with a blender, the mashed potatoes become sticky, not appetizing at all.

While the puree is cooling down, prepare the dough. Let's dissolve yeast in warm milk, add a glass of flour (about 200 g). Do not be too 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, let the dough rise. It should double in size.

Add salt, yolk to the finished dough (we grind it with sugar beforehand), mix everything with our hands. It remains 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. It remains only to collect our shanezhki and bake them in the oven.

The most delicious pastries are always made from fresh dough. But there will be nothing wrong if you put it in advance, freeze it, and cook if necessary. In the freezer, the dough does not lose its properties and does not spoil its taste at all.

We sculpt 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 will not be too thick. We roll them into round cakes. The ideal thickness is 0.5 cm.

Put the tortillas on a baking sheet covered with baking parchment (you can just grease it with a drop of vegetable oil), and put the mashed potatoes on top. It is important to distribute the mashed potatoes evenly: this way our shanzhki will bake better. Coat the shanks with protein, put the baking sheet in the oven, preheated to 200 degrees. We bake the dish for 15-20 minutes until golden brown.

Ready-made shanezhki must necessarily be spaced under a terry towel. So they will become tender, soft. While they reach the 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 a 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 get better. The main thing is not to put the cakes too closely together on the baking sheet, otherwise they will stick together.

We bake in a hurry

Shangi with potatoes is easy to prepare when there is a little mashed potatoes left in the evening, and the household is already waiting for a brand new and fresh dish. Even children will quickly master the recipe, but the first time it is better to cook together.

Let's prepare:

a package of any frozen dough;
some flour for rolling;
hard cheese.

Defrost the dough in the microwave, roll out and cut out the cakes (use a tea glass or a small saucer as a "stencil"). Transfer the tortillas to a baking sheet, place and level the mashed potatoes on them. Sprinkle with hard cheese and put in a preheated oven for 10-15 minutes. The cheese will melt, mix with potatoes, forming a viscous creamy filling. As soon as the shanezhki are reddened - turn off the oven, take out the baked goods and leave to distance for a few minutes. We eat with cocoa, tea, cold milk. We enjoy every bite.

Shangi is an unpretentious and uncomplicated dish that does not require culinary skills. Experiment, add to the filling, simple and sausage cheese, mushrooms, herbs. Baking will be different every time and the dish will never get bored. Pamper your family and friends with homemade dishes, be full and happy.

Video recipe from Tatar cuisine

Shangi is a traditional Siberian dish. In the Urals, almost every housewife bakes them for their loved ones. Outwardly, the dish resembles cheesecakes, but in fact these are flat cakes, greased with a filling, most often potato. To make the filling fit a little more, when the cakes are formed, they are pressed in the center so that at least a small depression is obtained. 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 a lot of fillings are placed. It is not difficult to cook shangi with potatoes according to both modern and classic recipes, 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 complicated, but if made, according to tradition, from yeast dough, it takes a lot of time. If you organize the work correctly, you can speed up the receipt of the result a little. You cannot do without knowledge of some of the intricacies of technology, so that the finished dish resembles the Ural shangi as much as possible.

The products used for making yeast dough are 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 take it out of the refrigerator in advance so that it warms up at least a little.
Classic Ural shangs 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 in order to saturate it with oxygen and cleanse of fine litter if it suddenly comes across. Lush shangi will not come out of wholemeal flour.
Cooking shanezhek begins with kneading dough, as it needs time to rise. While the dough is coming up, prepare the mashed potatoes for the filling.
The risen dough is kneaded to saturate with oxygen and left for another hour, only after that they begin to form shaniezhak. They are quite lush cakes about the size of a palm.
To make the filling delicious, eggs and butter are added to the mashed potatoes. Before placing in the oven, shangs are covered with sour cream or an 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 satisfying, and a couple of such pies is 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 they are not usually served as a main course. Shang 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.

Recipe for the occasion::

Cooking method:

Dissolve yeast in warm water, add sugar, stir.
Sift flour. Add 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 together 100 g softened butter, an egg and half a teaspoon of salt.
Combine the resulting mixture with dough, mix well.
Adding flour in parts, knead the dough. Put it in a saucepan, cover with a cloth and set it in a warm place for 40-60 minutes.
Peel the potatoes, cut them into medium pieces of any shape, cover with water, salt to taste, boil until soft.
Drain off 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 stir well by hand (a blender will not work for this purpose).
Moisten your hands with water, knead the dough, leave it for the same time.
Separating from the dough pieces the size of a quail's egg or slightly larger, form into tortillas.
Cover the baking sheet with parchment, oil it with vegetable oil.
Put the tortillas on a baking sheet, making a depression in them, put the potatoes, coat the tortillas with them on top.
Leave the products for 15–20 minutes, in the meantime, preheat the oven to 180 degrees.
Beat the remaining egg with a whisk and brush over the shangi.
Send the baking sheet to the oven, bake until tender. You will understand the readiness of the products by their appearance: they will become ruddy. This will take a little time - about 20 minutes.
Take out the shang from their oven. Melt the remaining butter, 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, invite the household to the table - the shanzhki by this time will also be ready.

Shangi made from dough 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.
Pour yeast and sugar into milk, stir.
Separately combine vegetable oil, a spoonful of sour cream and salt.
Add to the dough. Mix well.
Add pre-sifted flour in three steps. After adding each portion of flour, the dough should be mixed well.
After adding the last part of the flour, stir the dough for about 15 minutes. At this stage, the dough is kneaded slowly, but this process is necessary.
Place the dough in a saucepan, cover, place in a warm place for 30-40 minutes. After the indicated time, wrinkle the dough with wet hands. Leave the dough to rise for another hour. During this time, beat it 1-2 times.
Peel the potatoes, cut them, boil them and mash them with a potato grinder or a special mixer attachment. Add butter (60–70 g), stir well. Break two eggs into a container of 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. Form them into flat cakes about the size of your palm. Make a depression in each cake by pushing your fist into it.
Spread the potato filling over the tortillas. Let them come up within 15 minutes.
Beat the remaining egg with a spoonful of sour cream and brush over the tortillas with this mixture.
Place the shangi on a baking sheet lined with baking paper. Send the baking sheet to an oven preheated to 180-200 degrees. Cook for 15-20 minutes.

After baking the shangi, grease with melted butter (30–40 g), cover with a towel and wait 15 minutes for the shangi to steam out and soften a little. After that, they are ready to be served; 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 the potatoes, mash them by adding potatoes and butter.
Pour soda into warm kefir. Then whisk it with egg and vegetable oil.
Sift flour, mix it with salt.
Combine flour with kefir-egg mass. As a result, you should have a dough that does not stick to your hands. Cover it with cling film and let it sit for 20 minutes to soften.
Roll out the dough into a layer 5–7 mm thick, cut out circles 8–10 cm in diameter using a mold or saucer.
Fasten the edges of the resulting cakes so that you get the sides.
Spread the mashed potatoes over them.
Brush 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 cooking shanezhek is one of the simplest. Such shangs resemble Udmurt ovens.

Shangi - hearty flat cakes 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 follow the recommendations in the recipe exactly, even an inexperienced cook will cope with this task.

Product Matrix: 🥄

Calorie content: Not specified
Cooking time: Not indicated

Not everyone can answer what shangi is. This simple and tasty dish can be attributed to the old Russian village cuisine. Simply put, you can say that it is open. The dough is made for such pies as yeast and unleavened on kefir. I want to teach you how to cook shangi with potatoes, like my grandmother's. Once she pampered me with them.
Preparation time:
Baking time: 25-10 minutes.

- wheat flour 1.5-2 cups,
- warm kefir of any fat content 0.5 cups,
- chicken egg 1 pc.,
- salt 0.5 tsp.,
- a pinch of sugar,
- vegetable oil 2 tbsp. l.,
- soda on the tip of a knife (kvass),
- potatoes 3-5 pcs.,
- milk to taste,
- butter 50 g.

How to cook from a photo step by step

First, peel and cut the potatoes into medium cubes. Pour in cold water and boil the potatoes until tender, adding bay leaves and salt to taste. Drain the soft potatoes and add a lump of butter.

To grind potatoes into a homogeneous creamy mass, use a blender or pusher. To make the potatoes airy and tender, pour in a little milk while whipping. The potato cream must hold its shape. Season with salt and pepper to taste, you can add grated cheese.

While the potato filling is cooling, prepare an unleavened dough with kefir. Pour warm kefir into a bowl and beat in one chicken egg to it. By the way, you don't need to add an egg to such a dough.

Add salt and a pinch of sugar and baking soda, whisk until smooth. Instead of soda or baking powder, you can add kvass (50 ml) to the dough. Sift wheat flour. If you have rye flour, then replace half of the wheat flour with it. For example, take 1 cup of rye flour and 1 cup of wheat flour. Sprinkle flour into the dough in portions and knead the dough. For elasticity of the dough, pour in two tablespoons of vegetable oil.

Knead the resulting dough first in a bowl and then on the work surface. Cover the dough with a towel and let it rest for 15 minutes.

Roll the dough with a rolling pin into a layer, not very thin.

Cut out the cakes with a wide glass or bowl.

Pinch the edges of the cakes beautifully to make the sides.

On a baking sheet with parchment, lay out the blanks of future shaniezhes, and fill each of them with potato mass. Grease the sides of the dough with sour cream or milk.

Bake shangi with potatoes in a preheated oven to 190 degrees until golden brown for 20-30 minutes. Remove the finished shangi from the oven and brush again completely with sour cream or butter. Cover the finished dish with a clean towel and let sit for 10 minutes.

Serve such shangi with sour cream, kefir or milk. On top of hot shangi with potatoes, you can put, as an additional filling, a chopped boiled egg with butter.
It turns out just as tasty

Shangi or shanezhki is a dish of the pioneers. Born in the Russian north, it, together with immigrants, crossed the Urals and conquered all of Siberia, right up to the Far East. These are not pies and not a cheesecake, but a very special kind of large or small (from 30 to 10 cm in diameter) yeast dough cakes, on which a thick, necessarily savory, but satisfying filling is placed on top with a thick layer or spread. 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 are going to make butter yeast shangs. But, if you do not add an egg to the dough, and replace the butter with vegetable oil, then you can feast on this hearty pastry in Lent. I will tell you in detail how to cook shangi with potatoes in the oven in my recipe, and the photos taken step by step will illustrate the preparation.

For the test we need:

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

For lean shanezhes:

replace the butter with 4 tablespoons. vegetable;
we remove the egg and sour cream from the layout;
we increase the liquid rate to 200 ml.

Let's start cooking with the dough. Since there are a lot of fillings on shangas, 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 first start a dough.

It's easy to cook. Combine water, sugar and yeast and knead until smooth.

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

Good yeast will start to come to life right before your eyes.

The dough bubbled up 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 dough, 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 butter, egg, sour cream there.

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

While the dough is coming up, prepare the filling.

How to make potato filling

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

Drain the finished potatoes and mash them using a pusher or blender. But after the blender, a viscous paste is obtained, and the crush leaves unbroken pieces. If you want to get the perfect puree of a completely correct consistency, it is best to use a special press.

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

The potato filling is gotta, 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 to be strong, very lush, but elastic at the same time. It will hold the weight of the potato well on itself without settling or flattening.

How to cook shangi

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

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

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

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 shanies 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 straight from the heat - from the heat!

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

Shangi - open pies made of rye or wheat dough stuffed with potato filling. In appearance, shangi resemble cheesecakes, but are never sweet. This dish, which appeared in the 17th century, belongs to Russian cuisine, it is popular in the Urals and Siberia, but is rarely prepared in the western part of Russia.

Shangi on dough without yeast turns out to be soft, satisfying and aromatic. We will look at a classic recipe that uses only traditional ingredients. Cooking will take 45-50 minutes.

Ingredients:

flour - 3 cups;
potatoes - 6 pieces;
kefir - 400 ml;
sour cream - 100 grams;
butter - 60 grams;
chicken egg - 1 piece;
soda - 5 grams;
salt - 10 grams.

Shangi recipe with potatoes

1. Boil washed peeled potatoes in salted water until tender (should be easily pierced with a knife).

2. Drain the water, add 30 grams of butter and a beaten chicken egg to the potatoes. Stir until puree.

3. Preparation of dough for shanegs with potatoes: in a separate bowl for kneading the dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and baking soda. Knead the dough. Leave in a warm place for 30 minutes.

4. Divide the dough into sausages. Cut each sausage into 3 parts and roll it into flat cakes with a diameter of about 10-12 cm. Make sides in the cakes along the edges.

5. Place the tortillas on a greased baking sheet. Add the potato filling to each piece in an even layer.

6. Grease the shangi with sour cream.

7. Bake for 15 minutes in an oven preheated to 200 ° C.

8. Serve hot potato shangs.