Shangi with potatoes from ready-made yeast dough. Shangi with potatoes. Video recipe from Tatar cuisine

Step 1.

Mix the dough: beat eggs, salt and sugar. Add warm milk and 5 tablespoons of flour, mix well, add more flour and yeast, continue mixing. Add the remaining flour, vegetable oil and knead the dough thoroughly with your hands for at least 7-10 minutes.

Step 2.

Cover the container with the dough with film and put it in a warm place to “rise”; after an hour, when the dough has risen, you need to press it down with your hands, cover it and leave it to “rise” for another 1 hour.

Step 3.

Prepare the filling: Boil the potatoes in salted water, drain the water, add warm milk, butter, sugar, salt to taste and mash thoroughly - make a puree.

Step 4.

Pour some flour onto the table, take some of the dough and form a sausage, cut the “sausage” into small equal parts. Roll each part into a small round cake, the size of your palm.

Step 5.

Spread a baking sheet with vegetable oil and place the prepared cakes on it. For each juicy, sculpt a small side around the edge and press down the middle.

Step 6.

Place 1.5-2 tbsp in the middle of each juice. spoons of prepared potato filling and distribute evenly inside the sides of the flatbread.

Step 7

Brush each slice with melted butter.

Step 8

Let the shangs sit at room temperature for 10-12 minutes to allow the dough to rise slightly.

Step 9

Preheat the oven to 180°C and bake for 15 minutes.

Step 10

Remove the baking sheet from the oven and brush each piece with beaten egg and bake for another 5 minutes at the same temperature until golden brown.

Step 11

Remove the shangi from the oven, grease them completely with butter, cover with baking paper and top with a napkin or clean towel, and leave for 10 minutes.
Bon appetit!

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 is 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. It’s not difficult to prepare shangi with potatoes according to both modern and classic recipes; you just need to have enough 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 be needed.

Recipe for the occasion::

Cooking method:

Dissolve 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, an 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 place in a warm place for 40–60 minutes.
Peel the potatoes, cut them into medium pieces of any shape, add water, add salt to taste, and 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 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 that the products are ready by their appearance: they will turn rosy. 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.
Sprinkle the finished dough with flour and divide into 14-16 pieces of approximately the same 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.

Product Matrix: 🥄

If you love baking, then you probably know what shanezhki are. They are prepared with different fillings, but more often with salty ones, to be served with first or second courses. Traditional Ural shangi are so light, fluffy and airy that you get the impression that only a professional chef could cook them. But in fact, it’s not at all difficult: try baking delicious shanezhki with potatoes with us.

Recipe for Ural shanezheki with potatoes

Traditionally, shangi are prepared using yeast dough. For this recipe you will need:

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

For the filling take:

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

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

Serve the finished shanezhki piping hot.

Serve the pancakes hot

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. You can also use yogurt or kefir instead of sour cream. In this case, add a little melted butter so that the shangi does not turn out hard and dry.

When boiling potatoes for filling, add your favorite herbs and spices

Video recipe for shaneg with potatoes and mushrooms

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

I have already told my family that I will cook for dinner today shangi with potatoes. Shanezhki - this is how these round open pies with potatoes are affectionately called in the Urals. When we moved to live in this region of Russia in the 80s, I tried them for the first time.

Our neighbor, who worked as a cook in a kindergarten, treated them to us. Her grandchildren loved these baked goods, and their grandmother cooked them almost every weekend. I remember that I liked them so much that I immediately asked them to tell me how to cook them.

By type of shangi look like cheesecakes, but unlike them, these pastries do not have a strong indentation for the filling. Shanezhki can be made from yeast or unleavened dough; the obligatory part is the filling or spread, which can be sour cream, curd, potato or porridge.

Shangi with potatoes

Today the editors will share with you, dear reader, potato cheesecake recipe from the technological map of nutrition in kindergarten. The filling is simply magnificent, very tasty and filling!

DOUGH INGREDIENTS

300 g wheat flour
80 g rye flour
300 ml kefir
1 egg

20 g butter
20 g vegetable oil
0.5 tsp. soda
0.5 tsp. salt

INGREDIENTS FOR FILLING

9–10 small potatoes
1–2 bay leaves

20 g butter
1 tbsp. milk
a pinch of salt
1 egg
1 tbsp. l. sour cream

COOKING

I also suggest you learn how to cook shanezhki with meat. I make them in the form of rolls from an unusual curd dough, they just fly away with a bang!

Probably, shangs began to be affectionately called shangs because everyone likes them. I love them with potato filling. Such potato cheesecakes, turn out to be very soft, aromatic, airy and incredibly appetizing. My eldest son can eat about 5 of these buns in one sitting, washed down with a glass of milk, and that says a lot!

Pies are the hallmark of Slavic and, in particular, Russian cuisine. One type of open pies is shangi. As a rule, these are unsweetened pastries in which the filling does not fit inside and is applied on top. The most popular are shangi with potatoes. Here are several recipes for preparing this dish.

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

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

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

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

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

Shanezhki “Like Grandma’s”

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

0.5 liters of milk or kefir;
30 gr. fresh 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.

Filling:

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

Let's prepare the dough. First you need to heat the milk. If we use kefir, 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 a while.

Dissolve sugar in warm liquid and stir in yeast. Then add a few tablespoons of flour, you should get a liquid dough, approximately like for baking pancakes. Cover the bowl with the dough with a napkin and place in a warm place 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 numerous bubbles.

Add salt and flour to the dough. First sift the flour. Add flour gradually, kneading the dough well. When the dough looks like a mixture for baking pancakes, add vegetable oil.

It is difficult to indicate the exact 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 place it on a table or cutting board sprinkled with flour and knead with your hands for at least 10 minutes.

Read also: Pie with potatoes and onions – 18 recipes

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 it rise well again.

For the filling, 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 filling 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 each 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 over the entire surface on top of the tortillas. 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 white flour. Let's make the potato filling with onions.

Dough:

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

Filling:

70 gr. butter;
1-2 onions depending on size;
1 egg;
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 maximum percentage of fat content.

For the filling, 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. You need to fry over low heat, avoiding overcooking the onions.

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 prepare the dough, mix kefir with soda and let stand for five minutes. Then add salt, melted butter, mix. Add sifted flour until you obtain 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 thick. 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, and you can take both yeast and yeast-free versions. In the first case, the baked goods will turn out soft, in the second - crumbly and crispy. We will prepare the filling with the addition of mushrooms; we will use fresh champignons. But you can also take other mushrooms, including canned ones.

500 gr. puff pastry;
300 gr. ;
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 egg;
salt to taste.

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

Read also: Potato pies - 11 quick and easy recipes

To prepare the filling, boil and mash the potatoes. Fry finely chopped onion in butter. As soon as it becomes translucent, add the 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 couple of minutes. Then transfer the prepared mushroom mass 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 an 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 mixture 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 egg;
salt to taste.

Let's prepare the filling. Peel the potatoes, cut them into smaller pieces and cook until tender.

A pack of butter weighing 180 g. Divide into three parts, 100 gr. will go into the dough, 50 gr. into the filling and the remaining 30 gr. for spreading.

100 gr. Melt the butter, add 150 g. sour cream, salt and mix well. Add rye flour and baking powder. Add wheat flour gradually, kneading the dough well. As soon as it stops sticking to your hands, stop adding flour. Perhaps it will take less flour than indicated in the list, or maybe you will need a little more. Wrap the finished dough in a bag and put it in the refrigerator for half an hour.

Melt the butter for spreading, add the remaining 50 g. sour cream and raw egg, mix. Drain the broth from the finished potatoes, add butter and hot milk, beat well.

Preheat the oven to 200 degrees, line a baking sheet with parchment. Divide the dough into 8 pieces, rolling each into a ball. Then, with our hands or using a rolling pin, we turn the balls of dough into flat cakes about 0.7-0.8 cm thick, and raise the low sides. Place the puree into the resulting “cups” of dough and pour the filling with a spoon. Bake for 20-25 minutes until browned.

Crumbly shortbread dough shangi

Shanezhki are less often prepared from shortcrust pastry; they turn out tender and crumbly. For the filling we will use potatoes and cheese.

Dough:

200 gr. flour;
150 gr. butter;
0.5 teaspoon salt;
1 yolk;
3 tablespoons of water.

Filling:

300 gr. ;
75 gr. butter;
100 gr. cheese;
some milk;
fat sour cream for lubrication.

The oil for preparing the dough should be cold, so it is better to put it in the freezer in advance. Grate the cold butter or cut it with a knife. Add sifted flour mixed with salt to the butter and grind. Separately, beat the yolk with water. Pour the yolk into the flour and salt, quickly knead the dough. It should gather into a lump and not crumble. There is no need to knead the dough for a long time; as soon as the dough comes together in a ball, it’s ready. Wrap it in a bag and put it in the refrigerator for at least an hour.

Advice! The shortbread dough can be kneaded the night before and the shangi baked the next morning.

Boil the peeled potatoes. Knead, add oil, beat. If it turns out too thick, add a little hot milk. Add half the grated cheese to the hot puree and stir.

Divide the shortbread dough into pieces and form it into round cakes about 2 cm thick. Place the cakes on a baking sheet covered with parchment. Chop the prepared filling on top of the flatbreads. Then sprinkle with the remaining grated cheese. Bake at 200 degrees for about 20 minutes.