First of all, prepare the filling. Crush the boiled potatoes, add hot milk, eggs and sour cream to it. Stir the resulting mixture well. From the yeast dough, make small balls weighing about 70 grams. Lay them on sheets greased with oil and let stand in a warm place for a few minutes. Make a well in each ball and place the filling on it. Lubricate the products with egg oil and set to bake.

For one shanga: 60 g potatoes, 10 g milk, 1/10 egg, 8 g sour cream, 10 g onion, 2 g butter.

Siberian shangi

Siberian shangi are made from yeast dough. Divide the dough into pieces weighing 60-70 grams. Roll out round cakes 7-8 cm in diameter. Lay the finished cakes on sheets greased with oil. Put in a warm place for a few minutes. Spread the sour cream filling on top of the cakes and put in the oven to bake until fully cooked.

For 1 kg of yeast dough: sour cream filling (1/2 cup flour, 1 egg, 1/2 cup sour cream), 2/3 cup vegetable oil, salt and pepper to taste. 2/3 cup, salt and pepper to taste .

DELICIOUS RECIPES Siberian shangi, pie and hodgepodge

Festive hodgepodge (on fish days).
Cook a liter of strong broth from any fish. Finely chopped onion fry in oil in a saucepan, carefully add flour, mix and sauté until golden brown. Pour into the pot fish broth and cucumber pickle, bring to a boil, add chopped pickled mushrooms, capers, pitted olives and bring to a boil again.
Cut the fish into pieces of 40-50 grams, put in a pan with butter, tomato puree and cucumbers, previously peeled and cut into small cubes. Add the fish and cucumbers to the pan and cook the saltwort over low heat until the fish is fully cooked. Three minutes before removing from heat, put the bay leaf and spices. A properly prepared hodgepodge has a light, slightly reddish broth, spicy taste and the aroma of fish and spices.
When serving, put pieces of fish in plates, pour them with broth, add a cup of lemon, parsley or dill, olives. Pie can be served with a hodgepodge.
For hodgepodge you will need: 300 grams of fish, 1.5 cups cucumber pickle, 2 teaspoons of tomato puree, 3 white pickled mushrooms, 2 pickled cucumbers, 1 onion, 2 tablespoons of vegetable oil, 1 tablespoon of flour, 50 capers, 1 jar of olives, 1 lemon, black peppercorns, bay leaf to taste, bunch of dill or parsley.

V fast days can cook very delicious pies from a special test.

Knead it from 1.5 kilograms of flour, 2 glasses of water and 25-30 grams of yeast. When the dough rises, add salt and sugar, 3 tablespoons of vegetable oil, another 0.5 kilograms of flour and beat the dough until it stops sticking to your hands. Let the dough come up again, now you can bake many different pies and cakes from it.

Pie with cabbage and fish.
roll out lean dough in the shape of the future pie, put it on a greased baking sheet, evenly lay out a layer of cabbage, then a layer of chopped fish fillet and again a layer of cabbage. Pinch the edges and bake the cake in the oven.

Lukovnik.
Roll out the dough into thin cakes. Chop the onion and fry it in vegetable oil until golden brown. Put a cake on a baking sheet, cover it with onions, then again a cake and again onions. The top should be a layer of dough. Bake the onion in a well-heated oven and serve hot.

Buckwheat porridge shangi.
Roll out the cakes lean test, put in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the cake. Place the shangi on a greased baking sheet and bake in the oven. The filling may be different - for example, from potatoes with crushed garlic and fried onions, or simply from fried onions.

Cake for Lenten days.
Rub two glasses of sugar thoroughly with one glass of vegetable oil, add a little salt, 1 glass of raisins passed through a meat grinder and finely chopped walnuts. Dilute the mixture with two glasses of decoction from dried apples, add a teaspoon of soda and mix, gradually adding 4 cups of flour and cinnamon. After mixing everything well, pour in 2 tablespoons of vinegar and bake the cake in hot oven 50 minutes. finished cake can be decorated with fruit jam.

SHANGI WITH POTATOES OR PEA. Balls weighing about 70 g are made from yeast dough, placed on sheets greased with oil, allowed to stand warm for several minutes, a recess is made, a filling is placed on it, sprinkled with oil or smeared with an egg and baked shangi.

The filling in shangi can be different:

• Recipe: Potato filling- boiled potatoes are crushed, added with hot milk with eggs and sour cream, mixed;
• Recipe: Pea filling- peas are boiled, crushed, added with milk, fried onions, salt and mixed.
• Dough: wheat flour 40, sugar 3, butter 3, egg 1/20 pcs., yeast 1.5, milk 10, salt 0.5.
  Filling: 60 potatoes, 10 milk, 1/10 egg, 8 sour cream, 45 peas, 10 onions, 2 butter, 15 milk.

Siberian shangs.

The yeast-free dough is divided into pieces weighing 60-70 g, rolled into round cakes with a diameter of 7-8 cm, laid on sheets greased with oil, allowed to stand warm for several minutes. From above, shangi is smeared with "liquor" and baked.

Dough: wheat flour 45, milk 23, yeast 1, sugar 4, butter 1.5, egg ½ piece, salt 0.3.
For "pouring": flour 7.5, egg 1/20 pcs., sour cream 8, butter 15.

Shangi with poppy.

Poppy seeds with sugar are crushed in a mortar, softened butter is added, spread on ready-made shangi from yeast dough.

Filling: poppy 20, butter 20.

Stuffing for shanezhek with fresh cabbage

3-4 kg white cabbage, 3-4 raw eggs, 4-5 Art. melted spoons butter, salt.
The filling for shanezhek is prepared differently than for pies. white cabbage chop very finely (preferably in a trough with a cut), while adding salt. Finely chopped cabbage gives a lot of juice, so you need to squeeze it well through a clean cheesecloth. Add raw eggs, melted butter and, if necessary, salt to the squeezed cabbage. Cabbage requires more oil than other fillings. Mix everything well.

Stuffing for shanezhka with cottage cheese

500-750 g of cottage cheese, 3-4 raw eggs, 1-2 tbsp. tablespoons of melted butter, salt and sugar to taste, vanillin on the tip of a knife (optional).
Grind cottage cheese or pass through a meat grinder, add raw eggs, melted butter, salt and sugar to taste; you can add vanilla and mix everything thoroughly. Shanezhki with cottage cheese, smeared with sour cream, can be sprinkled with cinnamon before baking.

Stuffing for shanezhka with carrots

1 - 1.5 kg of carrots. 2-3 raw eggs, 3-4 tbsp. tablespoons of melted butter, 1 tbsp. a spoonful of sour cream, salt and sugar to taste.
Put the washed carrots whole in a saucepan, pour hot water so that it covers the vegetables, and cook until tender. Peel and finely chop the boiled carrots, add eggs, melted butter, sour cream, salt and sugar to taste and mix everything.

The highlight of this pie is in its filling, or rather, in the fact that, in addition to fish and onions, it is put into the filling. raw potatoes. At first glance, there is nothing exotic and unusual in this - potatoes and potatoes, well, what is special about it, but this is only at first glance!
In the process of cooking, the potatoes will pick up all the fish juices, and the cake will turn out to be soft-moist-juicy, fragrant, tender, and just very tasty! Try it!

COMPOUND:
For the test you will need:

For steam:
1 glass of milk
1 teaspoon dry yeast
1 teaspoon sugar
1 cup flour

For the main batch:
1 teaspoon salt (if the margarine is very salty, use less)
1 teaspoon sugar
100 g quality margarine
1.5 cups flour

For filling:
3 - 4 medium potatoes
400 g fish fillet
2 medium onions
salt
pepper
Little nutmeg(optional)
50 g butter

COOKING:
For dough, add dry yeast and sugar to warm milk, let stand for 3-4 minutes, and then stir until completely dissolved. Mix in the flour.
As a result, you should get a thin dough, reminiscent of the consistency of oatmeal.
Cover the bowl with dough with a towel or cling film and leave warm for 2-3 hours.
In the process of fermentation, the dough will first grow, and then its surface will be covered with bursting bubbles, folds, and it will begin to reverse movement. The beginning of the fall of the dough is a sign of its maturity.
In the flour remaining according to the recipe, add salt, sugar, and then the dough. Knead not hard dough.
If the dough is too dense, add a little water (I added ¼ cup).
It is very desirable to let the dough rest for 15-20 minutes after the end of the kneading, and only then start kneading. During this time, the flour will have time to absorb water and form gluten, which will greatly facilitate the laborious process of kneading.
I confess, I myself do not always do this. you need to wash your hands, and then again into the dough, you don’t want to wait and all that ... but in freshly filmed videos I do just that and managed to feel the difference. Therefore, now I do it exclusively and I highly recommend it to you.
Knead the kneaded dough very thoroughly. In the process of kneading, gradually add-drive in the melted margarine.
Cover bowl with cling film and leave warm until doubled in size.
Punch down the risen dough and let rise a second time, then punch down again and divide into two parts in a ratio of 1/3 to 2/3.
Separate and set aside a small piece for decoration from the larger one, and roll the rest of the dough into a layer measuring 25 by 30 cm.
Lay thinly sliced ​​raw potatoes on the dough in the first layer.
Lay a layer of chopped fish fillet on the potatoes, then a layer of onion cut into small cubes, and scatter pieces of butter on top.
Be sure to add salt and pepper to each layer, you can add a little grated nutmeg to the fish.
Roll out the smaller piece of dough into a layer and lay it on top, covering the filling.
Fasten the edges, and then cover the cake with cling film and leave for 20 - 30 minutes to proof.
From the rest of the dough, cut out decorations according to your own taste and mood.
Before baking, brush the pie with a beaten egg, lay the decor on top and brush with the egg again.
Be sure to poke a hole in the top for steam to escape (I often prick the cake along the decor with a fork).
Bake at 170 C for 1 hour 15 - 30 minutes.

Looking for something original and delicious? So that it exudes tradition and some kind of national color? Then I advise you to cook wonderful shangi!

In this article, you will learn how to cook delicious shanezhki with different "fillings". You have 6 of the most popular recipes to choose from. Everything is described in detail, step by step with a photo, and somewhere else with a video. In general, a lot of useful information awaits you!

But before moving on to the recipes themselves, let's pay attention to the definition of this dish, its essence and distinctive features. If you are not interested, then immediately click on the desired item in the menu.

What is shanga

Shanga (or as they are affectionately called “shanezhki”) is a floury dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from the Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed. Thus, the dish spread from the North to the Urals, and then to Siberia.

Shangi are open pies topped with “stuffing” (spread). In appearance, they even more resemble round lush cakes.

They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is usually kneaded with animal fat (lamb, beef, etc.).

The most commonly used fillings are mashed potatoes, cereals, sour cream mixed with flour, and various additions like fried mushrooms, onions, greens. Of course, modern variations can be with cheese, meat and other ingredients. It can also be noted that they do not make sweet fillings for traditional shangi.

Shanga is very similar to cheesecake, some even consider these two names to be synonymous with the same dish. Let me tell you right now that this is not the case. Then how do these cakes differ from each other?

In fact, there are not so many obvious differences. I made a couple of unnecessary movements and that's it - instead of shanezhki, cheesecakes turned out or vice versa.

• Shangi, unlike cheesecakes, are not sweet. Even if cottage cheese is added, it is without sugar and other sweet additives.
• Another difference is that cakes for cheesecakes have a recess that is filled with filling. Shanezhki are simply lubricated from above. No special recesses are made in the dough.
• The third difference is that the filling for cheesecakes is usually located in the center. Shangi is completely lubricated to the brim.

Recipes

Shangi with potatoes

Delicious shangi with potatoes like grandma's! They are also called "traditional", "classic" and "real". In general, if you have never cooked shanezhki before, I advise you to pay attention to this particular recipe.

The potato filling is not simple, we will also add pieces of fried mushrooms to it. This is not necessary, but it will be much tastier with mushrooms.

The basis of these shanezhek - yeast dough. On dry or live yeast - at your discretion.

Ingredients:

• Milk - 1 glass;
• Sugar - 2 teaspoons;
• Salt - 1 teaspoon;
• Pressed yeast - 20 g.
• Wheat flour - 3.5 cups (maybe a little more);
• Sour cream - 2 tbsp. spoons;
• Lamb fat (if not, then butter) - 1 tbsp. a spoon;

• Potatoes - 7 pcs.
• Milk - 60-70 ml.
• Any mushrooms - 300 g.
• Egg - 1 pc.
• Salt - 0.5 tsp;
• Lubrication of the filling:
• Egg - 1 pc.
• Sour cream - 2 tbsp. spoons;

How to cook

We start by kneading the dough. Pour a glass of warm milk into a deep bowl.

Add salt, sugar, crumble yeast to milk. Mix well and leave for 15 minutes.

After 15-20 minutes, such a foamy mass should appear. Yeast "woke up", you can continue.

Add a couple of tablespoons of sour cream and a spoonful of melted fat. If there is no animal fat, you can use butter. Well, or, in extreme cases, margarine. Added and once again thoroughly mixed everything with a whisk or fork.

Gradually add flour and knead a homogeneous dough. When the mass is already completely thickened, start kneading with your hands.

Knead the dough for 10 minutes, it should be soft, elastic and not sticky.

Cover the dough with a towel or cling film and leave in a warm place until it rises. Usually 30 minutes is enough.

The dough has grown, knead it with your hands and leave it warm again for 30-40 minutes. Punch again, everything can be cut into pieces.

While the dough is lying, you need to pre-boil the potatoes. Peel it, cut it in half, fill it with water and set to boil until tender.

Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour milk. With a crush, turn the potatoes into a gentle mashed potatoes.

Drive in 1 egg and beat well until the mashed potatoes are lighter in color. That's about the mass should be.

Rinse the mushrooms, chop and fry in vegetable oil until tender. Then put the contents of the pan into the potatoes and mix well again so that the mushrooms are evenly distributed everywhere. The filling is ready!

We take out the dough, put it on a table sprinkled with flour. First knead well, then roll into a large sausage.

Cut the dough into equal pieces about 2-3 centimeters thick.

From these pieces of dough we form thick cakes of this size. These cakes are then slightly rolled into thinner and wider ones. As mentioned above, there is no need to make any recesses for the filling, the cakes should be flat.

Line a baking sheet with baking parchment, you can also grease it with oil. Lay out the cakes.

Now scoop up the stuffing from mushrooms and potatoes with a spoon, put it on the dough and gently spread the cakes over the entire area. The thickness is up to you, you can make it as in the photo below.

We turn on the oven at 200 degrees, let it heat up in advance. For now, let's make a sour cream spread for shanezhek.

Whisk sour cream and egg in a bowl. Gently cover the shangi with the resulting gravy.

Send the baking sheet with the blanks to the oven for 25-30 minutes until the dough is ready. The tops of the shaneshki should also be browned. This is how appetizing it should be.

Shanezhki with meat

For lovers of all meat, they came up with minced meat shanezhki. They are so delicious they just melt in your mouth! And the point is not even the presence of meat, but the fact that yeast-free curd dough is used.

This recipe is not a classic. And they look different, and the cooking technique is also different. But since they are called shangs, then we will also be. The main thing is that the dish is really very tasty!

By the way, I advise you to somehow look at the pages with and. Similar in taste to pastries, but with their own nuances.

Ingredients:

• Cottage cheese - 260 g.
• Chicken eggs - 2 pcs.
• Wheat flour - 1-1.5 cups;
• Baking powder - 1 teaspoon;

• Minced meat - 450-500 g.
• Onion - 1 head;
• Garlic - 2-3 cloves (optional)
• Salt - 3 pinches;
• Black pepper - 2 pinches;

Let's start cooking

Let's start, surprisingly, with meat filling! you can use minced meat, or make it yourself from a whole piece of meat. Also, the source of meat remains at your discretion: beef, pork, chicken, etc.

Peel the onion and garlic, then chop them in a blender or with a meat grinder. Should be a soft juicy gruel. Pour it into the bowl and mix well. Add salt and pepper and stir again. That's it, maybe put the stuffing aside for now, let's move on to the test.

Rub a pack of cottage cheese with a fork, then drive a couple of eggs into it. Mix again with a fork until smooth.

Mix flour with baking powder first. Pour it into the curd-egg mass and start kneading the dough. The amount of flour also depends on the moisture content of the curd. If it is not wet, then one glass of flour is enough. You should get a smooth soft dough.

Roll out the dough into a thin wide layer. The thickness of the dough is about 3 millimeters, that is, quite thin.

Now just twist the dough into a roll. It turns out a big thick roll with meat.

Cut it into portions about 2 centimeters thick, a little more. But not too much, otherwise the shaneshki may not be fried. Yes, this time we will fry them.

Here are the blanks obtained. If desired, trim them with your hands, give an even round shape.

Pour vegetable oil into a frying pan, heat well. Spread the shangi and fry for a few minutes on each side. You can also cover with a lid to cook well.

The minced meat and dough should be well fried and become as golden as in this photo.

If desired, finished products can be transferred to several layers of paper towels to get rid of excess fat.

Bulk shangi with sour cream

And these shanezhki are called liquid, as they are prepared from a “liquid” dough. Molds are then filled with this dough, then they are sent to bake in the oven or Russian oven.

The filling (filling) consists of sour cream and butter. If desired, you can add anything you like there: cottage cheese, cheese, herbs, etc.

In this version, yeast dough. If you want it easier and faster, you can replace the yeast with the same amount of special dough baking powder.

Ingredients:

• Eggs - 6 pcs.
• Milk - 500 ml.
• Flour - 550 g.
• Dry yeast - 11 g.
• Sugar - 1 teaspoon;
• Salt - 0.5 tsp;

• Sour cream - 160 g.
• Butter - 160 g.
• Flour - 40 g.

How to bake

1. Crack eggs into a bowl, add sugar and salt. Beat well.
2. Pour milk, add yeast.
3. Add flour, mix thoroughly. The dough should have the consistency of thick sour cream.
4. Leave in a warm place for 40 minutes, the dough should increase in volume.
5. Grease the baking molds with oil. Give preference to shallow molds.
6. For pouring, simply beat sour cream with melted butter and wheat flour.
7. Fill half of all molds with batter. Top with sour cream filling.
8. Preheat the oven to 200 degrees. Put the forms in it for 35 minutes until blush.
9. Once cooled down a bit, take the shanks out of the moulds.

Shangi with potatoes without yeast

Delicious yeast-free shaneshki with potatoes. The dough is kneaded on kefir and soda.

Simple, fast, delicious. I recommend cooking.

We will need:

• Kefir ( spoiled milk) - 400 ml.
• Flour - 3 cups;
• Salt - 1 teaspoon;
• Butter (margarine) - 30 g.

• Potatoes - 5-6 pcs.
• Egg - 1 pc.
• Sour cream - 100 g.
• Pepper and other spices to taste;

Cooking

1. Let's boil the potatoes first. We clean and rinse it first.
2. Drain the broth, mash the potatoes into a puree. Add egg and butter, beat well with a fork until smooth and smooth. Salt and pepper to taste.
3. We turn to kneading the dough. Pour warm yogurt and melted butter into a bowl. Add soda, salt and mix.
4. Gradually add flour, gradually knead the dough. Knead with your hands to a soft and non-sticky dough. Although it is without yeast, it is still advisable to keep warm for 20-30 minutes.
5. Knead the dough, divide it into equal pieces. First we form balls from them, and then we roll them into cakes.
6. Lubricate the dough blanks with mashed potatoes, spread on a greased baking sheet. We coat the top of the shane with sour cream.
7. We send it to the oven preheated to 190 degrees for 20-25 minutes until the dough is browned.

Shangi with cottage cheese

Wonderful shanezhki with cottage cheese, cheese and herbs. spicy tender filling topped with beaten egg and cream. Delicious pastries!

Required Ingredients:

For dough:

• Flour - 370 g.
• Vegetable oil (odorless) - 30 ml.
• Butter (margarine) - 50 g.
• Milk (or kefir) - 150 ml.
• Egg - 1 pc.
• Sugar - 1 tbsp. a spoon;
• Salt - 0.5 tsp;
• Dry yeast - 1 teaspoon;

• Cottage cheese - 260 g.
• Cheese (optional) durum varieties) - 100 g.
• Egg - 1 pc.
• Fresh dill - 30 g.
• Starch - 0.5 tsp;

For filling:

• Egg - 1 pc.
• Cream (or sour cream) - 1 tbsp. a spoon;
• Flour - 1 tbsp. a spoon;
• Butter - 1 s. a spoon;

How to make cottage cheese pancakes

1. Let's do a test first. Stir a spoonful of yeast in milk and leave to swell for 10-15 minutes.
2. Beat the egg with sugar, salt, softened butter in a bowl. Pour milk with yeast, vegetable oil here and whisk again.
3. Add flour and stir plain dough. Cover it with a towel and leave it warm for 60 minutes. Then we crush and wait another 15 minutes.
4. Now let's make the curd cheese filling. Knead the cottage cheese, add a raw egg, salt, starch. We rub cheese here, add chopped greens. Thoroughly mix to a homogeneous sticky mass.
5. Divide the dough into equal pieces. Roll them out with a rolling pin. Make a small indentation in the bottom of each glass. Yes, here we will do something more like cheesecakes, since we plan to put a lot of fillings.
6. We fill the cakes curd filling. We heat the oven to 200 degrees. In the meantime, beat the egg with flour, butter and cream for pouring.
7. We spread the shangi on a baking sheet, cover the top with a creamy egg spread.
8. Close in the oven for 20 minutes. The dough will rise a little during the baking process, the filling should be covered with a golden crust.

Above you are offered the most common recipes. We can say that they are a kind of “base”, on the basis of which you can already come up with something new and delicious.

• Be sure to try.
• Mashed potatoes can be flavored with fried onions, cracklings, fresh herbs, or even fried minced meat.
• Add more seasonings to potatoes: turmeric, paprika, red pepper for spiciness, cloves, etc.
• If desired, shangi can be covered with a mixture of sour cream and mayonnaise.
• Add grated garlic, horseradish, mustard to the filling.

And here is a very interesting option with carrots

Shanga is a special and unique dish that can hardly be attributed to both pies and cheesecakes, shanga is a separate wonderful and individual dish. What is shanga.
Basically, Siberian and Ural shanga are known in Russia, however, there are also other types of such a dish, but they are less known. Shanga itself differs in that the filling in it is located not inside, like in pies, but outside, the quantity and composition, as well as the volume of the filling for shanga, can be different.
Here is a recipe for Siberian shanga, the ingredients of which are very simple, and such shanga is prepared very quickly and easily, however, the taste of this dish is really amazing and interesting. The recipe uses a spread (filling) for egg and sour cream cakes, the layer of spread can be any, you can also optionally make two such spreads consisting of different ingredients. For example, one spread of sour cream and eggs, and the second of chicken eggs and mashed potatoes with finely chopped herbs.
Siberian shanga ingredients (there are very few of these components, but a properly prepared dish is very tasty and appetizing):
1. Flour - 1 cup
2. Chicken egg - according to the recipe there should be one, but it is better to add two eggs
3. Sour cream - 70-100 grams 4. Vegetable oil - 2-3 tablespoons
5. Salt, pepper and other seasonings (I also add ginger)
6. Yeast 10-15 grams;
Preparing yeast dough:
You should take one glass of warm water or better milk, add 10 grams of yeast to it and mix everything thoroughly, now add salt, one egg, pepper, sugar, you can also add butter, then mix again and let the mixture brew for about 5 minutes. Now add flour and mix everything until the dough easily lags behind your hands, then place the dough in an enameled bowl and cover with a towel on top. After 10-20 minutes, the dough will rise and can be used to make shangi. I'm preparing a spread.
Shanga differs in that the filling is located not inside, but on top in the form of a simple spread, the spread itself is prepared very easily and quickly. You should take half a glass of flour, add one or two chicken eggs, 70-100 grams of sour cream, as well as spices and a little more ginger. Now the whole mixture is thoroughly mixed to a state of thick and dense mass, approximately the same as that of an ordinary thick sour cream. The spread is ready, as mentioned above, you can apply several types of spread at your discretion. We make cakes. We roll out the yeast dough and cut circles of cakes, the thickness of the cakes can be different, for example, I make it from 3 mm to 5 mm thick. The size of the cakes should be approximately 7-8 cm in diameter or more as you wish. Cakes should be placed on a well-oiled vegetable oil a baking sheet, or you can even cook shangu on food foil, I personally do just that. Also, preheat the oven to 170C-190C and then make the smallest fire in the oven. We lay the spread on the shanga. Then we lay the spread itself on top of the cakes, its thickness can be different, the larger the spread layer, the denser and thicker it should be. If you use two different spreads, then when the first layer is applied, then put a baking sheet with shang in the oven for a couple of minutes, so the spread will harden a little and after that you can make the next layer of spread, it’s better not to do more than two layers, the taste is lost at the same time. Add spices and seasonings. It is best to sprinkle a little salt and pepper on top of the shangu, you can also add various other seasonings, for example, I sprinkle with additional ginger. We are preparing a shang. We put the baking sheet itself with cakes on the topmost shelf of the oven and cook on low heat for about 10-15 minutes, when the shanga is slightly browned from below, the dish is ready. You should not keep the cakes in the oven for a long time, the taste of shanga is simply lost, and it should be light, spicy, tender and fresh. Siberian shanga. The thickness of the shanga depends on the amount of yeast added to the dough and on the thickness of the spread, usually the finished Siberian shanga should be 1.5-2 cm thick.

Shanezhki or in other words - shangi - the famous Siberian pastries. Despite the fact that it does not contain meat, it is incredibly satisfying, and also tasty.

Sour cream and butter give her satiety. Surely, shangi will appeal to men.

Shanezhka Recipe - Ingredients

• butter - 125 g.,
• sour cream - 150 g,
• flour - 0.5 kg.,
• potatoes - 300 g.,
• milk - 300 ml,
• eggs - 4 pieces.

How to cook shanezhki

• Put peeled potatoes to boil in salted water.
• Sift the flour through a sieve and add 250 ml of milk to it.
• Stir the dough and add 2 eggs, 1 tbsp. a spoonful of butter and 2 tbsp. spoons of sour cream.
• Knead a stiff dough and divide it into 20 balls.
• Roll each ball with a rolling pin into a circle with a diameter of about 6-7 cm.
• Pinch the edges of the circles on the sides so that you get sides about 1 cm high. You get something like a plate-mold.
• When the potatoes are cooked, drain the liquid and mash them into a puree.
• Add 50 ml of warm milk to it, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of sour cream and two raw eggs. Mix everything well.
• Yes, I almost forgot, put the yolk of one egg in a bowl and stir it with a teaspoon of sour cream.
• Spoon the mashed potatoes into the molds and brush the top and sides with egg and sour cream.
• Send shangi to the oven, heated to 230-250 degrees, and bake until golden brown.
• Hot shangs just taste awesome, especially if you lubricate them with butter.

Bon Appetit.