First of all, prepare the filling. Crush the boiled potatoes, add hot milk, eggs and sour cream. Mix the resulting mixture well. Make small balls weighing about 70 grams from the yeast dough. Place them on greased sheets and let them stand in a warm place for a few minutes. Make a hole in each ball and place the filling on it. Brush the products with butter and egg and bake.
For one shangu: potatoes 60 g, milk 10 g, egg 1/10 pcs., sour cream 8 g, onion 10 g, butter 2 g.
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. Place the finished tortillas on greased sheets. Place in a warm place for a few minutes. Spread the sour cream filling on top of the flatbreads and bake in the oven 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 .
Shanga is a special and unique dish that is difficult to classify as either pies or cheesecakes; shanga is a separate wonderful and individual dish. What is shanga.
Siberian and Ural shanga are mostly known in Russia, but there are also other types of this dish, but they are less known. The shanga itself differs in that the filling in it is not located inside like pies, but on the 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 are very simple, and such shanga is prepared very quickly and easily, however, the taste of this dish is truly amazing and interesting. The recipe uses a spread (filling) for flatbreads made from eggs and sour cream; the layer of spread can be any kind; you can also make two such spreads consisting of different ingredients if you wish. For example, one spread is made from sour cream and eggs, and the second is made from eggs, chicken and mashed potatoes with finely chopped herbs.
Ingredients for Siberian shanga (there are very few such 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 yet 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 everything again and let the mixture brew for about 5 minutes. Now add flour and mix everything until the dough comes off easily from your hands, then place the dough in an enamel bowl and cover with a towel on top. After 10-20 minutes, the dough will rise and can be used to prepare shanga. Let's prepare the spread.
Shanga is different in that the filling is not located 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 maybe a little more ginger. Now the whole mixture is thoroughly mixed to a thick and dense mass, approximately the same as that of ordinary thick sour cream. The spread is ready, as mentioned above, you can use several types of spread at your discretion. We make flatbreads. We roll out the yeast dough and cut into circles of flat cakes, the thickness of the flat cakes can be different, for example, I make them from 3 mm to 5 mm thick. The size of the cakes should be approximately 7-8 cm in diameter or more according to your desire. The flatbreads should be placed on a baking sheet well greased with vegetable oil, or you can even cook shanga on food foil; I personally do just that. You should also preheat the oven to 170C-190C in advance and then turn the oven to the lowest heat possible. Place the spread on the shank. Then we place the spread itself on top of the cakes, its thickness can be different, the larger the layer of spread, the denser and thicker it should be. If you are using two different spreads, then when the first layer is applied, then put the baking sheet with the shanga 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 is better not to do more than two layers, the taste will be lost. Add spices and seasonings. It’s best to sprinkle a little salt and pepper on top of the shanggu; you can also add other various seasonings; for example, I sprinkle some extra ginger. Let's prepare shangu. We place the baking sheet with the flatbreads on the very top shelf of the oven and cook over low heat for about 10-15 minutes, when the shanga browns a little on the bottom, the dish is ready. You shouldn’t keep the flatbreads in the oven for a long time; the taste of the shanga will simply be lost, but it should be light, spicy, tender and fresh. Shanga Siberian. The thickness of the shanga depends on the amount of yeast added to the dough and the thickness of the spread; usually the finished Siberian shanga should be 1.5-2 cm thick.
Do you want some original and delicious baked goods? So that it smells of tradition and some kind of national flavor? Then I advise you to prepare wonderful shangi!
In this article you will learn how to prepare delicious shanezhki with different “fillings”. You are offered 6 most popular recipes to choose from. Everything is described in detail, step by step with photos, and somewhere else with 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 flour dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed on. Thus, the dish spread from the North to the Urals, and then to Siberia.
Shangi are open pies covered with “filling” (spread). In appearance they even look more like round fluffy cakes.
They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is also usually kneaded with animal fat (lamb, beef, etc.).
The filling most often used is mashed potatoes, porridge, sour cream mixed with flour, and various additions such as fried mushrooms, onions, and herbs. Of course, modern variations can be made with cheese, meat and other ingredients. It can also be noted that for traditional shanga they do not make sweet fillings.
Shanga is very similar to cheesecake, some even consider these two names to be synonymous with one dish. I will say right away that this is not so. Then how do these cakes differ from each other?
In fact, there are not so many obvious differences. I made a couple of extra movements and that’s it - instead of shanezheki I got cheesecakes 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 cheesecake flatbreads have a cavity that is filled with filling. Shanezhki are simply lubricated from above. No special indentations are made in the dough.
- The third difference is that the filling for cheesecakes is usually located in the center. The shangs are completely lubricated to the edges.
Recipes
Shangi with potatoes
Delicious shangi with potatoes just 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 recipe.
The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.
The basis of these shanezheki is yeast dough. With 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. spoon;
- Potatoes – 7 pcs.
- Milk – 60-70 ml.
- Any mushrooms – 300 g.
- Egg – 1 pc.
- Salt – 0.5 teaspoon;
- Grease 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 to the milk, crumble the yeast. Mix well and leave for 15 minutes.
After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.
Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.
Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.
Knead the dough for about 10 minutes, it should be soft, elastic and not sticky.
Cover the dough with a towel or film and place 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. Knead again, everything can be cut into pieces.
While the dough is lying, you need to set the potatoes to boil in advance. Clean it, cut it in half, fill it with water and cook until done.
Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour in milk. Using a masher, we turn the potatoes into a soft puree.
Beat in 1 chicken egg and beat thoroughly until the mashed potatoes become lighter in color. This is approximately the mass you should get.
Wash the mushrooms, chop and fry in vegetable oil until cooked. Then pour the contents of the frying pan into the potatoes and stir well again so that the mushrooms are evenly distributed everywhere. The filling is ready!
We take out the dough and place it on a floured table. First, knead well, then roll into a large sausage.
Cut the dough into equal pieces approximately 2-3 centimeters thick.
From these pieces of dough we form thick cakes of this size. Then we lightly roll out these cakes into thinner and wider ones. As mentioned above, there is no need to make any indentations for the filling; the cakes should be flat.
Line a baking sheet with baking parchment, and you can also grease it with additional oil. Lay out the tortillas.
Now scoop out the mushroom and potato filling with a spoon, place it on the dough and carefully spread it over the entire area of the flatbread. The thickness is at your discretion, you can make it as in the photo below.
Turn on the oven at 200 degrees, let it preheat. For now, let's make a sour cream spread for the shanezheks.
Whisk sour cream and egg in a bowl. Gently cover the shangi with the resulting gravy.
Place the baking sheet with the dough in the oven for 25-30 minutes until the dough is ready. The top of the shanezhki should also be browned. This is how delicious it should turn out.
Shanezhki with meat
For lovers of all things meat, we came up with shanezhki with minced meat. They are so delicious that they just melt in your mouth! And it’s not even the presence of meat, but the fact that yeast-free curd dough is used.
This recipe cannot be called classic. And they look different, and the cooking technique is also different. But since they are called shangs, then we will too. The main thing is that the dish is really delicious!
By the way, I advise you to take a look at the pages with and. Baking similar in taste, but with its 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, not surprisingly, with the meat filling! You can use ready-made minced meat, or make it yourself from a whole piece of meat. The source of meat is also at your discretion: beef, pork, chicken, etc.
Peel the onion and garlic, then grind them in a blender or using a meat grinder. There should be a soft juicy pulp. Place it in the minced meat and mix well. Add salt and pepper and stir again. That's it, we can put the filling aside for now, let's move on to the dough.
Grind a pack of cottage cheese with a fork, then beat in a couple of eggs. Mix again with a fork until smooth.
First combine the flour with baking powder. Pour it into the curd and egg mixture and start kneading the dough. The amount of flour also depends on the moisture content of the cottage cheese. If it is not wet, then one glass of flour is enough. You should get a homogeneous soft dough.
Roll out the dough into a thin, wide layer. The thickness of the dough is approximately 3 millimeters, that is, quite thin.
Now just roll the dough into a roll. It turns out to be a big thick meat roll.
Cut it into portions about 2 centimeters thick, maybe a little more. But not too much, otherwise the shanezhki may not be cooked through. Yes, this time we will fry them.
These are the blanks you get. If desired, we trim them with our hands and give them an even round shape.
Pour vegetable oil into a frying pan and heat well. Place the shangi and fry for a few minutes on each side. You can also cover it with a lid so that it cooks well.
The minced meat and dough should be well cooked and golden like in this photo.
If desired, the finished products can be transferred to several layers of paper towel to get rid of excess fat.
Liquid shangi with sour cream
And these shanezhki are called liquid ones, since they are prepared from “liquid” dough. The molds are then filled with this dough and then sent to bake in the oven or Russian oven.
The filling (filling) consists of sour cream and butter. If you wish, you can add anything you like: cottage cheese, cheese, herbs, etc.
In this version the dough is made with yeast. If you want it simpler and faster, you can replace the yeast with the same amount of special baking powder.
Ingredients:
- Eggs – 6 pcs.
- Milk – 500 ml.
- Flour – 550 g.
- Dry yeast – 11 g.
- Sugar – 1 teaspoon;
- Salt – 0.5 teaspoon;
- Sour cream – 160 g.
- Butter – 160 g.
- Flour – 40 g.
How to bake
- Beat eggs into a cup, add sugar and salt. Beat well.
- Pour milk, add yeast.
- Add flour, mix thoroughly. The consistency of the dough should resemble thick sour cream.
- Leave in a warm place for 40 minutes, the dough should increase in volume.
- Grease baking pans with oil. Give preference to shallow molds.
- To fill, simply beat sour cream with melted butter and wheat flour.
- Fill all the molds halfway with dough. Add sour cream filling on top.
- Preheat the oven to 200 degrees. Place the molds in it for 35 minutes until blush.
- When they have cooled a little, remove the cakes from the molds.
Shangi with potatoes without yeast
Delicious yeast-free pancakes with potatoes. The dough is kneaded with kefir and soda.
Simple, fast, tasty. I advise you to prepare it.
We will need:
- Kefir (sour 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;
Preparation
- First, let's put the potatoes to boil. First we clean and rinse it.
- Drain the broth and mash the potatoes into a puree. Add the egg and butter, beat well with a fork until smooth and smooth. Salt and pepper to taste.
- Let's move on to kneading the dough. Pour warm kefir and melted butter into a bowl. Add soda, salt and stir.
- Add flour little by little and gradually knead the dough. Knead with your hands into a soft and non-sticky dough. Even though it is without yeast, it is still advisable to keep it warm for 20-30 minutes.
- Knead the dough, divide it into equal pieces. First, we form them into balls, and then roll them into flat cakes.
- Lubricate the dough pieces with mashed potatoes and place them on a greased baking sheet. Coat the top of the shanezhka with sour cream.
- Place in an 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 the dough:
- Flour – 370 g.
- Vegetable oil (odorless) – 30 ml.
- Butter (margarine) – 50 g.
- Milk (or kefir) – 150 ml.
- Egg – 1 pc.
- Sugar – 1 tbsp. spoon;
- Salt – 0.5 teaspoon;
- Dry yeast – 1 teaspoon;
- Cottage cheese – 260 g.
- Cheese (preferably hard varieties) – 100 g.
- Egg – 1 pc.
- Fresh dill – 30 g.
- Starch – 0.5 teaspoon;
For filling:
- Egg – 1 pc.
- Cream (or sour cream) – 1 tbsp. spoon;
- Flour – 1 tbsp. spoon;
- Butter – 1 tsp. spoon;
How to make curd shanezhki
- Let's do the dough first. Stir a spoonful of yeast in milk and leave to swell for 10-15 minutes.
- Beat the egg with sugar, salt, and softened butter in a bowl. Pour in milk with yeast, vegetable oil and beat again.
- Add flour and knead regular dough. Cover it with a towel and leave it warm for 60 minutes. Then we knead it and wait another 15 minutes.
- Now let's make the curd and cheese filling. Knead the cottage cheese, add a raw egg, salt, starch. Grate the cheese here and add chopped herbs. Mix thoroughly until a homogeneous sticky mass is obtained.
- Divide the dough into equal pieces. Roll them out with a rolling pin. Make a small indentation in each glass with the bottom of the glass. Yes, here we will make something more similar to cheesecakes, since we plan to put a lot of filling.
- Fill the flatbreads with curd filling. Preheat the oven to 200 degrees. Meanwhile, beat the egg with flour, butter and cream for filling.
- Place the shangi on a baking sheet and cover the top with creamy egg spread.
- Close in the oven for 20 minutes. The dough will rise a little during baking, the filling should be covered with a golden crust.
Above are the most common recipes. We can say that they are a kind of “base” on the basis of which you can come up with something new and tasty.
- Be sure to try it.
- 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 piquancy, cloves, etc.
- If desired, you can cover the shangi with a mixture of sour cream and mayonnaise.
- Add grated garlic, horseradish, and mustard to the filling.
And here is a very interesting option with carrots
Shanezhki or in other words - shangi - a famous Siberian pastry. Despite the fact that there is no meat in it, it is incredibly filling and also delicious.
Sour cream and butter give it satiety. Surely men will like shangi.
Shanezheki 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
- Boil the peeled potatoes in salted water.
- Sift the flour through a sieve and add 250 ml of milk.
- Stir the dough and add 2 eggs, 1 tbsp. a spoonful of butter and 2 tbsp. spoons of sour cream.
- Knead the stiff dough and divide it into 20 balls.
- Roll each ball with a rolling pin into a circle with a diameter of approximately 6-7 cm.
- Pinch the edges of the circles on the sides so that you get sides about 1 cm high. You will 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, 1 tbsp. spoon 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 tops and sides with egg and sour cream.
- Place the shangi in the oven, preheated to 230-250 degrees, and bake until golden brown.
- Hot shangi simply taste amazing, especially if you grease them with butter.
Bon appetit.
