Shanezhki with yeast-raised potatoes. Potato shangi made from unleavened dough

17.10.2019

Shangi with potatoes are associated with the warmth of home and the care of beloved grandmothers. They cook quickly, fill you up perfectly, and you can take these pies to work or school and be sure that your household is well-fed and happy. And how wonderfully it goes with mint tea or cold milk! We'll tell you best recipes preparing melt-in-your-mouth shanezheki.

Shangi with potatoes - it's easy and simple

Shanezhki “came from the bottom” - in the past they 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, cracklings, melted butter 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, butter, or simply filled with leftover sour cream.

It’s easy to prepare shanezhki from peas and any other filling: baking is not complicated. But the combination of tender, fluffy dough and creamy mashed potatoes is considered the most delicious for shanezki. We'll tell you how to cook classic shanezhki with potatoes.

Shanezhki look like cheesecakes. There is a fundamental difference between these dishes: cheesecakes are sweet, but shangi is not. In Komi-Permyak families (the Komi consider shangi their national dish) they are always prepared 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 piece;

For the test:

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

Now we’ll tell you how to prepare shangi in stages.

Potato filling and dough

First, let's prepare mashed potatoes. We are sure that every housewife has her secrets. The puree should be good quality - with milk, butter, everything as it should be. It is better to crush it with a wooden mortar. This makes the potatoes taste better. Fans of home kitchen appliances should know: you can only beat potatoes with a mixer. If you put potatoes through a blender, the puree becomes sticky and not at all appetizing.

While the puree is cooling, prepare the dough. Dissolve the yeast in warm milk, add a glass of flour (about 200 g). Don’t be 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 and let the dough rise. It should double in size.

Add salt and yolk to the prepared dough (first grind it with sugar), mix everything with your hands. All that remains is 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. different directions. All that remains is to assemble our shanezhki and bake them in the oven.

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

Let's make 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 won't be too thick. Roll them into round cakes. The ideal thickness is 0.5 cm.

Place the cakes on a baking sheet covered with baking parchment (you can simply grease it with a drop of vegetable oil), and put the puree filling on top. It is important to distribute the puree evenly: this way our shanezhki will be better baked. Coat the shanezhki with egg white and place the baking sheet in the oven preheated to 200 degrees. Bake the dish for 15-20 minutes until golden brown.

Ready-made shanezhki must be spaced below terry towel. This way they will become tender and soft. While they are reaching 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 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 improve. The main thing is not to place the tortillas too close to each other on the baking sheet - otherwise they will stick together.

Bake quickly

Shangi with potatoes is easy to prepare when there is a little mashed potato left over from the evening, and the household is already waiting for something new and fresh dish. Recipe for a quick fix Even children can master it, but for the first time it’s better to cook together.

Let's prepare:

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

Defrost the dough in the microwave, roll out and cut out flat cakes (use a tea glass or small saucer as a “stencil”). Place the tortillas on a baking sheet, place and spread the mashed potatoes on them. Sprinkle with hard cheese and place in a preheated oven for 10-15 minutes. The cheese will melt and mix with the potatoes, forming a viscous and creamy filling. As soon as the brownies are browned, turn off the oven, take out the baked goods and leave to rest for a few minutes. We eat it with cocoa, tea, cold milk. Enjoying every bite.

Shangi - unpretentious and simple dish, which does not require culinary skills. Experiment, add plain and sausage cheese, mushrooms, and herbs to the filling. The baked goods will be different every time and the dish will never get boring. Pamper your family and friends with homemade dishes, be full and happy.

Video recipe from Tatar cuisine

Shangi are open pies made of rye or wheat dough filled 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 made with dough without yeast turns out soft, satisfying and aromatic. We will consider classic recipe, which 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.

Recipe for shanga with potatoes

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

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

3. Preparing the dough for shaneg with potatoes: in a separate bowl for kneading the dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and 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 out into flat cakes with a diameter of about 10-12 cm. Make sides on the edges of the flat cakes.

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

6. Spread sour cream on top of the shangi.

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

8. Serve the finished potato shangi hot.

The dish goes well with milk, black tea and cranberry jelly. Shangi can also be used instead of bread or as a side dish for hot meat or fish.

Shangi with potatoes - traditional Russian dish. They are prepared in the form of round open pies, which are made from wheat or rye-wheat dough with the addition of beef or lamb fat.

There are many various recipes such a dish. Some people make it from a yeast base, while others use regular straight dough. Below we will present the two mentioned methods.

Shangi with potatoes: photo and method of preparation

To make such baked goods yourself at home, we will need:

snow-white wheat flour - 400 g;
rendered beef fat - 100 g;
thick, high-fat sour cream - 1 large spoon;
large chicken egg - 1 pc. into the dough and the same amount for greasing;
warm water - about 130 ml;
dry yeast in bags - 1 large spoon;
fine granulated sugar - 1 large spoon;
coarse table salt - 1 dessert spoon;

Knead the dough

Before preparing shangi with potatoes, you should knead the dough thoroughly. To do this, dissolve granulated sugar in warm water, and then spread the yeast. After ¼ hour, the components are thoroughly mixed and melted beef fat, high-fat sour cream, a large egg, table salt and snow-white flour are added.

After kneading a soft but thick dough that does not stick to your fingers, cover it with a dry towel and leave in a warm place for 40-50 minutes. Over time, the base should noticeably increase in size, become airy and fluffy.

Forming the product

Shangi with potatoes are formed in almost the same way as ordinary cheesecakes with cottage cheese. A piece is plucked from the yeast dough and then rolled into a thick flat cake with a diameter of 6-8 cm. Next, a depression is made in it using the bottom of a faceted glass.

After the baking base is ready, place 2-3 dessert spoons of mashed potatoes in its center and compact it well.

Having formed all the semi-finished products, they are carefully transferred to a sheet, leaving a distance of 2-3 cm (from each other). Next, the products are greased with beaten egg and heat treatment begins.

Baking process

Shangi with potatoes should be baked in an oven preheated to 200 degrees. It is advisable to do this for 35-45 minutes. During this time, the semi-finished products should be completely baked, become fluffy and rosy.

Serving delicious pastries to your home table

As you can see, shangi with potatoes based on yeast dough is easy and simple to prepare. After the products are baked in the oven, they are carefully removed from the baking sheet and immediately greased with butter. Next, the hot pastries are presented to the table along with a glass of sweet tea or compote.

Shangi with potatoes: recipe without yeast

If you don’t want to burden yourself with kneading yeast dough, then we suggest making such baked goods on a straight basis. To knead it we will need:

yogurt (regular sour milk) - 1 glass;
rye flour - from 300 g (add until thick);
table soda (use without quenching with vinegar) - ½ small spoon;
melted lamb fat - 2 large spoons;
large egg - 1 pc. into the dough and 1 for greasing;
sea salt - use to taste;
ready-made mashed potatoes (use only warm) - 300-500 g.

Preparing rye dough

Making shangi with potatoes without yeast is much simpler and easier. Therefore, most housewives choose this method of preparing baked goods. To implement it, yogurt or regular sour milk is heated over low heat, and then table soda is added and thoroughly quenched. After this, melted lamb fat, a large egg, sea salt and rye flour.

By mixing all the ingredients, you get a thick but rather soft dough. They're covering him cling film and leave in this position for 10-20 minutes.

How to shape and bake in the oven?

Potato shangi are formed on a yeast-free basis in exactly the same way as in the previous recipe. The dough is divided into pieces the size of a chicken egg, and then rolled into a thick flat cake, in the center of which a depression is made using the bottom of a faceted glass. Next, place a few spoons of mashed potatoes on the product and compact it well.

Having formed all the semi-finished products, they are laid out on a baking sheet and greased with a chicken egg. After this, the shangi are sent to the oven and baked for 35 minutes. Next, they are removed from the sheet and presented to the table along with a glass of hot tea.

How to make potato filling?

To get tasty and satisfying potato shangi, the filling should be prepared from the following set of products:

large potatoes - 4 pcs.;
chicken eggs - 1 pc.;
butter - 70 g;
table salt - 1 dessert spoon;
full fat milk - 2/3 cup;
ground pepper - a few pinches.

Cooking process

The filling for the presented pastries is quite simple. The potatoes are peeled, divided into slices and placed in boiling water. After salting the vegetables, cook them for about 25 minutes. Next, drain all the broth from the dishes and add 1 chicken egg, hot milk and ghee. Having peppered the ingredients, they are crushed for a long time and intensively with a masher. As a result of such actions, a homogeneous puree without lumps is obtained.

Let's sum it up

As you can see, the cooking is delicious homemade baked goods There's nothing complicated about mashed potatoes. However, it should be noted that shangi can be done not only with vegetable filling, but also with curd filling, as well as fruit, berry or even mushroom.

I would also like to say that instead of lamb or beef fat, you can add any cooking fat to the dough for shangs.

The search for a recipe for an original, simple and satisfying dish that can compete with restaurant delights will definitely lead gourmets to Siberian cuisine, where shangi with potatoes smell amazingly delicious.

Fluffy stuffed flatbreads are attractive and add vital energy. They contain the secret of the longevity of Siberians.

Classic recipe like grandma's

Open pies have been a favorite delicacy of many peoples since ancient times. Each region has its own cooking options. Sometimes the filling contains unusual ingredients, but the basis is always classic way kneading the dough. Housewives' grandmothers passed on baking skills to the next generations without changing the basic composition.

For the test:

Premium flour -0.8-1kg;
Milk - 0.5 liters;
Water - 100 ml;
Yeast - 150 grams or a full tablespoon of dry yeast;
Salt - 0.5 tbsp. l.;
Sugar - 2 tbsp. l;
Vanillin on the tip of a knife;
Vegetable oil.

For the filling:

Thick mashed potatoes;
2 eggs;
butter 50-80 grams.

1 egg;
60 ml vegetable oil.

Yeast is crumbled into a cup, sugar is added and water heated to 30 degrees is added. Place in a warm place until fluffy foam appears.

A smaller portion of the flour is poured into a deep enamel bowl or pan. Add salt, sugar, vanilla powder. Milk and yeast solution are gradually introduced. Mix thoroughly and leave in a warm place for 3 hours. There is time to prepare the fillings.

Cover the container with a towel and leave for another 1.5-2 hours for good germination.

Important! You need to monitor the air temperature. Shanezhki love warmth and silence.

Balls are formed from the finished risen mass and rolled out into circles. Place the potato filling in the center and pinch the edges to keep the middle open. Brush with egg yolk, beaten with vegetable oil, allow to rise and place in the oven for 35-40 minutes.

Options for preparing dough for shaneg with potatoes

Among the regional variations, there are two basic ways of preparing shaneg. The main component of the first type is yeast or its natural substitutes (sourdough starters, hop decoctions).

Yeast dough

Golden rules of the housewife:

You need to remember and promptly take care of a comfortable working area (warm, without drafts). The dough needs to sit for a certain period for the fermentation process to begin and the volume to increase.
High-quality flour, sifted into a thick sieve.
Products for kneading are fresh, heated.

For the dough for shaneg with potatoes you will need:

Dry yeast - 2 heaped teaspoons;
Granulated sugar - 4.5 tablespoons;
Boiled water - 150 ml;
Eggs - 2 pieces;
Butter (margarine) - 160 grams;
Milk - 350 grams;
Flour - approximately 0.9 kg;
Vanillin,
Salt to taste.

Mix the yeast with 0.5 tablespoons of sugar and warm water. Wait until the cap appears.

Pour 0.7 kg of flour into a bowl and add all the ingredients except butter. Mix carefully. Pour out the fat and knead, first in a bowl, then on the table. Gradually add flour. The lump should be very soft, but not sticky.

Leave for 1.5 hours in a large container with a lid. Remove the cover and pour the mixture with 1 tbsp. l. vegetable oil and mix again. Send for detuning for 50-60 minutes. Stretch into a roller, cut into pieces and roll out for filling.

Grind slices of boiled salted potatoes in a blender along with the yolk, ground pepper and a small amount of sour cream until the consistency of a stable cream. Wrap in flat cakes, in the form of cheesecakes.

No added yeast

Magnificent pastries with a fragrant kefir crust are prepared quickly and conveniently.

Having tried to cook correctly dough for shaneg without yeast, craftswomen will not want to take care of the dough or worry about germination.

With minimal costs, a high percentage of crumpet yield.

You need to take:

Flour - 3 cups;
Butter - 120 grams;
Kefir - 1 glass;
Salt - ½ teaspoon;
Baking powder (baking powder) - 1 teaspoon.

Grind a third of the flour with butter, sprinkle with the bulk ingredients and add kefir. Gradually add the remaining flour as needed. A delicate elastic batch is formed, which matures under a cotton napkin in the cold for 30 minutes.

Equal segments are rolled into balls. Place potato pulp into the recesses in the center and pull out the corners. Top with fondant made from yolk and sour cream.

There is no need to languish waiting for the shangi to grow; you can immediately put the baking sheets in the oven.

Siberian grandmother's shangi with potatoes

Children and adults from Siberia early childhood remember the unsurpassed aroma of hot tans. They are served to the table in every family on weekdays and holidays. Mothers often spoil their children by offering to take a bun with them for a walk or on the road.

Ingredients:

Flour - 7-8 glasses;
Eggs -5 pieces;
Sugar - 1 glass;
Fresh (preferably homemade) milk -400 ml;
Butter with a high percentage of fat content - 250-300 g;
Pressed yeast - 60 g;
Salt - a teaspoon with a mountain;
Sour cream - 100 ml.

Potatoes and spices are mixed until it forms a paste.

Yeast, sugar and less than half of the flour are dissolved in 35° milk. The dough is left in a warm place. Readiness is determined by settling and a sour smell. Add egg-sugar mixture, salt and flour one by one and stir thoroughly. At the last step, beat in the oil. Knead in the usual way or by knocking out until the hands completely lag.

Leave in a wide tub for 2 -2.5 hours to rise. Pinch off pieces from the mass and roll into balls of the size you like. Round flat cakes are made with cotton, on which a sour cream layer is placed, then a potato layer. Lay the edges clockwise, turning the workpiece into something like a plate.

Apply an egg mask on top and place in a preheated oven.

Siberian shangi are difficult to keep on the table.

Shangi with potatoes are pies that are very similar to cheesecakes in appearance. Main difference between the two types of baked goods is that in one case the filling is salty, and in the second it is sweet. According to old recipes, it was simply spread on top of a piece of dough and no indentations were made. This option is great for tea or as an appetizer for the first course.

How to cook shangi with potatoes?

To do delicious pastries, adhere to the following rules:

When baking, do not place shangi close to each other, otherwise they will stick together.
The dough for shaneg with potatoes can be yeast or puff pastry.
The finished pies are given time to brew under a towel. This is necessary so that they become soft and tender.

Shangi with potatoes made from yeast dough

Traditional potato shangi made from yeast dough are especially common in the Russian North (Arkhangelsk, Vologda, Murmansk regions, Komi, Karelia). If you knead the dough without eggs and replace the butter with vegetable oil, you will get a lean version of the pies. They range from 10 to 30 cm in diameter with a thick layer of thick, filling filling. Classic version baked with potatoes, but the spread can also be with peas or even viscous porridge.

Ingredients:

flour – 500 g;
milk – 1.5 cups;
yeast – 1 sachet;
salt – 1 tsp;
sugar – 1 tbsp. l.;
butter – 2 tbsp. l.;
eggs – 2 pcs.;
mashed potatoes – 500 g.

Preparation

Add sugar to the yeast, pour in warm water. Place in a warm place until foam forms.
Sift some of the flour. Add dry ingredients and pour in milk in a thin stream. Do the same with the yeast solution. Stir and put in a warm place for three hours.
Make the filling - beat 2 eggs into the puree, add butter.
Knead the dough and let stand for 2 hours.
Divide into balls and roll out. Spread the filling in the middle of each.
Bake shangi with potatoes for 30 minutes.

Shangi with potatoes without yeast - recipe

The only disadvantage of yeast dough is that kneading it takes a lot of time. Therefore, when you need to quickly prepare a tasty dish, it is better to use this option with potatoes without yeast. The peculiarity of the pies prepared according to this recipe is that when hot they have an appetizing crunch. If you let them cool under a towel, they will become very soft.

Ingredients:

flour - 3 cups;
potatoes – 6 pcs.;
kefir – 400 g;
sour cream – ½ cup;
soda – ½ tsp.
salt – ½ tsp;
egg – 1 pc.;
butter – 60 g.

Preparation

Make a puree from boiled potatoes, eggs and 30 g of butter.
For the dough, mix kefir, 30 g of butter and salt. Stir and add flour and soda. Knead the dough and keep it for 30 minutes.
Divide the dough into parts and roll out. Fill the pies with puree and spread sour cream on top.
Bake shangi with potatoes for 20 minutes.

Shangi with potatoes on kefir

One of the main components used to prepare the classic base is milk, which is often taken with medium fat content. However, the recipe can be slightly modified and potato shangi can be made from unleavened dough, which contains kefir. They will be characterized by a lighter structure.

Ingredients:

flour – 3.5 cups;
potatoes – 1.5 kg;
kefir – 1 glass;
milk – 150 ml;
egg – 1 pc.;
vegetable oil – 100 ml;
butter – 70 g.

Preparation

Sift the flour into a mound so that there is a depression in the center.
Dissolve the salt in kefir and pour the liquid into the flour. Join sunflower oil and make a batch. Place the dough in the cold for half an hour.
Make the filling from puree, eggs, milk, butter.
Form shangi with boiled potatoes and bake them for 20 minutes.

Shangi made from rye flour with potatoes - recipe

In the old days, pies were filled with everything that was in the bins - lard, cracklings, melted butter, then they turned out to be fatty and filling. One of the original traditional recipes is rye shangi with potatoes. The dough should be elastic, tight and easy to roll out, so forming them into flat cakes and filling them is a real pleasure.

Ingredients:

rye flour – 400 g;
milk – 250 ml;
eggs – 2 pcs.;
sunflower oil – 50 ml;
yeast – 1 sachet;
sugar – 1 tsp;
salt;
potatoes – 1 kg;
butter – 3 tbsp. l.;
milk – 250 ml.

Preparation

Boil and mash the potatoes, season with milk, butter and egg.
Dissolve yeast in warm milk, add a glass of flour. Place the dough in a warm place.
Add salt, yolk, mashed with sugar, and mix. Add flour little by little and leave for another hour.
Divide the dough into balls, roll it out, put the filling on top.
Grease the shangi with egg white and bake for 20 minutes.

Ural shangi with potatoes

Northern potato shangi are characterized by unsurpassed taste, which are very similar to cheesecakes, only instead of cottage cheese the filling is mashed potatoes. It is believed that the dish appeared in the 17th century in the Urals. It is recommended to form the dough balls into small sizes; after baking they will turn out crispy.

Ingredients:

flour – 2 cups;
dry yeast - 1.5 tsp;
yolks – 2 pcs.;
sugar – ½ tsp;
potatoes – 4 pcs.;
butter – 3 tbsp. l.;
cream – 4 tbsp. l.;
egg – 1 pc.

Preparation

Pour yeast and sugar into 1/3 cup of warm water. Place in a warm place for 10 minutes.
Mix salt, sour cream, yolks and melted butter.
Combine the mixture with the yeast solution and flour. Knead the dough and leave it for 1.5 hours.
Crush the potatoes, add cream, egg, mix.
Divide the dough into balls, roll out, add filling.
Bake potato shangi for 30 minutes.

Shanga with puff pastry potatoes

There is a recipe for shanga with potatoes, which can be made extremely simply. This is due to the fact that ready-made ingredients are used for cooking. Due to its structure, it gives baked goods airiness and at the same time satiety and nutrition. The number of components can be varied at the discretion of the housewife.

Ingredients:

puff pastry – 500 g;
potatoes – 4 pcs.;
egg – 1 pc.;
cream – 100 ml;
salt.

Preparation

Defrost the dough and roll it out.
Boil the potatoes and crush them. Add egg and cream, beat.
Fill the dough with filling and brush the edges with egg.
Bake shangi with potatoes from ready dough 20 minutes.

Shangi with potatoes and sour cream

Shangi with potatoes, the recipe for which includes sour cream, are extremely tender and at the same time satisfying. The dough is made on its basis; it has an elastic structure, making it very convenient to form flat cakes from it. If desired, you can add onions, carrots or any other ingredients to the filling.

Ingredients:

sour cream – 700 g;
flour – 1 kg;
soda – ½ tsp;
potatoes – 5 pcs.;
egg – 1 pc.;
salt.

Preparation

Mix sour cream with flour, soda, a pinch of salt, make a knead.
Make a filling from mashed potatoes with eggs, place it on flatbreads.
Bake shangi for 20 minutes

Shanga with potatoes and cheese

The traditional one can be varied to suit your taste. The filling for shanega with potatoes can consist not only of this component, but also include any additional components, for example, hard or soft cheese. Such baking will become great addition both for everyday and festive lunch or dinner.

Ingredients:

flour – 250 g;
fresh yeast – 15 g;
vegetable oil – 1 tbsp. l.;
sugar – 1 tsp;
potatoes – 4 pcs.;
onions – 2 pcs.;
cheese – 60 g;
sour cream – 70 g;
salt.

Preparation

Knead the dough from flour, yeast, butter, sugar and let it rise.
Chop the onion, combine with boiled potatoes, salt, pepper and sour cream.
Distribute the filling among the tortillas and sprinkle cheese on top.
Bake the shangi for half an hour.

Lazy shangi on a loaf with potatoes

When there is no time or desire to tinker with dough, you should resort to such a cunning recipe as shangi on a loaf of potatoes. Such pastries are especially popular in Perm. Its undoubted advantage is that it takes minimum quantity time, and the result will exceed all expectations and allow you to enjoy a delicious dish.