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

Shangi with potatoes - it's easy and simple

Shanezhki "came out of the bottom" - in the past they were prepared in poor peasant families. Then they were stuffed not with potatoes, but with peas - dry pea porridge with overcooked onions. Sometimes bacon, cracklings, ghee were added to the filling - everything that was in the bins and helped to make pies fatter and more satisfying. In very poor families, the filling was made from a mixture of flour, water, butter, or simply poured with the remnants of sour cream.

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

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

What components do we need:

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

For test:

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

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

Potato filling and dough

First, let's prepare the mashed potatoes. We are sure that every hostess has her secrets. Puree should be solid - with milk, butter, everything is 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 beat potatoes only with a mixer. If you punch potatoes with a blender, the mashed potatoes become sticky, 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). Do not be too lazy to sift the flour: it will be saturated with air bubbles, the dough will become tender and fluffy. Cover the container with the dough with a towel, let the dough rise. It should double in size.

In the finished dough, add salt, yolk (pre-rub it with sugar), mix everything with your hands. It remains to add flour in parts, mix everything well and leave to rise for 60-90 minutes. High-quality dough is a tight elastic lump that rolls well in different directions. It remains only to collect our shanezhki and bake them in the oven.

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

We sculpt juicy shanezhki

We tear off small pieces from the dough and roll them, turning them into neat balls. They will be about the size of a tennis ball, then the base of the dough will not be too thick. Roll them into round cakes. The ideal thickness is 0.5 cm.

We spread the cakes on a baking sheet covered with baking parchment (you can simply grease it with a drop of vegetable oil), and put the mashed potatoes on top. It is important to distribute the puree evenly: this way our shanezhki will bake better. We coat the shanezhki with protein, put the baking sheet in the oven, heated to 200 degrees. Bake the dish for 15-20 minutes until golden brown.

Ready-made shaneshki must be spaced under a terry towel. So they become tender, soft. While they reach the condition, we will brew fragrant 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 with grated cheese. Feel free to go beyond the classic recipe: the taste of pastries will only get better. The main thing is not to put the cakes too close to each other on the baking sheet - otherwise they will stick together.

Baking in a hurry

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

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

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

Video recipe from Tatar cuisine

Shanga (pl. shangi; mind-caress. shanezhki)

The name of this dish was borrowed by the Slavic population of the Russian North from the language of the native Finnish tribes. Then, together with the settling northern Russian population, it spread from Karelia to the Ob.

Today, the dish is widely used in home cooking in the Cis-Urals, the Middle Urals and the Trans-Urals.

Today shangi are made mainly from sour yeast dough. In the old days in the Komi-Permyak cuisine there were also shangas made from unleavened dough, the so-called "kuligges" ("kuligi").

AT Great Ustyug and in Perm region shangi are still often made from unleavened dough and are widely used in local cuisine.

Shanezhki, unlike cheesecakes, are practically never sweet. The filling can be different: potatoes, cereals (millet, peas), cottage cheese, just thick sour cream ...

Perm shangi-shanezhki taught me how to bake many years ago, my friends from this wonderful city. Or rather, not they themselves, but their grandmothers, who are already far beyond - God bless them!))))

This dish is a mixture of Russian and Finno-Ugric cuisine. Simple, hearty, delicious...

Permian- a city in the east of the European part of Russia, in the Urals.

Word Permian comes from the Vepsian word peramaa - "distant land"

In 1876 the first railway in the Urals passed through Perm, in 1916 the first university in the Urals was opened.

A beautiful, harsh land ... Industrial, scientific and cultural center.

There is a playful name for Permyaks: "Permyak - salty ears"))) It appeared from the beginning of the work of salt mines in the city of Solikamsk, Perm Territory. According to legend, the workers carried the extracted salt in bags on their backs, it spilled out on their heads, fell on their ears, which made them salty.)))

In the Perm region there is an amazing architectural and ethnographic open-air museum - Khokhlovka.

It includes 23 unique monuments of the end of the 17th - the first half of the 20th century. These are various wooden buildings and structures brought here from other places and representing the best examples of the folk construction and artistic culture of the region. Many monuments house ethno-stylized interiors and exhibition complexes

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

Lush cakes with filling have an attractive power and add vitality. They contain the secret of longevity of Siberians.

Open pies have been a favorite delicacy of many nations since ancient times. Each region has its own cooking options. Sometimes there are unusual ingredients in the filling, but the classic way of kneading the dough is always the basis. The grandmothers of the housewives passed on baking skills to the next generations without changing the main composition.

For test:

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

For 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 poured with water heated to 30 degrees. Put in a warm place until a fluffy foam appears.

A smaller part of the flour is poured into a deep enameled bowl or pan. Add salt, sugar, vanilla powder. Gradually introduce milk and yeast solution. Mix thoroughly and leave warm for 3 hours. There is time to prepare the toppings.

The container is covered with a towel and left for another 1.5-2 hours, for good germination.

Important! You have to watch the air temperature. Shanezhki love warmth and silence.

Balls are formed from the finished ascended mass, circles are rolled out. Put the potato filling in the center and pinch the edges so that the middle remains open. Lubricate with yolk, whipped with vegetable oil, let rise and send to the oven for 35-40 minutes.

Options for preparing dough for shaneg with potatoes

Among regional variations, there are two basic ways of cooking shaneg. The main constituent element of the first type is yeast or their natural substitutes (sourdough, hop decoctions).

Yeast dough

The golden rules of the hostess:

1. It is necessary to remember and timely take care of a comfortable working area (warm, without drafts). The dough needs to stand for a certain period in order for the fermentation process to begin and the volume to increase.
2. Flour of high quality, sifted on a thick sieve.
3. Products for kneading are fresh, heated.

For dough for shaneg with potatoes you will need:

• Dry yeast - 2 teaspoons with a slide;
• Sugar - 4, 5 tablespoons;
• Boiled water - 150 ml;
• Eggs - 2 pieces;
• Oils (margarine) - 160 grams;
• Milk - 350 grams;
• Flour - approximately 0.9 kg;
• Vanillin,
• Salt to taste.

Mix yeast with 0.5 tablespoons of sugar and warm water. Wait for the hat to appear.

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

Settle for 1.5 hours with a spacious container under the lid. Remove the cover and pour the Mixture pour 1 tbsp. l. vegetable oil and mix again. Send for debugging 50-60 minutes. Stretch into a roller, cut into pieces and roll out under the filling.

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

No added yeast

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

Trying to cook right chaneg dough without yeast, craftswomen will not want to take care of doughs, worry about germination.

At minimal cost, a high percentage of donuts yield.

You need to take:

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

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

Equal segments are rolled into balls. Potato gruel is sent to the recesses in the center and the corners are pulled out. Top with yolk and sour cream fudge.

No need to languish in anticipation for the shangi to grow, you can immediately put the baking sheets in the oven.

Siberian grandmother's shangi with potatoes

Kids and adult residents of Siberia from early childhood remember the unsurpassed aroma of hot shanezhki. They are served at the table in every family on weekdays and holidays. Mothers often pamper 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, bringing to a pasty state.

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 subsidence and sour smell. Alternately add the egg-sugar mash, salt, flour and stir thoroughly. In the last step, oil is driven in. It is kneaded in the usual way or by knocking out until it is completely behind the hands.

Leave in a wide tub for 2-2.5 hours to rise. Pieces are plucked from the mass, and balls of the size you like are rolled up. Round cakes are made with cotton, on which sour cream is laid, then a potato layer. Lay the edges clockwise, turning the workpiece into a kind of plate.

Top smeared with an egg mask and put in a preheated oven.

Siberian shangi are difficult to keep on the table.

I remember running across the fields, swimming in the river, returning to the hut, and grandmother shangi cooked. The smell is cozy, satisfying for the whole house! Tea from a samovar is scalding, it is hot to drink from cups, so everyone “furkas” from large saucers with orange flowers ( when you draw tea from a saucer with air, so as not to get burned, you get the sound "furr", hence the word went).

Shanezhki on a platter are golden, shining with oiled sides. And it seems that there was a whole mountain, and after five minutes - an empty plate: so delicious that it is impossible to stop.

Each housewife has her own recipe for making shanezhek. But there are also general rules. Traditional northern shangs consist of pine, dezhnya and watering.

Pine- this is a crust of rye or wheat flour, on which the filling is laid out. To make the base crumbly, the dough is kneaded with sour cream. Sometimes yogurt is used instead of sour cream, but in this case a crisp will not work.

Dezhen- it's stuffing. Traditionally prepared from barley groats soaked in curdled milk and flavored with butter. Potato filling is also popular. But in reality, housewives experiment with tastes, so now you can find shangi with cottage cheese, lingonberries, and rice, and in the mushroom season - with mushrooms.

Watering- something that lubricates shangi or " flavored', as they say in the village. It's sour cream and melted butter.

I will share our family recipe. cooked according to it shangi my great-grandmother from the village of Yedoma, Arkhangelsk region. From her grandmother took over the secret of cooking, followed by my mother and I. By the way, for their love for shangs, the people of Arkhangelsk even received a comic nickname "shanty".

First, prepare the filling and watering.
Cereal filling: mix 0.5 l of yogurt and 8 tbsp. l. finely ground barley groats. Leave overnight. In the morning, add 1 teaspoon of salt and 100 g of butter, mix well.
Potato Stuffing: Boil 6 medium potatoes and mash into a puree with half a cup of hot milk and a little butter. The consistency of the puree should not be as thick as for food, as some of the liquid will evaporate during baking.
Sour cream watering: mix 200 g sour cream and 1 egg.
Oil irrigation: pre-melt the impurities from the butter. This is very important to do, as unmelted butter can be bitter. To do this, put 100 g of oil in a saucepan over low heat and leave until a thin brittle crust forms on the surface and a sediment at the bottom. Remove the crust, and drain the clear oil without sediment into a separate bowl. We will use it to lubricate the shanegs.

Now let's make the dough

1. Remove 200 g of butter from the refrigerator in advance and soften at room temperature. Mix with 200 g of sour cream.

2. Mix 1 cup of wheat and 1.5 cups of rye flour, a third of a teaspoon of salt, a third of a teaspoon of baking powder. Add to sour cream and butter. Knead the dough and let it relax» 30 minutes in a cool place.

3. Divide the dough into small balls ( 15 pieces) and roll into thin circles. Put the filling on each - 2-3 tablespoons. Pinch the edges of the patties so that the filling does not leak out. Lubricate with watering: sour cream plus an egg.

4. Cover the baking sheet with baking paper and lay out shangi. Bake in the oven at 180 C for about 10 minutes ( until the shanezhki are reddened).

5. Spread hot shangi generously with melted butter.

Shangi, as a treat for tea, is especially delicious hot. Serve them straight out of the oven with black tea or cranberry jelly. The cooled shangi will be a good addition to the first courses instead of bread. And on a holiday, you can surprise guests by serving shangi as a side dish to hot meat, poultry or fish.

And in the village there was still a special way to store shangi. Previously, they baked a lot at once, so as not to melt the oven once again and did so. Ready shangi were taken out into the cold. The oil solidified, and a very tasty top layer was obtained. Such shangs remained fresh for a long time, they were even sent to relatives in parcels as a special gift from the North.

I fell in love with lazy shanezhki with meat filling at first sight. First as a homegrown cook. And already when the finished pastries began to exude appetizing aromas, then as an eater. Of course, in this recipe, little is left of the traditional shanegs that were prepared in Rus'. But tasty, simple, fast and the name is interesting. Well, let's figure out the recipe for shanezhek with minced meat for the lazy.

Cottage cheese shanezhki with meat filling are prepared from:

How to cook shanezhki with meat (recipe with photo):

Since the curd dough for this recipe is prepared instantly, take care of the filling first. Finely chop the onion, removing the husk from it and rinsing.
Pour a little, literally a tablespoon of odorless oil (even sunflower, even olive) into the pan. And fry an onion on it. Don't overcook, just saute until tender. Or you can leave the onion raw. Then the meat filling will be juicier. But there is a risk that the onion will not have time to cook, and will crunch.
Chop clean dill. You can try with parsley.
Pour the chopped greens and onion fry to the meat. Add spices (pepper, garlic and other seasonings as desired). Salt.
Stir. Meat filler for shanezhek is ready. By the way, it turns out very tasty with potato filling. You can also add fried carrots to the meat. If you love tomato, put a spoon or two of tomato paste into the meat. Just do not overdo it: it can turn out sour.
Take care of the second important component of shanezhek for the lazy. Mix all the ingredients (mix the baking powder with flour and sift). And knead the elastic dough. It should not stick to your hands, so if anything, add a little flour.
Such a dough does not need a long kneading. Unlike yeast, which "loves" hands. Therefore, remember it with your hands on the working surface for a couple of minutes, and then immediately roll it into a thin (0.3-0.4 cm) layer. Do not forget to sprinkle the table (cutting board) with flour. Otherwise the dough will stick.
Spread the meat evenly on top of the pastry dough.
Roll up and cut into rounds about 2 cm thick. Use a sharp knife to keep the shangi in shape. If the knife sticks, moisten it with water.
Pour a lot of oil into the pan (about a centimeter) and heat it up. It is better to fry in deodorized oil so that there is no characteristic aftertaste. Lay out the shanezhki to fry in a few pieces. Fry one side until bright golden brown over low heat. Turn over and cook the second side. If you are afraid that lazy shangi with meat may not be baked, after turning over, cover the pan with a lid. Or bring them to condition in an oven preheated to 180 degrees. 10 minutes will be enough. It is advisable to cover the shangi with foil so that the ruddy top does not burn.
This is how they turn out, the most "lazy" shangi with meat from curd dough - fried-ruddy on the outside and juicy-soft inside. I won't talk about the scent. It's better to try it yourself.

To keep the shaneshki soft for a long time, fry them and put them in a saucepan. Cover and wait 10-15 minutes. By the way, the next day baking is very tasty. It is enough to warm it up in the microwave or in a pan. It will be like freshly cooked. Well, what else to say? Write down the recipe and "lazy" on health!