Shangi-shanezhki, like grandmother's - even from the words themselves it becomes delicious. Shanezhkas with potatoes bring adults back to childhood, children are given the opportunity to taste what love itself tastes like.

Classic recipe like grandma's

Open cakes are popular with many nations. The classic Russian version - with potato filling and the traditional way of kneading yeast dough.

For cooking you will need:

High-grade flour - from 800 grams to a kilogram;
milk - take ½ liter;
water - ½ glass;
yeast - 150 grams of live or a tablespoon of dry will be enough;
salt - ½ tablespoon;
granulated sugar - a couple of large spoons;
vanilla - literally two to three grams;
two types of oil: vegetable (odorless) - for greasing the baking sheet and another 60 grams for the fondant and butter - at least 80 grams for the filling;
eggs - you need three;
mashed potatoes (should be thick enough) - determine the volume yourself.
We chop the yeast into a cup. Pour granulated sugar into them. It remains to pour a little warmed up (at least up to 300C) water, leave the dishes warm and wait for the foam to form.
We send part of the flour to a deeper enamel bowl (you can take a saucepan). We add dry ingredients to it. Then slowly, in a thin stream, pour in the milk. We do the same with yeast solution. The composition must be thoroughly mixed and placed in heat for three hours.
During this time, we manage to prepare the filling and fondant. Both the first and the second are easy. Drive two eggs into mashed potatoes, add butter - that's the filling. Beat the egg yolk with 60 grams of vegetable oil - you get a fudge.
We finish preparing the yeast dough - pour the remaining flour into the mass that has come up and knead until it stops sticking to the palms. Roll up the bun, cover with a towel. Let it rest for a couple more hours so that the dough rises better.
It remains to form small balls and walk a little over them with a gurney. Arrange the potato-egg filling in the middle, leaving it open (like cheesecakes), grease with fondant and send to the oven. After 30-40 minutes, you can try grandmother's shanezhki.
Try to create the right atmosphere in the kitchen:

Shanezhki love silence and warmth.

No added yeast

You can bake shanezhki with potatoes without yeast.

What do they need:

Flour - take three glasses;
potatoes - six tubers;
kefir - 350-400 grams;
sour cream - ½ glass is enough;
soda - five grams;
salt - ½ teaspoon;
the egg is one.
butter - at least 60 grams (half for mashed potatoes and dough).
We make mashed potatoes, eggs and half of the butter.
Let's start the test. We mix kefir, salt, oil residues. Pour flour and soda into the kefir mixture. Knead the dough and keep it warm for half an hour.
We make dough sausages, which we divide into three parts and roll them into shortbreads. It remains to fill the future shangi mashed potatoes (as in the previous recipe), grease with sour cream and send to the oven roasted up to 2000C.
After 15 minutes, the treat is ready.

How to bake in the oven

Such shanezhki will be a great snack for kids on a walk. They will also come in handy on a long journey.

The stove will be from:

Flour - seven glasses;
eggs - five pieces;
granulated sugar - not less than a glass;
milk (ideally homemade) - 400 grams;
butter - 250 grams;
yeast (better pressed) - 60 grams;
sour cream - ½ cup;
salt - a teaspoon with a "cap";
spices - determine the type and quantity yourself.
Cooking mashed potatoes. Everything, as usual, just add spices and try to get the consistency of a paste.
We heat milk to 350C. We dissolve the yeast in it, then pour in a part (smaller) of flour, sugar. We mix.
When the dough settles and begins to emit a sour smell, first add a bump of eggs and sugar to it, then salt and the remains of flour. All this needs to be mixed properly. The last component is oil. After all the manipulations, the dough should lag behind the palms.
How to shape baked goods has already been described above. It remains to make an egg "mask" and bake shaniezhki in the oven.

Yeast shanezhki with potatoes

Round hot shanezhki with cold milk - a delicious combination.

What is needed for such baking:

Flour - a little less than half a kilogram.
butter (take butter) - 100 grams;
sour cream - a tablespoon is enough;
an egg - one is enough;
yeast (preferably dry) and granulated sugar - a tablespoon of the first and second;
salt - a teaspoon;
water (warm) - not less than 125 grams;
mashed potatoes.
We dilute yeast in a third of a glass of warm water. Combine an egg, salt, melted butter in one bowl. We send yeast water to them.
It remains to introduce flour - we do it slowly, in a thin stream.
After kneading, an elastic, pleasant to the touch dough should come out. He has to spend an hour and a half in a warm place and come up.
We already know what to do next. Formed and stuffed shangs, we give half an hour to "grow", and then bake in an oven heated to 2000C for 25-30 minutes.

Lean cooking option

For those who observe the fasts, you can cook shanezhki with potatoes without eggs and cow's butter, using potato broth.

You will need:

Broth from potatoes (you need a warm one) - half a liter;
yeast (preferably dry) - about 10-11 grams;
granulated sugar - a couple of tablespoons;
sunflower oil (take refined) - three tablespoons;
flour - approximately 700 grams;
mashed potatoes - from a kilogram of tubers and frying from two or three onions.
So, we make mashed potatoes by mixing potatoes and onions fried in vegetable oil.
Dissolve yeast in potato broth. Then we send all the bulk ingredients into the liquid and knead the lean dough. Let it be on the table for an hour.
Then everything is in the usual sequence: balls, biscuits, groove, sides, filling, oven.

Cooking with kefir

This "tricky" recipe is interesting in that when hot, such shanezhki crunch appetizingly, and if wrapped in a thick towel, they become soft and soft.

Products needed:

Flour - take two glasses;
kefir - ½ cup;
yeast - one and a half teaspoons is enough;
egg;
granulated sugar - no more than a teaspoon;
salt - ½ teaspoon;
fresh cow oil and odorless vegetable oil - one dessert spoon of each type is enough;
mashed potatoes (add bacon and onions fried in a pan, spices and salt to the potatoes).
To make the dough work right,

all ingredients should be warm.

Therefore, ahead of time, we remove the egg and butter from the refrigerator, heat the kefir.
We sift the flour and send everything else into it. The order does not matter. The dough prepared according to this recipe comes out pleasant to the touch and does not stick to your hands. We leave it in a warm place, let it rise.
Cooking mashed potatoes. The components for it are listed in the product list. The algorithm of subsequent actions is traditional. In order for the shangi on kefir to reach the desired condition, 20 minutes spent in the oven heated to 2000C will be enough.

Ural shanezhki with potatoes

It is believed that the homeland of the dish, the recipes of which are now presented to your attention, is the Urals. It was there that they came up with this unpretentious, but very tasty homemade pastry.

To cook the Ural shanezhki, you will need:

Flour - take a couple of glasses;
yeast (preferably dry) - 1.5 teaspoon;
egg (only yolks) - two pieces;
granulated sugar - ½ teaspoon;
filling from: three tablespoons of butter, four potato tubers, four tablespoons of heavy cream, eggs.
Pour yeast and granulated sugar into a third glass of warm water. Let the liquid sit warm for 10 minutes.
We make another mixture - from salt, sour cream, egg yolks and oil brought to a liquid state. Then we combine the oil-yolk mass with warm water and flour. As a result, the dough should not be too tight (adjust the amount of flour in the process). Let it "breathe" for an hour and a half in a warm place.
Now we divide it into balls the size of large apricots. From them we make "plates" for the filling. After 30 minutes, we send it to the oven roasted up to 2000C. When they acquire golden color (it should take 15-20 minutes), remove it.

Lazy shangi with potatoes on a loaf

Reluctant to mess around with dough - try making lazy shangi. They say they are especially popular in Perm.

What do you need:

Loaf (white bread can be used);
milk - a glass is enough;
eggs - a couple of pieces;
mashed potatoes - ½ kilogram;
vegetable oil (we take odorless) - grease the baking sheet;
butter - grease baked goods;
salt - be guided by your own taste.
We prepare the basis for lazy shaniezhes - we cut a loaf. We make mashed potatoes with the addition of milk (half the norm) and salt.
Combine the remaining milk with eggs. In the milk and egg mixture, moisten the bread slices. Lay out on a baking sheet, cover with mashed potatoes. Lubricate with butter on top. Another option is

use egg-milk mass instead.

Then you get a pretty ruddy crust.
The oven does not need a high temperature for this recipe. It is enough to heat it up to 140-1600C. 20 minutes - and you can sit down at the table.

Appetizing open buns are delicious with almost any filling - sweet cottage cheese or salty meat. In addition, these delicious, aromatic, delicate, airy products are very easy to prepare and deserve to be on your dinner table. Consider the presented step-by-step recipes with photos and be sure to try to reproduce them at home.

What are shanezhki

Shanga - a loaf (bun, flatbread) made from sour, unpalatable or rich yeast dough with a spread on top, better known as watering. Traditionally, products are baked in an oven, but modern housewives have gotten used to making them in a conventional oven. The peculiarity of the technology for making buns is manual kneading, while they must be round. An essential condition is the presence of irrigation from above.

There is a special requirement for the filling: it must be thick in order to stay on the surface of the bun. Potatoes, bird cherry, cottage cheese, sour cream, peas, cereals can serve as the main components for watering. It is noteworthy that shanezhki are made in different sizes: a baked loaf is 12 to 30 cm in diameter or more. Shanezhki are served hot, they are successfully combined with milk, hot tea, yogurt, cabbage soup.

Shanezhki have an interesting history: the Slavic people of the Russian North borrowed this name from the language of the aboriginal Finnish tribes. After that, thanks to the settling people, it became known to the inhabitants living in the territory stretching from Karelia to the Ob. In Western Siberia, they learned about Shanezhkas in the 17th century from the Solvychegodsk and Arkhangelsk colonists. Today shanezhkas are popular in home cooking in the Murmansk region, Arkhangelsk, Vologda, Karelia, Komi, Trans-Urals, the Middle Urals and the Urals. In the western and central parts of Russia, not everyone knows about shang.

Shanezhek recipe

The only correct option for baking products does not exist - there are many cooking technologies. In addition, for shanezhek you can use any kind of flour and completely different fillings: meat, cottage cheese, potato - for every taste. Check out popular recipes to help you make flavored tortillas at home.

Yeast dough with sour cream spread

• Time: 2 hours 25 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 302 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

By reproducing the presented recipe at home, you will receive delicious airy products that will conquer every household with their aroma. Shanezhki made from yeast dough with sour cream spread is worth trying to make - such products are very easy to make and require a minimum of ingredients. In the original, the shangi dough must be kneaded by hand, but you can simplify the process by using a mixer.

Ingredients:

• egg - 1 pc.;
• sugar - 3 tbsp. l .;
• wheat flour - 250 g;
• milk - 70 ml;
• drain. oil - 50 g;
• salt - 2 g;
• oil - 20 g;
• icing sugar - 1 tbsp. l .;
• dry yeast - 7 g;
• sour cream - 1 tbsp. l.

Cooking method:

1. First you need to make a dough: slightly warm the milk, add a spoonful of sugar, yeast, 3 tablespoons of flour. Mix the components so that the consistency of the mass becomes homogeneous and without lumps.
2. Leave the workpiece for 30 minutes.
3. Sift the remaining flour, sugar, egg into a separate container. Transfer to the components of the dough.
4. Stir the dough gently with a spatula.
5. Put the butter on the table in advance to melt. Add to the yeast mass, knead everything with a mixer for 10 minutes, making a medium speed.
6. Close the bowl with the base (you can use cling film or a damp towel), remove for 40 minutes in a warm place to saturate with oxygen, a characteristic feature is bubbles on the surface and a significant increase in mass.
7. Shape into buns, leave to proof for 20 minutes.
8. Watering: oil at room temperature, mix sour cream with powder. Apply the resulting composition to the shanezhki.
9. Send the shanks for 25 minutes in the oven, already preheated to the optimum temperature for baking - 180 ° C.

With potato filling

• Time: 1 hour 5 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 219 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This Siberian recipe will help even an inexperienced chef to make delicious round open pies. You can cook potato shangi from yeast dough, but they are delicious with the addition of kefir. These shanks, while hot, will be crispy, but if covered with a towel, they will become tender and soft. Check out how to make fragrant products.

Ingredients:

• sl. oil - 30 g;
• salt - 0.5 tsp;
• soda - 5 g;
• flour - about 3 tbsp.;
• kefir - 400 ml.

For watering:

• salt - 1 tsp;
• sour cream - 100 g;
• egg - 1 pc.;
• potatoes - 6 pcs.;
• sl. oil - 30 g.

Cooking method:

1. Boil the potatoes until soft, adding a little water. Mashed with butter. Leave to cool the workpiece. After that, add the egg to the mass, mix vigorously.
2. Prepare the dough: mix kefir with salt, pre-melted butter. Pour in baking soda, add flour gradually so that the base is not tight.
3. Leave the dough for 30 minutes. for insisting.
4. Divide the base for future shanezhki into several parts, roll each in the shape of a sausage, and then cut it.
5. Use a rolling pin to turn small pieces into round cakes. You should not make the workpieces thinner than 0.5 cm. Bend the edges, making small sides.
6. Place mashed potatoes in the middle of each shanezhka. Lubricate the surface with sour cream. Put everything on a baking sheet.
7. Send the dish to bake for 17 minutes. at the optimum temperature for baking - 180 ° С.
8. Grease ready-made ruddy shangi with potatoes with butter. Serve immediately or cover with a towel.

With potatoes and mushrooms

• Time: 3 hours 50 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 239 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Open buns are a popular dish that is loved by many who have tasted it. Delicious shanezhki are obtained from any dough, with sweet or salty filling. Yeast dough potato shangi can be made with mushrooms - they will give a special flavor. If you also want to try such a delicate and appetizing dish, read the presented step-by-step instructions.

Ingredients:

• flour - 300 g;
• salt - a pinch;
• sl. butter - 35 g + 10 g (for greasing the baking sheet);
• milk - 100 ml;
• dry yeast - 10 g;
• egg - 2 pcs.;
• sugar - 30 g;
• puree - 300 g;
• onion - 1 pc.;
• mushrooms - 50 g.

Cooking method:

1. First, prepare a dough-free dough: heat milk to 30 ° C, add yeast, salt, sugar, 1 egg. Stir the products.
2. Add flour, knead the dough. You need to knead the workpiece until it lags well behind the hands.
3. At the end of the process, pour in warm oil, sprinkle with flour and leave to lie under a towel for 2 hours, wringing it 2 times during this time.
4. Fry the mushrooms in oil, combining them in a pan with onions. Mix food with ready-made puree.
5. Knead the dough well, form a sausage, cut into 10 pieces.
6. Twist the blanks into balls, transfer to a baking sheet. Make indentations with a glass, fill with potato and mushroom filling. Grease the sides with an egg.
7. Set the shanks to bake at 180 ° C until they are golden brown.

With potatoes and cheese

• Time: 3 hours 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 232 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Having mastered the basic recipe for products, you can experiment: use a component with which a beautiful golden crust with a creamy aroma forms on the surface of the buns. A recipe will help you with this, explaining how to cook shangi with potatoes and cheese step by step. An interesting option for serving shanezhek is in the form of pizza. Check out how to make such a treat.

Ingredients:

• salt - a pinch;
• flour - 250 g;
• rast. oil - 1 tbsp. l .;
• fresh yeast - 15 g;
• milk - 1 tbsp.;
• sugar - 1 tsp;
• salt, pepper - to taste;
• potatoes - 4 pcs.;
• cheese - 60 g;
• oil - 1 tbsp. l .;
• sour cream - 70 g;
• onions - 2 pcs.

Cooking method:

1. Dissolve yeast in warm milk, add a spoonful of sugar. Knead the components thoroughly, leave the workpiece to stand for 15 minutes.
2. Mix melted butter with flour. Connect two blanks. Knead the dough out of the mass so that it eventually turns out not sticky, i.e. did not reach for his hands. Cover the base for future fragrant shandezhki, allow time to stand for 2 hours - after this time it will increase.
3. Boil the potatoes in their uniforms, rub on a coarse grater.
4. Chop the onion in half rings, sauté in butter. It is preferable to use olive, but regular sunflower is acceptable. Mix the onion with the potato mass. Add seasonings, sour cream.
5. Roll out the dough thinly, spread the filling over the surface, sprinkle everything with grated cheese.
6. Bake the workpiece at 180 ° C for 30 minutes.
7. Serve ruddy, still hot shanezhki to the table with a glass of milk or hot aromatic tea.

With cottage cheese

• Time: 3 hours 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 235 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

This fermented milk product is often used in cooking - for casseroles, desserts, etc. The list of familiar curd dishes can be diversified with an appetizing and tasty dish - shanezhki. Various dried fruits are sometimes added to the filling - with them the taste of the products will become even more interesting. If you lubricate the shanezhki with oil, then they will remain soft and lush for much longer.

Ingredients:

• flour - 400 g;
• sugar - 1 tbsp. l .;
• milk - 1 tbsp.;
• eggs - 2 pcs.;
• dry yeast - 10 g;
• drain oil - 50 g;
• salt - a pinch;
• eggs - 2 pcs.;
• vanilla - to taste;
• cottage cheese - 300 g;
• sour cream - 2 tbsp. l .;
• sugar - 2 tbsp. l.

Cooking method:

1. Heat the milk, pour into a bowl, add a spoonful of sugar, yeast. Leave the well-mixed mass for 15 minutes.
2. Melt the butter, beat in an egg, add salt to the mixture, add flour, a spoonful of sugar. Mix with the present workpiece. Knead a non-sticky dough, if necessary, increase the recommended amount of flour. Leave the base to stand for 2 hours, covering the container. Wrinkle the approaching workpiece, then leave again for another 30 minutes.
3. Mix eggs, sour cream, cottage cheese. Pour sugar, vanilla to the products, mix everything diligently.
4. Tear the finished dough into small pieces, form balls. Leave them on for 20 minutes. for proofing.
5. Flatten each shanezhka slightly, squeeze out recesses in the center with a glass.
6. Fill the grooves with the curd filling, wait another 10 minutes.
7. Transfer the products to a baking sheet lined with paper, grease the sides of each with a beaten egg.
8. Send the shangi to the oven for half an hour. The optimum temperature for baking is 180 ° C.

From yeast-free dough with minced meat in a pan

• Time: 40 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 267 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

It is not difficult to bake classic shangi, but thanks to the imagination of culinary specialists, more simplified methods of preparing such products began to appear. An excellent example of this is the lazy minced meat shanks, which are kneaded from yeast-free dough and fried in a pan. Check out the lazy shaneg recipe and be sure to reproduce it at home.

Ingredients:

• goose or pork fat - 3 tbsp. l .;
• rye flour - about 1 tbsp.;
• salt - 1 pinch;
• wheat flour - about 1 tbsp.;
• egg - 1 pc.;
• milk - 1 tbsp.;
• egg - 1 pc.;
• pepper, salt - to taste;
• minced pork and beef - 0.5 kg;
• onion - 1 pc.

Cooking method:

1. Chop the onion with minced meat using a food processor or blender. Season the mass, add more chopped herbs if desired. Drive in an egg so that the filling grabs better.
2. Knead unleavened dough by adding two types of flour to the milk and egg mixture. Add melted warm fat and salt to the ingredients.
3. Roll out the dough into a rectangular thin layer, spread the minced meat evenly over the entire surface. Roll up the roll, cut it into circles no more than 2 cm thick.
4. Heat the oil in a frying pan, fry the meatballs on one side until a beautiful golden color, then turn over and wait until they are fried on the other side.

• Time: 60 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 304 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The dish prepared according to the presented recipe will be appreciated by lovers of fried meat whites, pies, pasties. In addition to the fact that these products are very tasty, they are also quick and easy to make. A feature of the shaneg is the curd dough - thanks to this base, the buns are tender and fragrant. Not the last place is occupied by the meat filling, which makes the products satisfying.

Ingredients:

• eggs - 2 pcs.;
• flour - 200-300 g;
• salt - 0.5 tsp;
• cottage cheese - 200-250 g;
• soda - 1 tsp;
• onions - 2 pcs.;
• rast. oil - for frying;
• garlic - 1 clove;
• minced meat - 400 g;
• chopped greens - 1 tbsp. l .;
• salt, spices - to taste.

Cooking method:

1. Pour soda, salt to the curd, beat in the eggs. Little by little add flour to the components - its amount depends on the consistency of the cottage cheese. Knead the tough dough, set the piece aside for now.
2. Make the filling: chop the onions, chop the garlic, fry. Add food to the meat. Send chopped herbs and spices there.
3. Roll out the curd dough into a layer, the thickness of which will be no more than 7 mm. It is advisable in the process to form a shape that is as close as possible to a rectangle.
4. Spread the minced meat on top of the layer. Roll the blank into a sausage, which is then cut into pieces 1.5 cm thick.
5. Place the products in the oil heated in a frying pan. Fry under a closed lid for about 13 minutes. During this time, shangi will increase by at least 1.5 times.
6. Turn the almost finished chandeliers to the other side, continue the process for another 7 minutes.
7. Serve a fragrant dish with sour cream, milk.

Deep-fried curd shanezhki

• Time: 60 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 328 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

The presented recipe is useful for those who like to eat deliciously, but at the same time do not want to stand at the stove for a long time. Cooking curd balls is simple, but they turn out to be tender and airy. The advantage of such shanies is that you can use cottage cheese for them with any fat content that you like - this will not affect the taste of ruddy koloboks. Check out how to make such a dessert.

Ingredients:

• vegetable oil - 400 ml;
• wheat flour (w / c) - 250 g;
• soda - 0.5 tsp;
• cottage cheese - 250 g;
• salt - 1 pinch;
• eggs - 2 pcs.

Cooking method:

1. Sift flour into a separate container, mixing it in advance with salt and soda.
2. In another bowl (where the dough will be kneaded) combine the sugar and eggs. You can add some vanillin if desired. Beat the ingredients until the workpiece turns white and the crystals completely dissolve.
3. Add cottage cheese to the sweet egg mass. Beat everything again.
4. Mix dry and liquid workpieces, stir quickly. The mass should be soft, airy, not sticky. If the mixture remains on your hands, add a little more flour. Leave the base for the future dessert to infuse for 5 minutes.
5. Pour the oil into a small saucepan (the balls should float and not lie on the bottom of the dish). Place the container on the included stove.
6. Divide the dough into equal pieces (from the number of components used, 40 products are obtained), each turn into a ball the size of a walnut. When forming hands, it is necessary to moisten with water.
7. Dip several workpieces into heated (up to about 160 degrees) oil so that they do not come into contact with each other. Fry on medium heat.
8. When the balls become beautiful and golden, place them with a slotted spoon on a flat plate, previously lined with paper or napkins. Repeat the procedure with the remaining blanks.
9. Sprinkle the shanezhki with powdered sugar before serving.

Video

Calorie content: Not specified
Cooking time: Not indicated

Not everyone can answer what shangi is. This simple and tasty dish can be attributed to the old Russian village cuisine. In simpler terms, we can say that it is open. The dough is made for such pies as yeast and unleavened on kefir. I want to teach you how to cook shangi with potatoes, like my grandmother's. Once she pampered me with them.
Preparation time:
Baking time: 25-10 minutes.

- wheat flour 1.5-2 cups,
- warm kefir of any fat content 0.5 cups,
- chicken egg 1 pc.,
- salt 0.5 tsp.,
- a pinch of sugar,
- vegetable oil 2 tbsp. l.,
- soda on the tip of a knife (kvass),
- potatoes 3-5 pcs.,
- milk to taste,
- butter 50 g.

How to cook from a photo step by step

First, peel and cut the potatoes into medium cubes. Pour in cold water and boil the potatoes until tender, adding bay leaves and salt to taste. Drain the soft potatoes and add a lump of butter.




To grind potatoes into a homogeneous creamy mass, use a blender or pusher. To make the potatoes airy and tender, pour in a little milk while whipping. The potato cream must hold its shape. Salt and pepper the potato mass to taste, you can add grated cheese.




While the potato filling is cooling, prepare an unleavened dough with kefir. Pour warm kefir into a bowl and beat one chicken egg into it. By the way, you don't need to add an egg to such a dough.






Add salt and a pinch of sugar and baking soda, whisk until smooth. Instead of soda or baking powder, you can add kvass (50 ml) to the dough. Sift wheat flour. If you have rye flour, then replace half of the wheat flour with it. For example, take 1 cup of rye flour and 1 cup of wheat flour. Pour flour into the dough in parts and knead the dough. For elasticity of the dough, pour in two tablespoons of vegetable oil.




Knead the resulting dough first in a bowl and then on the work surface. Cover the dough with a towel and let it rest for 15 minutes.




Roll the dough with a rolling pin into a layer, not very thin.






Cut out the cakes with a wide glass or bowl.




Pinch the edges of the cakes nicely to make the sides.




On a baking sheet with parchment, lay out the blanks of future shanies, and fill each of them with potato mass. Grease the sides of the dough with sour cream or milk.




Bake shangi with potatoes in a preheated oven to 190 degrees until golden brown for 20-30 minutes. Remove the prepared shangs from the oven and brush again completely with sour cream or butter. Cover the finished dish with a clean towel and let sit for 10 minutes.






Serve such shangi with sour cream, kefir or milk. On top of the hot shangi with potatoes, you can put, as an additional filling, a chopped boiled egg with butter.
It turns out just as tasty

Shanga (plural) shangi; mind-weasel. shanzhki)

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

Today the dish is widespread 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 Permian Komi cuisine there were also shangs made of unleavened dough, the so-called "Kuliggez" ("kuligi").

V The great Ustyug and in Perm Territory Shangi today are 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, pea), cottage cheese, just thick sour cream ...

The Perm shangi-shanezhki taught me how to bake many years ago by my friends from this wonderful city. Rather, not they themselves, but their grandmothers, who are already far behind - God give them health!))))

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

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

It includes 23 unique monuments of the late 17th - 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 building and artistic culture of the region. Ethno - stylized interiors and exhibition complexes are located in many monuments

Shangi are open cakes, they can be baked from both yeast and unleavened dough.

Shangi from unleavened dough

Ingredients: wheat flour 2 cups, egg 1 pc, 3/4 cup water, teaspoon salt without top.

Knead unleavened dough. To do this, pour the flour into a wide bowl, make a depression in the middle, put salt, an egg, pour in water, knead the dough. Leave it on for 10 minutes, you can place the dough under a wide dish, or cover it with a napkin, or better place the dough in a plastic bag.

After 10 - 15 minutes, knead it again and leave again for 20-30 minutes. The dough is ready when it becomes elastic, smooth and does not stick to your hands.

Cut the finished dough into pieces, roll out into large sheets 2 - 3 mm thick, from which cut juices the size of a tea saucer. Roll out the edges with a rolling pin even thinner. When they have rolled out enough, roll up the edge of the juicy with a flagellum, if the flagellum does not work out, make a border around the edge. You can simply pinch the edge at a certain distance.

Impromptu cymbals turn out. Place the filling on these plates and smooth it out to the curb. If it is a filling of potatoes, cottage cheese, carrots, brush with eggs, mayonnaise or sour cream. And bake immediately in the oven.

The shangs are ready when the edges and filling are browned. Once taken out of the oven, grease the finished shangi with melted butter on top and bottom and put in a sealed dish for 15 to 20 minutes, or cover with parchment paper and a napkin or towel on top.
If this is not done, the shangi will be dryish, although it is tasty in its own way, you can crunch it.

Yeast dough shangi

Ingredients: flour 4 cups, granulated sugar 1 tablespoon, margarine or vegetable oil 4 tablespoons, yeast 20 g, 0.5 teaspoon salt, milk or water 1 cup, 2 eggs (one for lubrication).

Yeast dough is prepared as follows: pour lukewarm milk into a saucepan, put yeast there, add 1 tablespoon of sugar, 0.5 teaspoon salt, 2 eggs, flour. Knead the dough.

Add butter or margarine last when the batch is almost done. Knead the dough again and place in a warm place. After the dough rises, knead it and leave for another 30 - 40 minutes.

Now you can cook shangi. To do this, cut the dough into about 100 g pieces and roll them out slightly. Put a layer of filling on the surface of the rolled shangs to the brim, if it is a filling of potatoes, cottage cheese or carrots, brush with an egg. You can grease the surface with mayonnaise, sour cream.

The filling layer should not be very thick, but should cover the entire upper surface of the shangi. Place the prepared shangi in a warm place to rise the dough. After the dough has risen, bake in the oven.
When the shangs are reddened, take them out and grease with oil. Place in a sealed dish for 15 - 20 minutes, or under a napkin.

Potato filling

Ingredients: potatoes 500 - 700 g, hot milk, salt, egg, butter (to taste).

The potato filling is prepared in this way: boil potatoes in uniforms, peel them, mash very well, add hot milk, salt, beat in an egg, put butter, mix well. Put all the ingredients to taste.

Put the filling in the middle of the finished juicy or tortilla, smooth it out, brush with an egg, sour cream or mayonnaise. Bake in the oven.

Cottage cheese filling

Ingredients: cottage cheese 0.5 kg, egg 1 pc, butter 1 tablespoon, sugar to taste.

Cooking cottage cheese filling. For 0.5 kg of cottage cheese, add 1 egg, 1 tablespoon of butter, sugar to taste. Grind until smooth.

Place on prepared dough, flatten, brush with egg or sour cream.
If it is unleavened dough, you can bake it right away. If the dough is yeast, leave to rise, then bake.

Carrot filling

Ingredients: carrots 0.5 kg, sugar to taste.

Cooking carrot filling. Boil carrots, peel, crush or chop, add sugar. Stir everything until smooth. Put the finished filling on the prepared dough. Smooth and lubricate. Then bake.

There is another way to make carrot filling. Carrots need to be peeled, chopped, boiled in water, adding salt and a little sugar. Then grind in a processor, meat grinder, or simply chop. Add sugar. The filling is ready.

Berry filling

Ingredients: berries 0.5 kg (any to your taste), potato starch 2 tablespoons, sugar to taste.

Preparation of berry filling. Chop the berries, add a little starch, sugar to taste, mix. The filling is ready. Then, if the dough is yeast, spread on the surface, wait for the shangi to rise and bake. If the dough is unleavened, then place the filling on prepared plates of unleavened dough, flatten and bake in the oven.