Cooking shanezhki with meat in a frying pan and in the oven

How to cook shanezhki with meat

In order to spend a record amount of time preparing shanezheki with meat, it is better to make the dough and filling at the same time. For minced meat we must fry the onion. And while it is soaking in oil in the frying pan, we will have time to knead the dough.

So, you need to chop the onion smaller, heat the frying pan over medium heat, pour in vegetable oil (about 2 tablespoons), mix the onion with the oil, heat until transparent and bring to a golden color so that the characteristic delicious smell of fried onions appears. You will need to stir the onion a couple of times. The main thing here is to heat the pan moderately. Then the onion is guaranteed not to burn while we are working on the dough.

The test is simple. Our Shanezhki are lazy, so our dough will be kneaded without any tricks. You just need to put all the products - eggs, cottage cheese, flour, salt, baking powder - in one large bowl. You can sift the flour, or you can put it like this. Baking powder, having reacted with the acid contained in the cottage cheese, will raise the dough anyway.

Mix everything first with a fork.

And then knead the dough with your hands. There is no need to apply much effort; knead until the dough becomes homogeneous. It turns out pleasant to the touch and does not stick to your hands. You will get such a cute ball.

By this time your onions will already be fried. Remove it from the heat and let it cool. Then mix with minced meat, salt, add dry herbs and garlic, as well as freshly ground pepper. And stir the minced meat until evenly combined. Some do it with their hands. And me too sometimes.

Let's move on to preparing the shanezheks themselves. Place the dough on a floured table. Roll into a square. When rolling, so that you get a uniform layer, apply maximum pressure with a rolling pin in the middle, and then roll the dough from the middle to the edges. This will allow you to easily make a rectangular shaped layer.

Place the filling on top of it. In an even layer. Leave about a centimeter of dough on one edge.

Roll tightly towards the strip of dough without filling. This is necessary so that you can properly pinch the roll.

Pinch tightly so that the shangi do not come apart during frying.

Well, all that’s left is to cut the even slices. This is done quite simply. A sharp knife cuts the dough perfectly. If the rounds are slightly wrinkled, straighten them out with your hands. I kept the thickness of the circles small - about 1-1.5 centimeters - this way they will fry faster and the filling will definitely not remain raw.

Pour oil into the frying pan - the thickness of the layer is approximately two centimeters. Place on the stove and heat until the dough sizzles slightly when dropped into the oil. Place four shanezhki, reduce the heat so that the oil is only slightly bubbling, and fry until one side is browned. Then turn the shanezhki over to the other side with two forks (be careful not to splash with hot oil!) and fry until done.

Then place the shanezhki on a wire rack, which in turn place on some dish where excess vegetable oil will drain.

Can be served both hot and cold. It turns out to be a decent amount of shanezhek - you can feed three or four hungry men.

Bon appetit!

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Curd shanezhki with minced meat

Flour - 300-350 g
Cottage cheese – 250 g
Baking powder - 1 tsp
Eggs - 2 pcs
Vegetable oil - 2 tbsp. l
Salt - 1/3 tsp (or to taste)

Minced meat – 400 g
Small onion - 1 pc.
Garlic - 1-2 cloves
Khmeli-suneli seasoning - 1/3 tsp
Salt 1/2 tsp (or to taste)

Place the cottage cheese in a deep bowl and mash with a masher.

If it is very wet, it is advisable to squeeze it out before doing so, otherwise you will need more flour.

Pour 2 tbsp into the cottage cheese. l vegetable oil, break 2 eggs, baking powder and salt go here. Mix everything thoroughly.

In several stages, pour sifted flour into the curd mass.

Knead the dough with your hands. It should not be sticky. If it sticks to your hands, you need to add a little more flour.

Now let's prepare the filling. To do this, grind the onion and garlic into a paste. This can be done using a blender. You can simply squeeze it through a squeezer.

So, mix the minced meat with onion gruel, salt and khmeli-suneli seasoning.

Mix the minced meat thoroughly. Roll out the dough into a rectangle, approximately 30 by 40 cm.

Distribute the filling evenly over it.

Next, roll the dough along the long side into a long roll and pinch its edges.

Then cut the roll into circles. You should get these beautiful slices about 1 cm thick.

Fry them in a frying pan on both sides over medium heat until they are nice and golden brown.

After frying, place them on a paper towel to drain excess oil.

If you don’t want to fry in oil, there is a more dietary option - you can bake the shanezhki in the oven.

Place them on a baking sheet, coat each slice with yolk and place in the oven at 180 degrees until cooked.

The cooking time will then increase slightly, but they will be drier and less greasy.

This is such a delicious and wonderful dish. And the aroma is such that the whole family is drawn to the kitchen like a magnet!

We wish you bon appetit!

Try also making delicious belyashi with meat.

Save the recipe to your social media account so you don’t lose it using the social buttons below or at the beginning of the article.

Shanezhki or Georgians do not take much time to prepare and the taste is excellent, reminiscent of belyashi!

First - grammar

Before we begin the story about what “shanga” is, let’s say that the word is a noun, inanimate, singular, feminine, first declension. The stress in this form and in all others falls on the first syllable.

In the singular, the word changes by case, taking the following forms:

shanga - (named case, answers the question “what?”)
shangi (born pad., what?)
shange (Dan. fall., why?)
shangu (vin. pad., what?)
shangoi (creative pad., what?)
shange (prepositional fall., about what?)

In the plural it has the form “shangi”, in the genitive plural - “shaneg”, in the dative case - “shangam”.

The word could be used in diminutive forms. For example, Shanezhka, Shanechka. It had a numerous synonymous series: flatbread, sochnya, cheesecake, unleavened bread, pyzhka, pancake, pancakes (aladushki), kokurka, bread, kazulka.

Preparing the dough

Shanezhki with potatoes and cottage cheese turn out very soft and tasty. Before you shape them and bake them in the oven, you should knead the yeast base. To do this, granulated sugar is dissolved in warm water and then drinking water and yeast in granules are added to it. After the last product has swelled, add beaten egg and soft butter to the bowl. After mixing all the ingredients, gradually add the sifted flour.

After kneading a homogeneous yeast dough, cover it with a towel and leave it aside for an hour. In this case, periodically beat the base with your palm so that it falls and rises again.

Shanga with cheese: recipe with photo

Baking is especially tasty if the recipe involves adding mixed types of cheese - soft and hard.

A common method is to prepare shanga with cheese from yeast dough, but if you don’t have time to knead it, you can also use unleavened dough.

You will need:

350 grams of flour;
10 grams of dry yeast;
salt;
20 grams of sugar;
150 ml milk;
70 grams of butter;
1 egg;
250 grams of soft cheese;
80 grams of hard cheese.

Preparation

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After an hour, the dough should rise and begin to bubble, increasing in volume at least twice.

Sift the remaining flour into a mixer bowl, add eggs, salt and sugar.

Place the dough in a mixer bowl with the rest of the dough ingredients.

Knead the dough at 2nd speed. After about five minutes, when the ingredients have already mixed a little, add soft butter.

Continue kneading until the dough is smooth and uniform and comes together. This dough is quite soft, it is difficult to knead it with your hands, but it is possible. During the kneading process, such a not very tough dough is hit with force on the table so that the dough is better enriched with oxygen; the time for kneading the dough by hand is about the same half hour as with a mixer, that is, this is a difficult physical process.

IMPORTANT: knead the dough with a mixer for 30 minutes. The mixer can be replaced by hand, but this is physically expensive and difficult.

Transfer the dough into a deep pan, cover with a lid and place in a warm place for 2-2.5 hours.
After about 1.5 hours, the dough will have risen well, press it with your hands so that all the accumulated carbon dioxide comes out, cover again and put it in a warm place for the remaining hour.
Remove the finished dough for shanezki from the pan and form it into a ball. If the dough is sticky, lightly grease it and your hands with vegetable oil.
Divide the dough into equal-sized pieces, about 16 pieces. Roll each piece into a ball.
Grease a baking tray with oil or line it with a silicone mat. Place the balls on a baking sheet, leaving at least 4 cm between them. It is better to use two baking sheets. Cover the dough balls with a damp towel (soak the towel in warm water and squeeze very well) and leave for half an hour.
Preheat the oven to 220 degrees. For the spread, mix all ingredients until smooth. It is important that there are no lumps of flour.
Grease the tops of the shanezhki with sour cream spread and place the baking sheets in the oven.
Bake for about 25 minutes until the shanezki are lightly browned. Remove the finished shanezki from the oven and cool.

Shanezhki with meat, melting in your mouth, can be easily prepared if you have cottage cheese, eggs and any minced meat at home. In my opinion, this pastry of Russian cuisine has been unfairly forgotten. We increasingly look for ideas from foreign chefs and forget about the beautiful and tasty dishes that have been known to our people for a long time. However, in the Urals and the North of Russia, many housewives still bake shangi and, of course, experiment with dough and filling.

So, shangi or affectionately - shanezhki (the emphasis is always on “a”) are open pies like cheesecakes, round in shape. Previously, their size (diameter) varied from 12 to 30 cm and they were baked in a Russian oven. I suggest baking shanezhki with minced meat in a frying pan and in a smaller size - this way they will bake faster and make them more convenient. For me they came out about 7-8 cm, i.e. The format is approximately the same as regular ones. In general, their appearance is most similar to that in cross-section.

Initially, shanezhki were baked from yeast dough mixed with fat (beef or lamb) and wheat and/or rye flour. Now there are many options for making unleavened dough. Today I suggest you bake shanezhki with meat from curd dough. Cottage cheese is an excellent base for many delicious treats! I make lush ones with it, as well as various pastries with curd and dough... It's always delicious!