Shangi with potatoes - step-by-step recipe with photos

Posting in group: Baking

Shangi are also called shanezhka; they belong to Russian national cuisine. Preparing the delicacy began in ancient times. Semi-finished products were baked on wood or in ovens. The shape of the blanks is similar in appearance to buns or cheesecakes. The filling must be unsweetened filling.

Mostly potatoes are added to shangi. There are many recipes with photos, thanks to which you can prepare your own baked goods based on yeast, shortbread, unleavened or puff pastry. The delicacy can be baked in the oven, slow cooker, or fried in a saucepan on the stove. The calorie content of yeast semi-finished products reaches 225 kcal.

Classic recipe like grandma's from yeast dough

Shangi with potatoes, a recipe with a photo of which will help you make them based on yeast dough, turns out lush and satisfying.

They can be used for an afternoon snack or as a hearty snack.

What ingredients will you need?

The components required to make potato shangi are listed in the following list:

yeast – 30 g;
potatoes – 800 g;
sunflower oil – 60 ml;
butter – 150 g;
milk – 500 ml;
flour – 630 g;
table salt – 11 g;
granulated sugar – 25 g;
eggs – 110 g.

Instead of milk, you can use a fermented milk product, for example, kefir.

If there is no fresh compressed yeast, it is permissible to use a bag of dry raw materials.

Step-by-step cooking process

The detailed process of creating shanga with potatoes at home is possible if the following steps are followed:

To make dough, granulated sugar must be dissolved in warm milk or kefir.
Next, add yeast and a small amount of flour. The dough will need to be placed in a warm place for approximately 40 minutes.
Then you will need to dissolve table salt in it, add flour and knead the workpiece on the table for 10 minutes.
Then add vegetable oil to the finished dough, mix again, cover with film and send to a warm place.
To make the filling, peel the potatoes and boil them until tender. Afterwards, you need to drain the water and grind the vegetables with a blender, adding table salt and 120 g of butter.
Next, add the egg and egg white to the puree, mix everything thoroughly and cool the mass.
The remaining protein will need to be mixed with the remaining butter to lubricate the surface of the shanga.
When the dough has proofed, it must be divided into small pieces, each pressed on top to form a flat cake.
Then you need to place the potato filling on each piece and coat it with the egg mixture.
The treat should be baked in the oven at 200°C for 25 minutes.

After the allotted time has passed, the finished dish can be served.

Serving rules, decoration

Baked pies go well with milk or fermented milk product. If desired, potato shangi can be consumed with hot tea.

With sour cream

Potato shangi based on sour cream can be quickly baked in the oven. Despite the minimal set of food products, semi-finished products come out very fluffy, soft and tasty. The calorie content of the delicacy reaches approximately 318 kcal per 100 g of raw material.

What ingredients will you need?

The food products needed to make sour cream shanga are shown in the following list:

water – 125 ml;
yeast – 25 g;
chicken egg – 110 g;
sunflower oil - for lubrication;
butter – 100 g;
milk - at your discretion;
flour – 400 g;
sugar – 25 g;
sour cream – 25 g;
salt – 6 g.

Sour cream must be fat, at least 20%. Fresh compressed yeast can be replaced with a dry product. Its volume should not exceed 1.5 tsp.

To make mashed potatoes more tender, you need to beat them not with a blender, but with a mixer.

Step-by-step cooking process

The detailed process of making shangi with potatoes is shown in the following steps:

Potatoes need to be peeled, boiled and crushed to puree. Next you need to add butter, a little hot milk, a chicken egg and mix everything well.
Read also: How to cook baked apples with honey
Dissolve yeast and sugar in warm water, add 100 g of flour, stir again and leave to rise.
Then you should mix the butter with sour cream, salt, egg and combine with the finished dough. While stirring, add sifted flour to the ingredients and knead the elastic dough for 15 minutes. Afterwards, cover it with a towel and leave it in a warm place.
After greasing your hands with vegetable oil, you will need to tear off small pieces the size of a chicken egg from the finished dough and form flat cakes with a diameter of approximately 15 cm.
Next, you need to coat the top of the flatbread with potato filling and place the semi-finished product on a baking sheet covered with parchment paper and coated with oil.
Then the workpiece should be left to proof, coating the semi-finished products with egg or sour cream.

The treat must be baked at 180°C until fully cooked. Then the pieces will need to be removed from the oven, coated with melted butter and placed under a towel for about 30 minutes.

Serving rules, decoration

It is recommended to consume the finished delicacy with milk, topping it with sour cream.

Ingredients:

For unleavened pastry:

250 g wheat flour
90 g sour cream
1 small egg
30 g butter (or vegetable oil)
1/4 tsp each salt, sugar, soda

For filling:

500 g potatoes
50 g butter
125 ml milk
salt to taste

To coat the filling:

1/4 cup sour cream
1 small egg

Method for preparing potato shanegs:

Boil the potatoes. Drain the water. Mash the potatoes.

Add hot milk little by little, stirring constantly. The puree should not be liquid, but not dry either.

Add oil, stir.

To prepare the dough:

In a bowl, combine sour cream, eggs, melted butter (or vegetable oil), salt, sugar. Mix.

Add half the amount of flour and mix everything until smooth.

Then add baking soda to the remaining flour and mix.

I really like using a strainer mug. I put it on a glass saucer so that the flour does not crumble, and so I put it on the scales to weigh the flour. When you need to add baking powder or baking soda, I add it there and mix everything with a fork right in the mug.

Add the remaining flour and soda to the dough and then knead first with a spoon (it’s better not to use a whisk, it will be difficult to free it from the stuck dough, but we shouldn’t lose it), and then with your hands. I don’t really think so. Everything is fast and gentle. If you feel that the dough is very sticky and there is clearly not enough flour, simply add small handfuls, scattering it on the dough and, as it were, rolling it in flour. The dough should not be very steep, otherwise the juices will be very tough. But if you like harder crusts, then, of course, you can add more flour.

Turn on the oven at 230°

Next, place the dough on a cutting board and shape it into a log.

Separate small pieces from the dough and place the cut pieces on a board sprinkled with flour. I first give it a round shape with my hands, as if kneading and slightly stretching the cake, and then roll it out thinly with a rolling pin.

Spread the mashed potato filling onto a tablespoon. Using another spoon, which we hold in a cup of water, we smooth the surface of the filling, leveling it. We do not reach the edges 1 cm. This will be the height of the sides.

Using the index fingers (you can also use other fingers to work, as is convenient for you) of both hands, we lift the sides and immediately press them to the filling, making an “accordion”, walking in a circle. Then you can walk along the sides again, pinching the sides with your index finger and thumb.

Transfer the shanga to a baking sheet greased with oil or covered with baking paper.

We do this with all the dough. I got 12 shanezheki for two baking sheets.

Prepare the spread for the filling.

Again, so as not to waste food, add sour cream to the same glass in which it was measured to prepare the dough. Add the egg there and mix everything thoroughly with a fork.

Lubricate the shangi with grease.

Bake for 15 minutes at 230°.

Here, of course, you should take into account the capabilities of the oven. I heat the oven to 230°. I put the baking sheet in the middle position. I reduce the temperature to 220° and bake for 10 minutes. Then I move the baking sheet to the upper position and bake for another 5-7 minutes until the shaneg filling is browned.

That's all, the potato shangs are ready! The dough is very tender and tasty. The bottom is very thin, and the sides are slightly inflated. Don't forget to brush the shangi with melted butter!

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No yeast in the oven

Shangi with potatoes, the recipe with photos of which allows you to prepare semi-finished products without adding yeast, turns out soft and moderately fluffy. Since there is no yeast in the flour product, the calorie content of the product will not be too high.

Shangi with potatoes - a recipe for cooking without yeast in the oven.

However, you should not consume the treat excessively, otherwise you may gain weight.

What ingredients will you need?

The food products that will be needed to create shanga with potatoes without yeast are described in the following table:

Required Ingredients	Required amount
Potato	600 g
Kefir	400 ml
Onion	150 g
Butter	120 g
Flour	540 g
Baking soda	5 g
Salt	10 g
Sour cream for lubrication	100 g
Egg	55 g

To lubricate the potato filling, it is recommended to use homemade sour cream. If you don’t have it, you can use the store option. Its fat content should be very high.

Step-by-step cooking process

The detailed process of making a shanga in a kiln is shown in the following paragraphs:

To make the filling, potato tubers must be peeled and boiled until tender in salted liquid, and then mashed into a puree.
The onion needs to be peeled, cut into small cubes and fried over medium heat until tender.
After that, you need to combine the onion and oil with the potatoes, add the egg and mix everything thoroughly, adding table salt.
To make the dough, mix kefir with baking soda and let stand for about 5 minutes. Then you need to add salt, butter and mix everything thoroughly. While mixing, you will need to add flour to the ingredients and knead an elastic, soft dough that will not stick to your hands. At the end, the flour mixture should be allowed to rest for 30 minutes.
Then the finished dough should be divided into pieces. From each you will need to make cakes about 0.7 mm thick.
Having formed sides from the edges of the flatbread, you will need to place the potato filling with onions in the center and coat everything with sour cream on top.
The treat must be baked for 20 minutes. at a temperature of about 200 °C.

After the specified time, the finished shangi can be served.

Serving rules, decoration

Baked potato semi-finished products can replace a full dinner, as they are very filling. It is recommended to supplement Shangi with fermented milk product or hot tea.

How to cook Shangi without yeast

Wash and peel the potatoes, then boil in boiling salted water until tender. Drain the potatoes, add butter and egg. Mix thoroughly.

Mix kefir with salt, add 30 grams of melted butter. Stir.

Add flour and baking soda. Knead the dough.

Leave the dough in a warm place for 30 minutes.

Divide the dough into sausages, cut each into pieces and roll into flat cakes.

Make small sides on the flatbreads. Place the tortillas on a greased baking sheet. Place potato filling in the center of each and spread sour cream on top. Bake in the oven for 15 minutes at 200 degrees.

Bon appetit!

In a slow cooker

Shangi with potatoes look like small cheesecakes, since the filling is not placed inside the preparations, but is laid out on top. Thanks to the photo recipe, you can make it step by step without errors. Semi-finished products are quite nutritious, filling and appetizing.

What ingredients will you need?

The products needed to create a shanga in a slow cooker are listed in the following list:

yeast – 10 g;
potatoes – 100 g;
sunflower oil – 15 ml;
milk – 150 ml;
flour – 200 g;
table salt - as needed;
sugar – 25 g;
sour cream – 30 g;
egg – 55 g.

Since the pieces are baked in a slow cooker, the process will be carried out in two batches. If the products are not baked well on top, it is permissible to turn them over.

Step-by-step cooking process

Creating a shanga with potatoes in a slow cooker is possible if the following points are observed:

You need to pour 100 ml of warm milk into a deep container.
Next, pour in the yeast, granulated sugar and salt, mixing everything thoroughly.
Then you need to add flour and knead the dough. Then you will need to pour oil into it, stir again and place in a warm place for approximately 2 hours 30 minutes.
You will need to peel the potatoes, boil them in lightly salted water, then grind them and mix them with the rest of the warm milk.
The finished dough must be divided into balls, which will need to be rolled into flat cakes.
Semi-finished flour products should be transferred to parchment paper, and potato filling should be placed on top.
The shangi along with the paper must be placed in a slow cooker and coated with beaten egg mixed with sour cream.
The treat must be baked on the “Baking” mode for 1 hour.

After the specified time has passed, the baked goods can be served.

Serving rules, decoration

It is recommended to top potato shangi with sour cream and serve with milk.

From shortcrust pastry

Shangi with potatoes, a recipe with photos of which will help you make semi-finished products from shortcrust pastry, become incredibly crumbly and tender. Since cheese is included in the filler, the products have a pleasant milky taste. In order not to spend a lot of time preparing the product, it is recommended to prepare the flour mixture in the evening. The next morning, all you need to do is bake the treat in the oven.

What ingredients will you need?

The ingredients required to create a shortcrust pastry shanga are described in the following paragraphs:

water – 75 ml;
yolk – 20 g;
potatoes – 300 g;
butter – 225 g;
milk - at your discretion;
flour – 200 g;
table salt – 6 g;
sour cream - for lubrication;
cheese – 100 g.

To make the dough you need to use chilled butter. Therefore, the product will first need to be kept in the freezer compartment.

Step-by-step cooking process

You can make shangi with potatoes from shortcrust pastry by following these steps:

Cold butter should be grated or cut with a knife. Then add sifted flour and salt to it and grind everything thoroughly.
The yolk must be mixed with water, added to the flour mixture and kneaded into a dough. After kneading is completed, the flour mixture will need to be placed in the refrigerator compartment for about 1 hour.
Boiled potatoes need to be crushed, mixed with butter and beat with a mixer.
Next, add half the grated cheese to the hot puree and mix everything well.
The shortbread dough must be divided into pieces of the same size. From them it is necessary to form cakes with a thickness of no more than 2 mm.
The blanks should be transferred to a baking sheet covered with parchment paper, and the potato filling should be placed on top.
Each flatbread will need to be sprinkled with the remaining grated cheese and baked in the oven at 200°C for 20 minutes.

After the required time has passed, it is recommended to serve shangi with potato filling.

Serving rules, decoration

The potato product can be eaten with a vegetable salad or used as a holiday snack.

Shangi with potatoes made from rye flour

Shangi is often prepared from rye flour or from a mixture of rye and wheat flour. We will prepare this version of the dough without using yeast.

5 potatoes;
150 ml milk;
180 gr. butter;
4 tablespoons rye flour;
200 gr. wheat flour;
1 teaspoon baking powder;
200 gr. sour cream (20-25%);
1 egg;
salt to taste.

Preparation time: 15 min.

Cooking time: 1 hour 20 minutes.

Number of servings: 10 pcs.

From unleavened dough

Potato shangi can be made from unleavened dough. As a result, the calorie content of semi-finished products will reach approximately 500 kcal per 100 g serving.

The preparations turn out very appetizing, tender and soft.

What ingredients will you need?

The products required to create shangi based on unleavened dough are described in the following paragraphs:

water – 250 ml;
potatoes – 1.5 kg;
chicken egg – 55 g;
sunflower oil – 100 ml;
butter – 70 g;
milk – 150 ml;
flour – 630 g;
table salt - to your taste.

To season mashed potatoes, you need to use milk with a fat content of at least 2.5%.

The above components are enough to make 10 servings.

Step-by-step cooking process

Making shanga with potato filling from unleavened dough is possible by following these steps:

Sift the flour into a large bowl, making a well in the center.
You will need to dissolve the salt in a glass of water and pour it into the flour, adding vegetable oil and kneading the dough. Afterwards, the flour mixture should be placed in a bag and placed in the refrigerator compartment for approximately 30 minutes.
Potatoes should be boiled, mashed and mixed with salt, butter, milk and egg.
Next, you will need to roll out a small piece of dough into a circle shape and place the potato filling in the center.
Then you need to pinch the dough along the edges and place the workpiece on a baking sheet coated with vegetable oil.

The treat should be baked at 180°C for 20 minutes.

Serving rules, decoration

Cooled preparations are best consumed with cold milk. If you don’t like the taste of a dairy product, you can eat shangi with sour cream.

Potato Shangi - history of the name

So, today we have potato shangi on the menu. According to Wikipedia, shangi (diminutive - shanezhki) is a Russian dish, which are round open pies. Various fillings are placed on top of the dough. Most often, mashed potatoes, steamed cereal or crushed berries are used for the filling. They are made from yeast or unleavened dough.

The name of the dish was borrowed by the Slavic population of the Russian North from the language of the aboriginal Finnish tribes. Then, together with the settling Northern Russian population, it spread from Karelia to the Ob, and from the 17th century penetrated into Western Siberia along with the Arkhangelsk and Solvychegodsk colonists. Today, the dish is widespread in home cooking in the Cis-Urals, Middle Urals and Trans-Urals, and is relatively little known in the western regions of Russia. Today shangi are made mainly from sour yeast dough; in the old days, Komi-Permyak cuisine also had shangi made from unleavened dough, the so-called “kuliggez” (“kuligi”, plural). In Veliky Ustyug and the surrounding area, shangi are still made from unleavened dough and are widely used in local cuisine.

From puff pastry

Shangi with potatoes, a recipe with a photo of which will help you make semi-finished products in a short period of time, can be prepared on the basis of ready-made puff pastry. Thanks to the structure of the flour paste, it can give the delicacy nutritional value, satiety and airiness. It will be enough to defrost the dough, fill it with filling and send it to the oven.

What ingredients will you need?

The components required to make a puff pastry shanga are listed in the following list:

potatoes – 400 g;
table salt - to your taste;
cream – 100 ml;
puff pastry – 500 g;
egg – 55 g.

If there is no liquid cream, mashed potatoes can be seasoned with milk. To improve the taste, it is recommended to add butter to the filling.

Step-by-step cooking process

The detailed process of making shangi based on puff pastry is shown in the following steps:

The dough must be thawed and rolled out.
Then you will need to boil the potatoes, mash them and beat them together with cream and a chicken egg.
Next, the flour dough should be filled with potato filling, coat the edges with egg and bake in the oven at 180 °C for 20 minutes.

After the time has passed, the finished dish can be served.

Serving rules, decoration

Puff shangi go well with sour cream. If desired, they can be topped with sprigs of dill or parsley leaves. Milk or tea is suitable as a drink.

Useful tips and tricks

By following useful culinary tips and recommendations, you can easily make potato shangi at home:

Shangi should be baked only from rye, or rye-wheat or wheat flour.
It is permissible to use unleavened dough, shortbread dough, puff pastry dough and yeast-based dough.
The size of the blanks can be different, ranging from 15 cm in diameter and ending with up to 30 cm in the crossbar.
The filling is placed not inside the treat, but on top of the dough. Therefore it should be a little thick.
To make baked goods even tastier, it is recommended to coat the filling with a mixture based on eggs and butter or sour cream.
When baking shangi, it is not recommended to place them too tightly together, otherwise they may stick together.
To make the shangi tender and soft, after baking they need to be placed under a towel and allowed to brew for about 30 minutes.
It is permissible to eat semi-finished products when they have cooled down or immediately after baking, while they are still hot. When the pieces are ready, it is recommended to soak them in melted butter or sour cream. Due to this, the taste can be improved.

Potato shangi are considered traditional Russian flatbreads, which have excellent taste and aroma. Following various photo recipes, baked goods can be made from yeast, puff pastry or unleavened dough. In any version, semi-finished products will remain very appetizing and tender.