How to cook shangi: ingredients, recipes, cooking options

05/12/2019 Pierre Gagnaire Cooking

Experts recommend the recipe for this wonderful and original pastry to those who value not only the taste in food, but also the presence of traditional national flavor in it. Many modern housewives dream of learning how to bake shangi with cheese, potatoes, cottage cheese, meat and other fillings. What is this dish? What are the ways to prepare it? How to bake the most popular of all existing options - shangi with cheese? We will try to answer these questions in our article.

Shanezhki with potatoes

Ingredients:

200 grams of flour;
ten grams of yeast;
60 ml water (warm);
¼ kg potatoes;
10 mg sour cream;
a couple of eggs;
100 g butter;
10 grams of sugar.

Shangi with potatoes made from yeast dough is prepared as follows:

Mix water, yeast, sugar and flour (50 grams). The dough is left for half an hour.
After 30 minutes, pour in the egg mixture. To prepare it, combine a beaten egg, a little salt and butter (50 g).
Add flour little by little and knead the dough for shaneg. They cover it and wait for it to rise. This process takes about an hour.
Peeled potatoes are boiled and mashed. In this case, you need to add milk, butter and beaten egg.
Wet your hands and pinch off a small piece the size of a quail egg from the dough.
Roll out into a thin cake and place on a baking sheet lined with parchment.
Make a depression in the cake with your fingers.
The filling is placed inside, in this case mashed potatoes.
The edges are raised a little, as if wrapping them around the filling.
After 15 minutes, brush with beaten yolk and place in the oven, it should be heated to 180 °C.
The dish takes no more than twenty minutes to prepare.
The finished baked goods are brushed with melted butter (butter).

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.

Open buns with potatoes and cheese

What does the flour product consist of:

¼ kg flour;
15 grams of yeast;
100 ml each of milk and sour cream;
three large potatoes;
cheese – 100 grams;
bulb;
30 g butter;
salt and sugar to taste.

Preparing shangi is not difficult:

Sugar and yeast are added to warm milk. The result is a dough; it is left to steep for about half an hour.
Then soft butter and flour are added to the yeast mixture and the dough is kneaded. You need to wait until it rises.
The potatoes are boiled in their skins, peeled and grated.
The onion is finely chopped and fried in sunflower oil.
Mix vegetables, add salt, spices and sour cream.
Pinch off a small piece of the dough, form a flat cake and place it on a baking sheet.
Distribute the filling inside and sprinkle with grated cheese.
These buns are prepared for half an hour at a temperature of 180 °C.

About cooking

They work like this:

Mix yeast, flour, salt and sugar in a bowl. Pour water into it and mix the composition. Add vegetable oil. Knead the dough. Cover the bowl with a lid and place it in a warm place to rise for one hour.
Roll the finished dough into four balls.
Flatten each of them into a very thick 1 cm.
Place the blanks on a baking sheet and sprinkle them with grated cheese. Cover with a towel and leave for 40-50 minutes.
Bake shangi until browned in an oven preheated to 180 degrees.

Potato shangi with cabbage

The following components should be prepared:

four potatoes;
three eggs;
one hundred grams of flour;
30 ml vegetable oil;
200 g white cabbage;
onion;
30 ml sour cream.

Below we describe in detail how to prepare shangi. The algorithm is simple:

Prepare the dough for shangi. Potatoes are boiled in their skins, peeled and mashed. The mixture is salted, a couple of eggs, butter and flour are added. Knead the dough and wait until it starts to rise.
Prepare the filling. Everything is simple here: chop the onion and cabbage, fry until soft. You need to add salt during cooking.
Form flour products. Pinch off a small piece from the dough, roll out the flatbread, lay out the filling and lift the edges towards the middle.
Moving on to baking. The blanks are distributed on a baking sheet at a short distance (do not forget that they will increase in size). For lubrication use beaten egg and sour cream. Cook for half an hour at a temperature of 180 degrees.

Shanezhki with barley groats

Required ingredients:

300 g flour;
600 mg yogurt;
30 g margarine;
150 g cereal;
egg;
60 liters of sour cream.

How to cook shangi? The detailed recipe is:

The cereal is poured with curdled milk for at least ten hours; you will need 400 ml of fermented milk drink.
Add flour, salt and margarine to the remaining curdled milk. Knead the dough and leave for half an hour.
Then the dough is divided into small portions and flat cakes are rolled out.
Place the filling inside and brush the dough with beaten egg and sour cream.
Place in the oven for half an hour, preheating it to 180 °C.
Delicious buns are brushed with melted butter.

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 rice

Ingredients:

300 - 350 grams of flour;
200 ml milk;
5 grams of baking powder;
100 grams of rice;
a couple of boiled eggs;
30 g butter.

According to the recipe, shanezhki is prepared as follows:

In a deep bowl, mix warm milk, flour, baking powder and salt. Knead the dough and wait for it to start rising.
The rice is boiled and combined with grated eggs and soft butter.
Divide the dough into parts, roll out a thin flat cake, put the filling inside and raise the edges.
Place in an oven heated to 180°C for half an hour.

Traditional Siberian recipe

To prepare such shanegs, you need to make the dough using the method described in this section. The buns for this recipe are coated with the mixture.

It is prepared from the following products:

Sour cream (six large spoons).
Fifty gr. softened cow butter.
A large spoon of sugar.
Two tbsp. l. flour.

First they make the dough. The milk is slightly heated. Yeast is dissolved in it. Pour flour into the mixture in the amount of one hundred and thirty grams. Cover the mass with a cloth and keep in a warm place for sixty minutes. All products are mixed well beforehand.

In a mixer, combine the remaining flour with salt, sugar and eggs. Add the dough, which should increase in volume.

Mix for five minutes. Then place the butter in the mixer. Mix all ingredients. You should get a tight lump. You need to knead the dough for shanezheki according to the Siberian recipe for at least half an hour. Then it needs to be placed in a vessel. Cover with a lid and place in a warm place for two hours.

After some time, you need to knead the dough with your hands and cover again.

Then take the mass out of the bowl and make a lump out of it. If the dough sticks to your hands, you need to brush it with oil. Then the mass is divided into fragments equal in volume. There should be approximately sixteen pieces. From each you need to form a circle. Shanezhki should be placed on a baking sheet sprinkled with sunflower oil. Cover them with a dampened and wrung out cloth and leave for thirty minutes. To prepare the muffin topping, combine all the ingredients listed in this section. Place the resulting mass on the surface of the shang. Cook in the oven for twenty-five minutes.

Baking with mushrooms

Ingredients:

¼ kilogram of flour;
ten grams of yeast;
100 mg milk
30 g butter;
350 g champignons;
egg;
100 ml sour cream.

Shangi with mushrooms are prepared as follows:

Heat the milk, add sugar (30 g) and yeast. The mixture is left for 30 minutes. Add melted butter and flour to the dough and knead the dough. It must rise before use.
Chopped mushrooms and onions are fried until fully cooked. During this process, salt, spices and a little flour are added to make the filling thick.
The dough is divided, the cakes are rolled out, and the filling is placed in each one.
The edges are lifted and brushed with beaten egg, and the mushrooms with sour cream.
Bake for 30 minutes, temperature 180 °C.

Chemical composition

Since shangi were “born” in the north, they contain a lot of fat. Indeed, in cold climates, a lot of calories and nutrients are required to ensure normal thermoregulation of the body.

The nutritional and energy value of baked goods depends on the type of flour. Shaneg dough made from wheat flour has a calorie content of about 270 kcal, of which carbohydrates account for about 74% (42.0 g), fats - 16% (9.2 g) and proteins - 10% (6.0 g).

Shangi contain a lot of flour, that is, proteins and carbohydrates. The test recipe, of course, adjusts its contents. So, for example, if the dough is made from wheat flour, it will contain a lot of easily digestible carbohydrates (starches) and gluten (gluten). If the dough contains only rye flour, it will be rich in vitamins and minerals, but will also have high acidity. A mixture of wheat and rye flour contains the most balanced composition of nutrients, vitamins and minerals. Shangi contains a lot of fat. They are predominantly of animal origin, since shangi are kneaded on them, poured over them during baking and served on the table, poured with melted fats.

Content:

Chemical composition
Beneficial features
Possible harm
Use in cooking
conclusions

The dough of this baking contains vitamins (group B, , , ) and minerals (potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, manganese, iron, selenium), the amount and proportion of which depends on the type of flour.

Delicious flour products with buckwheat and mushrooms

List of required products:

400 grams of flour;
¼ liter of water;
ten grams of yeast;
30 grams of granulated sugar;
100 ml sunflower oil;
100 g buckwheat;
¼ kilogram of champignons;
bulb.

Lenten shangi are prepared as follows:

For the dough, mix sugar, yeast, 50 ml of warm water and leave for half an hour.
Pour flour, salt to taste, butter and yeast mixture into a deep bowl.
After kneading, leave the dough alone for a while until it rises.
The filling for shanegs is made as follows: boil the buckwheat until completely swollen. Onions and mushrooms are cut and fried until fully cooked. Porridge and vegetables are mixed, salted and spices are added.
The dough is divided into parts, each piece is formed into a thin cake.
Place the filling inside.
Cook for 20 - 25 minutes, temperature 180 °C.

Shanezhki made from curd dough with minced meat

Ingredients:

¼ kilogram of minced meat from any meat;
bulb;
100 g cottage cheese;
egg;
150 grams of flour;
10 g baking powder.

How to cook shangi:

For the filling, finely chop the onion and fry it. Then pour into minced meat, add spices and salt.
Separately, grind the cottage cheese with the egg, add baking powder, salt and flour.
When the dough is kneaded, it is divided into parts.
Each piece is rolled out into a thin flat cake, the filling is distributed inside, the edges are lifted and brushed with beaten yolk.
Bake the dish for forty minutes at a temperature of 180 °C.

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.

Open buns with cottage cheese

Components:

400 g flour;
30 mg sunflower oil;
60 g margarine;
½ cup kefir;
three eggs;
30 grams of sugar;
10 g yeast;
¼ kg of cottage cheese;
cheese - 100 grams;
5 g starch;
30 mg cream;
30 g flour;
30 g butter;
dill greens.

Step-by-step preparation instructions:

The dough is being prepared. Pour yeast into kefir and leave for 25 minutes. Separately, beat one egg with sugar, salt and soft margarine. Mix both masses, add vegetable oil and flour. Knead the dough. After an hour you can use it.
Filling. Grind the cottage cheese with a raw egg, add salt and starch. Then add grated cheese and chopped herbs.
Filling. To prepare it, beat the egg with flour, cream and butter.
Shangi are formed. The dough is divided into small pieces. Each is rolled out into a thin layer. Place the filling inside and pinch the edges up. Lubricate with cream mixture.
Baking. Cook for 25-30 minutes at 180 °C.

Lazy shangi

Ingredients:

one fresh loaf;
three hundred grams of ready-made mashed potatoes;
2 raw eggs;
a little sour cream;
¼ liter of milk.

Lazy shangi are surprisingly very easy to prepare:

Beat eggs with salt in a deep container.
When foam has formed, add milk.
The loaf is cut into pieces, each one is dipped in the egg mixture and placed on a greased baking sheet.
Distribute the puree evenly and spread sour cream on top, you can sprinkle with grated cheese.
Bake for no more than fifteen minutes at a temperature of 180 °C.

Liquid shangs "Arkhangelsk"

List of required products:

75 mg sour cream;
three eggs;
¼ liter of milk;
300 g flour;
75 g butter;
60 g sugar;
5 g yeast.

Sweet shangi are prepared as follows:

Warm milk is poured into beaten eggs, sugar (30 g), salt and yeast are added. The dough is left in a warm place for half an hour.
After 30 minutes, add flour little by little, knead the dough and wait until it rises.
In a separate bowl, combine melted butter, remaining sugar and sour cream.
To prepare, you will need silicone molds, put the dough in each, and pour the sour cream mixture inside.
Place in the oven for half an hour, heating temperature no more than 180 °C.

Carrot shangi

Required Products:

¼ liter of milk;
350 g flour;
10 g yeast;
2 eggs;
150 g butter;
100 g sugar;
two large carrots;
60 - 100 ml sour cream;
10 g lemon zest.

Cooking technology:

The carrots are grated, put into a saucepan, water is added and simmered.
When the vegetable becomes soft, add sour cream, butter (50 g), half the specified amount of sugar and zest. After ten minutes you can turn it off.
The milk is heated, the remaining sugar, salt, butter, eggs, flour and yeast are poured in.
Knead the dough and wait until it rises.
After this time, divide it into parts, and then roll it out thinly and distribute the filling.
The carrots are greased with a small amount of sour cream, and the edges with beaten yolk.
Place the baking sheet in the oven for half an hour, preheating it to a temperature of 180 °C.

Unusual shanezhki with banana

Ingredients for the dough:

½ kg flour;
¼ l milk;
100 g carrots;
50 g bran;
25 g yeast;
40 ml sunflower oil;
30 g sugar.

The filling consists of the following products:

150 g bananas;
100 g cottage cheese;
two boiled eggs;
sugar to your taste.

According to the recipe, shanezhki are prepared as follows:

The carrots are boiled, peeled and grated on a fine-toothed grater.
Yeast is diluted in a small amount of warm water.
Pour the flour into a deep bowl, add milk, salt, sugar, bran and yeast mixture. Leave the kneaded dough for 30 minutes, after which add carrots and mix well.
Bananas are peeled and literally dipped in boiling water for three minutes, grated and mixed with chopped eggs, cottage cheese, and sugar.
The dough is divided into pieces, the layer is rolled out, the filling is distributed inside, the edges are folded along the contour and pinched.
Cook for a quarter of an hour at 180 °C.

Possible harm

If shangi are made from wheat flour or a mixture of wheat and rye flour, then they contain gluten (gluten), which should not be consumed by people suffering from celiac disease (celiac disease).

Shanezhki is a rather fatty product, so it is not recommended for people suffering from obesity and diabetes. The high content of cholesterol and triglycerides in the finished dish makes shangi a harmful product for people with cardiovascular diseases.

A large amount of proteins in flour baked goods leads to the accumulation of purine bases in people with gout, so they should not eat shanezki.

The acidity of rye shanezheki is higher than that of wheat, so their consumption is not recommended for people with inflammatory or erosive diseases of the stomach and intestines (gastritis, enterocolitis, peptic ulcer). Shangi made from rye flour is less digestible than similar baked goods made from wheat flour. In order not to overload the stomach with food that is difficult to digest, you should alternate baking from rye and wheat flour or use a wheat-rye mixture for baking.

Delicious pastries with apples and candied fruits

What products will you need for cooking:

350 g flour;
150 mg water;
50 ml sunflower oil;
15 g sugar;
10 g yeast.

For the filling you need to prepare:

a couple of apples;
50 g sugar;
30 ml water;
candied fruits and poppy seeds to your taste.

Cooking technology:

Pour yeast, sugar, salt into warm water and leave for 15 minutes. Then add butter and flour to the dough and knead the dough. He needs to get up, which will take about an hour.
Apples are peeled and seeded, cut into small cubes. Place the fruits in a frying pan, add sugar and water. Simmer over low heat for two minutes, then pour in the candied fruits. After three minutes, turn it off and transfer it to a colander to drain the juice.
The dough is divided into small parts. Each piece is rolled out thinly, the filling is placed inside, the edges are pinched at the top. Shanezhka is brushed with beaten yolk and sprinkled with poppy seeds.
The products are baked for a quarter of an hour at a temperature of 180 °C.

Shanezhki with berries

Ingredients:

100 ml milk;
250 - 300 g flour;
15 g starch;
30 g margarine;
100 g sugar;
15 ml vegetable oil;
egg;
150 grams of fresh berries (a mixture of several types is perfect);
vanilla to taste.

Cooking process:

The milk is heated and yeast and sugar (50 g) are diluted in it and left for 20 minutes.
After that, vegetable oil is poured into the dough, salt, vanillin, soft margarine, egg and flour are added. Knead the dough and wait until it rises.
The berries are mixed with the remaining sugar and starch.
The dough is divided into pieces, each rolled out into a thin layer.
The filling is distributed inside and the edges are pinched at the top.
Each flour product is coated with beaten yolk.
Cook for 20 - 25 minutes, the oven temperature should not exceed 180 °C.

As you can see, flour products can be filled with meat, vegetables and even cereals. In order not to spoil the dish, you must remember that the shanezhki should have little dough and a lot of filling. Cook with pleasure.

Cooking features

They work like this:

Hard cheese is grated on a grater (large). Mashed potatoes are kneaded well, mixed with fried onions, sour cream, pepper and salt to taste. The frozen dough must first thaw at room temperature. Divide it into 6 parts. Then it is kneaded and left to rise for half an hour. Next, each of the pieces is rolled out into small round cakes. The cakes are transferred to a baking sheet, previously lined with special baking paper. Then the filling of mashed potatoes with onions should be distributed over the surface of the cakes. Wet your fingers with water and smooth the filling onto the flatbreads, stepping back 1 cm from the edges. After this, the top of each piece is sprinkled with hard cheese (grated). Then the cakes should stand at room temperature for about 20 minutes. After this repeated proofing, the dough in the finished baked goods will be soft and airy. The oven is heated to 220 degrees. Bake the shangi for 12–15 minutes. During this time, the dough along the edge of the flatbread will brown appetizingly, and the cheese on its surface will melt. The finished products are removed from the oven, transferred to a dish and served hot.