Shanga

Shanga are small round-shaped pies, which at one time were very common in Siberia and are still considered a traditional dish. This dish is prepared with various fillings (for example, potatoes, cheese or something sweet), and the dough can be yeast, wheat or even rye - it all depends on your preferences.

How to bake shanga with potatoes in the oven?

Shanga with potato filling is a classic, familiar to many from childhood. Small pies are baked in the oven until a light golden brown crust forms, and they are prepared quite simply, just spend a little free time and purchase the products indicated in the list of ingredients.

1. 
   How to bake shanga with potatoes in the oven? Prepare the dough: mix warm milk, water, granulated sugar and yeast in a deep plate.
2. 
   Then add a little sour cream, butter - stir everything well.
3. 
   Gradually add flour and knead the dough.
4. 
   The mass turns out to be very thick, so the amount of flour can vary up or down.
5. 
   Cover the plate with cling film or a towel and put it in a warm place for 40 minutes.
6. 
   After the time has passed, knead the dough and put it in a warm place again, but for 30 minutes. We repeat this manipulation twice more.
7. 
   At this time, boil the peeled potatoes in salted water and mash them with the addition of eggs and butter into a puree.
8. 
   Let's start forming the shanga. Dust the work surface with flour, pinch off a small piece of the dough and roll it into a flat cake.
9. 
   We transfer the preparations to a baking sheet, previously coated with vegetable oil. We make a small depression in the center of each flatbread and lay out the filling, distributing it almost over the entire surface of the top. Brush with beaten egg and sour cream and place in the oven for 15-20 minutes at 180 degrees.
10. 
    Grease the finished shangs with butter and leave under a towel for 30 minutes.
11. 
    Serve with warm milk or aromatic tea. Bon appetit!

Shanga made from yeast dough with potatoes, like grandma's

Just once, having prepared aromatic shanga according to this recipe, you will return to it again and again, which is not at all surprising. After all, small round flatbreads with a delicate filling turn out exactly like those that grandma once baked.

Cooking time – 1 hour 55 minutes

Cooking time – 25 min.

Portions – 16 pcs.

Ingredients:

For the test:

• Flour – 430 gr.
• Milk – 250 ml.
• Egg yolk – 1 pc.
• Vegetable oil – 40 ml.
• Yeast (dry) – 7 gr.
• Granulated sugar – 1 tsp.
• Salt – 1/3 tsp.

For filling:

• Potatoes – 700 gr.
• Eggs – 1 pc.
• Egg white – 1 pc.
• Butter – 2 tbsp.
• Salt - to taste.
• Milk – 2 tbsp.
• Mayonnaise – 1-2 tbsp.

To grease the pan:

• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. For the dough, pour warm milk into a deep plate and dissolve the yeast in it.

Step 2. Add half of the flour sifted through a sieve and stir well.

Step 3. Cover the container with a towel and put it in a warm place until it expands in volume.

Step 4. At the same time, peel the potatoes and boil in salted water until tender.

Step 5. Add the yolk, ground with granulated sugar and salt to the risen dough and stir.

Step 6. Gradually add the remaining flour and knead the elastic dough.

Step 7. Transfer the mixture to a table sprinkled with flour, add sunflower oil and continue stirring until the dough stops sticking to your hands.

Step 8. Transfer the soft dough into a container, cover it again with a towel and put it in a place without drafts for one hour.

Step 9. After time, the mass will increase several times.

Step 10. Drain the boiled potatoes and mash them to a puree consistency, making sure to add protein, a little hot milk and an egg beaten with salt. Stir until the mass becomes homogeneous, without lumps.

Step 11. Transfer the risen dough to the work surface.

Step 12. Pinch off small pieces and roll them into flat cakes, about half a centimeter thick.

Step 13Grease a baking tray with oil and place the pieces at a distance of a few centimeters from each other; spread the potato filling over the surface in an even layer.

Step 14. Coat all the preparations with a thin layer of mayonnaise and let it brew for another 20 minutes.

Step 15. Bake for 15-20 minutes at 190 degrees.

Step 16. Cover the finished “pies” with a towel for 5-10 minutes and serve. Bon appetit!

Delicious shanezhki with cottage cheese at home

Let's prepare round open “pies” with a delicate curd filling and raisins according to the classic recipe. This delicacy is perfect for a full breakfast or a hearty snack, which, by the way, is very convenient to take with you to work or school.

Cooking time – 180 min.

Cooking time - 20 minutes.

Portions – 21 pcs.

Ingredients:

For the test:

• Milk – 250 ml.
• Yeast (fresh) – 20 gr.
• Granulated sugar – ½ tbsp.
• Salt – 1 pinch.
• Eggs – 2 pcs.
• Butter – 100 gr.
• Flour – 3.5-4 tbsp.

For filling:

• Cottage cheese – 400-500 gr.
• Granulated sugar – ½ tbsp.
• Eggs – 1 pc.
• Sour cream – 2 tbsp.
• Granulated vanilla sugar – 1 tsp.
• Raisins – 100 gr.

For lubrication:

• Milk – 1 tbsp.
• Egg yolk – 1 pc.

Cooking process:

Step 1. We start cooking with the dough; to prepare it, pour warm milk (about 40 degrees) into a deep bowl and add a little flour.

Step 2. Add live yeast.

Step 3. And granulated sugar.

Step 4. Mix everything thoroughly until smooth.

Step 5. Place the dough in a warm place for half an hour to activate the yeast.

Step 6. At this time, let's make the butter base. In a separate bowl, mix eggs, granulated sugar, salt and softened butter.

Step 7. Combine the suitable dough and the second mixture.

Step 8Gradually add 1-1.5 cups of sifted flour.

Step 9. Mix with a spoon or spatula in one direction.

Step 10. Add flour until the dough becomes elastic. Transfer the soft mass to a work surface and knead.

Step 11. Transfer the dough to a clean and dry plate, cover with a towel and put in a warm place for 1-2 hours.

Step 12. After time, the dough will increase in volume several times.

Step 13. It's time to start filling. Grind the cottage cheese through a fine sieve to make it airy.

Step 14. Beat an egg into the grated milk product.

Step 15. Also add vanillin and granulated sugar, add a little sour cream and mix.

Step 16. First wash the raisins and soak them in boiling water for half an hour, then dry them with paper towels.

Step 17. Pour dried fruits into the curd mass and stir thoroughly.

Step 18. Divide the risen dough into small balls, lightly press it onto the surface, forming a flat cake. Transfer the pieces to a baking sheet previously lined with a sheet of parchment paper for baking.

Step 19. Press down the middle with a glass so that the filling is not only on the top, but also inside.

Step 20. Place the aromatic filling in the center of the blanks and coat all shangi with a mixture of whipped milk and yolk.

Step 21. Cover the buns with a towel for 20 minutes and then bake for 15-20 minutes at 180 degrees.

Step 22. Serve with a glass of warm milk and enjoy. Bon appetit!

Lush yeast shangi with sour cream

There is nothing tastier than homemade cakes made with your own hands with special love and care.Shanga with sour cream filling is a classic of culinary art that will not leave anyone indifferent.

Cooking time – 3 hours

Cooking time - 30 min.

Portions – 6.

Ingredients:

For the test:

• Flour – 260 gr.
• Kefir/yogurt – 200 ml.
• Vegetable oil – 30 ml.
• Pressed yeast – 10 gr.
• Granulated sugar – 1 tbsp.
• Salt – ½ tsp.

For filling:

• Sour cream 15% - 150 ml.
• Butter – 30 gr.
• Flour – 60 gr.
• Granulated sugar – 100 gr.

For lubrication:

• Vegetable oil – 1 tbsp.
• Butter – 1 tbsp.

Cooking process:

Step 1. Prepare the dough: dissolve the yeast in warm kefir or yogurt with the addition of granulated sugar and salt.

Step 2. Add the sifted flour and knead the dough.

Step 3. Before finishing kneading, add vegetable oil and mix again until the dough and oil combine.

Step 4. Sprinkle the mixture with flour and transfer it to a large container, put it in a warm place for two hours. It is recommended to do one or two warm-ups.

Step 5. Roll out the risen dough into a layer of medium thickness.

Step 6. Transfer the cake to a baking sheet coated with oil and leave to proof for 10-15 minutes.

Step 7. Let's make the filling. In a separate bowl, grind granulated sugar and butter.

Step 8. Add sour cream and mix thoroughly.

Step 9. Add flour and knead until a viscous consistency.

Step 10. Lightly press the dough layer in a heat-resistant bowl and generously grease it with the viscous filling. Bake for 15 minutes at 200 degrees.

Step 11. Grease the finished baked goods with a piece of butter and leave for another 15 minutes under a towel. After the time has passed, cut the shanga into portioned pieces and serve along with a cup of tea or coffee. Bon appetit!

Delicious shanga without yeast with potatoes

It is possible to prepare aromatic and incredibly tasty shangi with potatoes without using dry or live yeast. And the exclusion of this ingredient significantly reduces the cooking time, because you no longer need to wait for hours until the yeast is activated and begins to work.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Flour – 3.5 tbsp.
• Water – 1 tbsp.
• Potatoes – 1.5 kg.
• Milk 2.5% - 150 ml.
• Salt - to taste.
• Eggs – 1 pc.
• Vegetable oil – 100 ml.
• Butter – 70 gr.

Cooking process:

Step 1. Prepare the dough. Sift the flour into a large container, make a well in the center and pour in water, where we first dissolve the salt. Add 75 milliliters of vegetable oil and knead the dough. Place the resulting mass in a bag and put it in the refrigerator for half an hour.

Step 2. It's time to start filling. Peel the potatoes and boil in salted water until tender. Mash into a puree with the addition of salt, milk, butter and one egg.

Step 3. We begin to form open pies. Pinch off a small piece of the dough, roll it into a flat cake and distribute the filling in an even layer, retreating slightly from the edges.

Step 4. Using wet fingers, pinch the edges of the dough.

Step 5. Coat a baking sheet with vegetable oil and place the pieces at a short distance from each other. Place in the oven at 180 degrees for 20 minutes.

Step 6. Cool the finished shangi slightly, transfer to a dish and enjoy. Bon appetit!

How to cook liquid shangi in the oven?

Liquid shangi is an incredibly tasty and aromatic delicacy that can be easily prepared in your kitchen without any special equipment. We buy products according to the list, arm ourselves with molds and get started!

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 4.

Ingredients:

For the test:

• Milk – 550 ml.
• Eggs – 3 pcs.
• Granulated sugar – 2 tbsp.
• Salt – 1 tsp.
• Butter (melted) – 4 tbsp.
• Margarine (butter) – 50 gr.
• Vegetable oil – 2 tbsp.
• Yeast (dry) – 11 gr.
• Flour – 500 gr.

For filling:

• Sour cream 20% - 150 gr.
• Butter – 150 gr.
• Flour – 40 gr.

Additionally:

• Butter – 2 tsp.
• Oatmeal – 1 tbsp.

Cooking process:

Step 1. Break the eggs into a deep container, add granulated sugar and a little salt - beat well with a fork or whisk.

Step 2. Pour in warm milk.

Step 3. Melt butter and margarine in a saucepan.

Step 4. Pour the melted butter mixture into warm milk, also add vegetable oil.

Step 5. Then add the sifted flour and yeast and knead the dough.

Step 6. Cover the resulting mass with a towel and put it in a warm place for an hour.

Step 7. While the dough is rising, let's make the filling. Melt the butter in a saucepan, cool slightly and mix with sour cream.

Step 8. Add flour to the butter mixture and mix until smooth.

Step 9. Grease small metal molds with vegetable oil and fill them halfway with thick dough; place a tablespoon of filling in the center. Bake for about 20 minutes at 200 degrees.

Step 10. Take out the hot shangi, grease with butter and sprinkle with oatmeal. Bon appetit!

Step-by-step recipe for making shanezheki with cheese

We delight our family and friends with an original breakfast originally from Siberia - small round shangs with a stretchy cheese filling. It will take almost two hours to prepare this delicacy, but the result is definitely worth it!

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Milk – 1 tbsp.
• Granulated sugar – 2 tbsp.
• Butter – 100 gr.
• Eggs – 2 pcs.
• Egg yolks – 2 pcs.
• Vegetable oil – 2 tsp.
• Salt – 2 pinches.
• Flour – 550 gr.
• Yeast (dry) – 1 tsp.
• Cheese – 200 gr.
• Water – 1 tbsp.

Cooking process:

Step 1. To make things quicker, prepare the products according to the list.

Step 2. Prepare the dough: pour warm milk into a bowl and dissolve the yeast in it along with granulated sugar - mix and set aside for 5-10 minutes.

Step 3. Melt the butter in a water bath or in the microwave. Beat the eggs with a pinch of salt and pour the resulting mixture and slightly cooled butter into the dough.

Step 4. Sift all the flour into the same container.

Step 5. Knead the pliable dough, grease with one teaspoon of sunflower oil and put in a warm place under a cotton towel or cling film for an hour.

Step 6. After 50-60 minutes, the mass increases several times.

Step 7. Divide the dough into pieces of the same size and roll into flat cakes.

Step 8. Transfer the blanks to a baking sheet lined with parchment or onto a silicone mat at a distance from each other. Leave for proofing for 10-15 minutes.

Step 9. At this time, grate the cheese on a fine grater.

Step 10. Using a pastry brush, coat the flatbreads with a mixture of water, yolks and sunflower oil.

Step 11. Sprinkle with cheese.

Step 12. Bake in the oven for 12-15 minutes at 200 degrees.

Step 13Brew your favorite tea and enjoy the drinks. Bon appetit!

A simple and tasty recipe for shanga with kefir

Any baked product made with kefir has a unique airy texture and a light creamy taste. And shanga is no exception; round open pies that are cooked with kefir turn out to be incredibly aromatic and tasty.

Cooking time – 55 minutes.

Cooking time – 15 minutes.

Servings – 10.

Ingredients:

For the test:

• Flour – 500 gr.
• Kefir – 400 ml.
• Soda – 1 tsp.
• Granulated sugar – 2 tsp.

For filling:

• Cottage cheese – 350 gr.
• Eggs – 1 pc.
• Granulated sugar – 70-80 gr.
• Granulated vanilla sugar – 10 gr.
• Raisins – 50 gr.

Cooking process:

Step 1. Wash the dried fruits thoroughly under running water, pour boiling water over them and leave at room temperature until completely cooled.

Step 2. Meanwhile, let's do the dough. Mix the sifted flour with granulated sugar, soda and salt.

Step 3. Pour in warm kefir (37 degrees) and knead the pliable dough.

Step 4. For the filling, in a deep container, combine cottage cheese, regular and vanilla sugar, and an egg. Pour excess liquid from the raisins, dry with paper napkins and pour into the curd mass - mix well.

Step 5. Divide the dough into equal parts, roll it into flat cakes and with wet hands form sides, about one centimeter high. Place a tablespoon of curd filling in the center.

Step 6. Bake at 190 degrees for 18-20 minutes. Bon appetit!

Shangi made from unleavened dough at home

Let's prepare a traditional shanga, but not from yeast dough, which needs to rise for at least several hours, but from rich, unleavened dough.This delicacy is prepared with a classic mashed potato filling and baked in the oven.

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

For the test:

• Flour – 250 gr.
• Sour cream – 90 gr.
• Eggs – 1 pc.
• Butter – 30 gr.
• Salt – ¼ tsp.
• Soda – ¼ tsp.
• Granulated sugar – ¼ tsp.

For filling:

• Potatoes – 500 gr.
• Butter – 50 gr.
• Milk – 125 ml.
• Salt - to taste.

For lubrication:

• Sour cream – ¼ tbsp.
• Eggs – 1 pc.

Cooking process:

Step 1. In a bowl with high sides, mix melted butter, granulated sugar, salt, sour cream and eggs.

Step 2. Add half the flour and mix well with a whisk.

Step 3. Add baking soda to the remaining flour and stir the two dry ingredients.

Step 4. Add the dry mixture into the sour cream mixture and knead the dough. If the consistency is too soft and everything sticks to your hands, add a little more flour.

Step 5. Roll the dough into a sausage and cut into segments, roll each part into a flat cake.

Step 6. Place the filling on top of the “pancake”: first boil the potatoes and, using a submersible blender or masher, bring to a puree consistency with the addition of butter, milk and salt to your taste.

Step 7. Using wet fingers, pinch the sides, forming a relief.

Step 8. To lubricate the tops of the shangi, prepare the following mixture: mix sour cream and egg thoroughly.

Step 9. Lubricate the workpieces with the resulting mass.

Step 10. Bake for 15 minutes at 230 degrees. Bon appetit!

Shangi with milk and potatoes in the oven

Shanga is a traditional dish of the peoples of the North, which is very reminiscent of the familiar cheesecake with cottage cheese, but the main difference is the filling: for shanga, it usually consists of crushed potatoes with the addition of chicken eggs and butter.

Cooking time – 2 hours 55 minutes

Cooking time – 35 min.

Portions – 15 pcs.

Ingredients:

For the test:

• Flour – 450 gr.
• Milk – 250 ml.
• Yeast (dry) – 11 gr.
• Granulated sugar – 1 tbsp.
• Salt – ½ tsp.
• Sour cream – 2 tbsp.
• Butter (melted) – 50 gr.

For filling:

• Butter – 100 gr.
• Potatoes – 500 gr.
• Mushrooms – 500 gr.
• Onions – 1 pc.
• Eggs – 2 pcs.
• Greens - to taste.
• Salt - to taste.

For lubrication:

• Eggs – 1 pc.
• Sour cream – 1 tbsp.

Cooking process:

Step 1. Prepare the dough: mix milk heated to 40 degrees with dry yeast and granulated sugar.

Step 2. When the yeast is activated (about 15-20 minutes), add sour cream, melted butter and salt - mix and add flour, which must be sifted in advance.

Step 3. With dry hands, knead the soft dough. Cover the dishes with a towel and put them in a warm place for 40 minutes.

Step 4. Let's make the filling. Peel the potatoes and boil in salted water until soft. Afterwards, drain the water, add salt to taste and mash into a puree along with butter and two eggs.

Step 5. Chop the mushrooms as desired and fry until lightly browned with finely chopped onions. Add salt and chopped herbs, transfer the frying into the puree and stir.

Step 6. Transfer the risen dough to a table sprinkled with flour and divide it into equal pieces. Roll out each segment into a thin layer, place the filling in the center, retreating about a centimeter from the edges.With wet hands, we form the sides, which are slightly higher in height or level with the puree.

Step 7. To lubricate the shangi, mix the egg and sour cream.

Step 8. Place the pieces on a baking sheet (pre-cover with parchment or grease with oil), and place in the oven for 15-20 minutes at 180 degrees.

Step 9. Serve to the table with a bowl of sour cream and a glass of fresh milk. Bon appetit!