Shangi with potatoes - tender, like grandma's
Shangi with potatoes are associated with the warmth of the house, the care of beloved grandmothers. They cook quickly, perfectly saturate, and you can take such pies with you to work, to school and be sure: the household is full and satisfied. And how wonderfully it goes with mint tea or cold milk! We will tell you the best recipes for making shanezhes melting in your mouth.
Shangi with potatoes is easy and simple
Shanezhki "came from the bottom" - in the past they were trained in poor peasant families. Then they were stuffed not with potatoes, but with peas - a porridge made from dry peas with overcooked onions. Sometimes lard, greaves, ghee were added to the filling - everything that was in the bins and helped make the pies fatter and more satisfying. In very poor families, the filling was made from a mixture of flour, water, oil, or simply filled with the remains of sour cream.
It is easy to prepare shanezhki from peas and any other filling even now: baking is not difficult. But the combination of tender fluffy dough and creamy mashed potatoes is considered the most delicious for Shanezhek. We will tell you how to cook classic shanezhki with potatoes.
Shanezhkas outwardly resemble cheesecakes. There is a fundamental difference between these dishes: the cheesecakes are sweet, but there is no shangi. In Komi-Permian families (Komi consider shangi to be their national dish) they always cook them from sour dough. Ideally, the dough should be rye.
What components do we need:
- potatoes - 1 kg;
- 3 tbsp butter;
- 250 ml hot milk;
- chicken egg - 1 pc;
For the test:
- 400 g of rye or wheat flour (just in case, prepare a little more, the dough itself "asks" for flour);
- 250 ml of milk;
- an egg (the yolk will go into the dough, and we will grease our pies with protein);
- 50 ml of sunflower oil;
- a bag of yeast;
- 1 tsp sugar spoon;
- a pinch of salt.
And now we will tell you how to cook shangi in stages.
Potato filling and dough
While the puree is cooling down, prepare the dough. Let's dissolve yeast in warm milk, add a glass of flour (about 200 g). Do not be lazy to sift the flour: it will be saturated with air bubbles, the dough will become tender and fluffy. Cover the container with the dough with a towel, let the dough rise. It should double in size.
Add salt, yolk to the finished dough (we grind it with sugar beforehand), mix everything with our hands. It remains to add flour in parts, stir everything well and leave to rise for 60-90 minutes. High-quality dough is a tight elastic lump that rolls out well in different directions. It remains only to collect our shanezhki and bake them in the oven.
The most delicious pastries are always made from fresh dough. But there will be nothing wrong if you put it in advance, freeze it, and cook if necessary. In the freezer, the dough does not lose its properties and does not spoil its taste at all.
We make juicy shanezhki
We tear off small pieces from the dough and roll them, turning them into neat balls. They will be about the size of a tennis ball, so the dough base will not be too thick. We roll them into round cakes.The ideal thickness is 0.5 cm.
Put the cakes on a baking sheet covered with baking parchment (you can just grease it with a drop of vegetable oil), and put the mashed potatoes on top. It is important to distribute the mashed potatoes evenly: this way our shanks will bake better. Coat the shanks with protein, put the baking sheet in the oven, preheated to 200 degrees. We bake the dish for 15-20 minutes until golden brown.
Finished shanezhki must necessarily be spaced under a terry towel. So they will become tender, soft. While they reach the condition, we will brew aromatic herbal tea, set the table, call the household. We eat enjoying delicious food and warm company.
Let's take a note. Some housewives like to grease shangi with mayonnaise, others sprinkle with grated cheese. Feel free to go beyond the classic recipe: the baked goods will taste better. The main thing is not to put the cakes too close to each other on the baking sheet - otherwise they will stick together.
We bake in a hurry
Shangi with potatoes is easy to prepare when there is a little mashed potatoes left in the evening, and the household is already waiting for a brand new and fresh dish. Even children will quickly master the recipe, but the first time it is better to cook together.
Let's prepare:
- a package of any frozen dough;
- some flour for rolling;
- mashed potatoes;
- hard cheese.
Defrost the dough in the microwave, roll out and cut out the cakes (use a tea glass or a small saucer as a "stencil"). Transfer the tortillas to a baking sheet, place and level the mashed potatoes on them. Sprinkle with hard cheese and put in a preheated oven for 10-15 minutes. The cheese will melt, mix with the potatoes, forming a viscous creamy filling. As soon as the shanezhki are reddened, turn off the oven, take out the pastries and leave them to distance for a few minutes. We eat with cocoa, tea, cold milk. We enjoy every bite.
Shangi is an unpretentious and uncomplicated dish that does not require culinary skills. Experiment, add simple and sausage cheese, mushrooms, herbs to the filling. The baking will be different every time and the dish will never get bored. Pamper your family and friends with homemade dishes, be full and happy.