Delicious recipes: Siberian shangi, pie and solyanka. Shangi with potatoes Siberian shangi

These delicious, rich Siberian shanezhka buns are my child’s favorite buns. Shanezhka and a glass of milk - and nothing else is needed. And this is not surprising, because they have the most delicious airy butter dough, one of the most delicious in yeast baked goods, and I have made a lot of them.

About the test for shanegs. Manual kneading of shanezhek dough is very complex, it is a real art. The dough must be kneaded for a long time, applying physical force, and beaten on the table so that it is properly saturated with oxygen and ceases to be liquid. This is if you cook it as it should, according to all the rules. I can do this, I tried it. But once I mastered the folk technology of preparing dough for shanezheki, I began to use the means of civilization, and now I mix it with a mixer. There is a difference, but still it is not fundamental (no matter what they say).

One more moment. Sour cream spread- one of the main options, there are also shanezhki with potato or bird cherry spread, but the options can be even more varied.

Ingredients

630 g premium wheat flour
250 ml milk
3 eggs
125 g softened butter
110 g sugar
¾ tsp salt
25 g fresh yeast

FOR SPREADING:

6 tbsp. sour cream
50 g soft butter
1 tbsp. Sahara
2 tbsp. flour

Preparation

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First, knead the dough mixture. To do this, heat the milk to 30 degrees (make it slightly warm) and stir the yeast in it, add 130 g of flour and mix everything well. Cover the cup with the dough with a damp towel or cling film and place in a warm place for an hour.

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

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.

Do you want some original and delicious baked goods? So that it smells of tradition and some kind of national flavor? Then I advise you to prepare wonderful shangi!

In this article you will learn how to prepare delicious shanezhki with different “fillings”. You are offered 6 most popular recipes to choose from. Everything is described in detail, step by step with photos, and somewhere else with video. In general, a lot of useful information awaits you!

But before moving on to the recipes themselves, let’s pay attention to the definition of this dish, its essence and distinctive features. If you are not interested, then immediately click on the desired item in the menu.

What is shanga

Shanga (or as they are affectionately called “shanezhki”) is a flour dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed on. Thus, the dish spread from the North to the Urals, and then to Siberia.

Shangi are open pies covered with “filling” (spread). In appearance they even look more like round fluffy cakes.

They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is also usually kneaded with animal fat (lamb, beef, etc.).

The filling most often used is mashed potatoes, porridge, sour cream mixed with flour, and various additions such as fried mushrooms, onions, and herbs. Of course, modern variations can also include cheese, meat and other ingredients. It can also be noted that for traditional shanga they do not make sweet fillings.

Shanga is very similar to cheesecake, some even consider these two names to be synonymous with one dish. I will say right away that this is not so. Then how do these cakes differ from each other?

In fact, there are not so many obvious differences. I made a couple of extra movements and that’s it - instead of shanezheki I got cheesecakes or vice versa.

Shangi, unlike cheesecakes, are not sweet. Even if cottage cheese is added, it is without sugar and other sweet additives.
Another difference is that cheesecake flatbreads have a cavity that is filled with filling. Shanezhki are simply lubricated from above. No special indentations are made in the dough.
The third difference is that the filling for cheesecakes is usually located in the center. The shangs are completely lubricated to the edges.

Recipes

Shangi with potatoes

Delicious shangi with potatoes just like grandma’s! They are also called “traditional”, “classical” and “real”. In general, if you have never cooked shanezhki before, I advise you to pay attention to this recipe.

The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.

The basis of these shanezheki is yeast dough. With dry or live yeast - at your discretion.

Ingredients:

Milk – 1 glass;
Sugar – 2 teaspoons;
Salt – 1 teaspoon;
Pressed yeast – 20 g.
Wheat flour – 3.5 cups (maybe a little more);
Sour cream – 2 tbsp. spoons;
Lamb fat (if not, then butter) - 1 tbsp. spoon;

Potatoes – 7 pcs.
Milk – 60-70 ml.
Any mushrooms – 300 g.
Egg – 1 pc.
Salt – 0.5 teaspoon;
Grease the filling:
Egg – 1 pc.
Sour cream – 2 tbsp. spoons;

How to cook

We start by kneading the dough. Pour a glass of warm milk into a deep bowl.

Add salt, sugar to the milk, crumble the yeast. Mix well and leave for 15 minutes.

After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.

Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.

Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.

Knead the dough for about 10 minutes, it should be soft, elastic and not sticky.

Cover the dough with a towel or film and place in a warm place until it rises. Usually 30 minutes is enough.

The dough has grown, knead it with your hands and leave it warm again for 30-40 minutes. Knead again, everything can be cut into pieces.

While the dough is lying, you need to set the potatoes to boil in advance. Clean it, cut it in half, fill it with water and cook until done.

Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour in milk. Using a masher, we turn the potatoes into a soft puree.

Beat in 1 chicken egg and beat thoroughly until the mashed potatoes become lighter in color. This is approximately the mass you should get.

Wash the mushrooms, chop and fry in vegetable oil until cooked. Then pour the contents of the frying pan into the potatoes and stir well again so that the mushrooms are evenly distributed everywhere. The filling is ready!

We take out the dough and place it on a floured table. First, knead well, then roll into a large sausage.

Cut the dough into equal pieces approximately 2-3 centimeters thick.

From these pieces of dough we form thick cakes of this size. Then we lightly roll out these cakes into thinner and wider ones. As mentioned above, there is no need to make any indentations for the filling; the cakes should be flat.

Line a baking sheet with baking parchment, and you can also grease it with additional oil. Lay out the tortillas.

Now scoop out the mushroom and potato filling with a spoon, place it on the dough and carefully spread it over the entire area of the flatbread. The thickness is at your discretion, you can make it as in the photo below.

Turn on the oven at 200 degrees, let it preheat. For now, let's make a sour cream spread for the shanezheks.

Whisk sour cream and egg in a bowl. Gently cover the shangi with the resulting gravy.

Place the baking sheet with the dough in the oven for 25-30 minutes until the dough is ready. The top of the shanezhki should also be browned. This is how delicious it should turn out.

Shanezhki with meat

For lovers of all things meat, we came up with shanezhki with minced meat. They are so delicious that they just melt in your mouth! And it’s not even the presence of meat, but the fact that yeast-free curd dough is used.

This recipe cannot be called classic. And they look different, and the cooking technique is also different. But since they are called shangs, then we will too. The main thing is that the dish is really delicious!

By the way, I advise you to take a look at the pages with and. Baking similar in taste, but with its own nuances.

Ingredients:

Cottage cheese – 260 g.
Chicken eggs – 2 pcs.
Wheat flour – 1-1.5 cups;
Baking powder – 1 teaspoon;

Minced meat – 450-500 g.
Onion – 1 head;
Garlic – 2-3 cloves (optional);
Salt – 3 pinches;
Black pepper – 2 pinches;

Let's start cooking

Let's start, not surprisingly, with the meat filling! You can use ready-made minced meat, or make it yourself from a whole piece of meat. The source of meat is also at your discretion: beef, pork, chicken, etc.

Peel the onion and garlic, then grind them in a blender or using a meat grinder. There should be a soft juicy pulp. Place it in the minced meat and mix well. Add salt and pepper and stir again. That's it, we can put the filling aside for now, let's move on to the dough.

Grind a pack of cottage cheese with a fork, then beat in a couple of eggs. Mix again with a fork until smooth.

First combine the flour with baking powder. Pour it into the curd and egg mixture and start kneading the dough. The amount of flour also depends on the moisture content of the cottage cheese. If it is not wet, then one glass of flour is enough. You should get a homogeneous soft dough.

Roll out the dough into a thin, wide layer. The thickness of the dough is approximately 3 millimeters, that is, quite thin.

Now just roll the dough into a roll. It turns out to be a big thick meat roll.

Cut it into portions about 2 centimeters thick, maybe a little more. But not too much, otherwise the shanezhki may not be cooked through. Yes, this time we will fry them.

These are the blanks you get. If desired, we trim them with our hands and give them an even round shape.

Pour vegetable oil into a frying pan and heat well. Place the shangi and fry for a few minutes on each side. You can also cover it with a lid so that it cooks well.

The minced meat and dough should be well cooked and golden like in this photo.

If desired, the finished products can be transferred to several layers of paper towel to get rid of excess fat.

Liquid shangi with sour cream

And these shanezhki are called liquid ones, since they are prepared from “liquid” dough. The molds are then filled with this dough and then sent to bake in the oven or Russian oven.

The filling (filling) consists of sour cream and butter. If you wish, you can add anything you like: cottage cheese, cheese, herbs, etc.

In this version the dough is made with yeast. If you want it simpler and faster, you can replace the yeast with the same amount of special baking powder.

Ingredients:

Eggs – 6 pcs.
Milk – 500 ml.
Flour – 550 g.
Dry yeast – 11 g.
Sugar – 1 teaspoon;
Salt – 0.5 teaspoon;

Sour cream – 160 g.
Butter – 160 g.
Flour – 40 g.

How to bake

Beat eggs into a cup, add sugar and salt. Beat well.
Pour milk, add yeast.
Add flour, mix thoroughly. The consistency of the dough should resemble thick sour cream.
Leave in a warm place for 40 minutes, the dough should increase in volume.
Grease baking pans with oil. Give preference to shallow molds.
To fill, simply beat sour cream with melted butter and wheat flour.
Fill all the molds halfway with dough. Add sour cream filling on top.
Preheat the oven to 200 degrees. Place the molds in it for 35 minutes until blush.
When they have cooled a little, remove the cakes from the molds.

Shangi with potatoes without yeast

Delicious yeast-free pancakes with potatoes. The dough is kneaded with kefir and soda.

Simple, fast, tasty. I advise you to prepare it.

We will need:

Kefir (sour milk) – 400 ml.
Flour – 3 cups;
Salt – 1 teaspoon;
Butter (margarine) – 30 g.

Potatoes – 5-6 pcs.
Egg – 1 pc.
Sour cream – 100 g.
Pepper and other spices to taste;

Preparation

First, let's put the potatoes to boil. First we clean and rinse it.
Drain the broth and mash the potatoes into a puree. Add the egg and butter, beat well with a fork until smooth and smooth. Salt and pepper to taste.
Let's move on to kneading the dough. Pour warm kefir and melted butter into the bowl. Add soda, salt and stir.
Add flour little by little and gradually knead the dough. Knead with your hands into a soft and non-sticky dough. Even though it is without yeast, it is still advisable to keep it warm for 20-30 minutes.
Knead the dough, divide it into equal pieces. First, we form them into balls, and then roll them into flat cakes.
Lubricate the dough pieces with mashed potatoes and place them on a greased baking sheet. Coat the top of the shanezhka with sour cream.
Place in an oven preheated to 190 degrees for 20-25 minutes until the dough is browned.

Shangi with cottage cheese

Wonderful shanezhki with cottage cheese, cheese and herbs. Spicy tender filling topped with beaten egg and cream. Delicious pastries!

Required ingredients:

For the dough:

Flour – 370 g.
Vegetable oil (odorless) – 30 ml.
Butter (margarine) – 50 g.
Milk (or kefir) – 150 ml.
Egg – 1 pc.
Sugar – 1 tbsp. spoon;
Salt – 0.5 teaspoon;
Dry yeast – 1 teaspoon;

Cottage cheese – 260 g.
Cheese (preferably hard varieties) – 100 g.
Egg – 1 pc.
Fresh dill – 30 g.
Starch – 0.5 teaspoon;

For filling:

Egg – 1 pc.
Cream (or sour cream) – 1 tbsp. spoon;
Flour – 1 tbsp. spoon;
Butter – 1 tsp. spoon;

How to make curd shanezhki

Let's do the dough first. Stir a spoonful of yeast in milk and leave to swell for 10-15 minutes.
Beat the egg with sugar, salt, and softened butter in a bowl. Pour in milk with yeast, vegetable oil and beat again.
Add flour and knead regular dough. Cover it with a towel and leave it warm for 60 minutes. Then we knead it and wait another 15 minutes.
Now let's make the curd and cheese filling. Knead the cottage cheese, add a raw egg, salt, starch. Grate the cheese here and add chopped herbs. Mix thoroughly until a homogeneous sticky mass is obtained.
Divide the dough into equal pieces. Roll them out with a rolling pin. Make a small indentation in each glass with the bottom of the glass. Yes, here we will make something more similar to cheesecakes, since we plan to put a lot of filling.
Fill the flatbreads with curd filling. Preheat the oven to 200 degrees. Meanwhile, beat the egg with flour, butter and cream for filling.
Place the shangi on a baking sheet and cover the top with creamy egg spread.
Close in the oven for 20 minutes. The dough will rise a little during baking, the filling should be covered with a golden crust.

Above are the most common recipes. We can say that they are a kind of “base” on the basis of which you can come up with something new and tasty.

Be sure to try it.
Mashed potatoes can be flavored with fried onions, cracklings, fresh herbs or even fried minced meat.
Add more seasonings to potatoes: turmeric, paprika, red pepper for piquancy, cloves, etc.
If desired, you can cover the shangi with a mixture of sour cream and mayonnaise.
Add grated garlic, horseradish, and mustard to the filling.

And here is a very interesting option with carrots

flour - 600 gr.
milk - 250 gr.
egg - 3 pcs. (150 gr.)
sugar - 100 gr.
butter - 100 gr.
salt - to taste
yeast (live) - 25 gr. (replaced with 1 teaspoon of dry)

For lubrication:
sour cream - 70 gr.
butter - 60 gr.
sugar - 25 gr.
flour - 25 gr.

Prepare the dough using the sponge method: stir yeast in warm milk, 300 g. sifted flour and 1 tbsp sugar. Place the dough in a warm place. Add eggs, mashed with sugar, salt and the remaining sifted flour to the prepared dough, mix everything well and only then add butter to the dough. Knead the dough well again on the table until it begins to pull away from your hands. Then place the dough in a bowl and leave in a warm place to rise for 1 hour.
Form the finished dough into small egg-sized buns, place them on a baking sheet with parchment and leave to proof for 40-45 minutes in a warm place.

Grease the finished buns with sour cream: place a teaspoon of sour cream on each bun and gently spread it over all surfaces. Bake the buns at 220C for 25 minutes.

Bake in an air fryer on the middle rack, medium ventilation, 205 C, 16 minutes.

Preparation of sour cream: combine sour cream with sugar, flour and butter, mix everything well until the lumps disappear.

First of all, prepare the filling. Crush the boiled potatoes, add hot milk, eggs and sour cream. Mix the resulting mixture well. Make small balls weighing about 70 grams from the yeast dough. Place them on greased sheets and let them stand in a warm place for a few minutes. Make a hole in each ball and place the filling on it. Brush the products with butter and egg and bake.

For one shangu: potatoes 60 g, milk 10 g, egg 1/10 pcs., sour cream 8 g, onion 10 g, butter 2 g.

Siberian Shangi

Siberian shangi are made from yeast dough. Divide the dough into pieces weighing 60-70 grams. Roll out round cakes 7-8 cm in diameter. Place the finished tortillas on greased sheets. Place in a warm place for a few minutes. Spread the sour cream filling on top of the flatbreads and bake in the oven until fully cooked.

For 1 kg of yeast dough: sour cream filling (1/2 cup flour, 1 egg, 1/2 cup sour cream), 2/3 cup vegetable oil, salt and pepper to taste. 2/3 cup, salt and pepper to taste .