Shangi with potatoes are pies that are very similar to cheesecakes in appearance. The main difference between the two types of pastries is that in one case the filling is salty, and in the second it is sweet. According to old recipes, it was simply spread on top of a piece of dough and no indentations were made. This option is great for tea or as an appetizer for the first course.

How to cook shangi with potatoes?

To make delicious baked goods, follow these rules:

1. When baking, do not place the shangi close to each other, otherwise they will stick together.
2. The dough for shaneg with potatoes can be yeast or puff pastry.
3. The finished pies are given time to brew under a towel. This is necessary so that they become soft and tender.

Shangi with potatoes made from yeast dough

Traditional potato shangi made from yeast dough are especially common in the Russian North (Arkhangelsk, Vologda, Murmansk regions, Komi, Karelia). If you knead the dough without eggs and replace the butter with vegetable oil, you will get a lean version of the pies. They range from 10 to 30 cm in diameter with a thick layer of thick, filling filling. The classic version is baked with potatoes, but the spread can also be with peas or even viscous porridge.

Ingredients:

• flour – 500 g;
• milk – 1.5 cups;
• yeast – 1 sachet;
• salt – 1 tsp;
• sugar – 1 tbsp. l.;
• butter – 2 tbsp. l.;
• eggs – 2 pcs.;
• mashed potatoes – 500 g.

Preparation

1. Add sugar to the yeast, pour in warm water. Place in a warm place until foam forms.
2. Sift some of the flour. Add dry ingredients and pour in milk in a thin stream. Do the same with the yeast solution. Stir and put in a warm place for three hours.
3. Make the filling - beat 2 eggs into the puree, add butter.
4. Knead the dough and let stand for 2 hours.
5. Divide into balls and roll out. Spread the filling in the middle of each.
6. Bake shangi with potatoes for 30 minutes.

Shangi with potatoes without yeast - recipe

The only disadvantage of yeast dough is that kneading it takes a lot of time. Therefore, when you need to quickly prepare a delicious dish, it is better to use this option with potatoes without yeast. The peculiarity of the pies prepared according to this recipe is that when hot they have an appetizing crunch. If you let them cool under a towel, they will become very soft.

Ingredients:

• flour - 3 cups;
• potatoes – 6 pcs.;
• kefir – 400 g;
• sour cream – ½ cup;
• soda – ½ tsp.
• salt – ½ tsp;
• egg – 1 pc.;
• butter – 60 g.

Preparation

1. Make a puree from boiled potatoes, eggs and 30 g of butter.
2. For the dough, mix kefir, 30 g of butter and salt. Stir and add flour and soda. Knead the dough and keep it for 30 minutes.
3. Divide the dough into parts and roll out. Fill the pies with puree and spread sour cream on top.
4. Bake shangi with potatoes for 20 minutes.

Shangi with potatoes on kefir

One of the main components used to prepare the classic base is milk, which is often taken with medium fat content. However, the recipe can be slightly modified and potato shangi can be made from unleavened dough, which contains kefir. They will be characterized by a lighter structure.

Ingredients:

• flour – 3.5 cups;
• potatoes – 1.5 kg;
• kefir – 1 glass;
• milk – 150 ml;
• egg – 1 pc.;
• vegetable oil – 100 ml;
• butter – 70 g.

Preparation

1. Sift the flour into a mound so that there is a depression in the center.
2. Dissolve the salt in kefir and pour the liquid into the flour. Add sunflower oil and knead. Place the dough in the cold for half an hour.
3. Make the filling from puree, eggs, milk, butter.
4. Form shangi with boiled potatoes and bake them for 20 minutes.

Shangi made from rye flour with potatoes - recipe

In the old days, pies were filled with everything that was in the bins - lard, cracklings, melted butter, then they turned out to be fatty and filling. One of the original traditional recipes is rye shangi with potatoes. The dough should be elastic, tight and easy to roll out, so forming them into flat cakes and filling them is a real pleasure.

Ingredients:

• rye flour – 400 g;
• milk – 250 ml;
• eggs – 2 pcs.;
• sunflower oil – 50 ml;
• yeast – 1 sachet;
• sugar – 1 tsp;
• salt;
• potatoes – 1 kg;
• butter – 3 tbsp. l.;
• milk – 250 ml.

Preparation

1. Boil and mash the potatoes, season with milk, butter and egg.
2. Dissolve yeast in warm milk, add a glass of flour. Place the dough in a warm place.
3. Add salt, yolk, mashed with sugar, and mix. Add flour little by little and leave for another hour.
4. Divide the dough into balls, roll it out, put the filling on top.
5. Grease the shangi with egg white and bake for 20 minutes.

Ural shangi with potatoes

Northern potato shangi are characterized by unsurpassed taste, which are very similar to cheesecakes, only instead of cottage cheese the filling is mashed potatoes. It is believed that the dish appeared in the 17th century in the Urals. It is recommended to form the dough balls into small sizes; after baking they will turn out crispy.

Ingredients:

• flour – 2 cups;
• dry yeast - 1.5 tsp;
• yolks – 2 pcs.;
• sugar – ½ tsp;
• potatoes – 4 pcs.;
• butter – 3 tbsp. l.;
• cream – 4 tbsp. l.;
• egg – 1 pc.

Preparation

1. Pour yeast and sugar into 1/3 cup of warm water. Place in a warm place for 10 minutes.
2. Mix salt, sour cream, yolks and melted butter.
3. Combine the mixture with the yeast solution and flour. Knead the dough and leave it for 1.5 hours.
4. Crush the potatoes, add cream, egg, mix.
5. Divide the dough into balls, roll out, add filling.
6. Bake potato shangi for 30 minutes.

Shanga with puff pastry potatoes

There is a recipe for shanga with potatoes, which can be made extremely simply. This is due to the fact that ready-made food is used for cooking. Due to its structure, it gives baked goods airiness and at the same time satiety and nutrition. The number of components can be varied at the discretion of the housewife.

Ingredients:

• puff pastry – 500 g;
• potatoes – 4 pcs.;
• egg – 1 pc.;
• cream – 100 ml;
• salt.

Preparation

1. Defrost the dough and roll it out.
2. Boil the potatoes and crush them. Add egg and cream, beat.
3. Fill the dough with filling and brush the edges with egg.
4. Bake shangi with potatoes from the prepared dough for 20 minutes.

Shangi with potatoes and sour cream

Shangi with potatoes, the recipe for which includes sour cream, are extremely tender and at the same time satisfying. The dough is made on its basis; it has an elastic structure, making it very convenient to form flat cakes from it. If desired, you can add onions, carrots or any other ingredients to the filling.

Ingredients:

• sour cream – 700 g;
• flour – 1 kg;
• soda – ½ tsp;
• potatoes – 5 pcs.;
• egg – 1 pc.;
• salt.

Preparation

1. Mix sour cream with flour, soda, a pinch of salt, make a knead.
2. Make a filling from mashed potatoes with eggs, place it on flatbreads.
3. Bake shangi for 20 minutes

Shanga with potatoes and cheese

The traditional one can be varied to suit your taste. The filling for shanega with potatoes can consist not only of this component, but also include any additional components, for example, hard or soft cheese. Such pastries will be an excellent addition to both everyday and holiday lunch or dinner.

Ingredients:

• flour – 250 g;
• fresh yeast – 15 g;
• vegetable oil – 1 tbsp. l.;
• sugar – 1 tsp;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• cheese – 60 g;
• sour cream – 70 g;
• salt.

Preparation

1. Knead the dough from flour, yeast, butter, sugar and let it rise.
2. Chop the onion, combine with boiled potatoes, salt, pepper and sour cream.
3. Distribute the filling among the tortillas and sprinkle cheese on top.
4. Bake the shangi for half an hour.

Lazy shangi on a loaf with potatoes

When there is no time or desire to tinker with dough, you should resort to such a cunning recipe as shangi on a loaf of potatoes. Such pastries are especially popular in Perm. Its undoubted advantage is that it takes a minimum amount of time to cook, and the result will exceed all expectations and allow you to enjoy a delicious dish.

Shangi is a traditional dish of Siberian cuisine. In the Urals, almost every housewife bakes them for their loved ones. Outwardly, the dish resembles cheesecakes, but in reality they are flat cakes coated with a filling, most often potato. In order to fit a little more filling, when forming the flatbreads, they are pressed in the center to create at least a small depression. Traditionally, shangi is made from yeast dough, but modern housewives are increasingly using unleavened dough with kefir, sour cream or milk, sometimes even water, to prepare this dish, and form it into baskets in which a lot of filling can be placed. It’s not difficult to prepare shangi with potatoes according to both modern and classic recipes; you just need to have enough time and learn the features of the technology.

Cooking features

The process of preparing Ural potato pies is not complicated, but if you make them, according to tradition, from yeast dough, it takes a lot of time. If you organize the work correctly, you can speed up the result a little. You can’t do without knowing some of the intricacies of technology so that the finished dish is as reminiscent of Ural shangi as possible.

• Warm ingredients are used to prepare yeast dough. To do this, water and milk need to be boiled and cooled to the desired temperature in advance. If you are making unleavened dough with kefir, it is recommended to remove it from the refrigerator in advance so that it warms up at least a little.
• Classic Ural shangi are prepared from a mixture of wheat and rye flour, but modern housewives prefer to make do with wheat. Whatever flour you use, it must be sifted to saturate it with oxygen and clear it of small debris if it suddenly appears. Lush shangi will not come out of wholemeal flour.
• The preparation of shanezheki begins by kneading the dough, as it takes time to rise. While the dough is rising, prepare mashed potatoes for the filling.
• The risen dough is kneaded to saturate it with oxygen and left for another hour, only after that they begin to form the buns. They are quite fluffy palm-sized cakes.
• To make the filling tasty, eggs and butter are added to the mashed potatoes. Before placing in the oven, shangi are coated with sour cream or egg (or even a mixture of both). The finished cakes are greased with butter and covered with a towel, left in this form for 15 minutes so that they become softer, steamed and soaked in oil.

Shangi with potatoes turns out to be filling, and a couple of these pies are enough to feed an adult with a good appetite. They are quite capable of replacing not only a snack, but also a main meal, but they are not usually served as a main course. Shangi is usually offered with tea or milk.

Shangi with potatoes on yeast dough (classic recipe)

• wheat flour or mixed in half with rye - 0.4 kg;
• pressed yeast - 25 g;
• warm water - 125 ml;
• sour cream - 20 ml;
• sugar - 20 g;
• chicken eggs - 3 pcs.;
• butter - 180 g;
• milk - 50 ml;
• potatoes - 0.5 kg;
• salt - to taste;
• vegetable oil - how much will be needed.

Recipe for the occasion::

Cooking method:

• Dissolve yeast in warm water, add sugar, stir.
• Sift the flour. Add about half a glass to the yeast and stir. Leave for 20–30 minutes in a warm place for the dough to rise.
• In a separate container, mix 100 g of softened butter, an egg and half a teaspoon of salt.
• Combine the resulting mixture with the dough and mix well.
• Add flour in parts and knead the dough. Place it in a saucepan, cover with a cloth and place in a warm place for 40–60 minutes.
• Peel the potatoes, cut them into medium pieces of any shape, add water, add salt to taste, and boil until soft.
• Drain off excess water, add milk and butter (50 g), mash the potatoes with a special tool.
• Add an egg to the mashed potatoes, beat it with a mixer or mix well by hand (a blender is not suitable for this purpose).
• Wet your hands with water, knead the dough, and leave it for the same amount of time.
• Separating pieces the size of a quail egg or slightly larger from the dough, form into flat cakes.
• Cover a baking sheet with parchment and oil it with vegetable oil.
• Place the tortillas on a baking sheet, making a depression in them, place the potatoes, and spread them on top of the tortillas.
• Leave the products for 15–20 minutes, meanwhile preheat the oven to 180 degrees.
• Whisk the remaining egg and brush the shangi with it.
• Place the pan in the oven and bake until done. You will know that the products are ready by their appearance: they will turn rosy. This will take a little time - about 20 minutes.
• Remove the oven racks. Melt the remaining butter and brush the pies with it. Place them in a bowl and cover with a towel.

You can put the kettle on and, as soon as the tea is ready, call your household members to the table - the little ones will also be ready by this time.

Shangi made from dough made with milk and dry yeast

• milk - 0.5 l;
• water - 100 ml;
• dry yeast - 11 g;
• sugar - 20 g;
• salt - 10 g;
• sour cream - 40 ml;
• vegetable oil - 50 ml;
• chicken eggs - 3 pcs.;
• butter - 100 g;
• potatoes - 1 kg;
• flour - 0.8 kg.

Cooking method:

• Heat the milk to about 40 degrees, dilute with boiled water.
• Add yeast and sugar to milk and stir.
• Separately combine vegetable oil, a spoonful of sour cream and salt.
• Add to the dough. Mix well.
• Add pre-sifted flour in three additions. After adding each portion of flour, the dough should be mixed well.
• After adding the last bit of flour, knead the dough for about 15 minutes. At this stage, the dough is mixed tightly, but this process is necessary.
• Place the dough in a pan, cover, and place in a warm place for 30–40 minutes. After the specified time, knead the dough with wet hands. Leave the dough to rise for another hour. During this time, knead it 1-2 times.
• Peel the potatoes, cut them, boil them and mash them using a potato masher or a special mixer attachment. Add butter (60–70 g), stir well. Break two eggs into a container with potatoes. Beat the mashed potatoes with a mixer.
• Sprinkle the finished dough with flour and divide into 14-16 pieces of approximately the same size. Form them into patties about the size of your palm. Make an indentation in each tortilla by pressing down with your fist.
• Spread the potato filling over the tortillas. Let them rise for 15 minutes.
• Beat the remaining egg with a spoonful of sour cream and coat the flatbread with this mixture.
• Place the shangi on a baking sheet lined with baking paper. Place the baking sheet in the oven, preheated to 180–200 degrees. Cook for 15–20 minutes.

After baking the shangi, you need to grease it with melted butter (30–40 g), cover with a towel and wait 15 minutes for the shangi to steam and soften a little. After this, they are ready to serve; it is advisable to eat them before they cool down.

Shangi made from unleavened dough

• wheat flour - 0.3 kg;
• kefir - 120 ml;
• chicken egg - 1 pc.;
• salt - a large pinch;
• vegetable oil - 40 ml;
• soda - a pinch;
• potatoes - 0.4 kg;
• milk - 50 ml;
• butter - 50 g;
• sour cream - 20 ml.

Cooking method:

• Boil the potatoes, mash them, adding potatoes and butter.
• Pour soda into warm kefir. Then beat it with the egg and vegetable oil.
• Sift the flour, mix it with salt.
• Combine flour with kefir-egg mixture. As a result, you should have a dough that does not stick to your hands. Cover it with cling film and leave for 20 minutes to make it more pliable.
• Roll out the dough into a layer 5–7 mm thick, cut out circles with a diameter of 8–10 cm from it using a mold or saucer.
• Fasten the edges of the resulting cakes to form sides.
• Spread mashed potatoes over them.
• Grease the filling with sour cream.
• Place the shangi in an oven preheated to 180 degrees and bake for about 20–25 minutes.

This option for preparing shanezheki is one of the simplest. Such shangi resemble Udmurt perepechi.

Shangi are hearty flatbreads covered with potato filling. The dish is tasty and satisfying; it belongs to the Ural cuisine. If you have not been to Siberia, but want to get acquainted with its cuisine, you should prepare shanezhki at home. If you strictly follow the recommendations in the recipe, even an inexperienced cook can cope with this task.

Product Matrix: 🥄

Shangi are open pies made of rye or wheat dough filled with potato filling. In appearance, shangi resemble cheesecakes, but are never sweet. This dish, which appeared in the 17th century, belongs to Russian cuisine; it is popular in the Urals and Siberia, but is rarely prepared in the western part of Russia.

Shangi made with dough without yeast turns out soft, satisfying and aromatic. We will look at a classic recipe that uses only traditional ingredients. Cooking will take 45-50 minutes.

Ingredients:

• flour - 3 cups;
• potatoes - 6 pieces;
• kefir – 400 ml;
• sour cream – 100 grams;
• butter – 60 grams;
• chicken egg - 1 piece;
• soda – 5 grams;
• salt – 10 grams.

Recipe for shanga with potatoes

1. Boil the washed, peeled potatoes in salted water until tender (they should be easily pierced with a knife).

2. Drain the water, add 30 grams of butter and a beaten chicken egg to the potatoes. Mix until pureed.

3. Preparing the dough for shaneg with potatoes: in a separate bowl for kneading the dough, mix kefir, salt and the remaining 30 grams of butter. Add flour and soda. Knead the dough. Leave in a warm place for 30 minutes.

4. Divide the dough into sausages. Cut each sausage into 3 parts and roll into flat cakes with a diameter of about 10-12 cm. Make sides on the edges of the flat cakes.

5. Place the tortillas on a greased baking sheet. Add potato filling in an even layer to each piece.

6. Spread sour cream on top of the shangi.

7. Bake for 15 minutes in an oven preheated to 200°C.

8. Serve the finished potato shangi hot.

Traditionally, shanezhki are prepared with yeast dough, but there are also recipes without yeast, when the base is made with shortbread dough, with kefir or milk. The most popular filling is potato or other salty, for example, buckwheat porridge with a boiled egg.

Today we will prepare very tasty shangi with potatoes, like grandma’s, without yeast - we will knead a simple dough using kefir and soda. The baked goods will be soft, satisfying and aromatic. It is best served hot, with milk or yogurt, with coffee or tea, with cabbage soup or salted fish. Shanezhki are very filling, one or two pieces are enough to fill you up.

Total time: 90 minutes | Cooking time: 30 minutes
Output: 14 pcs. | Calorie content: 180.69 kcal per 100 g

Ingredients

For the test:

• wheat flour - 3 tbsp. (450 g + for dust)
• 1.5% kefir – 400 g
• soda – 0.5 tsp.
• salt – 1 tsp. no slide
• butter – 30 g

For filling:

• potatoes – 600 g
• salt - to taste
• chicken egg – 1 pc.
• butter – 30 g
• sour cream – 0.5-1 tbsp. l.

For lubrication:

• sour cream – 2-3 tbsp. l.
• butter – 20 g

Preparation

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Knead the dough. In a deep bowl, mix kefir (room temperature, can be heated, choose well-acidified kefir), salt and 30 g of melted butter. Mix everything with a whisk or spoon.



Add 1 cup of flour and 0.5 tsp. soda Mix everything well again.



Next, add the remaining flour, kneading with a spoon and then with your hands. A different amount of flour may be needed, because everyone’s kefir has different thicknesses. Approximately - in total for kneading you will need 3 cups of flour, 450-500 g. The dough should turn out free of flour and soft. Leave it in a warm place for 30 minutes.



Parallel prepare the filling. Wash the potatoes, peel and boil in boiling salted water until tender - about 30 minutes. Add butter and mash to puree.



Cool slightly and crack a whole chicken egg into the hot puree (from the refrigerator so it doesn’t curdle). Add 0.5 tbsp. l. sour cream and mix everything thoroughly. The filling for the shanezhki should be thick enough so that when you spread it over the dough, it will stay on the surface. But it shouldn’t be too dry, so if your puree turns out a little dry, then add another 0.5 tbsp. l. sour cream.



Make shangi. Divide the dough into sausages, cut each into pieces (pieces of approximately 55-60 g) and roll into flat cakes.



Place the filling in the center of the cakes, leaving about 1 cm free from the edges. In principle, you can bake it already in this form, or you can make a decorative pattern.



To do this, you need to walk along the edge of the cake, making wide tucks.



You should lift the sides slightly so that the filling is inside (similar to khinkali, but the bag does not need to be closed, just make 6-8 tucks along the side).



Now run your hands through the outer side where the tucks were - you will get a kind of “needles”, they will play a decorative role.





Bake shangi in the oven for 20-25 minutes at 200 degrees. For golden brownness, you can keep it under the grill at the end of cooking (I treated it with a gas burner). From the specified quantity of products I got 14 pieces with a diameter of approximately 10 cm.



While baking, the finished, still hot shangi should be placed in a bowl and greased with melted butter. Cover with a slightly damp towel and leave to rest for 10 minutes.



The shangi with potatoes turned out so wonderful - like grandma’s, soft and very tasty. They are best served hot. If there is something left for tomorrow, then after cooling it is best to put it in a bag and put it in the refrigerator, and then reheat it in the oven or microwave. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

It’s always nice to remember when, as a child, our grandmother fed us with different delicacies. It’s good that I still have her recipes -, etc. And today I will tell you how to bake very tasty, simply unforgettable grandma’s shangi with potatoes. As a child, I always took them with me outside and treated them to all my girlfriends. Childhood was crazy, fast and memorable. I hope that you will remember my recipe and bake shangi with potatoes like my grandmother’s for your family and children.




- wheat flour – 2 full glasses,
- chicken egg – 1 pc.,
- butter – 100 grams,
- active dry yeast – 10 grams,
- sour cream – 30 grams,
- salt - one pinch,
- water – ½ cup,
- granulated sugar - one pinch.





- potatoes – 400 grams,
- chicken egg – 1 pc.,
- butter – 50 grams,
- salt - to taste,
- cream – 50 grams.

Recipe with photos step by step:

I dissolve the yeast in warm water. I beat in one egg and stir. I also add salt and granulated sugar to the dough, giving the dough a pleasant taste.




I add sour cream to the dough. Sour cream will make the buns soft and fluffy.




I melt the butter on the stove with the heat on very low. Let the oil cool down, only then pour it into the dough.




Add flour and stir with a spoon until the dough thickens. Then I knead with my hands.






I cover the dough with a lid, it should rise and rise.




After an hour, thanks to active yeast, it rises to the very top of the lid, it is ready for sculpting shanezheks.




I boil the potatoes, add butter, cream, salt and mash them into a thick puree. The filling for the shanezheki is ready.




I pinch off pieces of dough from which I will make shangi.






I roll round balls, place a glass in the center of the ball and press down, forming a depression.




I put the filling in the center.




I brush with beaten egg for beauty and for a golden brown crust. I also give it a nice shape and pinch the shangi to make corners.




I bake shanezhki in the oven. They bake quite quickly; in 20 minutes you get beautiful and tasty shangi with potatoes.




Let the shangi cool a little, and then I serve them to the table.




Bon Appetite!
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