Lush and fragrant pancakes with potatoes: simple recipes. Shangi with potatoes like grandma's. Mold for shangi with potatoes yeast dough

Shangi turn out soft, with a delicious potato filling. Making them is not at all difficult, but what pleasure you will get eating warm buns, washed down with cold milk.

To prepare the dough, I suggest using a bread machine, which will significantly save your time and effort. If you don't have it, you can use the same ingredients to knead the dough by hand, letting it rise 2 times.

Place the dry ingredients for the dough into the HP bucket; I have a Panasonic 2501 bread machine. First, pour out the yeast and flour, then salt and sugar.

Then add the egg, melted butter, sour cream, pour in water and place the bowl in the bread maker on the “Basic dough” mode (2 hours 20 minutes), mode “13” and cook until the signal.

While the dough is being prepared, let's make the filling, for this: boil the peeled potatoes, crush them into puree, add the egg, cream, salt and pepper. Stir, cool.

Remove the finished dough from the bread maker and knead it with your hands.

Divide the dough into equal 8-10 parts and roll into balls.

Use the bottom of a glass to make a depression in each ball.

Place the pieces on a baking sheet lined with parchment and place the potato filling in the cavity. Leave in a warm place for 20-30 minutes to increase in size.

Then brush both the filling and the dough with the beaten egg. Bake at 200 degrees, 25-30 minutes.

Remove the finished shangi from the oven and cool slightly.

Serve shangi with potatoes warm.

Especially tasty with cold milk.

Bon appetit!!

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:

When baking, do not place the shangi close to each other, otherwise they will stick together.
The dough for shaneg with potatoes can be yeast or puff pastry.
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

Add sugar to the yeast, pour in warm water. Place in a warm place until foam forms.
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.
Make the filling - beat 2 eggs into the puree, add butter.
Knead the dough and let stand for 2 hours.
Divide into balls and roll out. Spread the filling in the middle of each.
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

Make a puree from boiled potatoes, eggs and 30 g of butter.
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.
Divide the dough into parts and roll out. Fill the pies with puree and spread sour cream on top.
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

Sift the flour into a mound so that there is a depression in the center.
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.
Make the filling from puree, eggs, milk, butter.
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

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

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

Defrost the dough and roll it out.
Boil the potatoes and crush them. Add egg and cream, beat.
Fill the dough with filling and brush the edges with egg.
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

Mix sour cream with flour, soda, a pinch of salt, make a knead.
Make a filling from mashed potatoes with eggs, place it on flatbreads.
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

Knead the dough from flour, yeast, butter, sugar and let it rise.
Chop the onion, combine with boiled potatoes, salt, pepper and sour cream.
Distribute the filling among the tortillas and sprinkle cheese on top.
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.

What could be better than fresh homemade baked goods? There is no price for the housewife who perfectly masters the art of deliciously baking pies, cakes, pies, cookies, etc. Today I invite you to expand your culinary horizons and get acquainted with such a simple dish as shangi. Shangi is truly Russian Ural dish. Delicious open baked goods with various fillings. I'll tell you a recipe for how to cook shangi with potatoes, just like grandma's. This dish is so simple that the ingredients for its preparation can be found in every person’s refrigerator. Well, let's get started with this wonderful dish.

Shangi with potatoes made from yeast dough

Kitchen utensils and equipment: oven, saucepan, masher, baking sheet, parchment paper, knife, kitchen board, rolling pin.

Ingredients

How to choose the right ingredients

Dough for shaneg with potatoes is most often prepared with yeast. But there are also recipes in which dough is prepared without yeast for shanegs with potatoes. In my opinion, potato shangi made from yeast dough turn out fluffier, more appetizing and more tender. You can also prepare shangi with potatoes from unleavened dough. But the choice is entirely up to you.
To prepare the correct butter dough for this dish, you need choose only the highest grade flour and trusted brands. Be sure to sift it, so the dough will be saturated with oxygen, it will be fluffier and baked in less time.

It is better to take potatoes for filling with a high starch content, this way the filling will hold on better and will not leak out during baking.
Take milk and sour cream with a high fat content. Ideally these will be homemade dairy products. But store-bought ones are also fine, as long as they are fresh.

Cooking sequence

Preparing the dough

Preparing the filling

When the dough has risen a second time, turn it out onto a floured work surface and divide it into two equal halves. Cover one part with film and put it aside.

Using a rolling pin, roll out each piece into circles approximately 10 centimeters in diameter.
Place 3-4 tablespoons of mashed potatoes in the center of each circle. Make sure that there is about 1 centimeter of untouched space around the edges.
We pinch the shangi along the edges so that the puree does not fall out. We form the baked goods in the shape of a sun or a flower, as you wish.
We cover a baking sheet with parchment paper and carefully place our shangi on it, pour a little sour cream on it. Place in an oven preheated at 180 degrees Celsius for 30-35 minutes.
While the shangi and potatoes are baking, let’s start with the second part of the dough. Divide the dough into pieces weighing approximately 75-80 grams.
Roll out into circles with a diameter of 8-9 centimeters and place on a baking sheet covered with parchment paper.
Spread sour cream filling on top of the circles and place in the oven for 20-25 minutes.
As soon as the shangi begin to turn golden on top, they can be pulled out and served.

Video recipe

In the video you can see how to cook shangi with potatoes in the oven.

How to serve and how to complement the dish

You can put whatever your heart desires into the filling of this pastry. You can stuff it with potatoes improve with fried mushrooms. It will turn out very tasty.

You can also prepare sweet shanezhki. Add cottage cheese, raisins, nuts and much more to the filling.
If you prepare shangi with sour cream, then you can add finely chopped herbs to it and your dish will sparkle with new flavor colors.
It also turns out very tasty if you make the filling from feta cheese and dill.
This pastry is served as a main course., a hearty snack or dessert.
You can serve tea, milk and other drinks with the shanezki.

For that, so that the shangi look appetizing and have a golden crust, before baking, brush them with melted butter or a raw chicken egg.
In addition to the recipe for potato shanegs, I would like to recommend you a few more options for delicious pastries. I recommend that you try to cook. I also think that you will definitely like it. When you don’t have time to bake, this recipe will come to your aid. And finally, check out this wonderful recipe.

I was glad to tell you how to make shangi with potatoes. I am sure that your family will love this dish and will appear on your table often. Write your interesting recipes in the comments. Leave feedback and be happy. Bon appetit!

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 shanezki, 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, increasing in volume at least twice.

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.

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!