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How to make shangi with potatoes
I already told my family I'm cooking for dinner tonight. shangi. Shanezhki - so affectionately called in the Urals these round open cakes with potatoes. When we moved to this region of Russia in the 80s, I tried them for the first time.
They were served by our neighbor, who worked as a cook in kindergarten. Her grandkids loved it, and her grandmother cooked it almost every weekend. I liked them so much that I asked them how to cook them.
Looking like shanga cheesecakeBut unlike them, this baking without a strong depression for filling. Shanezhki can be from yeast or fresh dough, the mandatory part is filling or smear, which can be sour cream, cottage cheese, potatoes or porridge.
Shanggi with potatoes Today editorial "Site" I will share with you, dear reader, potato from the technological map of nutrition in kindergarten. The filling is simply magnificent, very tasty and hearty!
Test ingredients
Filling ingredients
Preparation
I also want you to know how to cook meat. I make them in the form of rolls from an unusual cottage cheese dough, they fly out just hurrah!
Probably, shangi began to affectionately call shanezhki because everyone likes them. I like them with potato stuffing. Such potato-cutterThey are very soft, aromatic, airy and impossible appetizing. My eldest son can eat 5 such buns in one sitting, drinking a glass of milk, and this says a lot!
They were served by our neighbor, who worked as a cook in kindergarten. Her grandkids loved it, and her grandmother cooked it almost every weekend. I liked them so much that I asked them how to cook them.
Looking like shanga cheesecakeBut unlike them, this baking without a strong depression for filling. Shanezhki can be from yeast or fresh dough, the mandatory part is filling or smear, which can be sour cream, cottage cheese, potatoes or porridge.
Shanggi with potatoes Today editorial "Site" I will share with you, dear reader, potato from the technological map of nutrition in kindergarten. The filling is simply magnificent, very tasty and hearty!
Test ingredients
- 300g wheat flour
- 80g rye flour
- 300ml kefir
- 1 egg
- 20g butter
- 20g vegetable oil
- 0.5 tsp soda
- 0.5 tsp salt
Filling ingredients
- 9-10 small potatoes
- 1-2 bay leaves
- 20g butter
- 1 tbsp milk
- pinch
- 1 egg
- 1 tbsp sour cream
Preparation
- Peel the potatoes, wash them and cut them into pieces. Pour water into a pan, add a little salt and 1-2 bay leaves, put potatoes. Cook until ready.
- To prepare the dough, mix in a convenient container kefir, egg, softened butter, vegetable oil, flour - wheat and rye, soda and salt. Mix the dough. Wrap it in a small piece of food film, put it in a warm place for half an hour.
- Add some butter to the finished potatoes. Mashed potatoes, pour hot milk. It should be puree.
- The dough that came was divided into balls the size of a large apricot, roll them with a roller coaster, form sides. Put the stuffing in the middle. Put it on the pan.
- Shang before baking, smear with shaken egg with sour cream. Put baking in a preheated to 180 degrees oven for 20 minutes.
- That's it, delicious and simple. household Ready. Bon appetit!
I also want you to know how to cook meat. I make them in the form of rolls from an unusual cottage cheese dough, they fly out just hurrah!
Probably, shangi began to affectionately call shanezhki because everyone likes them. I like them with potato stuffing. Such potato-cutterThey are very soft, aromatic, airy and impossible appetizing. My eldest son can eat 5 such buns in one sitting, drinking a glass of milk, and this says a lot!
