Ural shangi - recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people who were born in the USSR fondly remember such a dish as the Ural shangi, one might say, the taste of the childhood of many Soviet children. Some people remember the sour cream cakes themselves, but hardly remember the unusual name of the dish. What are shangi, recipes and features of their preparation - you will learn all this in this article.

What is this?

People who lived in the North can still remember the name of the dish, but young people hardly know about the existence of such a yummy. We will try to fill the gap in culinary knowledge.

As former Soviet citizens say, it was bird cherry shangi that left a clear imprint in their memory. They say that even the most biased gourmet will be able to appreciate this traditional Russian dish. Shangi are open round patties.

Let's look at a few shangi recipes, maybe you will be able to recreate them. Of course, there are a great many recipes, and there are even more fillings, what can we say about the methods of preparing the dough. Let's just stopon some of them.

Potato Shaneg Recipe

To prepare this dish you will need the following ingredients:

• 500 grams of flour;
• 150g sour cream;
• 120 g butter;
• 350g milk;
• 4 eggs;
• 400g potatoes;
• 1 tbsp l. vegetable oil.

The ingredients are simple and the result is amazing.

The process of making shaneg with potatoes according to the recipe

First you need to sift the flour through a sieve. Then add to it 250 ml of milk, a tablespoon of butter previously softened in a water bath (in the microwave). Then pour in two tablespoons of sour cream, one tablespoon of sunflower oil. Add half a teaspoon of s alt, which was beaten with two eggs, knead not very hard dough.

After kneading the dough, put it in a plastic bag and wrap it in cling film so that it can rest. After twenty minutes, the gluten in the dough will swell, it will be possible to start cutting it.

Advice to housewives: there is one cooking secret, which is that the flour must be "ripe". What does it mean? The fact is that when you buy flour, you need to look at the date of its grinding. To prepare a good dough according to the shaneg recipe with potatoes, the flour must rest after grinding for at least a month. Freshly ground will do its tricky job: the dough will "float", and this is not at all what we want to achieve.

While the dough rests, we proceed topreparation of stuffing for shaneg. To do this, peel and boil potatoes in s alted water. After the potatoes are boiled, you need to add 50 ml of the remaining boiled milk to it. We knead the resulting composition well, add two tablespoons of butter, two eggs and one tablespoon of sour cream. Now you need to knead the potato mass and start cutting the dough.

According to the recipe, shaneg should look like “pans” of dough, which we must put on a baking sheet greased with vegetable oil. Place the resulting blanks close to each other. Then fill with a spoonful of mashed potatoes, grease the edges and top of the shaneg with sour cream, which was beaten with an egg. We put the resulting products in an oven preheated to 200 ° C for twenty minutes. Bake until golden brown.

Shangi ready! They can be eaten with hot coffee or tea, milk, compote. Serve cold.

Cooking options

Shangi can be prepared with mashed potato filling, combined with meat-veined pork lard cracklings and fried onions. Only here the recipe is already different, and the cooking process is radically different. A tablespoon of mashed potatoes with cracklings is placed in the middle of the cake, while the shanga is pinched, gathering all the edges to the center. Such a shang is placed on the sheet with a seam down. In the same way, you need to grease the products with a mixture of eggs and sour cream and bake in the oven at a temperature of 190 ° C for about 35 minutes. You can check readiness with a match or drytoothpick.

Pouring shangi: how to cook them

The recipe for bulk shaneg differs from the classic one. Such products are baked from yeast dough without filling. The cake becomes the basis for the formation of a round "pan", and the dough can also be simply poured into special forms. The resulting "pan" with sides is filled with a mixture of sour cream, which is mixed with a small amount of flour, an egg and a pinch of s alt.

If you have a family with a sweet tooth, you can add more sugar to the sour cream mixture, and bake shangi from rich sweet dough. According to the recipe, bulk shangi should be cooked for 20 minutes at a temperature of 200 ° C. In fact, the baking time is largely dependent on the temperature of the oven, which is why it is so important to monitor this.

With sour cream

Shangi recipe with sour cream is a simple and at the same time delicious dish that can be served as an appetizer or an independent meal. For cooking, you will need the following products in certain quantities.

For the test:

• 30 grams fresh yeast;
• 2 eggs;
• 300 ml milk;
• 100 g butter (margarine);
• 150g sugar;
• 2 g vanillin;
• 450 g flour;
• 1 tsp s alt;
• 2 tbsp. l. sour cream.

For stuffing:

• 150g sour cream;
• 2 tsp flour;
• 1 tsp sugar.

Cooking process

Shangi, long loved byIn the Urals and the North, in each locality they prepare in their own way, each has its own recipes. Shangi with sour cream, berries, cottage cheese, potatoes on unleavened or yeast dough are baked in a special way everywhere. Therefore, it is not surprising that the same recipe in different places can be modified and supplemented.

Let's talk about how to cook shangi with sour cream in Ural style. For cooking, you will need the above products.

First, we breed the yeast in barely warm milk, add a teaspoon of sugar, let it foam and rise. Pour the yeast into a convenient dough container, add softened butter, sugar, sour cream, egg, s alt - all the liquid components of the dough. Stir everything with a whisk until a homogeneous mass is obtained.

Then add flour and vanilla. Knead the soft dough, knead for at least ten minutes, until it stops sticking to your hands. You can speed up the process by lubricating your hands with vegetable oil. Then cover the dough with cling film and put in a warm place to rise. Mix the risen dough a little on the table, adding more flour.

Divide the resulting dough into equal pieces and form balls that need to be flattened into cakes. We spread the cakes on a baking sheet, give them the opportunity to rise again in a warm place. Separately mix sour cream with flour and sugar for the filling. Smear the sour cream filling over the entire surface of the cakes. We leave the products to bake until golden brown for about 20 minutes at medium temperature.

Sprinkle the finished shangi with water and cover with a towel. Let's rest for about 10minutes. After that, you should immediately serve hot shangi for tea. They usually turn out fragrant and soft, brighten up any tea party.

Cheese variant

The recipe for shaneg with cottage cheese is almost universal Soviet. It is customary for people to call such shangi "curd cheesecakes".

Required products:

• 4 cups flour (200 ml cups);
• one and a half st. l. dry yeast;
• half a glass of water;
• 70 grams of butter;
• 30g sour cream;
• 3 tbsp. l. sugar;
• 3 eggs;
• 30 ml vegetable oil;
• 1 tsp s alt;
• 250 g cottage cheese.

Cooking process

First you need to activate the yeast in warm water with a spoonful of sugar for fifteen minutes. Mix sugar, water and yeast, sift the flour, mix it with s alt.

Pour in two types of butter: cooled melted butter from a water bath and vegetable. We drive an egg into the mass and add a spoonful of thick sour cream, a dough.

Then you need to knead the soft dough, roll it into a ball and let it brew under the film for about an hour and a half. Once the dough has risen, place it on a work surface. In parallel, you need to grind fat cottage cheese with sugar, sour cream and egg white.

Roll up pieces of dough into small balls. In the center you need to push round recesses. Then it is necessary to transfer the resulting blanks to a baking sheet with a pre-oiled parchment sheet, fill the shangi with curd mass andleave to infuse for another fifteen minutes.

Lubricate products with yolk, which was shaken with water and a spoonful of milk. Shangi should be baked for about thirty minutes at a temperature of 190 ° C. The oven is preheated to the maximum. Let the shangi cool before serving.

Secret of bird cherry

Shaneg with bird cherry filling is said to have a special taste. The dough for cooking is suitable for any of the above, the secret of the recipe lies in the filling: bird cherry berries are crushed in a mortar or in another way, poured with boiling water, a little sugar and butter are added to them in a small amount for the taste and plasticity of bird cherry paste. It turns out very tasty, judging by the reviews of those who tried to cook such shangi.