Liquid shangi: a culinary recipe, cooking features

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

Variety of sweet and unleavened pastries allows you to discover something new and tasty every day. One of these options is bulk shangi. Also known as shanezhki. From this material you will learn some interesting recipes for this dish.

But first, a little about what it actually is.

What is shangi?

Shanga - a kind of flour dishes of Russian cuisine. It is an open pie, which is covered with filling on top. It is sometimes referred to as "spray". Today, bulk shangi are not prepared with a sweet filling. If we talk about the appearance, then it can be noted that they are more like lush cakes.

The dough for them can be both yeast and yeast-free. Rye or wheat flour is used as the base. Poured shangi are prepared with eggs, mashed potatoes, porridge, fried mushrooms, herbs, sour cream mixed with flour, cheese, meat and many other products.

However, let's not delay and move on to the recipes.

Shangi with meat

Minced meat is used as a filling for this dish. In addition, this variation is not traditional due to the different cooking technique from the original. The implementation of the recipe is divided into two parts. Therefore, the ingredients will also need twice as much. To make the dough you need:

• 260 grams of cottage cheese;
• two chicken eggs;
• one and a half cups of wheat flour;
• a teaspoon of baking powder.

To prepare the filling you will need:

• half a kilogram of minced meat (beef, pork, chicken and other types);
• onion head;
• garlic to taste;
• three pinches of s alt;
• two pinches of black pepper.

Making the stuffing

If meat is used instead of minced meat, then the following must be done:

• Peel the onion and garlic.
• Chop the meat and mince.
• Do the same with peeled vegetables.
• Combine both ingredients and mix. Add spices and repeat the procedure.

How to make dough?

Now it's time to prepare the base:

• Put cottage cheese in a separate bowl and crush it with a fork.
• Crack two chicken eggs into it. Mix everything until a mass of a homogeneous consistency.
• In a separate bowl combine flour and baking powder. Pour into the previously prepared mass and mix again. Process everything until a mixture of a homogeneous consistency is obtained. The finished dough should be soft.
• Now it must be rolled out into a layer no more than three millimeters thick.
• As soon as the pancake is ready, spread the filling.
• Put the minced meat on the dough and spread evenly over the base with a spoon or spatula.
• As soon as the filling is on the basis, it is necessary to roll the resulting roll.
• Cut the workpiece into pieces two centimeters thick. But no more, otherwise they won't be able to fry.
• If desired, they can be shaped into circles.
• Now you need to pour vegetable oil into the pan and heat it up.
• As soon as the required temperature is reached, you can lay out the bulk sangs one by one. It is necessary to fry on each side for several minutes.

• Blanks should be cooked until golden brown. Poke them with a fork to see if they're done.
• If you want to get rid of excess oil inside the product, you can put them on paper towels.

Shangi stuffed with potatoes

This is a recipe for bulk shaneg on kefir with potato filling. It is worth noting that the dough in this case is prepared without yeast. To create it you will need:

• 400 milliliters of kefir;
• three cups of flour;
• a teaspoon of s alt;
• 30 grams of butter or margarine.

To prepare the filling you need:

• six potato tubers;
• one chicken egg;
• 100 grams of sour cream;
• s alt andpepper to taste.

How to cook this dish?

First you need to start preparing the filling, as it will take more time, and after it - the dough:

• Peel and wash potatoes. In order for it to cook faster, it is worth cutting it into small slices. At this time, the dough is kneaded.
• Pour warm yogurt into a separate bowl.
• Melt the butter and add to it. Add soda, s alt and mix.
• Now you need to pour the flour in small parts. Stir thoroughly after each use.
• As soon as the flour runs out, start kneading the mixture with your hands. It should be soft and not stick to your hands. Let stand warm for half an hour.
• Once the potatoes are cooked, drain all the broth.
• Now you need to mash it into a puree and add butter with an egg.
• Spice spices and mix with a fork until smooth.
• Further, according to the recipe for making bulk shaneg, the dough is kneaded and divided into equal pieces of small size.
• Balls are formed from blanks.
• After they are rolled into cakes, which are smeared with mashed potatoes.
• All buns are laid out on a baking tray, greased with butter.
• Before cooking, grease the bulk shangi on kifir with sour cream.
• Cook the dish for 25 minutes at 190 degrees.

Arkhangelsk bulk shangi. Recipe with sour cream

It is worth noting that this recipe is somewhat different from other options. The main reason is that the dough becomes liquid. It is poured into wide molds of small sizes.

To prepare a dish, you need:

• 150 grams of sour cream;
• six chicken eggs;
• half a liter of warm milk;
• 550 grams wheat flour;
• 150 grams of butter;
• two tablespoons of sugar;
• eleven grams of yeast;
• a teaspoon of s alt.

How is the dish prepared?

How to cook bulk shangi? The whole process is divided into two stages. First of all, the dough is created, and then the filling:

• beat eggs in a separate bowl;
• add sugar, warm milk, yeast and s alt. Mix everything;
• then flour is added in portions. After each part, the mixture is stirred;
• as soon as all the ingredients are combined, they must be kneaded again and put in heat for 40 minutes;
• melt butter and mix in one bowl with sour cream and sugar;
• treat molds with oil and half fill with dough and leave to rise;
• after that, three tablespoons of the filling are laid out in the center of the bulk shaneg blank;
• they are cooked in the oven at a temperature of 220 degrees;
• as soon as they are browned and ready, they are taken out of the molds.

Shangi with sour cream

Another option with batter. This recipe for bulk shaneg with sour cream is prepared quite simply. And something likeArkhangelsk. For the test you will need:

• six chicken eggs;
• half a liter of milk;
• 550 grams of flour;
• 11 grams dry yeast;
• a teaspoon of sugar;
• half a teaspoon of sugar.

For stuffing you need to use:

• 160 grams of sour cream;
• same amount of butter;
• 40 grams of flour.

How are these shorts made?

Products are being prepared as follows:

• First we make the dough for bulk shanegs. Break the eggs into a separate bowl. Add s alt and sugar there. Beat the resulting mixture well.
• Next, add milk and yeast.
• Now the flour is poured in and everything is mixed until a uniform thick mass. After the dough is left for 40 minutes to increase the volume.
• To prepare the filling, you need to mix sour cream and wheat flour in one bowl.
• Melt the butter and pour into the base of the filling.
• Fill each mold halfway with dough.
• Put the filling in the center.
• Bake at 200 degrees for half an hour.
• Take out ready-made shaneshki after they have cooled down a bit.

Shaneg recipe with cottage cheese

This option is interesting because in the finished baking there is not only filling, but also a delicate filling of cottage cheese, cheese and herbs. To prepare the dough you will need:

• 370 grams of flour;
• 30 ml odorless vegetable oil;
• 150 milliliters of milk or kefir;
• one chicken egg;
• 1 tbsp l.granulated sugar;
• 0.5 tsp s alt;
• teaspoon dry yeast;
• 50 grams of butter or margarine.

To create the filling you need to use:

• 260 grams of cottage cheese;
• hard cheese;
• one chicken egg;
• 30 grams of fresh dill;
• half a teaspoon of starch.

Filling in progress:

• from one chicken egg;
• tablespoon cream or sour cream;
• tablespoon of flour;
• tablespoon of butter.

Cooking shanezhek

First of all, it is worth preparing the dough. And while it will infuse, it will be possible to work on the filling and pouring.

• Pour into milk and mix yeast. After leaving them for 15 minutes to swell.
• Next, beat the egg, sugar, s alt and softened butter with a mixer.
• Once the desired consistency is achieved, mix with milk and bran.
• Now it's time to add the flour. Everything is thoroughly mixed and removed in heat for 60 minutes.
• Stuffing queue. Cottage cheese is kneaded and mixed with chicken egg, s alt and starch. Cheese is rubbed into the same dish and chopped greens are poured out.
• Stir the mixture until a sticky mass of uniform consistency is obtained.
• Knead the infused dough and remove for another 15 minutes.
• For pouring, egg, butter, flour and cream or sour cream are beaten in one bowl.
• Equal pieces are made from the finished dough, similar to cheesecakes.
• A fairly large amount of filling is added inside.
• The blanks are placed on a baking tray and covered with filling.
• Preparing everything at a temperature of 200 degrees for 20 minutes.
• The dough will rise slightly while cooking and the filling will turn golden.

Some cooking tips

These recommendations will help you improve the taste of the finished dish. Among them are the following:

• you can add paprika to the potatoes to give the ingredient a special piquancy;
• you can also use a mixture of sour cream and mayonnaise as a filling;
• we also recommend adding garlic, mustard or horseradish to it;
• stuffing puree can be mixed with fried onions.