Shangi with potatoes

[Welding]

Shangi with potatoes

Category: Sourdough bread

Kitchen: Russian

Ingredients
Welding
flaxseed flour	1.5 tsp.
wheat germ	2 tsp
wheat flour	50 gr.
salt	1 tsp
water	100 ml
boiling water	100 ml
Dough
Russian sourdough	200 gr.
wheat flour 1 grade	360 gr.
granulated sugar	1.5 tbsp. l.
milk	60 ml
vegetable oil	1.5 tbsp. l.
Filling
Boiled potatoes	300 gr.
raw chicken egg	1
sour cream for lubrication	50 gr.
salt	taste

Cooking method

• Make tea leaves, cool, knead the dough. Cut into balls, then in the form of cheesecakes.
• I don’t get identical balls - I’m from a squad of crooked hands.
• Filling - potatoes, for 4 medium-sized potatoes, boiled and mashed, beat in 1 raw egg, add salt and beat with a mixer. Put in flat cakes, put on proofing for 1 hour, then on top - a spoonful of thick sour cream and send to bake until tender.
• The completely correct shape and method of molding is that a depression is not made in the cake, and the thick filling is simply placed on top.

[MariV]

MariVwhat beautiful cheesecakes!
I do not know what shangi is, (now I will know thanks to you).
But they are very similar to cheesecakes.

[Zhivchik]

Zhivchik,
of course they are! The way of forming the base is the same! In the original, the dough for shanezhek was made from rye flour.
"Shanga, the plural number of shangi (d. Weasel. Shanezhki) - round open pies, the name of a special kind of cakes made from yeast rye, rye-wheat and wheat dough mixed with lamb or beef fat..
The dish, as well as its name, was borrowed by the Russians from the Permian Komi culture. It was distributed in the regions inhabited by the peoples of the Finno-Ugric group, from Karelia to the Ob, since the 17th century it penetrates into Western Siberia together with the Arkhangelsk and Solvychegod colonists, today it is widespread in home cooking in the Cis-Urals, the Middle Urals and the Trans-Urals, and comparatively little known in the western regions of Russia. Today shangs are made mainly from sour yeast dough, in the old days in the Permian Komi cuisine there were also shangs made from unleavened dough, the so-called usually called "kulikkez" ("waders" from the Permian Komi). In Veliky Ustyug and in the vicinity of shangi, they are still made from unleavened dough and are widely used in local cuisine.
Has the appearance of a cheesecake, but unlike cheesecakes, it is never sweet. "
Information from Wikipedia.

MariV, thanks for the recipe from childhood. I had just told my friend about the shang the day before. I was born in the Urals in a small town and lived there until I was 5 years old. Shangi and pies (made from yeast dough) were often baked in the family. But until now I will not forget when a neighbor treated us children with warm, ruddy shangs with potatoes and poured honey on top !!! It was something delicious !!! I still remember, in spite of the fact that I was very spoiled with citro and chocolate and sweets, but I remember it was the shangi poured with honey. Itself, when I took over the baton from my mother and grandmother, baked it somehow and with honey - very tasty! Only honey should be taken from a flower, not buckwheat or lime (they drown out the taste with their strong aroma). And pour honey over the shangi just before eating. I will definitely try to bake according to your recipe!

[tatena]

tatena ,
to health and joy in the family! I never tried it with honey: but at my grandmothers I ate it with bearberry paste on top - this is the north of the Vologda region and the south of the Arkhangelsk region.