Shangi is a traditional Russian dish that can be prepared in a wide variety of variations. These open pies are stuffed with lingonberries, mushrooms, potatoes, rice and other ingredients. Shangi with cottage cheese are especially tasty.
Yeast dough shangi
Shangi can be baked from both yeast and unleavened dough. Yeast pies are more fluffy and fluffy.
For cooking you will need:
- flour - 4 glasses;
- milk - 1 glass;
- margarine - 4 tablespoons;
- sugar - 1-2 tablespoons;
- yeast - 20 g;
- eggs - 3 pcs.;
- salt - ½ tsp;
- cottage cheese - 400-500 g;
- butter - 1 tablespoon;
- sugar for the filling - to taste.
Prepare the filling. To do this, combine cottage cheese, butter, sugar and one egg. Stir the mixture thoroughly and grind until smooth. Leave the mass at room temperature.
Now you can start making the dough. Pour warm milk into a bowl, add yeast, salt, sugar, flour and eggs. Stir the mass. Now you can add margarine to the mixture. Knead the dough. Cover it with a towel and put it in a warm place for 30-40 minutes.
When the dough comes up, cut it into small pieces and roll each piece out. You don't need to make the dough too thin. Make a low border around the edges of the dough. Lay out the filling. Before putting the pies in the oven, let them brew for a little so that the dough rises slightly. Brush them with an egg. Bake the shangi in the oven for about 15-25 minutes. This dish can be served both cold and hot.
Shangi from unleavened dough
You will need:
- wheat flour - 2 glasses;
- water - ½ glass;
- chicken egg - 2 pcs.;
- salt - 1 tsp;
- cottage cheese - 500 g;
- butter - 1-3 tablespoons;
- sugar in the filling - to taste.
Mix the filling. To do this, in one bowl, grind cottage cheese, egg, sugar, butter until smooth. Add as much sugar to the filling as you want to make the shangi. Remove the filling to a warmer place and start making the dough.
Pour flour into a bowl. Make a small indentation in the center. Place the egg, salt and water in this indentation. Knead the dough, cover it with a towel and set it aside for 30 minutes to come up. After half an hour, knead the dough and let it brew again for twenty minutes.
Divide the matched dough into pieces and roll them out to a thickness of about five millimeters. Roll up the edge of each piece with a flagellum, fill the shangi with the filling. You can grease the baked goods with an egg on top. Bake for fifteen minutes in the oven.
When the shangis are baked, place them on a dish, sprinkle lightly with water and cover with a towel. Otherwise, they may come out dry. You can serve the dish with sour cream.
