Shangi from rye flour
Description
Shangi made from rye flour are simple and “cozy” homemade baked goods. They are very easy to make, and a step-by-step recipe will help you do it. Besides potato filling, the filling can be all kinds—cottage cheese, grain-based, or with berries. Try the taste of real Russian food. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 125 ml (or ½ cup) of milk into a mixing bowl, add salt, egg, and sour cream, and mix.
- 3
Step 3
Add the flour.
- 4
Step 4
Knead a fairly dense and sticky dough, shape it into a ball, and refrigerate for about 30 minutes.
- 5
Step 5
While the dough “rests”, peel and boil the potatoes. Pour ½ cup hot milk over the boiled potatoes and mash into a purée. Beat 1 egg into the purée and salt to taste.
- 6
Step 6
If you like, you can add fried onions to the mashed potatoes.
- 7
Step 7
Roll the dough into a log and divide it into 12 pieces.
- 8
Step 8
Roll out each piece of dough into a flatbread about 10–12 cm in diameter.
- 9
Step 9
In the centre of the flatbread, spoon on the mashed potato and shape decorative pleats, for example folded outward like these.
- 10
Step 10
You can crimp the edges of the dough in soft waves.
- 11
Step 11
Place the shangi on a baking sheet.
- 12
Step 12
Prepare the topping from 1 egg and 1 tablespoon of sour cream. The topping can be prepared in advance.
- 13
Step 13
Place 1 teaspoon of topping on each shangi, making a small hollow in the purée and pouring in the topping. Preheat the oven to 180–200 degrees. Bake the shangi for about 20–30 minutes.
- 14
Step 14
5 minutes before they are done, take the shangi out of the oven, brush them with melted butter, and put them back in the oven.
- 15
Step 15
Bake the shangi until done, until a golden-brown crust forms on top of the filling.
- 16
Step 16
Serve shangi hot with tea or milk.