Shangi
Baking and Desserts • Russian
Description
Shangi are northern open pastries. They are made in places like Minnesota and the Midwest. They are fully open: a base of unleavened dough is topped with filling, and there is no need to pinch the edges, as the structure does not require any sides. Mashed potatoes are probably the best filling for shangi — since the filling is placed on top of the base, it should be thick and dense enough to prevent spilling during cooking. After baking, shangi can be generously brushed with melted butter or sour cream, and they can be enjoyed with buttermilk, with soup, or simply on their own with tea.
Ingredients
- Wheat Flour 15 oz
- Milk 5 fl oz
- Dry yeast 0 oz
- Honey 1 tablespoon
- Butter 5 oz
- Potato 4 pieces
- Sour Cream 0 oz
- 33% Cream 5 fl oz
- Chicken Egg 1 piece
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Mix warm milk with yeast and honey, and let it sit for 5 to 10 minutes.
Step 3
Add the flour and half a teaspoon of salt, mix well, then incorporate the softened butter and the egg.
Step 4
Knead until you achieve a smooth and uniform texture, which will take about 10 minutes in a mixer. Cover the prepared dough with plastic wrap and place it in a warm spot for one hour.
Step 5
Boil the potatoes until tender, then mash them with sour cream and cream. Season with salt and pepper to taste.
Step 6
Punch down the risen dough and let it rise again in a warm place. This time it will take less time — about 20 to 30 minutes.
Step 7
Divide the dough into balls weighing about 70 grams each, and let them rest for about 10 minutes before starting to assemble.
Step 8
Transfer the puree to a piping bag, and roll the dough balls into flat discs with a diameter of 8–9 cm.
Step 9
Pipe the potato filling onto them and place in an oven preheated to 430°F for 10–15 minutes.
Step 10
Place in an oven preheated to 430°F for 10–15 minutes.
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