Time to cook: 120 minutes
Total Servings: 12
Shangi look like vatrushki, but these Russian open pirozhki, which came to us from the Finnish kitchen, have plenty of differences. And they are widespread in the North and in the Urals, where they - frequent guests on the table. Shangi filling can be different, but the way it is prepared is the same: it must be thick, it is smeared on top, no cavities are made for it. Usually the filling is made of mashed potatoes or porridge. Sweet shangyas are rather an exception, although bird cherry shangyas are very tasty. Shangi, baked in a Russian oven, has a special, unique taste. Nowadays they are baked in ovens, but the taste, of course, is no longer the same. Baked shangi are smeared with sour cream or melted butter. They are good with tea, cocoa, milk, sour milk. And with many dishes instead of bread. I invite you to try potato dumplings.
Ingredients and taste: Salt, Vegetable Oil, Flour, Wheat Flour, Mayonnaise, Sugar, Butter, Onions, Water, Milk, Potato, Yeast, Dough, Open Cake, Bakeries, Tarts
Read more: Potato chounges