Shanji are such open pies that you can bake both from yeast and from unleavened dough. Let's consider with you how to do it!
Shanji from unleavened dough with cottage cheese - recipe
Ingredients:
- wheat flour - 2 items;
- egg - 1 piece;
- water - 0, 5 items;
- salt - 1 teaspoon.
For filling:
- cottage cheese - 500 g;
- egg - 1 piece;
- butter - 1 tbsp. a spoon;
- sugar - to taste.
Preparation
How to cook Shanji? First, let's make the stuffing. To do this, take the cottage cheese, add the egg, butter and sugar to taste. Rinse everything to a homogeneous mass and leave it at room temperature.
Now mix the unleavened dough. To do this, pour the flour into a wide bowl, make a groove in the middle, put salt and egg in it, gently pour in water and knead a homogeneous dough. Then cover it with a napkin or put it in a plastic bag and leave it for 20 minutes to go. Then once again stir it and leave again for 20 minutes.
The finished dough is cut into pieces, rolled out into large sheets with a thickness of approximately 3 mm and from them we cut out the juicies the size of a saucer. When the juices are sufficiently rolled out, the edge is rolled up with a flagellum and we make a border along the edge. We put the stuffing on ready-made blanks and level it to the sides. Top with the egg and immediately bake in the oven for 15 minutes.
Finished shangui with cottage cheese must be lubricated with melted butter from below and above, we put them in closed dishes and cover with a towel. If this is not done, they will turn dry and crispy.
Shanji from yeast dough with cottage cheese - recipe
Ingredients:
- flour - 4 items;
- sugar - 1 tbsp. a spoon;
- margarine - 4 tbsp. spoons;
- yeast - 20 g;
- salt - 0,5 tsp.
- milk - 1 item;
- egg - 2 pcs.
For filling:
- cottage cheese - 500 g;
- egg - 1 piece;
- butter - 1 tbsp. a spoon;
- sugar - to taste.
Preparation
To prepare Shanki, first we make the filling. To do this, take the cottage cheese, add the egg, butter and
Yeast dough is prepared as follows: pour warm milk into a saucepan, put yeast there, add sugar, salt, eggs and flour. All carefully mix. Margarine is added last, when the batch is ready. Cover the finished dough with a towel and put in a warm place for 40 minutes.
After that, cut the dough into pieces, slightly roll them out. On the surface to the brim we put a layer of filling and put curd shank in a warm place, so that the dough rises. Bake in the oven for 15 minutes.