Shanezhki step by step preparation

Most often, the products we consider are prepared from yeast dough. But if you don’t want to knead it at home, we suggest purchasing the base in the store.

To prepare delicious baked goods, you will need one package of puff pastry dough. It will make very fluffy and soft skewers with meat.

The recipe for this dish involves the use of:

• minced meat (it is better to use mixed) - about 800 g;
• onions - 1 pc.;
• spices - add to taste;
• sifted flour - use at discretion;
• small chicken eggs - 1 pc. (for lubricating products);
• puff pastry yeast - 1 package.

Preparing the dough and filling

How to cook shanezhki with meat? The recipe for these products requires the purchase of simple and affordable ingredients. Before forming semi-finished products, the puff pastry is removed from the freezer and completely thawed. As for minced meat, various spices are added to it, as well as crushed ingredients. Mix the ingredients thoroughly and begin to form the products.

We sculpt semi-finished products

To make lazy shanezhki with meat from puff pastry, roll it into a rectangular layer, lightly sprinkled with sifted flour. The base is then covered with minced meat and rolled into a tight roll. After this, the product is cut into pieces no more than 3 centimeters thick. They are placed on a baking sheet and brushed with beaten chicken egg.

Baking process

After the sloths with lazy meat are formed and laid out on a greased sheet, they are immediately sent to the oven. In it, products are baked at a temperature of 195 degrees for 44-48 minutes. During this time, semi-finished products should become fluffy, soft and rosy.

Serving homemade cakes to the table

As you can see, there is nothing complicated in preparing shanezheki with meat. After the items are baked, they are removed from the oven and removed from the sheet. Then the dish is presented to the table along with tomato sauce and sweet hot tea.

We make delicious ones with potatoes too

If you don’t like the taste of store-bought dough, you can prepare it at home. For this we need the following components:

• warm whole milk - 300 ml;
• drinking water - 100 ml;
• yeast in granules - 4 g;
• white sugar - 8 g;
• sea ​​salt - 3 g;
• raw egg - 1 pc.;
• sifted flour - about 6 cups;
• butter - 90 g.

Preparing the dough

Shanezhki with potatoes and cottage cheese turn out very soft and tasty. Before you shape them and bake them in the oven, you should knead the yeast base. To do this, granulated sugar is dissolved in warm water and then drinking water and yeast in granules are added to it. After the last product has swelled, add beaten egg and soft butter to the bowl. After mixing all the ingredients, gradually add the sifted flour.

After kneading a homogeneous yeast dough, cover it with a towel and leave it aside for an hour. In this case, periodically beat the base with your palm so that it falls and rises again.

Products for filling

Since we decided to prepare shanezhki with potatoes and cottage cheese, we will need the following components:

• ready-made mashed potatoes - about 300 g;
• mass of cottage cheese, eggs and sugar - approximately 250 g.

We form the shanezhki and bake them in the oven

After preparing the dough, it is divided into pieces, and then rolled into balls and slightly flattened. The resulting products are laid out on a greased baking sheet, and then depressions are made in them. To do this, you can use either the bottom of a glass or a wooden masher.

The filling in the form of mashed potatoes, as well as sweet stuffing is placed into the resulting recesses. To ensure that during the heat treatment the products do not go beyond the boundaries of the dough, be sure to ensure that the recesses in the flatbreads are not very large.

After brushing all the semi-finished products with a beaten chicken egg, they are sent to the oven. The shanezhki are baked in it for 50 minutes at a temperature of 200 degrees. During this time, the products will become fluffy and browned.

Serving baked goods correctly

After preparing the cottage cheese and potato pancakes, they are carefully removed from the baking sheet and placed on a large platter. In this form, hot products are presented to the table along with sweet black tea. If desired, you can serve some sauce or tomato paste with the shanezhki.

By the way, such products are often consumed as a piece of bread along with the first or second course.

Let's sum it up

Meat, vegetable and cottage cheese pancakes can be made using different bases. If you don’t like baking from yeast dough, then you can make it from kefir, milk or puff pastry. In any case, they will turn out very satisfying and tasty.

Do you want some original and delicious baked goods? So that it smells of tradition and some kind of national flavor? Then I advise you to prepare wonderful shangi with potatoes!

In this article you will learn how to prepare delicious shanezhki with different “fillings”. You are offered 6 most popular recipes to choose from. Everything is described in detail, step by step with photos, and somewhere else with video. In general, a lot of useful information awaits you!

But before moving on to the recipes themselves, let’s pay attention to the definition of this dish, its essence and distinctive features. If you are not interested, then immediately click on the desired item in the menu.

What is shanga

Shanga (or as they are affectionately called “shanezhki”) is a flour dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed on. Thus, the dish spread from the North to the Urals, and then to Siberia.

Shangi are open pies covered with “filling” (spread). In appearance they even look more like round fluffy cakes.

They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is also usually kneaded with animal fat (lamb, beef, etc.).

The filling most often used is mashed potatoes, porridge, sour cream mixed with flour, and various additions such as fried mushrooms, onions, and herbs. Of course, modern variations can be made with cheese, meat and other ingredients. It can also be noted that for traditional shanga they do not make sweet fillings.

Shanga is very similar to cheesecake, some even consider these two names to be synonymous with one dish. I will say right away that this is not so. Then how do these cakes differ from each other?

In fact, there are not so many obvious differences. I made a couple of extra movements and that’s it - instead of shanezheki I got cheesecakes or vice versa.

• Shangi, unlike cheesecakes, are not sweet. Even if cottage cheese is added, it is without sugar and other sweet additives.
• Another difference is that cheesecake flatbreads have a cavity that is filled with filling. Shanezhki are simply lubricated from above. No special indentations are made in the dough.
• The third difference is that the filling for cheesecakes is usually located in the center. The shangs are completely lubricated to the edges.

Recipes

Shangi with potatoes

Delicious shangi with potatoes just like grandma’s! They are also called “traditional”, “classical” and “real”. In general, if you have never cooked shanezhki before, I advise you to pay attention to this recipe.

The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.

The basis of these shanezheki is yeast dough. With dry or live yeast - at your discretion.

Ingredients:

• Milk – 1 glass;
• Sugar – 2 teaspoons;
• Salt – 1 teaspoon;
• Pressed yeast – 20 g.
• Wheat flour – 3.5 cups (maybe a little more);
• Sour cream – 2 tbsp. spoons;
• Lamb fat (if not, then butter) - 1 tbsp. spoon;

• Potatoes – 7 pcs.
• Milk – 60-70 ml.
• Any mushrooms – 300 g.
• Egg – 1 pc.
• Salt – 0.5 teaspoon;
• Grease the filling:
• Egg – 1 pc.
• Sour cream – 2 tbsp. spoons;

How to cook

We start by kneading the dough. Pour a glass of warm milk into a deep bowl.

Add salt, sugar to the milk, crumble the yeast. Mix well and leave for 15 minutes.

After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.

Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.

Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.

Knead the dough for about 10 minutes, it should be soft, elastic and not sticky.

Cover the dough with a towel or film and place in a warm place until it rises. Usually 30 minutes is enough.

The dough has grown, knead it with your hands and leave it warm again for 30-40 minutes. Knead again, everything can be cut into pieces.

While the dough is lying, you need to set the potatoes to boil in advance. Clean it, cut it in half, fill it with water and cook until done.

Drain the water and sprinkle the potatoes with salt. Add a piece of butter, pour in milk. Using a masher we turn the potatoes into a soft puree.

Beat in 1 chicken egg and beat thoroughly until the mashed potatoes become lighter in color. This is approximately the mass you should get.

Wash the mushrooms, chop and fry in vegetable oil until cooked. Then pour the contents of the frying pan into the potatoes and stir well again so that the mushrooms are evenly distributed throughout. The filling is ready!

We take out the dough and place it on a floured table. First, knead well, then roll into a large sausage.

Cut the dough into equal pieces approximately 2-3 centimeters thick.

From these pieces of dough we form thick cakes of this size. Then we lightly roll out these cakes into thinner and wider ones. As mentioned above, there is no need to make any indentations for the filling; the cakes should be flat.

Line a baking sheet with baking parchment, and you can also grease it with additional oil. Lay out the tortillas.

Now scoop out the mushroom and potato filling with a spoon, place it on the dough and carefully spread it over the entire area of ​​the flatbread. The thickness is at your discretion, you can make it as in the photo below.

Turn on the oven at 200 degrees, let it preheat. For now, let's make a sour cream spread for the shanezheks.

Whisk sour cream and egg in a bowl. Gently cover the shangi with the resulting gravy.

Place the baking sheet with the dough in the oven for 25-30 minutes until the dough is ready. The top of the shanezhki should also be browned. This is how delicious it should turn out.

Shanezhki with meat

For lovers of all things meat, we came up with shanezhki with minced meat. They are so delicious that they just melt in your mouth! And it’s not even the presence of meat, but the fact that yeast-free curd dough is used.

This recipe cannot be called classic. And they look different, and the cooking technique is also different. But since they are called shangs, then we will too. The main thing is that the dish is really delicious!

By the way, I advise you to take a look at the pages with and. Baking similar in taste, but with its own nuances.

Ingredients:

• Cottage cheese – 260 g.
• Chicken eggs – 2 pcs.
• Wheat flour – 1-1.5 cups;
• Baking powder – 1 teaspoon;

• Minced meat – 450-500 g.
• Onion – 1 head;
• Garlic – 2-3 cloves (optional);
• Salt – 3 pinches;
• Black pepper – 2 pinches;

Let's start preparing shangi with potatoes

Let's start, not surprisingly, with the meat filling! You can use ready-made minced meat, or make it yourself from a whole piece of meat. The source of meat is also at your discretion: beef, pork, chicken, etc.

Peel the onion and garlic, then grind them in a blender or using a meat grinder. There should be a soft juicy pulp. Place it in the minced meat and mix well. Add salt and pepper and stir again. That's it, we can put the filling aside for now, let's move on to the dough.

Grind a pack of cottage cheese with a fork, then beat in a couple of eggs. Mix again with a fork until smooth.

First combine the flour with baking powder. Pour it into the curd and egg mixture and start kneading the dough. The amount of flour also depends on the moisture content of the cottage cheese. If it is not wet, then one glass of flour is enough. You should get a homogeneous soft dough.

Roll out the dough into a thin, wide layer. The thickness of the dough is approximately 3 millimeters, that is, quite thin.

Now just roll the dough into a roll. It turns out to be a big thick meat roll.

Cut it into portions about 2 centimeters thick, maybe a little more. But not too much, otherwise the shanezki may not be cooked through. Yes, this time we will fry them.

These are the blanks you get. If desired, we trim them with our hands and give them an even round shape.

Pour vegetable oil into a frying pan and heat well. Place the shangi and fry for a few minutes on each side. You can also cover it with a lid so that it cooks well.

The minced meat and dough should be well cooked and golden like in this photo.

If desired, the finished products can be transferred to several layers of paper towel to get rid of excess fat.

Liquid shangi with sour cream

And these shanezhki are called liquid ones, since they are prepared from “liquid” dough. The molds are then filled with this dough and then sent to bake in the oven or Russian oven.

The filling (filling) consists of sour cream and butter. If you wish, you can add anything you like: cottage cheese, cheese, herbs, etc.

In this version the dough is made with yeast. If you want it simpler and faster, you can replace the yeast with the same amount of special baking powder.

Ingredients:

• Eggs – 6 pcs.
• Milk – 500 ml.
• Flour – 550 g.
• Dry yeast – 11 g.
• Sugar – 1 teaspoon;
• Salt – 0.5 teaspoon;

• Sour cream – 160 g.
• Butter – 160 g.
• Flour – 40 g.

How to bake shangi with potatoes

1. Beat eggs into a cup, add sugar and salt. Beat well.
2. Pour milk, add yeast.
3. Add flour, mix thoroughly. The consistency of the dough should resemble thick sour cream.
4. Leave in a warm place for 40 minutes, the dough should increase in volume.
5. Grease baking pans with oil. Give preference to shallow molds.
6. To fill, simply beat sour cream with melted butter and wheat flour.
7. Fill all the molds halfway with dough. Add sour cream filling on top.
8. Preheat the oven to 200 degrees. Place the molds in it for 35 minutes until blush.
9. When they have cooled a little, remove the cakes from the molds.

Shangi with potatoes without yeast

Delicious yeast-free pancakes with potatoes. The dough is kneaded with kefir and soda.

Simple, fast, tasty. I advise you to prepare it.

Ingredients for shanga with potatoes:

• Kefir (sour milk) – 400 ml.
• Flour – 3 cups;
• Salt – 1 teaspoon;
• Butter (margarine) – 30 g.

Filling for shanga with potatoes:

• Potatoes – 5-6 pcs.
• Egg – 1 pc.
• Sour cream – 100 g.
• Pepper and other spices to taste;

Preparation

1. First, let's put the potatoes to boil. First we clean and rinse it.
2. Drain the broth and mash the potatoes. Add the egg and butter, beat well with a fork until smooth and smooth. Salt and pepper to taste.
3. Let's move on to kneading the dough. Pour warm kefir and melted butter into a bowl. Add soda, salt and stir.
4. Add flour little by little and gradually knead the dough. Knead with your hands into a soft and non-sticky dough. Even though it is without yeast, it is still advisable to keep it warm for 20-30 minutes.
5. Knead the dough, divide it into equal pieces. First we form them into balls, and then roll them into flat cakes.
6. Lubricate the dough pieces with mashed potatoes and place them on a greased baking sheet. Coat the top of the shanezhka with sour cream.
7. Place in an oven preheated to 190 degrees for 20-25 minutes until the dough is browned.

Shangi with cottage cheese

Wonderful shanezhki with cottage cheese, cheese and herbs. Spicy tender filling topped with beaten egg and cream. Delicious pastries!

Required ingredients:

For the dough:

• Flour – 370 g.
• Vegetable oil (odorless) – 30 ml.
• Butter (margarine) – 50 g.
• Milk (or kefir) – 150 ml.
• Egg – 1 pc.
• Sugar – 1 tbsp. spoon;
• Salt – 0.5 teaspoon;
• Dry yeast – 1 teaspoon;

• Cottage cheese – 260 g.
• Cheese (preferably hard varieties) – 100 g.
• Egg – 1 pc.
• Fresh dill – 30 g.
• Starch – 0.5 teaspoon;

For filling:

• Egg – 1 pc.
• Cream (or sour cream) – 1 tbsp. spoon;
• Flour – 1 tbsp. spoon;
• Butter – 1 tsp. spoon;

How to make curd shanezhki

1. Let's do the dough first. Stir a spoonful of yeast in milk and leave to swell for 10-15 minutes.
2. Beat the egg with sugar, salt, and softened butter in a bowl. Pour in milk with yeast, vegetable oil and beat again.
3. Add flour and knead regular dough. Cover it with a towel and leave it warm for 60 minutes. Then we knead it and wait another 15 minutes.
4. Now let's make the curd and cheese filling. Knead the cottage cheese, add a raw egg, salt, starch. Grate the cheese here and add chopped herbs. Mix thoroughly until a homogeneous sticky mass is obtained.
5. Divide the dough into equal pieces. Roll them out with a rolling pin. Make a small indentation in each glass with the bottom of the glass. Yes, here we will make something more similar to cheesecakes, since we plan to put a lot of filling.
6. Fill the flatbreads with curd filling. Preheat the oven to 200 degrees. Meanwhile, beat the egg with flour, butter and cream for filling.
7. Place the shangi on a baking sheet and cover the top with creamy egg spread.
8. Close in the oven for 20 minutes. The dough will rise a little during baking, the filling should be covered with a golden crust.

Above are the most common recipes. We can say that they are a kind of “base” on the basis of which you can come up with something new and tasty.

• Be sure to try it.
• Mashed potatoes can be flavored with fried onions, cracklings, fresh herbs or even fried minced meat.
• Add more seasonings to potatoes: turmeric, paprika, red pepper for piquancy, cloves, etc.
• If desired, you can cover the shangi with a mixture of sour cream and mayonnaise.
• Add grated garlic, horseradish, and mustard to the filling.

A very interesting option with carrots

I prepared shanezhki with meat. I really liked the recipe, so I’m happy to share it with you.

Shanezhki are easy to prepare and the taste is delicious. An excellent snack option. Shangi are very similar to ordinary pies. The dough is tender and tasty. Filling with minced meat of any type, I used chicken.

Prepare the ingredients according to the list.

Make the dough: mix cottage cheese with eggs, add salt.

Add soda quenched with vinegar and sifted flour.

Knead soft dough. It will stick a little to your hands, so use more flour for rolling.

Roll out the dough to a thickness of 1-1.5 mm, sprinkle with flour.

Place the prepared raw minced meat on the dough. Add salt and spices to the minced meat in advance.

Roll the dough into a roll, pressing gently. The seam of the roll should be on the bottom.

Cut the roll 1-2 cm thick into shangi. The dough is very tender and tends to fall apart.

Fry the shanezhki in a large amount of sunflower oil on both sides until cooked.

Shanezhki with meat are ready.

Serve shanezhki hot with sauce.

Bon appetit!

P.S. The recipe for shanezhki was taken from the Internet, but digging deeper it turned out that shanga are open round pies made from yeast dough mixed with animal fat (from the free encyclopedia). I got such shanezhki, tasty and satisfying. Although they may be called differently.

Shangi, shanezhki - savory pastries popular in the north of Russia, are round pies with filling, like cheesecakes. The name “shanga” is of Finno-Ugric origin, as is most likely the general idea of ​​the recipe. Traditions spread widely as the Russian population settled in the East, and were borrowed by the Tatars and Bashkirs. Currently actively practiced from Karelia to the Ob. Shangi are especially popular in the Cis-Urals, Middle Urals, Trans-Urals and Western Siberia. The size of shangi is approximately 12 to 30 cm in diameter; they are made from unleavened or yeast dough, which can contain not only wheat, but also rye flour, as well as melted animal fat.

The fillings can be mashed potatoes, boiled peas, various porridges seasoned with butter, various complex fillings, such as porridge, mushrooms and chopped boiled eggs, and, of course, minced meat fillings.

Preparing shanezhki is not at all difficult, but culinary thought is constantly evolving, sometimes in the direction of simplification, which is why recipes for “lazy” shanezhki are also known.

Let's tell you how you can cook “lazy” shanezhki with meat.

To prepare the meat filling for shanezheki, you need to grind the meat in one way or another: in the classic version - by hand, or using a meat grinder.

“Lazy” shanezhki with minced meat from unleavened rye dough - recipe

Ingredients:

• minced pork-beef or pork-beef-lamb – about 500 g;
• onion – 1 pc.;
• ground black pepper;
• chicken egg - 1 pc.;

For the test:

• rye flour – about 1 cup;
• wheat flour - about 1 cup;
• milk – 1 glass;
• salt – 1 pinch;
• chicken egg – 1-2 pcs.;
• melted animal fat (goose or pork is best) – 2-5 tbsp. spoons

Preparation

Grind the onion together with the meat or separately using a food processor or blender. Add some minced meat and season with ground black pepper; you can add some other spices to your taste. You can also add some finely chopped greens to the filling - this will significantly increase the usefulness of the filling and make the taste of shaneg more interesting. We also add an egg to the minced meat for better setting. If the minced meat turns out somewhat watery, adjust the consistency with flour or starch.

Knead unleavened dough from sifted rye and wheat flour with milk and egg. Add a pinch of salt and melted, but not hot, fat.

Roll out the dough into a rectangular layer and spread the filling in a thin, even layer, distributing it evenly over the surface of the layer, leaving one edge slightly free. We roll up a tight roll and cut it crosswise with a knife, the step is approximately 1-1.5 cm, so we get round products with a spiral organization of the internal structure. Place the shanezhki on a greased baking sheet (it’s better to line it with baking paper first). Bake in the oven for 35-45 minutes, the optimal temperature is about 200°C. Ready-made shanezhki can be brushed with egg white or yolk, or melted butter. It is better to bake shangi made from unleavened dough, taking into account the fact that they should be eaten in the coming hours. Shangi can be served with tea, kvass, and fermented milk drinks.

In another option, you can prepare “lazy” shanezhki with meat from yeast dough with rye and wheat flour. Make the filling from minced meat with onions (see above).

Recipe for yeast dough for pancakes made from rye and wheat flour

Ingredients:

Preparation

Mix the dough: warm milk + 2 tbsp. spoons of flour + sugar and yeast. Place the dough in a warm place, after 20 minutes add the sifted flour and knead the dough. We put the dough in a warm place until it fits, knead it and knead it. Let's repeat the cycle and then you can sculpt shanezhki, even ordinary ones, even lazy ones.

Among the large assortment of various options for baked goods with filling, such as pies, buns, pies, rolls, casseroles, kulebyaki and many others, there are also shanezhki with meat.

What are shanezhki?

Shanezhki is something between a pie and a cheesecake. The dough for shanezheki can be yeast, puff pastry, or unleavened. When baked, you get juicy, aromatic, melt-in-your-mouth skewers with meat, covered with a thin crispy crust. It's easy to prepare them. You won’t spend much time, and there will be delicious and satisfying homemade baked goods on the table.

Required Products

• Flour - three glasses.
• Minced meat - one kilogram.
• Cottage cheese - two packs.
• Onion - two large heads.
• Salt - one teaspoon.
• Eggs - four pieces.
• Baking powder - three teaspoons.
• Thyme - one teaspoon.
• Baking powder - one teaspoon.
• Dried garlic - one teaspoon.
• Pepper - half a teaspoon.
• Oil - half a glass.

Preparing shanezheki

You need to start with the onion, peel it, rinse it and chop it into small cubes. Pour oil into a frying pan and put on fire; when the oil is hot, add the onion and stir with the oil. Fry the onion over low heat until slightly golden, remembering to stir so that it does not burn. Remove the finished onion from the heat.

Next, you need to prepare the dough for the meat buns. To do this, take a fairly large bowl and sift the flour into it. Then add the remaining ingredients to the flour one by one: cottage cheese, salt, eggs and baking powder. First, you can mix with a spoon, and then knead the dough until it has a homogeneous consistency. It should turn out soft and not stick to your hands.

Place the fried onion in a separate bowl, add minced meat to it, add black pepper, thyme, salt and dry garlic. Mix the minced meat, onion and spices well. Using the recipe with photo to prepare shanezheki with meat, you can quickly prepare the dough and filling. Now you can begin the process of making the shawls themselves.

Sprinkle a small amount of flour on a clean and dry table and place the dough on it. Try to roll out the dough into a square shape. To do this, you need to start rolling out the dough from the middle to the edges, gradually giving it the shape of a square. It is necessary to spread the meat filling in an even layer on the rolled out layer of dough, leaving about one centimeter from the edge without filling, this will make it easier and more convenient to pinch the roll at the end.

Now you need to tightly roll the dough with minced meat into a roll and carefully secure the edge so that later during the frying process the buns do not separate. The last thing to do is cut the resulting roll with a knife into pieces of the same size. The width of each meat bun should be no more than one and a half centimeters. Otherwise, there is a chance that the minced meat will not be fully cooked.

Pour oil generously into a non-stick frying pan and place on heat. After the frying pan has warmed up, place the pancakes on it. Over low heat, fry first on one side and then on the other until golden brown. Since a large amount of oil is used when frying, after preparing the meat shank, it is advisable to first place it on a wire rack to drain the oil, and then onto a plate. They can be consumed both hot and cold. In any form, they will be a tasty and satisfying dish on your table.

Shanezhki in the oven

Using this recipe for shanezheki with meat and strictly observing the required amount of ingredients, you will end up with delicious homemade cakes. First you need to prepare the filling. And only then the dough itself is prepared. There is no doubt that after several successful preparations of shanezheki, you can add additional ingredients to the recipe or change the amount of products to your taste.

Products

• Flour - four glasses.
• Minced meat - one kilogram.
• Eggs - four pieces.
• Onion - two heads.
• Milk - two glasses.
• Pork fat - eight tablespoons.
• Pepper - half a teaspoon.
• Salt - one teaspoon.

Preparation

Peel the onion, wash and chop into small cubes. Heat a frying pan, add oil and sauté the onion until golden brown, remembering to stir. Place the prepared onion in a bowl, place the minced meat in it, add ground pepper and salt. You can also add spices at your discretion. Beat in two eggs; if desired, you can also add finely chopped parsley and dill. Mix the minced meat with all the other ingredients very carefully.

Once the filling is ready, you can start kneading the dough. Sift wheat flour into a separate bowl, beat in two eggs, add salt, pour in warm boiled milk and pork fat, previously melted in a water bath. Knead soft, elastic dough. Sprinkle a small amount of wheat flour onto the work surface. Place the finished dough on it and slowly roll it out carefully. It is advisable to give the dough the shape of a rectangle.

Place the prepared meat filling on the rolled out dough and spread it over the entire surface of the dough, be sure to leave one side one and a half centimeters without filling, so that later it will be easier to join the edge. The dough with filling should be rolled into a roll and the edge should be pinched. Then, using a sharp knife, cut the roll into equal pieces one to two centimeters wide. The next thing to do is grease a baking tray, cover it with baking foil and place the meatballs on it. Photos of baked goods can be seen in the article, having learned in advance what the finished cakes will look like.

Preheat the oven to one hundred and ninety degrees, place a baking sheet in it and bake for fifty minutes. The pancakes should be browned. At the end of baking, melt a little butter in a water bath. As soon as the meat shanks are ready, immediately brush them with butter. Shanezhki turn out juicy on the inside and crispy on the outside. All that remains is to place the baked goods on a plate and serve this wonderful addition to a cup of your favorite drink.