Shangi with Potatoes and Wild Garlic
⏳ Time
3 hours + 1 hour 30 minutes
🥕 Ingredients
18
🍽️ Servings
5
Description
Shangi with Potatoes and Wild Garlic
Ingredients
- Water - 1 fl oz
- Chicken Egg - 1 piece
- Wheat Flour - 7.9 oz
- Dry yeast - 1 tablespoon
- Natural Yogurt - 1 tablespoon
- Clarified Butter - 3 tablespoons
- Sugar - a pinch
- Olive Oil - 1 tablespoon
- Salt - to taste
- Potatoes - 10 pieces
- 10% cream - 5 fl oz
- Butter - 1 tablespoon
- Garlic - 1 clove
- Dill - ½ bunch
- Wild Garlic Greens - ⅓ bunch
- Chili Flakes - 2 teaspoons
- Nutmeg - a pinch
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dissolve the yeast and sugar in warm water. Let it sit for 15 minutes.
Step 2
Melt the butter, mix it with yogurt, egg, and a pinch of salt.
Step 3
Combine the flour with the butter mixture and add the swollen yeast. Knead a soft, elastic dough. Place it in a bowl, cover with a towel, and let it rise in a warm place for about 1.5 hours.
Step 4
Dice the potatoes into small cubes, pour hot water over them with half of the cream. Add the peeled clove of garlic. Bring to a boil, reduce heat, and cook until the potatoes are fully cooked. Drain the water, add melted butter, warmed cream, nutmeg, pepper, and salt to taste. Make a puree.
Step 5
Finely chop the greens and stir them into the puree.
Step 6
Roll out the dough not too thinly. Cut out circles about 10 cm in diameter. Make an indentation in the center using a round glass.
Step 7
Fill the indentations with the filling. Let it rest for another 30 minutes.
Step 8
Brush the shangi with olive oil and sprinkle with chili. Preheat the oven to 200°C. Bake the shangi for 15–20 minutes. Serve warm. Cold buns can be reheated in the oven or microwave, brushing the dough with butter and placing a piece of butter on the filling.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.