Shangi from buckwheat porridge with cottage cheese

6 servings

50 minutes

Recipe taken from the book "Ural cuisine.

Energy value per serving

• Calories: 1052.9
• Proteins: 47.2g
• Fats: 56.6g
• Carbohydrates: 89.9g

Ingredients

• Yeast dough: 800 g
• Buckwheat groats: 300 g
• Cottage cheese: 1 kg
• Milk: 0.3 glass
• Butter: 100 g
• Chicken egg: 4 pc
• Salt: to taste

Cooking steps

1. Prepare the filling. Rinse the buckwheat, pour in cold salted water, and cook a thick porridge.

   Required ingredients:

   • Buckwheat groats: 300 g
   • Salt:  to taste

2. Add butter, mix and cool.

   Required ingredients:

   • Butter: 100 g

3. Then add the eggs, mix well again, and combine with the mashed cottage cheese mixed with a little milk.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Cottage cheese: 1 kg
   • Milk: 0.3 glass

4. Roll out small flatbreads from the rested dough, place a mound of filling in the center of each flatbread, and fold the edges of the dough up.

   Required ingredients:

   • Yeast dough: 800 g

5. Place the prepared shanghi on a greased baking sheet and put in a preheated oven at 180–200 degrees.

   Required ingredients:

   • Butter: 100 g

6. Bake for 20–25 minutes.