Shanga is a very ancient dish. It was widespread in regions, by the inhabited people of Finno-Ugric group from Karelia to Ob. To date has widespread in the domestic kitchen of Ural and among Siberian Tatars.
Shanga with a potato.
From yeast dough do marbles mass an about 70 g, lay on folias, smeared by oil, give to stand in a heat a few minutes, do deepening and lay filling on him, oil by egg and bake. For filling the boiled potato is pounded, adding hot milk with eggs and sour cream, mix well.
Composition: dough - flour wheat 40, sugar 3, oil 3, egg 1/20 th, milk 10, salt, yeasts. filling - potato 60, milk 10, egg 1/10 th, sour cream 8, bow 10, oil 2.
Yeast dough is divided to pieces by mass of a 60-70 g, roll them in round small cakes by a diameter a 7-8 sm, lay on folias, smeared by oil, give to stand in a heat a few minutes. The sour cream filling is oil from above small cakes and bake to readiness in an oven.
Composition: yeast dough - 1 kg, filling - flour 1/2 glasses, egg of 1 th, sour cream 1/2 glasses, vegetable oil 2/3 glasses, salt and pepper to liking.