Have you never cooked or eaten shanezhki? Then be sure to pay attention to this recipe. It combines completely different products that are in perfect harmony with each other: flour, meat and cottage cheese.
Recipe content:
- Features of cooking shanezhek
- Ingredients
- Step by step cooking
- Video recipe
The taste of shanezhek is similar to dumplings, pasties, belyasha. Delicious curd dough and meat filling make this dish unique. Appetizing and aromatic "pseudo" cheesecakes have a magical effect on everyone who tastes them. No matter how much you fry the shanies, they disappear instantly.
Features of cooking shanezhek
For this recipe, you can use the cottage cheese that you have stuck in the refrigerator for a long time, and it is already dangerous to use it on your own. Use absolutely any meat. Love lean dishes, chicken fillet is suitable, fatty - pork tenderloin. It is necessary to knead the dough for shanezhek for a long time, applying physical activity so that it is well saturated with oxygen and not liquid. To simplify your work, you can use the "means of civilization" - a food processor or a mixer. Shanezhki with sour cream are served. Although this is a matter of taste. They are quite appetizing and stand alone.
- Caloric content per 100 g - 213 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Wheat flour - 250 g
- Cottage cheese - 250 g
- Egg - 1 pc.
- Meat - 500 g
- Onions - 1 pc.
- Refined vegetable oil - for frying
- Ground ginger - a pinch
- Ground paprika - 1/3 tsp
- Ground nutmeg - pinch
- Salt to taste
- Ground black pepper - to taste
Cooking shanezhek
1. Prepare the minced meat. To do this, combine the following products: wheat flour, which sift through a sieve to enrich with oxygen, cottage cheese (for airiness of the dough, you can grind it through a sieve), egg and salt.
2. Knead the dough until smooth. When it does not stick to your hands, it means that the dough has reached the desired consistency and you can start cooking. To simplify my work, I advise you to knead the dough with a food processor.
3. Now prepare the meat filling. Wash the meat, dry it with a paper towel, cut off the film and live, and twist it in a meat grinder, installing a grill attachment with medium holes in it. Peel the onions, wash and also pass through a meat grinder.
4. Season the minced meat with ground nutmeg, ginger, paprika, black pepper, salt and mix well.
5. Now start to form shanezhki. Place the dough on a board and roll it out with a rolling pin to a thickness of about 3 mm. When rolling out the dough, try to give it a rectangular shape.
6. Spread the minced meat on the dough in an even layer. On the top edge of the dough, leave 2-3 cm without the filling to fix the rolled roll.
7. Now gently roll the dough into a roll.
8. Cut the roll into rings about 1 cm thick.
9. Heat a frying pan with refined vegetable oil, set the hotplate to medium heat and send the shanks to fry. Fry them on one side for about 5-6 minutes, then turn them over and fry for the same amount of time. Serve ready-made shanezhki immediately to the table. If you still have them the next day, just reheat them in the microwave. However, I am sure that this will not happen.
See also a video recipe on how to cook meatballs.