When preparing the filling, it is very important not to overdry the mushrooms during frying. As soon as they change color, the liquid has almost evaporated, turn off the heat. If, nevertheless, you have not kept track, and the mushrooms are dry, add 2-3 tablespoons of sour cream and mix well.
Prepare the required ingredients.
Make the dough. Pour a glass of warm water (38-40 degrees) into a bowl. Add salt, sugar, egg. Stir with a whisk.
Add flour, vegetable oil.
Knead a soft, firm, non-sticky dough. Cover it with a towel and leave in a warm place for 1 hour.
While the dough is right, fill it up. Cut the onions into medium cubes. Heat 6 tablespoons. oil, dip the onion in it and fry until golden brown over medium heat. Stir occasionally.
Wash the mushrooms well and cut into large cubes. Transfer to sautéed onions. Fry everything together until mushrooms are done.
Season the prepared mushrooms with onions to taste with salt and add black pepper. Stir. Refrigerate.
After the specified time, the dough will noticeably increase. Do a workout.
Lubricate your hands with vegetable oil. Divide the dough into 8-9 pieces. Round up.
Mash each ball into a circle with a diameter of 12 cm.
Put the prepared circles on a baking sheet covered with paper.
Place the mushroom filling on the blanks.
Bend the free edges of the cakes slightly inward. Cover with a towel and leave to rise for 20 minutes. Then put in an oven preheated to 200 degrees for 20 minutes. Consider the peculiarities of your oven!
After the time has elapsed, remove the shangi from the oven. Place a small piece of butter on each, cover with a towel and leave for 10 minutes. Then you can serve it to the table.
Enjoy your meal!
Categories: Diet recipes