Sri Lankan Fish Buns (Malu Paan)
A fluffy white dough that encompasses a mouthwatering combination of potatoes, spring onions and mackerel. If you don’t have mackerel then it can easy be replaced by tuna.
MALU PAAN INGREDIENTS
For the dough (makes 15):
| 375 g | flour |
| 30 g | butter |
| 1/2 tbsp | caster sugar |
| 1 | egg |
| 300 ml | warm water |
| 5 g | salt |
| 5 g | dried yeast |
The Filling:
| 450 g | peeled potatoes |
| 2 tins | Mackerel |
| 2 tbsp | coconut milk powder |
| 1 | cinnamon stick |
| 5 | thinly sliced spring onions |
| salt, pepper, nutmeg | |
| 1 | egg |
METHOD:
The dough:
- Rub the butter into the flour until it resembles fine breadcrumbs
- Add the sugar, yeast and egg, mix together, then add the milk until everything is combined
- Knead for about 5 minutes until you’ve got a smooth, elastic dough
- Lightly oil a bowl and place the dough into it, cover with a kitchen towel and leave to rise for approx. 1 hour
The Filling:
- Mix the coconut milk powder with about 400 ml of hot water
- Put the potatoes into a sauce pan, add the coconut milk and top up with water until the potatoes are covered
- Add the cinnamon stick and cook until the potatoes are well cooked through
- Drain off the liquid and remove the cinnamon stick
- Mash the potatoes, add salt and pepper to taste and a pinch of nutmeg
- Drain the tins of mackerel and flake into the potato mash
- Add the thinly sliced spring onions
- Fold in and taste, add more seasoning if required
- Preheat the oven to 200°C
Combining:
- Shape the dough into a roll and divide into 15 equal pieces
- Shape the pieces into a roughly circular shape, take 1 tbsp of filling and form into a dumpling before placing it into the middle of the dough circle, then pull three edges of the dough over the filling to form a rough round shape
- Place on a baking tray lined with baking paper
- Brush with egg wash
- Bake for approximately 10 – 15 mins until golden brown
Recipe Credits: LINK
