Stuffed Fish Buns (Baked)
By: HGourmet_Foodie
Published: Tuesday, October 12, 2010 - 1:51pm

Ingredients




Ingredients: Filling
2 grams x 170 flaked light Tuna
1 small Onion chopped
1 green Chili chopped
1 sprig curry leaves (optional)
1 teaspoon piece Cinnamon or 1 cinnamon powder
1/2 inch Ginger root (minced)
4 cloves Garlic (minced)
2 tablespoons Olive oil
Salt, Pepper and Cardamom powder (optional) to taste
4 medium Potatoes boiled, skinned and cut into pieces
Ingredients: Dough (For the Bun)
3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons olive oil
1/2 cup white sugar
8 cups bread flour
1 egg York for glazing

Preparation

1 How to make the Filling 2 Drain the two cans of tuna. 3 Heat the oil in a skillet (frying pan). 4 Add crushed ginger and garlic, stir, add onions, green chili, curry 5 Leaves and cinnamon. 6 Cook until the onions are tender light brown. 7 Add drained tuna, stir all together. Allow to cook for a few minutes. 8 Add the drained tuna liquid. 9 Stir and allow cooking until the liquid is dry. 10 Add salt, pepper and cardamom powder. Stir until well mixed. 11 Add potatoes and mix well. Cook the mixture until well cooked 12 Turn off heat and let the mixture cool off. 13 How to make the Fish Bun 14 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size. 15 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled. 16 Punch down the dough; let it rest a few minutes. 17 Devide into rolls (30-35).Spread each roll on a floured board and add a little tuna mix to the center. Fold the dough and shape into a roll. 18 Place on a greased cookie sheet. Cover with wet tea towel and allow rising for about 15 minutes. 19 Glaze the buns with egg yolk and Bake at 375 degrees F (190 degrees Celsius) for about 15-25 min. When the glazing starts to turn brown, take the tray out of the oven.