Asian style chicken dumplings

For the filling, bring 500 ml of water to a boil and cook the chicken breast until tender. Set aside. Save 350 ml of the boiling water in a cup for later.

Chop the chicken breast and fry the garlic together with onion in a pan until all the flavours are released.

Add the chicken and stir to cook a bit more. Pour the oyster sauce and add the soy sauce, black pepper, and salt. Stir again until all the ingredients are well combined. Then, put them in the water we saved before.

Use sago to thicken the mix. Stir and combine with sesame oil. Set aside.

For the dumplings, combine flour with instant yeast and sugar. Mix all the ingredients and knead until you have a non-sticking dough.

Add water, butter, and salt. Knead again until smooth. Let it rise for 1 hour.

Divide the dough into 15 pieces (15 g of dough). Round them up and let them rise for 10 minutes. Fill them with the other ingredients, place them on parchment paper, and let them rise again for no more than 30 minutes.

Steam them until cooked.