The next step is to make the dim git, then divide the dough into 15 equal pieces. Take a piece and cover the rest with the kitchen napkin.
Use a rolling pin to create a small circular disc from the dough. Use some dry flour during rolling, otherwise it could stick to the rolling pin.
Now place this disk on the hands and put a small portion of chopped chicken between the disc. Make sure not to fill too much.
Now use the tips of the fingers and the water buffer on the external edge of the disc.
Now gently pulls the other dry half of the disc gently and place the dry edge on the wet portion.
Gently press with your fingers so that it is properly sealed. Now it will begin to seem like an hempanada and in the next step we will give another fold, among other things, that both corners meet and seal them again using the water.
Put it in an oil plate and cover it with wet kitchen towel.
Follow the same procedure to do the rest of the Dimsum and place them in an adequately oiled steamship and cook for about 20 minutes or until it becomes the external covering of the Dimsum begins to seem translucent.
Serve Dimsum of chicken together with pepper sauce for Sichuan -style birds or any other sauce/chutney of your choice.
