Prepare the dough.
Dissolve the yeast in lukewarm water and keep it for about 10 minutes.
In a mixing bowl, combine flour, salt, sugar, and mix.
Add the yeast mixture, milk, eggs and oil and stir in using your hands until a rough ball forms.
Place the dough into a lightly floured surface, and knead until smooth and elastic, about 5-6 minutes.
Put the dough into a large greased steel or glass bowl, cover with a kitchen towel or a plastic wrap and leave to rise in a warm place for about 1 1/2 hours, or until doubled in bulk.
The dough should look puffy and be soft when poked with a finger.
1)Heat the oil in a pan and add onion,ginger and garlic paste and saute for about 5 minutes or until translucent.
Add minced chicken and stir-fry together for about 10 minutes, or until it is brown.
Season with salt and pepper to taste.
Gentry press down on the dough to release the gases that have built up during the rising.
:- The dough should not be sticky. knead it very lightly.
Divide the dough into small balls about lemon size.
Flatten the balls with hands, fill the chicken and seal the dough.
Place the dough on a baking sheet about 1 inch apart, and allow to rest for about 15 minutes.
1)Preheat the oven to 180 degrees.
Brush the dough with egg yolk.
Bake for about 25 minutes or until golden.