Heat a tablespoon of oil in a wok and add green chilli, onion, ginger, and garlic.

Sauté for a few minutes and toss in boiled minced chicken and mix well.

Take it off the heat and in a bowl, combine the soy sauce, salt, and black peppercorns. 

Give it a good stir until everything is nicely mixed together.

Take the dough and break it into small balls, roughly the size of a walnut. Then, roll each ball out into thin circles, about 3 inches in diameter.

Place a spoonful of filling right in the centre of each wrapper. 

Then, fold the edges together, pinching or pleating them however you prefer.

To cook the dumplings, use a dimsum steamer. (Or dhokla-idli steamer, optional)

First, grease the surface of the steamer with oil to prevent the dumplings from sticking to the steamer basket. Then, gently place them in.

Steam them over boiling water for about 12 to 15 minutes, or until the wrappers become a bit translucent and the filling is steamed well.