Prepare the filling:

• Heat oil in a skillet. Sauté onion for 3 to 4 minutes, or until tender. Chicken pieces should be added and stir-fried until they colour. Stir in the potatoes, curry powder, and chilli powder and simmer for an additional five minutes. When the potatoes are tender, add more water or chicken broth, cover with a lid, and simmer for 10 minutes. Cooking should continue until the liquid has evaporated after removing the lid.
• Add the flour and stir fry for another minute or two, or until the flour begins to sort of “glue” the mixture together. Take it out of the fire and allow it to totally cool before wrapping.

Prepare the dough by machine:

• Combine the flour/starch mixture, instant yeast, sugar, and salt in a mixing dish. In a mixing bowl, mix the milk and oil. If you’re using a stand mixer, attach the dough hook.
• Knead the dough in a mixer at low speed for 12 to 15 minutes, or until it is silky, elastic, and smooth. The dough won’t tear when stretched thinly.

Prepare the dough by hands:

• In a mixing basin, combine the flour mixture, instant yeast, and sugar. Mix until a rough dough form. For 15 minutes, rest it under cover. Return and continue to knead it. Knead the dough for 15-20 minutes, or until it is smooth and flexible.

Resting the dough:

• Separate the dough into 8 to 10 equal pieces. To form dough balls, flatten and gather the edges of the edges. For 15 minutes, let the dough rest under cover.

Wrapping:

• Sprinkle a little flour on the work surface. One dough at a time, work with it. Roll out the dough using a rolling pin to create a circle that is approximately 4-5 inches in diameter and has a center that is somewhat thicker. First, flatten the dough with your palm. This serves to sustain the filling’s weight.
• Spoon about 2 tablespoons of filling into the center, then fold the dough in half. Pinch the dough to flatten it, starting at one corner, and then fold it over to make a pattern along the edges. Place on a large baking sheet and a piece of parchment paper.
• Repeat with the remaining filling and dough. Cover with a fresh kitchen towel, then continue with the proofing.

Proofing:

• Put them at a warm place to let them proof for another 45 minutes to 1 hour. When you gently press on the dough, it gradually bounces back.

Steaming:

• Fill your steamer with water. Turn off the heat for the moment. Place the proofed buns in the steamer, leaving about 2 inches between each one to allow for expansion while steaming. Start the timer and open the lid by about a half-inch to let some steam escape after turning the heat to medium. When you steam this method, your buns won’t wrinkle.
• Turn off the heat after 10 minutes of steaming on medium heat. The steamer’s lid should not be opened. Allow the buns to sit in this position for three minutes. The quick temperature shift won’t cause the buns to sag or wrinkle.
• Refill steaming water if needed. Put the next batch in the steamer and let the water come back to a simmer over medium heat and continue steaming, leaving ½-inch gap to allow steam to escape

Serving:

• To avoid the bottom of the buns becoming soggy from condensation trapped at the bottom, serve warm or move right away to a cooling rack. Allow them to fully cool before putting them in an airtight container.