Filipino Steamed Dumplings

Firstly, combine the yeast with water and stir in sugar to create a mixture. Add 2 1/2 cups of rice flour to this mixture and blend until it forms a soft, spongy texture. Set the dough aside in a warm environment to rise and expand, taking approximately 40 minutes.

Next, incorporate an additional 2 cups of rice flour into the dough and mix in 1/4 cup of shortening. Place the dough on a greased surface and knead in the remaining 1/4 cup of shortening to achieve a smooth consistency. Divide the dough into 15 equal portions and shape each portion into a ball.

In a separate pan, heat the vegetable oil over medium heat. Add sliced onions and minced garlic to the hot oil and stir until they become translucent, approximately 5 minutes. Add diced chicken, soy sauce, 2 teaspoons of sugar, chopped green onions, salt, and pepper to the pan. If the mixture appears too juicy, add a small amount of cornstarch to thicken it.

Roll out each dough ball into a circle with a diameter of approximately 4 inches using your palm. Place about 1 tablespoon of the filling mixture in the center of each dough circle and fold the edges together at the top. Pinch and twist the edges to seal in the filling, ensuring a secure closure. Arrange each sealed dumpling on a sheet of waxed paper with the pinched seal facing downwards.

Prepare multiple bamboo steamers by spraying them with cooking spray. Place each steamer on top of a large saucepan and pour in water to several inches below the steamers. Bring the water to a boil, then proceed with steaming the dumplings.

Working in batches of 3 or 4, place each sealed dumpling into a steamer layer without allowing them to touch one another or the edges of the steamer. Cover the steamers and cook over medium-low heat until the dumplings are puffed up and have a springy texture, approximately 15 minutes per batch. Serve the warm dumplings immediately.