First mince the chicken in a blender. If there is a reverse in the blender, put the rest of the ingredients for the filing, (except the hardboiled eggs) in and reverse beat it for another 3 minutes. Otherwise, do this manually: place all the ingredients in a big bowl, and use a pair of chopsticks and stir in one direction until the chicken meat is 'springy'. It takes about 5 minutes of stirring.

Divide them equally to 30 portions. Wrap each portion with a slice of hardboiled eggs.

Freeze till the dough is ready.

Place everything in a mixer and mix in medium speed for 5 minutes. (Thermomix knead, 5 minutes)

Let it rise for 30 minutes, Covered.

Then, shape them into 50g each.

Roll the sides till thin, then put in a portion of the meat, and then pinch it up. Put the buns over a piece of paper. I just use cupcake liners.

Let rise for 20-30 minutes, or until the dumpling doubles its size.

Steam for at least 15 minutes.

Let it sit in the steamer for another minute before removing.

Serve immediately.