Stuffed bread with chicken and vegetable: an easy recipe for dinner

INGREDIENTS
100ml (2/5 cup) of lukewarm water
25g (2 tbsp) of sugar
7g of dry yeast
60g (8 tbsp) of flour
75ml (5 tbsp) of lukewarm milk
70ml (5 tbsp) of vegetable oil
200g (1 ¾ cups) of flour
8g of baking powder
1 tsp of salt
Vegetable oil

250g of minced chicken 
½ tsp of garlic powder
1 tsp of paprika
½ tsp of chicken stock
½ tsp of pepper
½ tsp of salt
1 tsp of oregano
Red onion
Grated carrot
Grated cabbage
3 tbsp of chili garlic sauce
2 tbsp of chili sauce
Green onion
Egg + milk

METHOD
1. Pour hot water into a bowl, add sugar, yeast, mix, cover and wait 10 minutes.
2. Add flour, mix very well. Cover and let stand for 30 minutes. Add warm milk, oil and mix.
3. Add flour, baking powder, salt, and mix again, then cover and let it rise for 2 hours.
4. Pour oil in a pan, add the meat and let it cook for a couple of minutes.
5. Add the spices, red onion, grated carrot, grated cabbage, mix and cook for a couple of minutes. Add green onion and mix. Divide the dough into 6 parts.
6. Flatten each piece into an oval. Make a mark on the dough by dividing it in two.
7. Cut several circles at one end and remove with a toothpick. Fold the other end towards the part with the dimples.
8. Place a tablespoon of mixture in the center of the dough.
9. Fold one end to the center, repeat with the other end to form a triangle.
10. Do the same with the remaining 5 dough parts.
11. Place all the triangles on a baking tray. Cover and wait 15 minutes.
12. Mix egg with milk and brush over each triangle.
13. Bake for 30 minutes at 180°C (356°F).
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