1-Warm the milk until it is just warm to the touch (about 100 to 110 F). Stir in 1/4 cup sugar and sprinkle in 1 package active dry yeast (about 2 1/4 teaspoons). Let the mixture sit for 10 minutes until frothy. If it does not foam, your yeast may be inactive and should be replaced.

2-In a large bowl combine 1 cup all-purpose flour and 1 cup whole wheat flour. Add the milk-yeast mixture, 1 beaten egg, 3/4 teaspoon salt, and 3 tablespoons melted butter. Mix to form a shaggy dough.

3-Gradually add the remaining 2 cups whole wheat flour and knead the dough until it is slightly tacky but workable. Knead by hand about 8 to 10 minutes, or 5 minutes in a stand mixer with a dough hook, until smooth and elastic.

4-Place the dough in a greased bowl, cover with plastic wrap and a warm towel, and proof in a warm spot for 1 hour until doubled in size.

5-Heat 3 tablespoons olive oil or preferred cooking oil in a skillet over medium heat. Add 1 chopped onion and sauté until soft and translucent, about 5 minutes.

6-Add 4 chopped garlic cloves and 1 teaspoon grated fresh ginger, cooking for 2 minutes until fragrant.

7-Add 1 pound ground chicken to the pan. Season with 1 teaspoon smoked paprika, 1 teaspoon coriander, 1/4 teaspoon turmeric, and 1/4 teaspoon cumin. Cook, breaking up the meat, until most moisture has evaporated and the chicken is lightly browned.

8-Stir in 3 tablespoons tomato paste, 1/3 teaspoon salt, 1/3 teaspoon pepper, and 1/2 teaspoon chili powder if you want extra heat. Mix well, then fold in 1/2 cup thawed peas and cook a few more minutes. Remove from heat and let the filling cool completely before stuffing.

9-Punch down the risen dough and divide it in half. On a lightly floured surface, roll each half out moderately thin. Use a 3-inch cookie cutter or bowl rim to cut circles.

10-Place about 2 tablespoons of the cooled chicken filling in the center of each circle. Pleat and pinch the edges tightly to seal and place the buns seam-side down on a parchment-lined baking tray. Aim for about 12 buns total; you can make 12 to 18 depending on thickness.

11-Cover the assembled buns with a damp towel and proof in a 175 F oven or at room temperature for 30 minutes until slightly puffy.

12-Brush each bun with the remaining beaten egg for a glossy finish and sprinkle with black or white sesame seeds if using.

13-Bake at 375 F for 20 to 22 minutes, or until golden brown. Remove from the oven and cool slightly before serving warm or at room temperature.