Place yeast in a mixer bowl. Add sugar and warm water, and allow to proof for 15 minutes.

Add remaining ingredients and knead 10 minutes, until dough is smooth and elastic.

Let rise for 30 minutes.

Heat oil in a sauté pan over low heat. Add shallots and garlic, and cook about 10 minutes.

Add ground chicken and cook, stirring constantly, for about five minutes.

Add seasoning and remaining filling ingredients. Cook two additional minutes. Remove from heat and let cool.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

Divide dough into 25 balls. Roll out each ball into a flat circle, approximately four inches in diameter. Place a heaping tablespoon of filling in the center of the circle and gather the edges of the circle together to form a pouch. Using twine, raffia, or ribbon, tie the top of the pouch.

Place pouches on prepared baking sheet. Glaze with beaten egg. Bake for about 30 minutes, until golden. During the baking, the pouches will expand and the dough will look rounder.

Combine all sauce ingredients in a medium bowl, and blend using an immersion blender until a smooth mixture is formed.

Pour about three tablespoons sauce on the center of each plate and place a baked pouch on top.