Start by mixing the yeast, sugar and lukewarm water together. Let it rest until the mixture has becomes double in size.
Add the flour and the milk bit by bit while working the mixture to a smooth dough. Work it on the kitchen bench for approximately 10 minutes.
Put the dough back in the bowl. Place a plastic film and a towel on top and let it rest minimum 1 hour.
Cut the meat in small pieces and fry it in the butter in a frying pan. Add the soy sauce, press the garlic clove in a garlic press and add.
Cut the leek in small pieces and add in the frying pan together with the sesame oil. While stirring add the cornstarch and let it all become sticky.
Time to work the dough on the bench again for 5 minutes. Roll the dough in to a long roll and cut in 15 pieces.
Make every dough piece in a round circle approximately 10 centimeter in diameter. Place the filling evenly on the dough and pinch together the top of each dim sum.
Place in the fridge for 30-45 minutes.
Steam boil the dim sum by placing water in a casserole and place something to hold the bamboo basket over the water. Place 4-5 dim sum on baking paper in the bamboo basket and steam boil for 8 minutes.