Combine all dough ingredients except butter in a mixing bowl and knead until smooth. Add butter and continue kneading until the dough becomes elastic.

Prepare mini sausages and finely chop the onion.

Divide the dough into 30g portions and shape into balls. Skip the first proofing if using rice flour; for wheat flour, proof for 50 minutes.

Roll out each dough ball with a rolling pin, place a mini sausage on top, and seal the edges.

Place the shaped dough on a baking tray, cut slits with scissors for decoration, and let it proof for 40 minutes.