Flour your work surface with a considerate amount of flour. Transfer the dough and gently shape it into a log. The dough suppose to be sticky, dust more flour whenever needed.
Divide into 32–34 equal portions. Roll each into a ball.
Flatten each ball into a round wrapper (thinner edges, slightly thicker center) with your hands.
Hold the wrapper in your non-dominant hand. Add about 1½ tsp filling right in the center.
Use the thumb and index finger of your dominant hand to pinch a small fold (pleat) at the edge to create your first pleat. From there, move slightly to the side, grab another small section of dough, and fold it toward that first pleat, pinching them together. As you continue, repeat the same motion, grab, fold inward, and pinch. Use your non-dominant hand to rotate the bun as you work your way around. Continue folding and pinching until you have worked your way around the entire circumference.
Once you reach your starting point, gather the remaining edges together, pinch them firmly, and give a slight twist to seal the bun completely.
Because of the soft dough, the folds will smooth out after steaming, so if you don’t really have to create the folds, you could just simply seal it by pinch the edges together.
Place buns on parchment paper inside a bamboo steamer (leave space between each). Cover and proof for 20 minutes until slightly puffy.
Start with cold water in the pot. Place the steamer over the pot and turn heat to high, and steam for 12 minutes.
Turn off heat and let buns rest in the steamer for 3 minutes before opening.
Serve warm.
