Lightly dust a clean work surface with flour and roll the dough into a long cylinder, about an inch in diameter. Cut the dough into small equal pieces.
Roll out each piece into a round disc about 3 – 3 ¼ inches diameter. Keep everything under a damp cloth.
When all that is prepared, take out the filling. You’ll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. It should have as many folds as you can muster: 12-20 folds should do it. Basically, as you fold, you’re constantly using your thumb to push the filling into the resulting little “bag” that you’re creating with the dough.
For this one, you’re just making more folds. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again.
Place the buns in the lined steamer basket, about 1½ – 2 inches apart.