Prepare the fermented dough and filling.

Get some parchment paper

Roll the dough into a long, even strip, then cut it into appropriately sized pieces.

Take one piece and use a rolling pin to flatten it. Aim for a round shape with a thicker center and thinner edges. The thicker center will help keep the filling from leaking, while thinner edges make it easier to pleat, giving the buns a nice shape after steaming.

Use a spoon or other tool to place a suitable amount of filling in the center of the rolled dough. Make sure to add a bit more filling for a fuller bun. If you're a beginner, it's best to use less filling.

Support the dough with one hand while using the thumb and index finger of your other hand to pinch pleats starting from the edge of the dough.

First, gently lift a bit of the dough and push it in one direction to create a pleat.

Continue making pleats in the same manner, ensuring they're evenly spaced. While your right hand keeps forming the pleats, use your left thumb occasionally to press the filling down.As you pleat, keep rotating the dough to distribute the pleats evenly around the circle.

When you reach the end, overlap the edges of the dough at the opening.

Use your fingers to tidy up the closure, making it tighter and smoother to ensure the filling doesn't leak out.

Place the shaped buns on the parchment paper and arrange them in the steamer, ensuring there's enough space between each bun to prevent sticking during steaming.

Steam the buns according to your usual process, and once they're done, they'll be plump and round.