Steamed buns with roast pork filling Fundamentals Explained
You can start with a smaller sized volume of filling right until you get the hold of the folding/pleating. The buns are folded with 1 hand Keeping the pores and skin and filling, and the other hand pleating the sides of your dough disk like an accordion. When you fold, the goal is to make it the many way across the circle, until you’ve sealed it