Prepare the dough for:

Allow the dough to rise once. Have ready:

Cut parchment paper into sixteen 3-inch squares and set aside. Divide the dough in half, covering half with plastic wrap to prevent it from drying out. Shape the other half into a log about 12 inches long. Divide into 8 pieces. Shape each piece into a ball by rolling it on your work surface beneath your palm. Use a rolling pin (a small dowel-like pin works best) to roll each piece into a roughly 5-inch round that is slightly thicker in the center than at the edges. Lay the dough round on your palm and place 1 heaping tablespoon of filling in the middle. Use the thumb of the hand holding the dough to press the filling down as you gather up the edges with your other hand, pleating them as you go. After the last pleat, gently twist the pleated “topknot” of the bun to seal it. Place each filled bun on a square of parchment and cover with a damp kitchen towel while you finish shaping and filling the buns.

Place the buns in a bamboo steamer, cover, and let rise until puffy, about 30 minutes. Pour ½ inch of water into a skillet or wok on top of which the bamboo steamer will sit. Place the steamer on top of the skillet and bring the water to a boil. The steamer should be sitting above, not in, the water. When steam starts to come out the top of the steamer, set a timer for 15 minutes. When the time is up, carefully remove the steamer from the skillet and serve the buns immediately. Leftover buns may be refrigerated for up to 4 days or frozen for up to 2 months. Steam or microwave to reheat.