Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section.​

Divide dough into 8 equal portions. Roll each into a ball to stiffen the dough, this will help make your buns more even all the way around when you stretch.​

On the stovetop, prepare your bamboo steam basket and a large pan of simmering water.​​

In a large bowl, mix all of your filling ingredients together.​

Shape each portion of dough into a 4-inch diameter circle. Add a generous dollop of filling to the center. Carefully fold the dough around the filling, pinching it and twisting it to seal.

Place seal side down on a waxed steam sheet in your steamer basket. Repeat for the rest of the buns (you may need to steam in two batches- do not have the buns touching each other).​

Place the steamer basket in the simmering water and steam the buns for 10-12 minutes. Remove immediately and repeat with remaining buns.

Keep cooked buns warm with a dry cloth.

Serve with your favorite Asian dipping sauce- soy sauce or chili sauce.​