To make your steamed buns, remove your refrigerated dough out of your fridge—and you will notice that it has doubled in size.
Punch down the dough to remove the excess gas—and then roll it out into a long circular tube. Divide it into 8 even pieces.
Roll each piece to make a ball and then allow it to rest on a baking sheet for around 10 minutes, and cover it with a damp towel to prevent the dough from drying out.
Next, roll every dough ball into a flat circle using a rolling pin, and then scoop a bit of the pork filling into the dough ball—maybe a tablespoon.
Using one hand, pull one side of your dough upwards, towards the top of your filling. Hold it in place and then pull the remaining sides of the dough upwards, so that they can meet at the top of the dough. Make sure that you twist the top to create a seal. You can continue doing this to each side of the dough until you have concealed your filling inside the bun. Repeat this process for the remaining 7 pieces.
Next, place your bun on a piece of parchment paper square and then allow it to sit for the second phase of fermentation. To prepare for this second fermentation, allow your steamer to boil and then turn off the stove. Place the burns in the residual heat, using a steam basket, and then cover it with a lid. Cover the lid with a towel to prevent excess condensation from dripping into the buns. Allow it to rest for around 10 to 15 minutes until the size increases slightly to complete the second fermentation.
After the second fermentation, boil your water and then steam the buns for 15 minutes.
Remove the steamed pork buns from the steamer and enjoy.