Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Knead a few times to make the dough into a round ball. Divide the dough into 10 even pieces. Each piece of dough should weigh 30 grams. Use your hands to roll and shape the dough pieces into dough balls.

Flatten the dough ball using your palm. Use a rolling pin to roll a dough ball into a round disc that is thick in the middle and thin on the edges, about 2.5 to 3” (6 to 7 cm) in diameter. Carefully remove it from the surface and place it onto your palm.

Place about a tablespoon of filling (custard or chicken) in the centre of the wrapper. Press the filling into the dough to release any air bubbles inside. Use your other hand to gather the wrapper onto the top of the filling. The dough sheet will start to form pleats and retain its round shape.

Once done, place the buns onto one of the cut parchment squares, pleated-side down, then place it on a plate. Loosely cover it with plastic wrap to prevent them from drying out. Repeat the process to wrap the rest of the buns.

Set a stopwatch (or timer) after wrapping the first bun to keep track of the resting time. You need to rest the buns for 20 to 30 minutes before steaming.

Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as you work on the rest.

Cover and let steam for 10 minutes. Once done, remove the steamer rack and place it onto a trivet. Uncover the steamer rack carefully. Let the steam out and then transfer the buns onto a serving plate. Let the buns cool for 5 minutes before eating.