You can start with a scaled-down level of filling till you can get the dangle on the folding/pleating. The buns are folded with just one hand holding the pores and skin and filling, and the opposite hand pleating the perimeters on the dough disk like an accordion. As you fold, https://garrettsciou.blogdeazar.com/32620963/steamed-buns-with-roast-pork-filling-an-overview