Scale all ingredients.
Dissolved yeast in water.
Mix until gluten is developed.
Place dough in a slightly grease bowl, cover with plastic wrap or lid. Bulk fermentation for 45 minutes to 1 hour at 30 deg °C / 86 °F.
After fermentation, remove dough and place it on the counter, degas and roll and shape into a log.
Divide and pre-shape into rounds of 90g.
Rest for 5-10 minutes.
Flatten into ball into disk. Roll the edges of each disk towards the center, keeping the middle thicker than the rim of the disk.
Place the filling in the middle.
Final shape into round balls or spiral pleating shape and place on a piece of parchment paper (2 ½ in by 4 in wide).
Proof at 30 deg °C / 86 °F for 30 minutes.
Steam for 12 minutes.