The buns were decent, but the filling was awful. If there is a next time, I will try the BBQ pork filling instead. This is a time consuming but fun recipe. Rather than 24 buns, I made 11, each the size of a small fist. This allows more meat filling, which is usually my favorite part. On step 4, I squeezed the meat mixture into a small compact ball, to make enclosing it with dough easier. Also, I used a spoon sprayed with PAM to push out/extend the edges of my circle, so the bottom was thicker. This also made the enclosure easier. I don't have a steam wok, so I used a pressure cooker. I boiled an inch or two of water, had to coffee mugs inside, and had the holed plate on top. Then I put the buns on top for steaming- worked great! Changes of recipe: I substituted sherry for rice wine and didn't include the shrimp.
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The buns were decent, but the filling was awful. If there is a next time, I will try the BBQ...