Set up your steamer with a rack and approximately 1 inch of water, and bring to a boil on low heat. Cut parchment paper into 2 inch squares or use parchment paper cupcake liners.
Lightly dust your hands, a rolling pin, and a cutting board or other clean work surface with flour.
Use a scraper or sturdy spatula to scrape the dough on to your work surface, sprinkle a little bit of flour on the top, and gently roll the dough and shape into a log. Cut into 12 pieces and use lightly floured hands to shape each piece so that it’s round and flat (like a hockey puck).
Use a rolling pin to roll dough flat, approximately ¼ inch thick and 4 inches wide, sprinkle a pinch of flour on your rolling pin and work surface if the dough seems sticky.
Spoon 2 tablespoons of filling into each center, and pleat the dough, and pinch close.
Place each bao on a parchment paper square or cupcake liner and repeat until 6 baos are assembled.
Check on the steamer, raise the temperature to medium-high heat, and carefully place the baos in your rack. Be careful to balance the baos (place them on opposite sides rather than clockwise) so that the rack doesn't tip over into the water. Steam the baos for 10 minutes as you work to assemble the rest of the baos.
When the baos are ready, remove the lid without dripping any condensation onto the baos, use tongs to transfer the baos to a plate, replenish the steaming water as needed, and continue steaming and assembling.
The baos are best served warm and freshly steamed.
Allow any remaining baos to cool to room temperature, wrap or store in an airtight container. Reheat by steaming for a few minutes or by covering with a damp paper towel and microwaving for 30-60 seconds.