Steamed Buns with Napa Cabbage

Here are some of my dad's steamed buns, in the steamer, just before cooking.  He's a pro at making a dough that is just thick and sturdy enough to hold the filling and its juices together. A couple of these are great for a light lunch, and if there are leftovers, I love them just as much pan-fried.  

These steamed buns are filled with shredded Napa cabbage, mung bean noodles, wood ear mushrooms, and a tiny bit of dried shrimp. If you're lucky, you'll get a little hunk of pork belly inside too.  The high water content in the Napa cabbage makes this filling so juicy.