Take the risen dough and punch it. Fold and punch it again repeatedly.
Then take some dough, depending on the size you want, but I suggest about 60 grams of dough if fine.
Form the dough into a ball then flatten it with a rolling pin or you can use your hands.
Fill the center with the filling, a piece of salted egg and a slice of chorizo.
Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.