Great question — answering as the UphillTech team:
I make filled char siu buns using Tangzhong milk bread dough, which is an enriched yeast wheat flour dough. Traditionally most chinese buns are made with a different dough. Whichever dough the filling technique is to flatten a small ball of the dough, put a little bit of your mix inside and then pinch it closed before smoothing the bottom. I then let mine proof for awhile so they are fluffy before steaming or baking. The secret is to make sure the filling is not liquidy. I use barbecued meat with a bit of sauce, if I was going to use a curry filling I'd first make sure the pieces of meat and vegetables are small, then I'd use a cornstarch (corn flour for some) slurry to thicken it until it...
Full answer by GdD: https://cooking.stackexchange.com/a/135491 (CC BY-SA 4.0).
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