These turned out pretty good. I was worried that there would be too much yeast in the dough, but it seems to be all right. The dough recipe, especially, was rather hard to follow because there were no amounts for salt and water. I ended up using about 1 cup warm water to 3 1/2 cups flour, with 1/4 teaspoon salt. I think the salt could be increased to 1/3 teaspoon. The spiced oil in the filling is a nice touch, and gave it a definitely "Chinesey" flavor. Again, some indication of how much oil to use would help. I doubled the filling (only) and used 3 tablespoons vegetable oil and 1 tablespoon sesame oil. Although I did double the meat and shrimp, I used only one egg, and not as much as twice the garlic and ginger. I now have filling left in the freezer that I can play with later. I think 1-inch balls of dough would be about 50 grams. In my case, I could have made a lot more than 8 buns. I would also like to experiment with adding Shaoxing wine and maybe some vegetables to the filling. Also, I'm still not sure if the filled buns should be rested before steaming, as it was not mentioned in the recipe. The ones that got more time seemed to be better, I thought. Overall, this was an interesting experiment that gave me some new ideas. I would not recommend this recipe, however, to a beginner.