Pork and Apple Meatballs in Bao-Style Buns Recipe

Divide 1 pound purchased fresh pizza dough into 16 (1-ounce) balls. On a lightly floured surface, roll each ball into a 3-inch round. Brush tops with 2 tablespoons toasted sesame oil or coat with cooking spray. Fold in half. Place each bun on a small square of parchment paper. Cover and let rise until puffed, about 1 hour. Fill a 12-inch skillet with 1 inch of water. Bring water to a boil over medium-high heat. Place half of buns, on their parchment paper, 1 inch apart and away from edge of a steamer basket or bamboo steamer. Place steamer in skillet. Reduce heat to medium. Steam buns, covered, 10 minutes. Remove from heat, but do not lift lid (they can deflate). Let stand 5 minutes. Transfer buns to a wire rack to cool. Repeat with remaining buns.