Roll the white dough into a 3" diameter rough circle, wrap one portion of filling in the dough and then shape it into a tear drop shape. Repeat the same for the rest of the dough.
Cut the grey dough into 5 equal pieces, roll each piece into a ball.
Use a rolling pin to roll the ball into a 3" diameter rough circle. Fold the top part down a little bit to create a flat side that will join to the hedgehog's head.
Use your fingers to flatten the edge of the dough so that it would more easily stick to and wrap onto the "body".
Moisten the white dough with a bit of water before covering with the grey dough. Start from the "head" side first when covering the white dough with the grey, making sure to leave the head uncovered. Fold the excess grey dough under. (see the picture in the post). Repeat this step for the rest of the hedgehogs.
Gently squeeze two sides of the hedgehog to make it thinner and taller, as it will flatten down after cooking.
Use a small pair of scissors to make some small cuts on the back for the hedgehog spikes and place the hedgehog on a small piece of parchment paper or whatever you use to line the steamer.
moisten the head with a bit of water and stick two black sesame seeds on it as eyes. Stick the eyes on a bit higher and closer than you want it to be, as they will move apart and lower after cooking.
Place the buns in the steamer, spray each bun with some water, cover with the lid and let it rise in a warm place for about 40-50 minutes until it grows to be about 1.5 times the original size. One good way to check if it's ready is that when you lift the bun, it should feel pretty light, and when you slightly press on the bun, it will bounce back.