Steamed Red Bean Buns

After successfully making mochi's I decided to attempt to make some steamed buns...I did have left over red bean paste...I read the instructions and the recipe called for me to knead the dough for 10-12 min. I thought that was reasonable till I actually started kneading the dough..damn it was tiring! I always wondered what will happen if you do not knead it according to the recipe...I deced to challenge it and stopped kneading around 5 min. What can possibly go wrong? I mean...it looked incorporated already..hmm..it was till after the steaming that I realized kneading the dough for the appropriate time was important...it turned out uneven and gluteny..haha...it tasted good though..looked meh..all i can say is..lesson learned!