Dough tends to almost never be steamed in the West, but it's a fairly prominent feature of, for example, East Asian culinary traditions. Almost everything involving flour, water, and yeast is baked in an oven if you're from an anglophone or European country, and steamed buns, or steamed cakes/breads are basically nonexistent. Oven baking seems to be much more accepted among countries with a steaming tradition than steaming is among countries with a baking tradition.
Here’s an older thread I found on this topic.
It’s 6 years old, but u/quince23 and u/naryn may still respond with more on the matter.
I am not sure if this is the case in the rest of Europe as much, but in the British Isles steaming food made with floury dough is actually fairly common. Savoury suet meat puddings are traditionally steamed, as are sweet items like treacle sponge, Christmas pudding, jam roly-poly, and the Scottish 'clootie dumpling'. These things seem to have fallen out of favour a bit recently but steaming dough has a fairly long and rich tradition in Britain.