Nothing like poking holes in a freshly steamed pau (none of that hanyu pinyin "bao" business when you're spelling in Hokkien) to start the day on a warm, sweet puff of nostalgia.
When we were children, my brother and I used to ceremonially do this to any pau we were served at the dim sum table. It lets the heat escape so you don't steam your tongue on hot filling. And, in some cases, it brings your pau on aesthetic par with the plate.
White flour, check. Refined sugar, check; thickener, check; saturated fat, check. Aaaaaand we're good to start the day.
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