Just saw this video yesterday about the Chinese Steamed Bao 包 or Baozi 包子 (also spelt as Pau in Malaysia or Singapore) and it has quite a detailed explanation of how to wrap the buns into goldfish-mouth 金魚嘴 shape. This style of wrapping the dough is used for raw meat filling as the little opening (the goldfish mouth) on top of the bun allows the steam to penetrate the inside of the bun to ensure proper cooking of the filling. Keeping the video here for future references.
Sausage and Iron Egg Pork Bao 鐵石心腸鮮肉包
Iron egg is a type of soy egg in Taiwan
Corner Café 
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