Most Chinese dumplings are made with wheat wrappers, but in Fujian, southeastern China, there’s a dumpling with a rice skin. We went to Fujian to learn about how the Hakka people there make rice bao.<br /><br />This is the fifth episode in our ten-part series about baos in China. In the next episode, we’ll go to Xinjiang, where we’ll learn how baked baos are made. Stay tuned!<br /><br />If you liked this video, we have more stories about baos, including:<br /><br />How a Dim Sum Master Makes Char Siu Bao - Eat China (S3E3)<br />https://www.dailymotion.com/video/x806g8x<br /><br />How the ‘Vomiting’ Custard Bun Was Created - Eat China (S3E4)<br />https://www.dailymotion.com/video/x80axxe<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Clarissa Wei<br />Videographer: Patrick Wong<br />Editor: Joel Roche, Hanley Chu<br />Narration: Tiffany Ip<br />Animation: Stella Yoo, Frank Lam<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
