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.
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!
If you liked this video, we have more stories about baos, including:
How a Dim Sum Master Makes Char Siu Bao - Eat China (S3E3) https://www.dailymotion.com/video/x806g8x
How the ‘Vomiting’ Custard Bun Was Created - Eat China (S3E4) https://www.dailymotion.com/video/x80axxe
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Producer: Clarissa Wei Videographer: Patrick Wong Editor: Joel Roche, Hanley Chu Narration: Tiffany Ip Animation: Stella Yoo, Frank Lam Mastering: Victor Peña
