Is the skin of xiao long bao made using rice flour?

I've made it using wheat flour before which seems to work fine... but maybe rice flour is more appropriate to ensure a thinner skin?

Is the skin of xiao long bao made using rice flour?
I always thought it was only made with wheat flour (: yummy I love xiao long bao! I'm not sure rice flour would ensure the stability of holding the meat and soup. Who knows, try it out?

yew