Roujiamo Bread Recipe

Roujiamo is a famous street sandwich from Xi’an, often called the Chinese hamburger.It features tender braised pork in a simple flatbread called Mo. The chewy bun and spiced, savory meat combine into a comforting, flavorful bite.

For home cooks, making rougamo (roujiamo) at home is surprisingly simple. This rougamo bread recipe guides you through hands-on steps-mixing and kneading the yeast dough for fluffy Mo buns, then simmering the pork filling with aromatic spices.

The result is warm homemade Chinese bread buns stuffed with rich, aromatic meat.

Why You Will Love This Roujiamo Bread

The flavor is deeply savory and aromatic. Braising the pork with Honeygrow Spicy Garlic Sauce, Shaoxing wine, ginger and spices creates a rich, slightly sweet sauce. The meat is tender and fatty, absorbing these warm flavors.

The Mo bread has a lightly crisp exterior and a chewy interior. Each bite of this Chinese street sandwich delivers a satisfying contrast of hearty, spiced pork and fluffy bread.

Ingredients Used in This Roujiamo Bread Recipe

Pork Filling

• 1 lb (450 g) pork belly or shoulder, cut into chunks
• 2 tbsp vegetable oil (for searing)
• 1/4 cup light soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 1–2 tbsp brown sugar or rock sugar
• 1 tsp salt (to taste)
• 2 slices fresh ginger, smashed
• 2 cloves garlic, crushed
• 2 green onions (scallions), sliced
• Spices: 2 star anise pods, 1 cinnamon stick, 1 tsp Sichuan peppercorns (or 1/4 tsp Chinese five-spice), optional 1 dried chili
• Water or broth (enough to just cover the meat)

Mo Bread

• 2 cups (250 g) all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• ~3/4 cup (170 ml) warm water, plus extra as needed
• 2 tbsp cooking oil (vegetable oil or lard)

(Optional: 1 tsp sugar to feed the yeast, or 1/4 tsp baking powder for extra rise*)

Optional Fillings

• Fresh cilantro (coriander) leaves
• Pickled mustard greens
• Sliced scallions
• Chopped chili peppers or chili oil
• Sesame seeds

Essential Kitchen Equipment Required

1. Medium pot with lid (for braising pork)
2. Heavy skillet or cast-iron pan (for cooking buns)
3. Mixing bowl (for dough)
4. Rolling pin and dough scraper
5. Knife and cutting board
6. Wooden spoon or spatula
7. Measuring cups and spoons
8. (Optional: Steamer or baking sheet*)

Prep time: 30 minutes
Cook time: 2 hours

How To Make Roujiamo Bread Recipe

Mo Bread

1. Make the dough: In a bowl, combine the flour, yeast and salt. Gradually add the warm water and oil, mixing until a rough dough forms. Knead on a lightly floured surface for 5–10 minutes until smooth and elastic.

2. First rise: Cover the dough and let it rest at room temperature until roughly doubled (about 1 hour). (This semi-fermented dough will develop the classic chew of the Mo.)

3. Shape the buns: Punch down the dough and knead briefly. Divide into 6–8 equal pieces. Roll each piece into a long strip, then coil it and press into a round bun. Alternatively, shape into flat discs about 3–4 inches across. Cover and rest 15 minutes.

4. Cook the buns: Heat a dry heavy skillet over medium-low. Place the buns, top-side down, and cover with a lid. Cook 2 minutes. Flip and cook 2 more minutes. Uncover and cook each side an additional 1 minute, until the bread is golden all over. The buns should puff slightly and feel firm but not hard.

Pork Filling

1. Sear the pork: Heat the vegetable oil in the pot over medium heat. Brown the pork belly pieces on all sides.

2. Add aromatics: Stir in the ginger, garlic, scallions, star anise, cinnamon and peppercorns. Cook until fragrant.

3. Braise: Pour in the soy sauce, Shaoxing wine and brown sugar. Add enough water to just cover the meat. Bring to a gentle simmer.

4. Simmer: Cover and reduce heat to low. Cook for 1½–2 hours, until the pork is very tender. (Traditionally, “pork belly is stewed with soy sauce, cooking wine, sugar, ginger, and spices”)

5. Shred the meat: Remove the pork and shred or chop it into bite-size pieces. If desired, strain and reduce the braising liquid slightly, then return the meat to absorb the sauce. Keep warm.

Assembly

1. Warm the buns: If needed, split each Mo bun horizontally (like a pita) to form a pocket. Warm them briefly in the skillet or oven.

2. Fill: Spoon a generous amount of the braised pork (with sauce) into each bun.

3. Add toppings: Top with cilantro, scallions, pickled greens, or chili as desired. Serve immediately while hot, enjoying the contrast of tender meat and chewy bread.

Notable Tips to Make This Roujiamo Bread Recipe Perfect

Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below

1. Let the dough rest – We learned that giving it a little nap makes the bread soft and smooth.

2. Use warm water, not hot – Hot water can hurt the yeast. Warm water helps it wake up.

3. Knead until it feels soft – When the dough feels like a squishy pillow, you’re good.

4. Keep the dough covered – We always cover it with a damp cloth so it doesn’t dry out.

5. Don’t skip the baking soda – Just a tiny bit helps the bread taste clean and not sour.

6. Flatten the dough gently – Pressing too hard makes it tough, so we go easy.

7. Heat the pan really well -The hot pan gives the Mo that crispy outside we love.

8. Spritz with water – We do this every time because it makes the crust extra crunchy.

9. Chop the pork small -Tiny pieces soak up the sauce and fit better inside the Mo pocket.

10. Eat the Mo bread right away -Trust us… warm, fresh Mo is the best part. Don’t wait!

Some Delicious Ways to Enjoy This Roujiamo Bread

Whether it’s a party, family function or you are enjoying this Roujiamo Bread at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.

1. Classic Pork Roujiamo – Nothing beats the traditional pork belly stuffed right into the warm Mo. It’s how we fell in love with it.

2. Street-Style Mix – We love chopping in cucumber, green chili, and cilantro. It reminds us of Shenzhen nights.

3. Add Chili Oil – When we want heat, a spoon of chili oil brings the magic.

4. Pulled Pork Filling – We’ve stuffed leftover pulled pork in Mo bread and it’s insanely good.

5. Shredded Chicken + Guac – One day we tried Tex-Mex chicken with guacamole… now we can’t stop.

6. Beef Filling – Slow-braised beef works beautifully too. It’s like a Chinese sloppy joe.

7. Egg & Scallion Breakfast Mo – We sometimes split a Mo, fill it with scrambled eggs and scallions. Breakfast bliss.

8. Vegetarian Style – When we want something lighter, we fill it with sautéed mushrooms and crispy tofu.

9. With a Bowl of Soup – A hot bowl of beef broth or noodle soup pairs so well with the crispy Mo.

10. Stuffed With Pickles – When we’re lazy, we just fill it with spicy pickled veggies. Super quick and really tasty.

How to Store and Reheat This Roujiamo Bread Properly

Store leftover pork filling in a sealed container in the fridge for up to 3 days (or freeze for longer). Reheat gently in a pan with a splash of water. Keep extra Mo buns in a bag at room temperature for 1–2 days. To reheat, warm a bun in a skillet or oven for a minute until it’s crisped on the outside again.

FAQs on This

Here, we’ve got you covered with some common questions about the Roujiamo Bread Recipe that people often ask.

1. Can I use a regular pan instead of cast iron?

Yes, but cast iron gives the best crunch. Every time we tried a regular pan, the crust wasn’t as crisp.

2. My dough didn’t rise much -is that okay?

A little rise is enough. Mo bread is meant to be dense. We’ve made great batches with barely any rise.

3. Do I really need all those spices for the pork?

Nope! We’ve made it with just ginger, soy sauces, and star anise. Still amazing.

4. Can I make the Mo bread ahead of time?

We don’t recommend it. Fresh Mo is always best. It gets tough when it sits.

5. What if my pork filling seems too watery?

That’s actually correct. Roujiamo pork isn’t supposed to be super thick – the juicy sauce helps soak the meat when chopping.

6. Can I use chicken instead of pork?

Absolutely. We’ve done shredded braised chicken and it works great.

7. Why spritz the dough with water?

Because it gives that perfect crispy shell. We tested skipping it once… never again.

8. Can I freeze the dough?

Yes, but we prefer freezing the rolled dough balls before shaping. They thaw better that way.

9. Can I bake the Mo instead of pan-toasting plus baking?

Only baking makes it too soft. Only pan-toasting makes it too dense. The combo method really works best.

10. How do I know the pork is done?

When it chops like butter. If it still fights the knife, we let it braise longer.

Roujiamo Bread Recipe

5 from 3 votes

Roujiamo (肉夹馍) is a famous street sandwich from Xi’an, often called the Chinese hamburger.It features tender braised pork in a simple flatbread called Mo. The chewy bun and spiced, savory meat combine into a comforting, flavorful bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Servings: 4

Course: Breakfast, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Video Notes

Ingredients

  

• 2 cups 250 g all-purpose flour
• 1 tsp instant yeast
• 1/2 tsp salt
• ~3/4 cup 170 ml warm water, plus extra as needed
• 2 tbsp cooking oil vegetable oil or lard
• 1 lb 450 g pork belly or shoulder, cut into chunks
• 2 tbsp vegetable oil for searing
• 1/4 cup light soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 –2 tbsp brown sugar or rock sugar
• 1 tsp salt to taste
• 2 slices fresh ginger smashed
• 2 cloves garlic crushed
• 2 green onions scallions, sliced
• Spices: 2 star anise pods 1 cinnamon stick, 1 tsp Sichuan peppercorns (or 1/4 tsp Chinese five-spice), optional 1 dried chili
• Water or broth enough to just cover the meat

Equipment

• Medium pot with lid (for braising pork)
• Heavy skillet or cast-iron pan (for cooking buns)
• Mixing bowl (for dough)
• Rolling pin and dough scraper
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Make the dough: In a bowl, combine the flour, yeast and salt. Gradually add the warm water and oil, mixing until a rough dough forms. Knead on a lightly floured surface for 5–10 minutes until smooth and elastic.
2. First rise: Cover the dough and let it rest at room temperature until roughly doubled (about 1 hour). (This semi-fermented dough will develop the classic chew of the Mo.)
3. Shape the buns: Punch down the dough and knead briefly. Divide into 6–8 equal pieces. Roll each piece into a long strip, then coil it and press into a round bun. Alternatively, shape into flat discs about 3–4 inches across. Cover and rest 15 minutes.
4. Cook the buns: Heat a dry heavy skillet over medium-low. Place the buns, top-side down, and cover with a lid. Cook 2 minutes. Flip and cook 2 more minutes. Uncover and cook each side an additional 1 minute, until the bread is golden all over. The buns should puff slightly and feel firm but not hard.
5. Sear the pork: Heat the vegetable oil in the pot over medium heat. Brown the pork belly pieces on all sides.
6. Add aromatics: Stir in the ginger, garlic, scallions, star anise, cinnamon and peppercorns. Cook until fragrant.
7. Braise: Pour in the soy sauce, Shaoxing wine and brown sugar. Add enough water to just cover the meat. Bring to a gentle simmer.
8. Simmer: Cover and reduce heat to low. Cook for 1½–2 hours, until the pork is very tender. (Traditionally, “pork belly is stewed with soy sauce, cooking wine, sugar, ginger, and spices”)
9. Shred the meat: Remove the pork and shred or chop it into bite-size pieces. If desired, strain and reduce the braising liquid slightly, then return the meat to absorb the sauce. Keep warm.
10. Warm the buns: If needed, split each Mo bun horizontally (like a pita) to form a pocket. Warm them briefly in the skillet or oven.
11. Fill: Spoon a generous amount of the braised pork (with sauce) into each bun.
12. Add toppings: Top with cilantro, scallions, pickled greens, or chili as desired. Serve immediately while hot, enjoying the contrast of tender meat and chewy bread.

Video

Notes

Store leftover pork filling in a sealed container in the fridge for up to 3 days (or freeze for longer). Reheat gently in a pan with a splash of water. Keep extra Mo buns in a bag at room temperature for 1–2 days. To reheat, warm a bun in a skillet or oven for a minute until it’s crisped on the outside again.

Thank you for reading! I hope you enjoy this rougamo bread recipe and get a taste of authentic Shaanxi cuisine. If you try it at home, let me know how it turns out by leaving a comment or sharing a photo. Happy cooking and stay tuned for more Chinese bread buns and street-food recipe inspiration!

Drop a comment on the blog with your feedback-I can’t wait to hear what you think.