Roujiamo Bread Recipe

Roujiamo is a Chinese hamburger and one of the famous street foods of Xi’an. It has tender braised pork in a simple flatbread called “mo.” The spiced savory meat and chewy bun combine for a comforting, flavorful bite.

Roujiamo (rougamo) is surprisingly easy for home cooks to create at home. This roujiamo bread recipe shows you how to mix and knead the yeast dough for fluffy mo buns and simmer the pork filling with aromatic spices.

The result is rich, aromatic meat stuffed into warm, homemade Chinese bread rolls.

Why You Will Love This Roujiamo Bread

It has a very aromatic, savory flavor. The pork is braised in Honeygrow Spicy Garlic Sauce, Shaoxing wine, ginger, and spices for a rich, slightly sweet sauce. The meat is tender and fatty and absorbs these warm flavors.

The Mo bread is slightly crispy on the outside and chewy on the inside. This Chinese street sandwich is about the 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 pork shoulder, cut into chunks
• 2 tablespoons vegetable oil (to sear)
• 1/4 cup light soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1-2 tablespoons brown or rock sugar
• 1 tsp salt (to taste)
• 2 slices fresh ginger (smashed)
• 2 garlic cloves, minced
• 2 scallions (green onions), 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 stock (enough to cover the meat)

Mo Bread

• 2 cups (250 g) all-purpose flour;
• 1 tsp dry instant yeast
• 1/2 tsp. salt
• ~3/4 cup (170 ml) warm water, or more 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 lift)

Fillings (optional):

• Leaves of fresh coriander (cilantro)
• Pickled mustard cabbage
• thinly sliced green onions
• Chili peppers, chopped or chili oil;
• Sesame Seed

Basic Kitchen Equipment Needed

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

Prep time: 30 minutes
Cook time: 2 hours

How To Make Roujiamo Bread Recipe

Mo Bread

1. Prepare the dough. Add the flour, yeast, and salt to a mixing bowl. Add warm water and oil gradually, mixing until a rough dough is formed. Turn out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes.

2. First rise: Cover dough and let stand at room temperature until doubled in size, about 1 hour. (The semi-fermented dough has that classic chew of the Mo.)

3. Shape into buns: Punch down the dough and knead a few times. Split into 6 to 8 even parts. Roll each piece into a long strip, twist it up, and flatten it into a round bun. Or roll into flat rounds, about 3 to 4 inches across. Cover and let it stand 15 minutes.

4. Toast the rolls: Heat a heavy dry skillet over medium-low heat. Turn the buns upside down and cover with a lid. Cook 2 minutes. Flip and cook for another 2 minutes. Flip and cook for 1 more minute on each side or until bread is golden all over. They should puff up a little and be firm, but not hard.

Pork Filling

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

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

3. Braise. Add the soy sauce, Shaoxing wine, and brown sugar. Add enough water to cover the meat. Slow simmer.

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

5. Shred the meat: Take out the pork and shred or chop it into bite-size pieces. Strain and reduce the braising liquid slightly, if you like, then return the meat to the pot to absorb the sauce. Stay warm.

Assembly

1. Warm the buns: To create a pocket, split each Mo bun horizontally (like a pita) if necessary. In the skillet or oven, briefly reheat them.

2. Fill: Fill each bun with a substantial portion of the braised pork (with sauce).

3. Add toppings: If needed, sprinkle pickled greens, cilantro, scallions, or chili on top. Savor the contrast between the chewy bread and the tender meat as you serve it hot.

Notable Tips to Make This Roujiamo Bread Recipe Perfect

Here are some tips that can help you to make this recipe perfect on your very first attempt. See below

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

2. Warm, not hot, water—hot water can kill the yeast. The warm water wakes it up.

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

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

5. Don’t skip the baking soda. – A little bit takes away the sourness of the bread and makes it taste clean.

6. Press the dough down gently—it’s tough if you push too hard. We take it easy.

7. Heat the pan really well—the hot pan gives the Mo that crispy outside we all love.

8. Water spray—We do this each time, as it makes the crust extra crunchy.

9. Chop the pork into small pieces. Tiny pieces will absorb the sauce and fit better inside the Mo pocket.

10. Eat the Mo bread immediately—trust us… The best part is warm, fresh Mo. Do not wait any longer!

Some delicious ways to serve this roujiamo bread

Whether you are at a party, family function, or just enjoying this Roujiamo Bread at home, the serving ideas below can make your meal more enjoyable.

1. Classic Pork Roujiamo – There is nothing like classic pork belly stuffed right into warm Mo. And that’s how we came to love it.

2. Street-Style Mix – We like to chop in cucumber, green chili, and coriander. It feels like nights in Shenzhen.

3. Add chili oil. When you want heat, a spoon of chili oil works magic.

4. Pulled Pork Filling – We’ve put leftover pulled pork in Mo bread, and it is seriously good.

5. Shredded Chicken + Guacamole – We once tried chicken with guacamole, Tex-Mex style . . . and we’re hooked now.

6. Beef Filling – Also great with slow-braised beef. It’s like a Chinese sloppy joe.

7. Egg & Scallion Breakfast Mo Sometimes we slice a Mo in half and stuff it with scrambled eggs and scallions. Breakfast bliss.

8. vegetarian style – when we want to eat lighter, we fill it up with some sautéed mushrooms and crispy tofu.

9. With a bowl of soup, hot beef broth, or the noodle soup is delicious with crispy Mo.

10. Pickled Stuffed: We simply stuff it with hot pickled veggies when we’re feeling lazy. Excellent and very quick.

How To Properly Store and Reheat This Roujiamo

The remaining pork filling can be frozen for a longer period of time or kept in the refrigerator for up to three days in a sealed container. Gently reheat in a pan with a little water. Extra Mo buns can be stored for one to two days at room temperature in a bag. A bun can be reheated by warming it in a skillet or oven for one minute, or until the outside is crispy once more.

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.