The Chinese Hamburger, known as Rou Jia Mo (肉夹馍), is a beloved street food originating from Shaanxi province in China. Translating to “meat stuffed bun,” this iconic dish features tender, slow-cooked, spiced meat (often pork or beef) stuffed inside a crispy yet fluffy flatbread called mo. Rou Jia Mo is a fusion of textures and flavors, combining the juicy, aromatic filling with the satisfying chew of the bread.
This recipe offers a step-by-step guide to recreating the magic of Rou Jia Mo at home, complete with homemade mo bread and richly flavored braised meat. Perfect for lunch, dinner, or as a show-stopping addition to any meal, Rou Jia Mo is a dish that brings the essence of Chinese street food to your table.
Why You’ll Love This Recipe
- Authentic Flavors: Captures the traditional taste of Shaanxi street food.
- Versatile: Can be made with pork, beef, lamb, or even tofu for a vegetarian option.
- Great for Meal Prep: The braised meat and bread can be made ahead and assembled when ready to serve.
- Comfort Food Classic: Combines the hearty satisfaction of bread with the bold flavors of spiced meat.
- Customizable: Adjust the seasonings and fillings to suit your preferences.
- Cultural Experience: Offers a glimpse into the rich culinary heritage of China.
- Perfect for Sharing: Ideal for family meals, gatherings, or picnics.
Preparation Time and Servings
- Prep Time: 20 minutes (plus 2 hours for bread rising)
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Serving Size: 1 Rou Jia Mo
Nutritional Information (per serving)
- Calories: 420
- Carbohydrates: 45g
- Protein: 22g
- Fat: 15g
- Fiber: 2g
- Sugar: 3g
Ingredients
For the Meat Filling
- 1 lb pork belly or beef brisket (trimmed of excess fat and cut into chunks)
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp five-spice powder
- 2 star anise
- 1 cinnamon stick
- 3 cups water or chicken broth
- 1 tsp sugar
- Salt to taste
For the Mo Bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp active dry yeast
- ½ tsp salt
- ¾ cup warm water
Optional Fillings and Garnishes
- Fresh cilantro, chopped
- Sliced green onions
- Pickled vegetables
- Chili oil or hot sauce
Step-by-Step Instructions
Step 1: Prepare the Dough for the Mo Bread
- In a large mixing bowl, combine the flour, baking powder, yeast, and salt.
- Gradually add warm water while mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Step 2: Braise the Meat
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Sear the pork or beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, and ginger until fragrant.
- Return the meat to the pot and add soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, star anise, cinnamon stick, and sugar. Stir to coat the meat.
- Pour in the water or chicken broth, ensuring the meat is fully submerged.
- Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and easily shredded. Add salt to taste.
Step 3: Shape and Cook the Mo Bread
- Once the dough has risen, divide it into 6 equal pieces.
- Roll each piece into a ball, then flatten into a disk about ½ inch thick.
- Heat a nonstick skillet or griddle over medium heat.
- Cook each disk for 3-4 minutes per side, or until golden brown and cooked through. Cover the skillet with a lid for a softer texture.
Step 4: Assemble the Rou Jia Mo
- Shred the braised meat with two forks, removing any large pieces of fat or gristle.
- Slice each mo bread horizontally to create a pocket, leaving one side intact.
- Stuff the shredded meat into the pocket and add optional fillings like cilantro, green onions, pickled vegetables, or chili oil.
Ingredient Background
- Pork Belly: Traditional for Rou Jia Mo, pork belly becomes tender and flavorful after slow cooking. Substitute beef brisket or lamb for variation.
- Five-Spice Powder: A mix of star anise, fennel, cloves, cinnamon, and Sichuan peppercorns, this seasoning gives the dish its distinctive aroma.
- Soy Sauce: Light soy sauce adds saltiness, while dark soy sauce enhances color and depth.
- Mo Bread: Similar to a flatbread or English muffin, this bread is soft yet sturdy enough to hold the filling.
- Shaoxing Wine: A Chinese cooking wine that adds a subtle, rich flavor. Replace with dry sherry if unavailable.
Technique Tips
- Use Fresh Ingredients: Fresh ginger, garlic, and onion enhance the depth of the braising liquid.
- Control the Dough Texture: Add water gradually when making the dough to avoid it becoming too sticky.
- Low and Slow Cooking: Simmering the meat over low heat ensures it becomes tender and flavorful.
- Skillet Heat: Cook the mo bread over medium heat to prevent burning while achieving a golden crust.
- Taste as You Go: Adjust seasoning in the braising liquid to balance saltiness, sweetness, and spice.
Alternative Presentation Ideas
- Mini Rou Jia Mo: Make smaller mo breads for bite-sized sandwiches, perfect for appetizers.
- Plated Version: Serve shredded meat over flatbread with garnishes on the side for a deconstructed approach.
- Fusion Style: Use pita bread or naan as a substitute for mo bread for a modern twist.
- Meal Prep Bowls: Serve the shredded meat over rice or noodles with the braising liquid as a sauce.
Additional Tips for Success
- Make Ahead: Prepare the meat and bread ahead of time and reheat just before serving.
- Layer Flavors: Add optional seasonings like cumin, chili powder, or sesame oil to the braising liquid for extra depth.
- Soft Mo Bread: Cover the skillet while cooking to trap steam, resulting in softer bread.
- Crispy Variation: Toast the bread lightly before stuffing for a crunchier texture.
Recipe Variations
- Spicy Rou Jia Mo: Add chili oil or fresh chilies to the meat for a fiery kick.
- Vegetarian Option: Replace meat with marinated and braised mushrooms or tofu.
- Herbaceous Flavor: Add fresh dill, parsley, or mint for a bright, herbal twist.
- Fusion Fillings: Experiment with barbecue-style meat, teriyaki chicken, or pulled jackfruit.
- Gluten-Free Version: Use gluten-free flour for the bread or serve the filling in lettuce wraps.
Freezing and Storage
- Freezing Meat: Store braised meat in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Storing Bread: Keep cooked mo bread in an airtight container at room temperature for 1-2 days or freeze for up to 2 months. Reheat on a skillet before serving.
- Leftover Assembly: Store bread and meat separately to preserve texture. Combine just before eating.
Healthier Twist Ideas
- Lean Protein: Use leaner cuts of meat like pork loin or chicken breast.
- Reduce Oil: Minimize oil when cooking the bread and meat to lower fat content.
- Whole-Grain Bread: Use whole-wheat flour for the mo bread to boost fiber.
- Add Veggies: Include shredded carrots, cabbage, or cucumbers in the filling for added crunch and nutrients.
Serving Suggestions for Events
- Street Food Night: Pair Rou Jia Mo with dumplings, spring rolls, and bubble tea for a Chinese street food experience.
- Game Day Snack: Serve mini Rou Jia Mo as handheld snacks for a crowd.
- Casual Dinner: Present with a side of spicy cucumber salad and hot soup for a complete meal.
- Holiday Party: Offer Rou Jia Mo as a unique alternative to sliders or sandwiches.
Special Equipment
- Dutch Oven or Heavy Pot: Ideal for braising the meat evenly.
- Nonstick Skillet: Ensures even cooking and easy flipping of the bread.
- Rolling Pin: Helps shape the dough into flat discs.
- Sharp Knife: For slicing the bread to create a pocket.
Frequently Asked Questions
- Can I use store-bought bread?
Yes, pita bread or English muffins can be used as a substitute for homemade mo. - How do I reheat leftovers?
Reheat the bread on a skillet and warm the meat in a saucepan with a splash of water. - What’s the best meat substitute?
Braised mushrooms or jackfruit work well for a vegetarian version. - Can I make this spicy?
Add chili oil, Sichuan peppercorns, or fresh chilies to the braising liquid. - How do I prevent tough bread?
Don’t overcook the bread, and keep the dough soft but not sticky. - Is this dish gluten-free?
Substitute gluten-free flour for the bread and use tamari instead of soy sauce.
Conclusion
Rou Jia Mo, often called the Chinese Hamburger, is a delicious fusion of tender braised meat and fluffy flatbread, creating a street food classic that’s loved worldwide. This homemade recipe captures the authentic flavors of Shaanxi cuisine while offering flexibility to customize the dish to your taste. Whether you’re preparing it for a family dinner or serving it at a party, Rou Jia Mo is guaranteed to impress. Dive into the comforting, flavorful world of Chinese street food with this step-by-step guide, and enjoy the satisfaction of creating your own Rou Jia Mo from scratch. Happy cooking!
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Chinese Hamburger (Rou Jia Mo) Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Meat Filling
- 1 lb pork belly or beef brisket (trimmed of excess fat and cut into chunks)
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp five-spice powder
- 2 star anise
- 1 cinnamon stick
- 3 cups water or chicken broth
- 1 tsp sugar
- Salt to taste
For the Mo Bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp active dry yeast
- ½ tsp salt
- ¾ cup warm water
Optional Fillings and Garnishes
- Fresh cilantro, chopped
- Sliced green onions
- Pickled vegetables
- Chili oil or hot sauce
Instructions
Step 1: Prepare the Dough for the Mo Bread
- In a large mixing bowl, combine the flour, baking powder, yeast, and salt.
- Gradually add warm water while mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Step 2: Braise the Meat
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Sear the pork or beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, and ginger until fragrant.
- Return the meat to the pot and add soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, star anise, cinnamon stick, and sugar. Stir to coat the meat.
- Pour in the water or chicken broth, ensuring the meat is fully submerged.
- Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and easily shredded. Add salt to taste.
Step 3: Shape and Cook the Mo Bread
- Once the dough has risen, divide it into 6 equal pieces.
- Roll each piece into a ball, then flatten into a disk about ½ inch thick.
- Heat a nonstick skillet or griddle over medium heat.
- Cook each disk for 3-4 minutes per side, or until golden brown and cooked through. Cover the skillet with a lid for a softer texture.
Step 4: Assemble the Rou Jia Mo
- Shred the braised meat with two forks, removing any large pieces of fat or gristle.
- Slice each mo bread horizontally to create a pocket, leaving one side intact.
- Stuff the shredded meat into the pocket and add optional fillings like cilantro, green onions, pickled vegetables, or chili oil.
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 Rou Jia Mo
- Calories: 420
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g