Easy Rougamo Recipe (Rou Jia Mo) - Wasian Cookery (2024)

These Rougamo or Rou Jia Mo are deliciously savory and perfect for a quick and satisfying meal

One day in 2022, my friend and I went out to eat at a Chinese restaurant. It was bustling and smelled amazing. We decided to try something different, and that’s when I discovered Roujiamo.

When our food arrived, I saw these buns filled with flavorful pork. I loved it! The pork was so tender and had such a great taste.

After that, I wanted to make it at home. So, I got the ingredients and gave it a try. It was really fun! And when I took a bite of my homemade Rougamo, it brought back memories of that day at the restaurant with my friend.

Now, Rougamo is a favorite in my kitchen. It reminds me of that fun day in 2022 and how much I enjoy trying new foods with friends.

Rougamo, also known as Chinese hamburger or Rou Jia Mo, is a popular street food originating from the Shaanxi province of China. It consists of tender, savory braised meat, typically pork, stuffed inside a soft and chewy flatbread bun. The meat is often marinated in a flavorful mixture of soy sauce, hoisin sauce, garlic, ginger, and spices, then slow-cooked until it becomes melt-in-your-mouth tender.

The flatbread bun, similar to a steamed mantou, provides the perfect vessel for holding the delicious meat filling. Rougamo is enjoyed for its rich flavors, contrasting textures, and satisfyingly hearty nature, making it a beloved comfort food in Chinese cuisine.

Ingredients:

For the Braised Pork:

• 1 lb pork belly, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green onions, chopped
• 1-star anise
• 1 cinnamon stick
• Salt and pepper to taste

For the Steamed Buns (Mantou):

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 cup warm water
• Pinch of salt

Instructions:

Step1: Prepare the Braised Pork

1. In a bowl, mix the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, brown sugar, minced garlic, minced ginger, chopped green onions, star anise, and cinnamon stick.
2. Add the thinly sliced pork belly to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for best results.
3. Heat a skillet over medium heat and add the marinated pork mixture. Cook, stirring occasionally, until the pork is browned and cooked through. Remove the star anise and cinnamon stick—season with salt and pepper to taste.

Step2: Make the Steamed Buns (Mantou)

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and pinch of salt. Gradually add the warm water while mixing until a dough forms.
2. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.
3. After resting, divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick.

Step3: Steam the Buns

1. Place the flattened dough discs onto a parchment paper-lined steamer basket, leaving space between each bun to expand. Cover with a damp cloth and let them rest for another 10 minutes.
2. Steam the buns over boiling water for 10-12 minutes, or until puffed and cooked through.

Step4: Assemble the Rougamo

Slice each steamed bun in half horizontally to create a pocket. and Stuff each pocket with a generous amount of the braised pork filling.

Serve the Rougamo hot and enjoy!

Marinate the Pork Overnight: For maximum flavor, marinate the pork belly overnight in the refrigerator. This allows the meat to absorb the flavors of the marinade fully, resulting in a more flavorful and tender filling.

Use Low and Slow Cooking Method: When cooking the marinated pork, use a low heat setting and cook it slowly. This helps to ensure that the meat becomes tender and juicy, allowing the flavors to develop fully.

Customize the Filling: Feel free to customize the braised pork filling according to your taste preferences. You can add additional spices, such as Sichuan peppercorns or five-spice powder, to enhance the flavor profile. You can also adjust the sweetness and saltiness of the marinade to suit your taste.

Steam Buns Properly: To achieve fluffy and soft steamed buns, make sure to steam them over boiling water for the recommended time. Avoid opening the steamer lid during the cooking process, as this can cause the buns to collapse.

Rest the Dough: Allowing the dough to rest after kneading is crucial for achieving the desired texture of the steamed buns. This rest period helps the gluten to relax, resulting in softer and more elastic dough.

To store Rougamo, ensure they cool completely to room temperature. Then, individually wrap each Rougamo in aluminum foil or plastic wrap to maintain moisture. Place the wrapped Rougamo in an airtight container or sealable plastic bag before refrigerating. They’ll stay fresh for 2-3 days. When ready to eat, reheat the Rougamo in a steamer or microwave until warmed through. Serve immediately for the best taste and texture. This method preserves the Rougamo’s quality for later enjoyment.

Spicy Rougamo: Add chili flakes or chopped fresh chili to the marinade for a spicy kick.

BBQ Rougamo: Substitute the traditional marinade with your favorite BBQ sauce for a smoky flavor.

Teriyaki Roujiamo: Use teriyaki sauce in place of the soy sauce for a sweet and savory twist.

Garlic Butter Rougamo: Infuse the pork with garlic butter for a rich and indulgent flavor.

Vegetarian Roujiamo: Replace the pork with marinated tofu or mushrooms for a meat-free alternative.

Fusion Rougamo: Experiment with different cuisines by incorporating ingredients like curry powder, lemongrass, or kimchi into the marinade for a unique fusion flavor.

Traditional Style: Serve your Rougamo with a side of Chinese pickled vegetables, such as daikon radish or cabbage, for a classic pairing that adds a tangy crunch to each bite.

Asian Fusion Twist: Pair your Rougamo with a refreshing cucumber salad dressed with soy sauce, rice vinegar, and a hint of sesame oil. The crispness of the cucumber complements the savory flavors of the Rougamo beautifully.

Spicy Kick: Add some heat to your meal by serving your Rougamo with a side of spicy kimchi. The bold flavors of the kimchi will balance the richness of the pork, creating a tantalizing taste sensation.

Light and Fresh: For a lighter option, serve your Rougamo with a simple mixed green salad dressed with a light vinaigrette. The freshness of the salad will contrast nicely with the savory pork, creating a well-rounded meal that’s perfect for warmer weather.

Rougamo, or Chinese hamburger, is a tasty and adaptable dish loved by many. Whether it’s savored on the streets of China or made at home, it’s all about enjoying deliciously tender pork nestled inside soft buns. With its comforting flavors and easy-to-love appeal, Rougamo brings a slice of Chinese culinary tradition to tables worldwide, showing that good food knows no borders. Whether you’re a foodie exploring new flavors or just craving something hearty and satisfying, Rougamo is sure to hit the spot!

This Is a video For The Recipe:

Can I use a different meat for the filling, or does it have to be pork?

• Yes, you can experiment with different meats such as chicken, beef, or even tofu for a vegetarian option. Adjust the marination time and flavors accordingly.

Can I make the steamed buns ahead of time and freeze them?

• Absolutely! You can prepare the steamed buns in advance, freeze them, and then reheat them when needed. Just ensure they are well-wrapped to prevent freezer burn.

What’s the best way to reheat Rougamo leftovers?

• To maintain the texture, it’s recommended to reheat Rougamo in a steamer for about 5-7 minutes. Alternatively, you can use a microwave for a quicker option.

Can I adjust the spiciness level of the marinade to suit my taste?

• Certainly! Feel free to increase or decrease the amount of chili or spicy ingredients in the marinade to match your preferred spice level.

Are there alternative dipping sauces that go well with Rougamo?

• Absolutely. Apart from the suggested soy sauce and rice vinegar dip, you can explore hoisin-based sauces, peanut sauce, or a tangy ginger-garlic dip for variety.

Rougamo (Rou Jia Mo) Recipe

Recipe by Wasian CookeryCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

See Also

Loaded Veggie Salad Recipe

Prep time

30

minutes

Cooking time

1

hour

Total time

1

hour

30

minutes

Rougamo is a tasty and adaptable dish loved by many. Whether it’s savored on the streets of China or made at home, it’s all about enjoying deliciously tender pork nestled inside soft buns.

Ingredients

• For the Braised Pork:

• 1 lb pork belly, thinly sliced

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon oyster sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon brown sugar

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 green onions, chopped

• 1-star anise

• 1 cinnamon stick

• Salt and pepper to taste

• For the Steamed Buns (Mantou):

• 2 cups all-purpose flour

• 1 teaspoon instant yeast

• 1 teaspoon sugar

• 1/2 cup warm water

• Pinch of salt

Directions

• Prepare the Braised Pork:
• In a bowl, mix the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, brown sugar, minced garlic, minced ginger, chopped green onions, star anise, and cinnamon stick.
• Add the thinly sliced pork belly to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for best results.
• Heat a skillet over medium heat and add the marinated pork mixture. Cook, stirring occasionally, until the pork is browned and cooked through. Remove the star anise and cinnamon stick—season with salt and pepper to taste.
• Make the Steamed Buns (Mantou):
• In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and a pinch of salt. Gradually add the warm water while mixing until a dough forms.
• Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.
• After resting, divide the dough into 4 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick.
• Steam the Buns:
• Place the flattened dough discs onto a parchment paper-lined steamer basket, leaving space between each bun to expand. Cover with a damp cloth and let them rest for another 10 minutes.
• Steam the buns over boiling water for 10-12 minutes, or until puffed and cooked through.
• Assemble the Roujiamo:
• Slice each steamed bun in half horizontally to create a pocket.
• Stuff each pocket with a generous amount of the braised pork filling.
• Serve the Roujiamo hot and enjoy!