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Vegan Rou Jia Mo (Chinese Hamburger)

This vegan rou jia mo is made from a simple dough recipe that is soft on the inside with a slight crisp on the outside. They are filled with a delicious and juicy filling that you won't stop after one bite.
Prep Time30 mins
Cook Time40 mins
Dough resting time1 hr 15 mins
Total Time2 hrs 25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: Asianbread, Buns
Servings: 4
Author: woonheng



  • 300 g all-purpose flour
  • ½ teaspoon yeast
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ~⅔ cup warm water
  • 2 teaspoons oil
  • Filling


  • 12 oz vegan pork strips used 2 packages of OmniPork
  • 1 tablespoon of oil
  • 1 large knob ginger 15g, sliced
  • tablespoons sugar
  • 5 dried chilis of choice
  • 1 teaspoon Chinese 5-spice powder
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • cups water
  • ½ cup of chopped scallions


Prepare the dough

  • Combine the mo ingredients in a large mixing bowl and knead (with hand or mixer) into a somewhat stiff dough. Note: always keep the salt away from the yeast.
  • Cover the dough with a damp paper towel and place a lid over, rest for 10 minutes. Then, knead into a smooth dough and rest for 45-60 minutes, covered.

Mold the mo

  • To check the dough, poke a hole with your finger, if it doesn't bounce back, then, it's ready. Knead again to remove large air bubbles and divide it into 5 equal portions.
  • Flatten the dough into a long rope, about 14-inch. Roll into a cylinder and tuck the end underneath one of the ends. Flatten it, then cover and rest for 10 minutes. When ready, roll each into a 4-inch disc.

Cook the mo

  • In a heated large iron skillet, place as many mo as the pan comfortably fits, with a gap. Cook the mo over low heat (no oil) until golden brown before flipping. I cook each side for 3-4 minutes flipping occasionally, if needed.

Cook the filling

  • Heat a large non-stick skillet with a tablespoon of oil. Sauté ginger slices until the edges start to crisp up and aromatic, add the sugar. Continue to cook until the sugar turns amber.
  • Carefully, add the vegan pork strips into the pan and quickly stir-fry for 1-2 minutes. (hot sugar may burn easily)
  • Add the dried chili, 5-spice powder, sauces, and water. Bring it to a boil, then lower the heat to simmer. Turn off the heat as soon as it thickens to your desired texture. If you like more sauce, then reduce the cooking time.
  • Remove the dried chilis and ginger.

How to serve the mo

  • Place a few spoonfuls of strips on a chopping board and top with scallions and more sauce. Using a knife, roughly chop to combine. Slice a mo ¾ through and brush one side with chili oil. Scoop as much filling into it as you like. Serve immediately.



  • Flour measurement - I highly recommend weighing the flour and water on a kitchen scale. 300g flour using cup measurement is about 2 1/2 with the spoon and level method and it's 2 cups in a pyrex cup.
  • Water is about 150g. My flour has a protein content of  ~12%. If your flour has lower protein content, then, you'll need less water to create a cohesive ball.