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.
- 300 g all-purpose flour
- ½ teaspoon yeast
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ~⅔ cup warm water
- 2 teaspoons oil
- 12 oz vegan pork strips used 2 packages of OmniPork
- 1 tablespoon of oil
- 1 large knob ginger 15g, sliced
- 1½ tablespoons sugar
- 5 dried chilis of choice
- 1 teaspoon Chinese 5-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1¾ 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.
- 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.