Easy Homemade Chinese Rou Jia Mo Recipe: A Step-by-Step Guide39

Indulge in the authentic flavors of the beloved Chinese street food, Rou Jia Mo, with this simple and delicious homemade recipe. This mouthwatering dish combines savory shredded pork, fluffy steamed buns, and a flavorful sauce, creating a perfect harmony of textures and tastes. Follow our step-by-step guide and experience the joy of savoring homemade Rou Jia Mo in the comfort of your own kitchen.

Ingredients for the Pork Filling:
1 pound boneless pork shoulder, cut into 1-inch cubes
1/2 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
1 tablespoon dark soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon sesame oil
1 green onion, chopped
1 teaspoon ground five-spice powder
1/4 teaspoon ground Sichuan pepper
1/4 teaspoon salt
1/4 teaspoon black pepper

Ingredients for the Steamed Buns:
2 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup warm water (110-115°F)

Ingredients for the Sauce:
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons vinegar
1 teaspoon sesame oil
1 teaspoon chili oil (optional)

Step-by-Step Instructions:

Making the Pork Filling:

1. In a large bowl, combine all the ingredients for the pork filling. Mix well to coat the pork evenly.

2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to develop.

3. Heat a large skillet over medium heat. Add the marinated pork and cook until browned on all sides.

4. Reduce the heat to low and cover the skillet. Simmer for about 45 minutes, or until the pork is tender and cooked through.

5. Shred the cooked pork using two forks or a meat shredder.

6. Set the shredded pork aside and keep warm.

Making the Steamed Buns:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes, or until the yeast is foamy.

2. In a large bowl, whisk together the flour and salt.

3. Make a well in the center of the flour and pour in the yeast mixture. Mix well to form a dough.

4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. Punch down the dough to release the air.

7. Divide the dough into 12 equal pieces.

8. Roll each piece of dough into a circle about 4 inches in diameter.

Assembling the Rou Jia Mo:

1. Place a spoonful of the shredded pork filling in the center of each dough circle.

2. Drizzle with the sauce.

3. Bring the edges of the dough together and pinch them to seal.

4. Spray a steamer basket with cooking spray.

5. Place the stuffed buns in the steamer basket and steam for 15-20 minutes, or until the buns are cooked through.

Serving:

Serve the Rou Jia Mo hot with your favorite sides, such as green onion, cilantro, or cucumber salad.

Tips:
For a more intense flavor, marinate the pork overnight.
If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
Adjust the amount of chili oil in the sauce according to your desired level of spiciness.
You can also use store-bought steamed buns if you are short on time.
Leftover Rou Jia Mo can be stored in the refrigerator for up to 3 days.

Enjoy the deliciousness of homemade Rou Jia Mo, a perfect blend of flavors and textures that will satisfy your cravings for authentic Chinese street food. Experiment with different fillings and sauces to create your own unique variations. Share your culinary adventures with us and tag us on social media.

2024-12-21

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