Roujiamo Recipe (Chinese Hamburger)

All-purpose flour: The base for the dough, providing structure and texture.

Water: Essential for hydrating the dough and cooking the meat.

Yeast: Helps the dough rise, making it light and fluffy.

Sugar: Feeds the yeast and adds a slight sweetness to the dough.

Salt: Enhances the flavor of both the dough and the meat.

Pork belly: The main protein, known for its rich flavor and tender texture.

Soy sauce: Adds a savory umami flavor to the pork.

Cooking wine: Helps to tenderize the meat and add depth of flavor.

Five-spice powder: A blend of spices that gives the dish its distinctive Chinese flavor.

Garlic: Adds a pungent, aromatic flavor to the meat.

Ginger: Provides a warm, spicy note that complements the pork.

Water: Used to cook the pork, ensuring it becomes tender and juicy.

When preparing the dough for the buns, ensure that you knead it thoroughly until it becomes smooth and elastic. This helps develop the gluten, which will give the buns a better texture. Additionally, when cooking the pork belly, make sure to simmer it on low heat to allow the flavors from the soy sauce, cooking wine, five-spice powder, garlic, and ginger to fully infuse into the meat, resulting in a more flavorful filling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser texture.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though the texture will be slightly different.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but adjust the liquid content accordingly.

• pork belly - Substitute with chicken thighs: Chicken thighs are a leaner option and still provide a rich flavor when cooked.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar depth of flavor.

• cooking wine - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness, similar to cooking wine.

• five-spice powder - Substitute with garam masala: Garam masala offers a different but equally complex spice profile.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor similar to garlic.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the dish.

• Allow the pork belly filling to cool completely before storing. This prevents condensation, which can make the buns soggy.
• Store the buns and pork belly filling separately to maintain the texture and flavor of each component.
• For the buns:
  • Place them in an airtight container or resealable plastic bag.
  • Store at room temperature for up to 2 days.
  • For longer storage, wrap each bun individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
• For the pork belly filling:
  • Transfer the cooled filling to an airtight container.
  • Store in the refrigerator for up to 3 days.
  • For freezing, portion the pork belly into meal-sized servings and place in freezer-safe bags or containers. Freeze for up to 3 months.
• When ready to enjoy:
  • Thaw the buns and pork belly filling in the refrigerator overnight.
  • Reheat the buns in a preheated oven at 180°c (356°f) for 5-10 minutes or until warm and slightly crispy.
  • Reheat the pork belly filling in a pan over medium heat until warmed through.
• Assemble the roujiamo by stuffing the reheated pork belly into the warm buns. Serve hot for the best experience.

• Oven Method:

  1. Preheat your oven to 175°C (350°F).
  2. Wrap each roujiamo in aluminum foil to prevent it from drying out.
  3. Place the wrapped roujiamo on a baking sheet and heat for about 10-15 minutes, or until the pork belly filling is heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the roujiamo in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping halfway through, until the bun is crispy and the pork belly filling is warmed.

• Microwave Method:

  1. Place the roujiamo on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the bun moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure it heats evenly.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the roujiamo in the steamer basket.
  3. Steam for about 5-7 minutes, or until the pork belly filling is hot and the bun is soft.

• Mixing bowl: To combine the flour, water, yeast, sugar, and salt for the dough.

• Measuring cups: To measure the water and flour accurately.

• Measuring spoons: To measure the yeast, sugar, salt, soy sauce, cooking wine, and five-spice powder.

• Kitchen scale: To weigh the pork belly and flour precisely.

• Dough scraper: To help knead and divide the dough into equal pieces.

• Baking sheet: To place the dough pieces on for baking.

• Oven: To bake the dough pieces until golden brown.

• Pan: To cook the pork belly with the seasonings.

• Knife: To cut the pork belly into small pieces and slice the ginger.

• Cutting board: To provide a surface for cutting the pork belly and ginger.

• Garlic press: To mince the garlic cloves.

• Wooden spoon: To stir the pork belly and seasonings while cooking.

• Tongs: To handle the hot buns and cooked pork.

• Shredder forks: To shred the cooked pork belly before stuffing it into the buns.

Prepare the filling: Cook the pork belly a day ahead and refrigerate. This allows flavors to meld and saves time on the day of serving.

Uniform shape: Use a rolling pin to flatten the dough balls evenly. This ensures they bake uniformly and saves time on adjustments.

Quick rise: Place the dough in a warm oven (turned off) to speed up the rising process.

Pre-mix spices: Combine the five-spice powder, soy sauce, and cooking wine in advance to streamline the cooking process.

Batch cooking: Double the recipe and freeze extra buns and pork filling for future quick meals.