I made a scrumptious Vegan Rou Jia Mo - Chinese Hamburger!

By WoonHeng · 180 min

Ingredients

Instructions

1. Combine the mo dough ingredients in a large bowl and knead (by hand or with a mixer) into a fairly stiff dough. Keep the salt away from the yeast when adding it.
2. Cover the dough with a damp paper towel and a lid, and rest for 10 minutes. Then knead until smooth, and rest covered for 45 to 60 minutes.
3. Test the dough by poking a hole with your finger; if it does not spring back, it is ready. Knead again to remove large air bubbles, then divide into 5 equal portions.
4. Flatten each portion into a rope about 14 inches long, roll into a cylinder and tuck one end under. Flatten, cover and rest for 10 minutes. Then roll each into a 4-inch disc.
5. Heat a large cast-iron skillet, add as many mo as fit with space between them, and cook over low heat with no oil until golden brown. Cook each side for 3 to 4 minutes, turning occasionally as needed.
6. Heat 1 tablespoon oil in a large non-stick skillet. Fry the ginger slices until the edges crisp and it smells fragrant, then add the sugar and cook until it turns amber.
7. Quickly stir-fry the vegan pork strips in the pan for 1 to 2 minutes, taking care as the hot sugar can burn easily.
8. Add the dried chilies, five-spice powder, both soy sauces and the water. Bring to a boil, then lower to a simmer. Turn off the heat once it thickens to your liking; simmer less if you want more sauce.
9. Remove the dried chilies and ginger.
10. To serve, place a few spoonfuls of filling on a board, top with scallions and more sauce, and chop roughly to combine. Slice each mo three-quarters through, brush one side with chili oil, and stuff with as much filling as you like. Serve immediately.

Summarized from WoonHeng's video. Watch it for the details.

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