If you’ve ever had a freshly made roujiamo from a street stall in China—or a really good restaurant—you know why it’s often called the original Chinese burger. But Tongguan-style roujiamo hits different. Known for its crispy, laminated bun and juicy pork filling, this version takes a little more work, but the flaky, golden layers are 100% worth it.
The first time I had one, it wasn’t even the pork that got me hooked—it was that crackly, spiral-textured bun. This recipe recreates that authentic Tongguan-style experience with a few pantry staples and some patience. It makes 6 fully loaded roujiamo with red-braised pork, green peppers, garlic, and crispy onions—but the real MVP is the handmade bun.
🧠 Pro Tips
- Use a pasta roller for ultra-thin dough sheets if you want next-level lamination.
- If you don’t have lard, use vegetable shortening or neutral oil, but lard = best flavor.
- You can freeze the buns before searing and baking to make on a later date!
Chinese Burger (Tongguan Roujiamo) – Crispy and Juicy
6
servings2
hours15
minutesIngredients
- For the Bun
500 g 500 all-purpose flour
1 g 1 baking soda
4 g 4 baking powder
250 g 250 warm water
4 tbsp 4 lard or vegetable shortening (melted)
- For the Filling
Green peppers, finely chopped
Garlic, minced
Crispy onions (store-bought or homemade)
Directions
- Make the Dough
- In a stand mixer fitted with a dough hook, combine 500g flour, 1g baking soda, and 4g baking powder.
- Turn the mixer to low and slowly drizzle in 250g warm water.
- Once the water is incorporated, knead on medium speed for 8–10 minutes, until a smooth dough ball forms. (If kneading by hand, go 10–15 minutes—dough should be smooth and just slightly tacky.)
- Transfer the dough to a lightly floured surface, form into a ball, cover with a damp towel or plastic wrap, and rest for 30–45 minutes.
- Roll the Dough
- After resting, roll the dough into a log and cut it into 3 even pieces.
- Take one piece at a time and roll it into a long, thin sheet about 1–2mm thick. You can use a pasta roller or rolling pin.
- The sheet should be about 2 meters long.
- Laminate the Dough
- Brush the entire sheet with melted lard or shortening.
- Starting at one end, roll up the dough tightly, slightly stretching it as you go to prevent air bubbles.
- Once the roll is about 2 cm thick, change rolling direction to the left, stopping when the dough forms a point. Then roll to the right and continue until there’s about 1/3 of the dough left.
- With a roujiamo cutter, pastry cutter, or sharp knife, cut the unrolled section into thin strips—this helps create the rough spiral texture.
- Finish rolling the rest of the dough over the strips.
- Now split the rolled dough log down the center lengthwise.
- Repeat the rolling and shaping with the remaining dough pieces to make 6 total spirals.
- Flatten & Shape
- Take each spiral, press and roll it gently into a flat disc, about 1 cm thick. Try to keep the spiral in the center.
- Pan Sear
- Heat a pan over medium-low heat and add 2–3 tbsp of lard.
- Sear each disc on both sides for about 1 minute per side, just until lightly browned.
- Bake
- Transfer the seared buns to a baking sheet.
- Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until they puff slightly and the tops are golden and crisp.
⭐ Final Thoughts
Tongguan Roujiamo is not just a snack—it’s one of the most satisfying things you can make with flour, fat, and fire. Between the crunchy spiral bun and the savory-sweet pork filling, this Chinese burger hits harder than anything from a fast-food joint. If you’re ready to take your sandwich game global, this is the one to start with.
