Easy Rougamo Bread Recipe – A Taste of Xi’an

I share my rougamo bread recipe in 2024, and rougamo bread ingredients and a lot of you have asked me for a basic introduction to what rougamo bread actually is. So, without any further ado… Let’s get into it.

Homemade Rougamo Bread Recipe

Homemade rougamo bread makes a tasty appetizer or fun dinner when served with sides like rice and vegetables. The bread also works for a sandwich on the go. I love this street food because it’s tasty and filling, with a unique twist on Chinese baked goods.

This rougamo bread recipe will teach you to make chewy, layered rougamo buns at home. Follow the step-by-step instructions, and you’ll be enjoying a popular snack from the streets of Xi’an in no time! The savory pork filling and soft steamed dough combine for authentic taste and texture. Let’s get started!

Ingredients for Rougamo Bread

For the dough:

• 2 cups all-purpose flour
• One teaspoon of instant yeast
• 3/4 cup warm water
• One teaspoon salt
• One teaspoon sugar

For the filling:

• 1 pound ground pork
• 1 cup chopped green onions
• One tablespoon of soy sauce
• One teaspoon of sesame oil
• 1/2 teaspoon ground white pepper

Step by by Instructions to Make Rougamo Bread

1. Make the dough: Mix the flour, yeast, warm water, salt, and sugar in a large bowl. Knead it into a smooth dough ball. Cover and let it rest for 30 minutes.
2. Prepare the filling: In a skillet over medium heat, cook the pork, breaking it into small pieces. Add the green onions, soy sauce, sesame oil, and white pepper. Cook 5 minutes more.
3. Roll the dough into a 15 x 10-inch rectangle on a floured surface. Spread the filling evenly over the dough.
4. Roll the dough into a tight log, starting from one long side. Pinch the seam to seal.
5. Use a sharp knife to cut the log into 2-inch wide pieces.
6. Place the dough spirals seam side down in a steaming basket or bamboo steamer. Steam for 15 minutes.
7. Remove from steamer or baking and serve warm. Enjoy the freshly steamed rougamo bread!

Serving rougamo bread

Serving rougamo bread is simple. There’s nothing better than the aroma of freshly steamed rougamo bread filling the kitchen. Keep piping hot buns to rest for just a few minutes after steaming rougamo, it’s time to enjoy this rougamo bread, a Xi’an street food classic. I carefully place the plump rougamo buns on a serving platter, seam side down. The chewy dough is smooth and just slightly translucent on top. As I cut it into one bun, the pork filling is revealed with a tantalizing whiff of garlic, soy, and sesame. I prepared a few sauces and garnishes to allow my guests to customize their rougamo experience.

Serving rougamo bread with small chili oil, vinegar, julienned cucumber, and carrot dishes is ideal. I invite everyone to grab a bun while they’re warm. The rougamo is best eaten soon after steaming when the bread is soft and the juices from the pork filling soak into the dough ever so slightly. That first bite is savory perfection! The tender, fluffy texture of the bread complements the rich pork filling. This rougamo bread came out wonderfully, and I’m excited to share this street food treat straight from the streets of Xi’an.

• Costco Amylu Chicken Meatballs

Tips

• Use bread or all-purpose flour. Chinese flour gives the best texture, but regular flour works too.
• Knead the dough well until smooth and elastic. This develops the gluten for a chewy texture.
• Proof the dough at room temperature for 30+ minutes until doubled in size. Proper proofing = light, airy bread.
• Roll the dough out into a large rectangle before filling and rolling up. This creates distinct layers in the bread.
• Fill with flavorful meats or veggies. Popular options are pork belly, shredded meat, ground pork, or beef.
• Steam the rolled dough for at least 15 minutes. Steaming ensures the bread cooks through without a tough exterior.
• Allow to rest for a few minutes after steaming. This finishes the cooking and lets the juices redistribute.
• Brush with soy sauce, chili oil, or black vinegar before eating for extra flavor.
• Eat the rougamo fresh and hot if possible. The bread doesn’t reheat very well.
• Store any leftovers in the fridge tightly wrapped for up to 3 days. Reheat in the steamer.
• Adjust the filling and use different sauces to customize your flavor. Get creative!

Ingredient Substitutes

While traditional rougamo uses pork and green onions, get creative with vegetables, meats, and seasonings based on your tastes and what you have! The key is keeping the filling flavorful.

• All-purpose flour can be replaced with bread flour or Chinese-style flour.
• Ground pork can be substituted with ground turkey, beef, or chicken.
• Tofu or tempeh can replace pork with a vegetarian version.
• Instead of green onions, try substituting with diced onion, shallots, garlic, or leeks.
• It will also work if you don’t have sesame, vegetable, or peanut oil.
• In place of soy sauce, use tamari or coconut aminos as a gluten-free substitute.
• Substitute white pepper with black pepper or five-spice powder for a different flavor.
• If you don’t have eggs, a flax egg (1 tbsp flax + 3 tbsp water) can help bind the filling.

Conclusion

Making rougamo bread at home is so satisfying! This Chinese street food staple isn’t too hard to make yourself. Mix a simple flour dough, roll it out flat, and fill it with yummy pork and veggies. Steam the dough log until cooked through, and you’ve got authentic rougamo buns.

Cutting into a freshly steamed rougamo reveals the layered bread and savory filling. The soft, chewy texture pairs perfectly with the juicy pork and tangy sauces. Much better than just getting takeout!

I hope you give this rougamo bread recipe a try soon. Remember the tips I shared for kneading the dough well and steaming for at least 15 minutes. Feel free to switch up the filling ingredients, too. Have fun with it!

Let me know how your homemade rougamo turns out by commenting below. If you have any questions about the steps or ingredients, just ask. I’m happy to help you make this iconic street food from Xi’an at home. Enjoy this delicious bread!