Ingredients
- 1/2 lb Ground turkey
- 1 cups Water
- 2 tbsp Rice wine vinegar
- 1 tbsp Granulated sugar
- 1 tbsp Reduced-sodium soy sauce
- 2 Scallions cut in half
- 1 tsp Fresh ginger
- 1/4 tsp Ground cloves
- 1/3 tsp Ground cinnamon
- 1/3 tsp Ground cardamom
- 1 Bay leaf
- 1/3 cup Fresh cilantro chopped
Buns
- 1 cup All-purpose flour
- 3/4 tsp Instant yeast
- 1/4 tsp salt
- 1/3 cups Warm water
Instructions
- To a mixing bowl, add the flour, yeast, and salt. Slowly add the warm water, mixing and kneading until it forms a smooth dough ball. Once a dough ball is formed, knead it for another 10 minutes to build up the gluten in the dough--this will make the buns chewier. You can also use an electric mixer with the dough hook attachment for this. The dough should feel soft and easy to work with. Cover the dough, and let it proof at room temperature for about an hour until it doubles in size.
- wine, rock sugar, light soy sauce, dark soy sauce, scallions, ginger, star anise, cinnamon, black cardamom, galangal, Sichuan peppercorns, and bay leaves. Bring everything to a boil, then immediately turn down the heat to low and simmer.
- After proofing, knead the dough for about 5 minutes to get rid of any air bubbles. Divide the dough into equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns.
- To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking.
- Pre-heat a flat-bottomed pan or cast-iron skillet over medium heat. Place the buns in the pan about an inch apart (no oil is necessary). Cover the lid, and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, remove the lid, and cook each side for another minute or so until the entire bun is golden brown.
- Mix in the chopped cilantro, and add the sauce from the meat to your desired consistency. Think Asian sloppy joe--you could go really saucy or have a drier sandwich. Toss everything together, slice open a bun, load the meat inside, and serve.
Rou Jia Mo
Ingredients
- 1/2 lb Ground turkey
- 1 cups Water
- 2 tbsp Rice wine vinegar
- 1 tbsp Granulated sugar
- 1 tbsp Reduced-sodium soy sauce
- 2 Scallions cut in half
- 1 tsp Fresh ginger
- 1/4 tsp Ground cloves
- 1/3 tsp Ground cinnamon
- 1/3 tsp Ground cardamom
- 1 Bay leaf
- 1/3 cup Fresh cilantro chopped
Buns
- 1 cup All-purpose flour
- 3/4 tsp Instant yeast
- 1/4 tsp salt
- 1/3 cups Warm water
Instructions
- To a mixing bowl, add the flour, yeast, and salt. Slowly add the warm water, mixing and kneading until it forms a smooth dough ball. Once a dough ball is formed, knead it for another 10 minutes to build up the gluten in the dough--this will make the buns chewier. You can also use an electric mixer with the dough hook attachment for this. The dough should feel soft and easy to work with. Cover the dough, and let it proof at room temperature for about an hour until it doubles in size.
- wine, rock sugar, light soy sauce, dark soy sauce, scallions, ginger, star anise, cinnamon, black cardamom, galangal, Sichuan peppercorns, and bay leaves. Bring everything to a boil, then immediately turn down the heat to low and simmer.
- After proofing, knead the dough for about 5 minutes to get rid of any air bubbles. Divide the dough into equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns.
- To shape the buns, take each dough ball and roll it out into a cigar-like shape. Next, roll it out into a longer and narrower strip, and fold it in half lengthwise. Roll it up into a bundle, with the loose end tucked underneath. Turn it on its side so the swirls are facing up, and press it down with your palm. Now roll it out into a disc about 4 inches in diameter. Repeat these steps for all of the dough balls. Cover the shaped buns with a dry kitchen towel, and let rest for 20 minutes before cooking.
- Pre-heat a flat-bottomed pan or cast-iron skillet over medium heat. Place the buns in the pan about an inch apart (no oil is necessary). Cover the lid, and let the buns cook for 2 minutes on each side. The heat shouldn’t be too high, or your buns may burn. After cooking the buns for 2 minutes on each side, remove the lid, and cook each side for another minute or so until the entire bun is golden brown.
- Mix in the chopped cilantro, and add the sauce from the meat to your desired consistency. Think Asian sloppy joe--you could go really saucy or have a drier sandwich. Toss everything together, slice open a bun, load the meat inside, and serve.
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