Chinese Sandwich (Rou Jia Mo)
A traditional Chinese sandwich made with stewed meat and a sesame pancake.
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- •1 piece Lamb neckfor stewing
- •some Chinese leeks
- •1 piece Tangerineuse the whole thing
- •some Szechuan peppercorns
- •1 cup Warm waterfor dough
- •2 1/2 cups Flourfor dough
- •1 tablespoon Instant yeastfor dough
- •1 tablespoon Sugarfor dough
- •1 tablespoon Neutral oilfor dough, using avocado oil
- •1 tablespoon Saltfor dough
- •some Sesame seedsfor coating dough
- •some Avocado oilfor frying
- •some Sesame oilfor frying
- 1
Sear the lamb neck to develop flavor.
10 min
- 2
Add Chinese leeks, tangerine, and Szechuan peppercorns to the pot with the lamb neck.
5 min
- 3
Cover with water and slow cook on low for 8 hours or high for 4 hours.
8h 0m
- 4
In a food processor, combine warm water, flour, instant yeast, sugar, neutral oil, and salt. Mix until smooth.
5 min
- 5
Let the dough rise for about an hour until it doubles in size.
1h 0m
- 6
Roll out the dough and coat both sides with sesame seeds.
10 min
- 7
Fry the dough in a pan with avocado and sesame oil until golden brown on both sides.
10 min
- 8
Finish cooking the bread in the oven at 350°F for 5 minutes.
5 min
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