I shared my Rou Jia Mo (Chinese Pork Burger) recipe a few months ago, so you might be wondering why I’m now sharing the Chinese Burger Bun ( Bai Ji Mo) recipe on its own.
The reason is simple—this bun is far more versatile than it seems.
It’s not just a vehicle for braised pork. You can fill it with shredded chicken, beef, vegetables, eggs, or even enjoy it plain.
It works just as well for breakfast as it does for a quick lunch or snack.
And honestly, it doesn’t even need a filling to be good. Fresh off the pan, with its lightly crisp exterior and soft, chewy inside, it’s so satisfying that my husband can easily eat three or four in one sitting—no filling required.
What Is Bai Ji Mo?
Chinese Burger Buns (Baiji Mo, 白吉馍) are a type of traditional Chinese flatbread originating from Shaanxi Province.
They are best known as the essential companion to the famous Chinese street food “Rou Jia Mo” (肉夹馍), which is often called the “Chinese hamburger.”
Unlike Western burger buns, Bai Ji Mo is not baked and not fluffy or sweet. Instead, it’s made with a simple yeast dough and cooked on a flat pan,
Ingredients and Substitutions
- All-Purpose Flour – This is the non-negotiable choice for the ideal texture. Its moderate protein content creates enough structure for the crisp exterior while keeping the interior tender. I do not recommend using bread flour (too chewy) or cake flour (too soft).
- Sugar – We use just a tiny amount, not for sweetness, but purely to give the yeast a quick boost of food to help with the short fermentation time.
- High-Activity Yeast – The leavening powerhouse for this quick method. You can mix it right in with the dry ingredients—no proofing in water needed. Instant yeast works perfectly as a 1:1 substitute.
- Lard – This is the traditional secret ingredient. A small amount adds amazing flavor and richness. If you don’t have any, you can simply skip it, but I don’t recommend substituting it with other oils. If you’re interested in how to make it, check out my guide.
- Water – The amount can be adjusted slightly depending on flour absorption. Warm water (30–35°C) helps activate the yeast, especially in cooler weather. In hot weather, cold water works just fine. Water can also be replaced with whole milk for added aroma, using the same amount.
How to Make Chinese Burger Buns (Baiji Mo)
Mix the Dough
In a large mixing bowl, combine the all-purpose flour, sugar, and yeast. Add the lard and the warm water.
Using a spatula or chopsticks, mix until a shaggy dough forms with no dry flour patches.
Knead the dough in the bowl for a while first.
Knead the Dough
Turn the dough out onto a clean, un-floured work surface. The dough will be quite stiff—this is correct and key for the texture.
Knead using a “press, fold, and push” technique: press the dough down with the heel of your hand, fold it over itself, give it a quarter turn, and repeat.
Continue this for 10-15 minutes until the dough becomes very smooth, elastic, and no longer sticky. If it’s unmanageably sticky, you can dust your hands or the surface with a tinybit of flour, but avoid adding extra water.
First Rest (Semi-Leavening)
Shape the smooth dough into a ball. Place it back in the bowl and cover tightly with plastic wrap or a damp cloth.
Let it rest in a warm place (ideally 25-30°C / 77-86°F) for 20 minutes only. The goal is a “semi-leavened” state—the dough will puff up slightly and feel softer, but it will not double in size.
Shape the Buns
Turn the rested dough out onto your work surface. Gently press it down to deflate any large air bubbles (no need for vigorous punching).
Using a bench scraper, divide the dough into equal pieces (each about 100-110g).
Roll each piece into a smooth ball.
Take one ball and roll it with your hands on the counter to form a thick, short carrot or cone shape, about 6 inches long.
Using a rolling pin, flatten and roll this cone into a long, thin tongue shape, about 10-12 inches long. It should be wide at one end (about 4 inches) and narrow at the other (about 1 inch).
Starting from the wide end, tightly roll the dough toward the narrow end to form a spiral.
Pinch the very end to seal. Stand the spiral on its end, with the “tail” tucked underneath.
Use the palm of your hand to gently flatten this spiral into a thick disc.
Then, using a rolling pin, roll it out into a circle about 4-5 inches in diameter and just under 1 cm (about 1/3 inch) thick. Repeat with the remaining dough balls.
Cook the Buns
Heat a large, heavy-bottomed skillet (cast iron is ideal) or frying pan over medium-high heat. Do not add any oil.
Once the pan is hot (a drop of water should sizzle and evaporate immediately), reduce the heat to medium-low.
Place a shaped bun in the dry pan. Cook for about 2 minutes, until the bottom is set and has developed golden-brown spots.
Flip the bun. Continue cooking, flipping every 2 minutes, for a total of about 8-10 minutes.
The buns are done when both sides are nicely browned with darker spots, they feel firm to the touch, and the edges spring back lightly when pressed.
Transfer to a wire rack. Repeat with the remaining buns.
Tips & Tricks
- Embrace the Stiff Dough: The dough should be stiff and require some effort to knead. This low hydration is what creates the distinct dense-yet-tender crumb and crisp crust. Don’t be tempted to add extra water.
- The “Semi-Leavened” State is Key: We are not looking for a doubled, puffy dough. The short 20-minute rest simply relaxes the gluten, making it easier to shape, and allows for just enough yeast activity to create delicate layers inside without large air pockets. I use this same semi-leavened method in other recipes as well, including my Scallion Pancake with Egg and Chinese Flaky Bread.
- Preheat Your Pan Thoroughly: A properly preheated, dry pan is essential for getting that signature crisp, spotted crust. It should be hot enough to immediately set the surface of the dough when it hits the pan.
- Flip Frequently for Even Cooking: Regular flipping ensures the buns cook evenly through the center without burning the outside. It also promotes the beautiful, spotted coloration.
- Adjust water temperature by season: Use cold water in hot weather and warm water in winter to control fermentation speed.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. These buns store and reheat beautifully. Once completely cool, store them in an airtight bag at room temperature for 2 days, or freeze for up to a month. Reheat directly from frozen in a dry skillet over medium-low heat until warmed through and crisp again.
My buns came out very dense and hard. What went wrong?
This usually indicates the dough was over-kneaded after the rest, or the pan was not hot enough when the bun was added. Over-kneading develops too much gluten, making it tough. A pan that’s not hot enough will steam the bun instead of searing it, leading to a hard, dry texture.
The dough didn’t puff up at all during the 20-minute rest.
This is likely due to old/inactive yeast or water that was too hot (which killed the yeast). Ensure your yeast is fresh and your water is warm, not hot (around body temperature). In a cool kitchen, the rest might just take a bit longer—look for the dough to soften and become slightly puffy, not necessarily to rise visibly.
Can I make these without an electric griddle?
Yes. A regular frying pan works perfectly and is traditionally used.
Can I skip the lard?
You can omit it, but the buns will be slightly less aromatic and may firm up faster after cooling. Substituting with other oils is not recommended.
How should I serve these buns?
Slice them open and fill with braised pork, beef, vegetables, or enjoy them plain with soup or tea.
Versatile Chinese Burger Buns for Any Filling
Ingredients
- 300 g all-purpose flour
- 3 g granulated sugar
- 3 g high-activity or instant yeast
- 10 g lard or 8 g neutral oil like corn oil
- 160 g warm water 30-35°C / 86-95°F
Instructions
Mix the Dough
- In a large mixing bowl, combine the all-purpose flour, sugar, and yeast. Add the lard and the warm water.
- Using a spatula or chopsticks, mix until a shaggy dough forms with no dry flour patches.
- Knead the dough in the bowl for a while first.
Knead the Dough
- Turn the dough out onto a clean, un-floured work surface. The dough will be quite stiff—this is correct and key for the texture.
- Knead using a "press, fold, and push" technique: press the dough down with the heel of your hand, fold it over itself, give it a quarter turn, and repeat. Continue this for 10-15 minutes until the dough becomes very smooth, elastic, and no longer sticky. If it's unmanageably sticky, you can dust your hands or the surface with a tiny bit of flour, but avoid adding extra water.
First Rest (Semi-Leavening)
- Shape the smooth dough into a ball. Place it back in the bowl and cover tightly with plastic wrap or a damp cloth.
- Let it rest in a warm place (ideally 25-30°C / 77-86°F) for 20 minutes only. The goal is a "semi-leavened" state—the dough will puff up slightly and feel softer, but it will not double in size.
Shape the Buns
- Turn the rested dough out onto your work surface. Gently press it down to deflate any large air bubbles (no need for vigorous punching).
- Using a bench scraper, divide the dough into equal pieces (each about 100-110g).
- Roll each piece into a smooth ball.
- Take one ball and roll it with your hands on the counter to form a thick, short carrot or cone shape, about 6 inches long.
- Using a rolling pin, flatten and roll this cone into a long, thin tongue shape, about 10-12 inches long. It should be wide at one end (about 4 inches) and narrow at the other (about 1 inch).
- Starting from the wide end, tightly roll the dough toward the narrow end to form a spiral.
- Pinch the very end to seal. Stand the spiral on its end, with the "tail" tucked underneath.
- Use the palm of your hand to gently flatten this spiral into a thick disc.
- Then, using a rolling pin, roll it out into a circle about 4-5 inches in diameter and just under 1 cm (about 1/3 inch) thick. Repeat with the remaining dough balls.
Cook the Buns
- Heat a large, heavy-bottomed skillet (cast iron is ideal) or frying pan over medium-high heat. Do not add any oil.
- Once the pan is hot (a drop of water should sizzle and evaporate immediately), reduce the heat to medium-low.
- Place a shaped bun in the dry pan. Cook for about 2 minutes, until the bottom is set and has developed golden-brown spots.
- Flip the bun. Continue cooking, flipping every 2 minutes, for a total of about 8-10 minutes.
- The buns are done when both sides are nicely browned with darker spots, they feel firm to the touch, and the edges spring back lightly when pressed.
- Transfer to a wire rack. Repeat with the remaining buns.
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