Full Recipe
Author
King Arthur Baking | 2026-01-21
Description
These incredibly flaky Chinese buns are “like a cross between English muffins and croissants,” according to recipe developer Kristina Cho. The unique shaping process yields a crispy, chip-like shell that contrasts with the fluffy, tender interiors. In Shaanxi, China, where these buns originated, they're used to make the famous street food tongguan rou jia mo. (There's also a version of the sandwich that uses baiji mo, a soft and chewy flatbread.) While rou jia mo isn't complete without a braised meat filling, these buns can really be filled with the additions of your choice — a fried or jammy egg, a pat of butter and a smear of jam, an array of crunchy sliced vegetables — or enjoyed completely unadorned.
