How to Master the Rou Jia Mo Rolling Technique

This Chinese dough-rolling technique creates layers similar to puff pastry, so the end result is a dough that's light and airy.

Published April 5, 2015 10:30PM

1. Roll dough into a 12-inch-long log. Cut log in half and then cut each half into 6 pieces to form 12 pieces total. Roll each piece in your palm to form into balls.

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2. Starting with 1 piece of dough, use a rolling pin to flatten into a 3 x 4-inch rectangle.

3. Roll up into a tightly spiraled cylinder from the short end to get a 4-inch-long tube. Roll (or pinch) the ends to seal. Roll into a 12-inch-long, ¼-inch-thick strip (not shown). Roll into a cylinder again and stand on its end.

4. Using your palm, flatten cylinder into a circle.

5. Roll into a 3½-inch circle.

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Recipe:Rou Jia Mo
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April 2015 Chinese Rolling Technique Rou Jia Mo