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Thousand Layer Mo: Crispy Laminated Chinese Buns

Four golden-brown, individual servings of Thousand layer mo pastry with a deeply browned, crispy top texture.
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Make authentic, flaky Chinese buns with a satisfying, potato-chip-like crunch. This laminated dough recipe delivers a visually impressive bread perfect for savory sliders.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup boiling water
  • 1/4 cup cold water
  • 1/4 cup neutral oil for dough
  • 1/2 cup lard or shortening for filling
  • 1/4 cup all-purpose flour for filling
  • 1 tablespoon sesame oil
  • Pinch of salt for filling

Instructions

  1. Mix 2 cups flour and 1/2 teaspoon salt in a bowl. Pour in boiling water and mix quickly with chopsticks until shaggy. Add cold water and mix until a rough dough forms.
  2. Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
  3. Prepare the filling: Mix lard or shortening, 1/4 cup flour, sesame oil, and a pinch of salt until smooth. This is your fat layer.
  4. Divide the rested dough into 8 equal pieces. Roll each piece into a thin oval shape.
  5. Spread a thin layer of the fat filling over each oval. Roll the oval tightly into a long cylinder, like a jelly roll.
  6. Coil each cylinder into a snail shape, tucking the end underneath. Cover and let rest for 15 minutes.
  7. Take one coiled piece and gently flatten it with your palm. Roll it out into a flat circle, about 6 inches wide, being careful not to break the layers.
  8. Heat a dry, non-stick skillet over medium heat. Place one bun in the skillet. Cook for 3 to 4 minutes per side until golden brown and puffed. You want that crispy exterior.
  9. Remove from heat. You can serve immediately or use these flaky Chinese buns for savory sliders.

Notes

  • For extra flavor, add a teaspoon of finely chopped scallions to the fat filling mixture.
  • If you are new to laminated dough recipes, practice rolling the first few pieces gently to avoid tearing the layers.
  • These buns freeze well after cooking; reheat them in a toaster oven for the best crispness.
  • Follow my Pinterest for more AAPI month food ideas.

Nutrition

Find it online: https://kitchenuser.net/thousand-layer-mo-crispy-laminated-chinese-buns/