Chinese Meat Pies (Xian Bing) Recipe
Let me tell you, once you try this Chinese Meat Pies (Xian Bing) Recipe, you’ll find it hard to stop eating them! These golden, crispy, juicy little pockets are the perfect balance of chewy dough and savory filling. Whether it’s a cozy weekend breakfast or a casual dinner party snack, Xian Bing always steals the show with its rich, comforting flavors and satisfying texture.
I first discovered this recipe when craving something hearty but quick to make, and it turned out to be a total game-changer. Plus, once you master the dough and filling prep, you’ll feel like a pro turning out these authentic beauties any time — no restaurant needed!
Ingredients You’ll Need
The magic behind a great batch of Chinese Meat Pies (Xian Bing) really comes down to simple, fresh ingredients that come together beautifully. Shopping for these is straightforward—just look for quality meat and fresh aromatics to elevate your filling.
- All-purpose flour: The base for your dough, giving the right chewiness when combined with the right water ratio.
- Hot water: Helps partially cook the flour, making the dough tender and easier to work with.
- Cold water: Balances the dough’s consistency so it’s smooth but not sticky.
- Ground beef or pork: Choose fresh and fatty enough for juicy, flavorful filling. I typically prefer pork for its juiciness.
- Green onions: Adds a sharp, fresh bite and subtle crunch.
- Ginger: Fresh and minced, it brightens the meat filling without overpowering.
- Soy sauce: For savory depth and that essential umami kick.
- Shaoxing wine: If you can find it, it adds authenticity and a lovely complexity to the filling.
- Sesame oil: A small amount goes a long way to bring a toasty fragrance to every bite.
- Salt and pepper: Simple, but key to balance flavors.
- Oil for frying: Use neutral oil like vegetable or peanut oil for the perfect crisp crust without overpowering flavor.
Variations
I love playing around with this Chinese Meat Pies (Xian Bing) Recipe depending on what I have in the fridge or my mood. You can totally personalize the filling or even mix up cooking techniques to suit your taste!
- Variation: Swap pork or beef for ground chicken or turkey if you want something leaner. I’ve done this and still got juicy pies, just add a bit more ginger and soy sauce for flavor.
- Vegetarian twist: Use finely chopped mushrooms, tofu, and shredded carrots with soy sauce and sesame oil. It’s surprisingly delicious and still feels hearty.
- Spicy version: Add a teaspoon of chili paste or fresh chopped chilies into the filling. I did this for a friend who loves heat — big hit!
- Baking instead of frying: If you prefer a lighter version, brush the pies with oil and bake them. They lose a bit of crunch but keep their flavor and juices.
How to Make Chinese Meat Pies (Xian Bing) Recipe
Step 1: Prepare the Dough
Start by mixing your flour with the hot water. This technique is key to creating a tender but chewy dough that’s easier to roll out later. Pour the hot water gradually into the flour while stirring with chopsticks or a fork until it roughly comes together. Then add the cold water bit by bit and knead until you get a smooth, elastic dough. I find letting the dough rest for about 30 minutes wrapped in a damp towel works wonders—it relaxes the gluten and makes rolling much easier.
Step 2: Make the Filling
While the dough rests, mix your ground meat with green onions, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Make sure to combine these thoroughly; I like to use my hands here to ensure everything’s evenly mixed and the meat is slightly sticky — that’s how you know the filling will hold together nicely and be juicy.
Step 3: Roll and Fill
Roll the dough into a log and slice it into equal pieces—about the size of a golf ball works well. Flatten each piece into a small disc, then spoon your seasoned filling in the center. Carefully fold the edges up and pinch them tightly to seal. Don’t rush this step; a good seal keeps the juices inside while frying. If the dough resists, let it rest a bit longer. This is where patience really helps.
Step 4: Pan-Fry the Pies
Heat a couple of tablespoons of oil in a non-stick skillet over medium heat. Place the pies seam side down first. Fry them until the bottoms are crispy and golden brown, about 3-4 minutes, then add a splash of water (around ¼ cup) and cover with a lid to steam the pies and finish cooking the meat thoroughly—usually about 5 minutes. Remove the lid and let the water evaporate so the bottoms crisp up again before you take them out. Trust me, this combo of frying and steaming is what makes Xian Bing so deliciously perfect.
How to Serve Chinese Meat Pies (Xian Bing) Recipe
Garnishes
I usually sprinkle some toasted sesame seeds and extra chopped green onions on top just before serving. Sometimes, I like a dash of chili flakes for a little kick. These garnishes add freshness and a lovely crunch to each bite.
Side Dishes
Chinese Meat Pies go beautifully with simple sides like a fresh cucumber salad dressed with rice vinegar and sesame oil or a light bowl of hot miso soup. When I’m feeling indulgent, I serve them alongside some homemade pickled vegetables to cut through the richness. It’s a balanced meal that works every time.
Creative Ways to Present
For special occasions, I love arranging the pies on a bamboo steamer or wooden platter lined with cabbage leaves—it gives an authentic vibe and looks stunning on the table. Adding small bowls of dipping sauces like chili oil or black vinegar on the side elevates the experience, making it interactive and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Meat Pies (Xian Bing) keep really well in the fridge for up to two days. I store them in an airtight container and cover them with a paper towel to soak up moisture, which helps keep the crust from getting soggy. Just reheat them properly (see next) and they taste like fresh!
Freezing
If I’m making a big batch, I freeze the un-cooked, shaped pies on a baking sheet first, then transfer them to a zip-top bag once solid. This way, you can fry them straight from frozen—just add a few more minutes to the cooking time. It’s a real time saver and still yields crisp, juicy meat pies.
Reheating
To bring leftovers back to life, I heat a little oil in a pan and fry the pies gently over medium heat to crisp up the outside while warming the filling fully. Avoid microwaving if you can; it tends to make the dough tough and chewy. This method keeps them tasting almost like they just came off the pan.
FAQs
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Can I make Chinese Meat Pies (Xian Bing) Recipe vegetarian?
Absolutely! You can swap the meat for a mixture of chopped mushrooms, tofu, and shredded veggies like carrots or cabbage. Just season well with soy sauce and sesame oil to keep that savory punch.
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What’s the best way to seal the meat pies so they don’t open while cooking?
Make sure the edge of your dough is slightly moistened with water before pinching it closed tightly. Press firmly and even fold over the edges slightly to create a secure seal—it really helps keep the filling inside while frying and steaming.
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Can I use pre-made dough to save time?
You can, but traditional Xian Bing dough made with hot and cold water provides the best texture—soft yet chewy. If you’re short on time, try store-bought puff pastry or pizza dough for a different take, but it won’t be quite the same.
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How do I know when the pies are cooked inside?
The steaming step after frying ensures the filling is fully cooked. You should see the water evaporate and the dough crisp up again on the bottom. If you’re unsure, cut one open — the meat should be no longer pink and steaming hot.
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What oil is best for frying Chinese Meat Pies (Xian Bing)?
Neutral oils with high smoke points like vegetable oil, canola, or peanut oil work best. They allow you to fry at the right temperature without adding extra flavors that would compete with the filling.
Final Thoughts
Honestly, this Chinese Meat Pies (Xian Bing) Recipe is one of those comfort foods that feels like a warm hug from the inside out. Making them yourself might seem a little involved at first, but trust me, it’s totally worth the effort—and you’ll impress everyone around your table. Give this recipe a go, and I promise you’ll keep coming back for more crispy, savory bites that you can proudly call homemade. Happy cooking!
Print
Chinese Meat Pies (Xian Bing) Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6–8 meat pies 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
Chinese Meat Pies, also known as Xian Bing, are savory pan-fried pastries filled with a flavorful mixture of ground beef or pork, ginger, green onions, and seasoned with soy sauce and Shaoxing wine. These crispy, golden pies have a chewy dough exterior and juicy interior, perfect for a delicious appetizer or snack.
Ingredients
Dough
- 2 cups all-purpose flour
- ½ cup hot water
- ¼ cup cold water
Filling
- 200g ground beef or pork
- 2 green onions, finely chopped
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- Salt and pepper to taste
Cooking
- Oil for frying
Instructions
- Prepare the dough: In a large bowl, slowly combine the all-purpose flour with the hot water, mixing until combined. Add the cold water and knead the mixture until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Make the filling: In a mixing bowl, combine the ground beef or pork with finely chopped green onions, minced ginger, soy sauce, Shaoxing wine, sesame oil, and a pinch of salt and pepper. Mix thoroughly until well combined.
- Form the pies: Divide the dough into equal portions and roll each into a small circle about 4-5 inches in diameter. Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal the pie.
- Cook the pies: Heat a thin layer of oil in a skillet over medium heat. Place the meat pies in the skillet and cook for 3-4 minutes on each side or until the dough is golden brown and crisp, and the filling is cooked through. Press gently on the pies while frying to flatten slightly and ensure even cooking.
- Serve: Remove the meat pies from the skillet and drain on paper towels. Serve hot with soy sauce or chili sauce for dipping if desired.
Notes
- Use hot water in the dough to make it more pliable and easier to work with.
- You can substitute ground beef with ground pork or a mix of both for richer flavor.
- Adjust seasoning according to taste, especially when adding salt, as soy sauce contributes saltiness.
- Ensure the oil in the skillet is hot enough to achieve a crispy crust but not too hot to burn the pies.
- Serve fresh for the best texture; leftovers can be reheated in a skillet to maintain crispness.
Keywords: Chinese meat pies, Xian Bing, pan-fried dumplings, savory pancakes, ground beef pies, Chinese snacks
