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
Scale
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