Sizzling Chinese Meat Pies (Xian Bing) Recipe for Cozy Nights

These crispy chinese meat pies dance with bold flavors that instantly transport you to bustling street markets in northern China.

Succulent ground pork mingles with aromatic spices inside delicate, golden-brown wrappers.

Handcrafted with care, xian bing offer a perfect balance of crunch and tender filling.

Regional traditions inspire each carefully folded pocket of deliciousness.

Generations of home cooks have perfected this comforting street food that combines simplicity with incredible taste.

Mastering these savory parcels brings a piece of authentic chinese cuisine right to your kitchen.

Let’s roll up our sleeves and create something truly memorable.

Why Xian Bing Packs Big Bold Flavor

• Quick Family Feast: Perfect for busy households craving authentic Chinese cuisine without complicated cooking techniques, these meat pies deliver hearty flavor in every bite.
• Budget-Friendly Cooking: Uses simple, affordable ingredients like ground meat, flour, and basic seasonings that most home cooks already have in their kitchen, making it an economical meal option.
• Versatile Crowd-Pleaser: Adaptable recipe that works great for casual dinners, potlucks, or packed lunches, appealing to both kids and adults with its crispy exterior and savory meat filling.
• Hands-On Culinary Experience: Offers an engaging cooking process where family members can join in rolling dough, filling, and sealing pies, turning meal preparation into a fun, interactive activity.

What You’ll Need for Authentic Chinese Meat Pies

Main Ingredients:

• Flour: A key base that creates the soft and flexible wrapper for the meat pies.
• Hot Water: Helps to develop the gluten and initial texture of the dough.
• Cold Water: Assists in creating a smooth and pliable dough consistency.

• Ground Meat: The primary protein that provides rich flavor and substance to the pie.
• Green Onions: Adds a fresh, sharp taste and aromatic quality to the filling.
• Ginger: Contributes a warm, spicy note and enhances the overall flavor profile.

• Soy Sauce, Shaoxing Wine, Sesame Oil, Salt, Pepper: These seasonings work together to create a complex and savory flavor in the meat filling.

• Cooking Oil: Enables the frying process to achieve a golden and crispy exterior for the meat pies.

Steps To Make Juicy, Crispy Xian Bing

Step 1: Prepare Dough Masterpiece

Grab flour and hot water in a mixing bowl. Stir until the mixture becomes clumpy and irregular.

Slowly introduce cold water while kneading with confident hand motions. Work the dough until it transforms into a silky smooth texture.

Let the dough rest peacefully for half an hour, allowing its gluten to relax and develop.

Step 2: Create Flavorful Filling

• Ground meat
• Chopped green onions
• Minced ginger
• Soy sauce
• Shaoxing wine
• Sesame oil
• Salt
• Ground black pepper

Combine all ingredients in a bowl.

Mix thoroughly until the filling becomes a uniform, well-integrated mixture that promises bursting flavor in every bite.

Step 3: Shape Delightful Parcels

Divide the rested dough into small portions.

Roll each piece into a thin, delicate circle. Place a generous spoonful of filling right in the center.

Carefully fold the dough, pinching and sealing the edges to create beautiful crescent-shaped pockets.

Step 4: Fry to Golden Perfection

Heat oil in a skillet over medium warmth.

Gently place the assembled meat pies into the pan. Cook each side until a gorgeous golden-brown crust develops, approximately 5-7 minutes per side.

The result? Crispy exterior with a juicy, flavorful interior that promises culinary magic.

Tips for Folding and Frying Xian Bing Perfectly

• Knead the dough thoroughly to ensure a smooth, elastic texture that stretches easily without breaking.
• Use freshly chopped green onions and ginger for a more vibrant and aromatic filling that enhances the meat's flavor.
• Control the pan's heat carefully to achieve a perfectly golden-brown crust without burning the meat pies.
• Seal the edges tightly to prevent the filling from leaking during cooking, creating a neat and professional-looking result.
• Let the meat pies rest for a few minutes after cooking to allow the filling to settle and become less molten, making them easier to eat.

Fun Takes on Traditional Chinese Meat Pies

• Lamb Fusion Pies: Replace ground pork with spiced ground lamb, adding cumin and mint for a Middle Eastern-inspired version.
• Vegetarian Xian Bing: Swap meat with crumbled tofu, mushrooms, and finely chopped cabbage, seasoning with additional soy sauce and garlic.
• Seafood Edition: Use minced shrimp or crab mixed with chopped scallions, ginger, and a touch of rice wine for a coastal flavor profile.
• Spicy Sichuan Style: Incorporate chili oil, Sichuan peppercorns, and fermented bean paste into the filling for a bold, numbing heat sensation.

What Tastes Great With Xian Bing

• Pair with Zesty Citrus Tea: Complement the rich, savory meat pies with a bright, tangy green tea or lemon-infused tea to cut through the oiliness and refresh the palate.
• Serve with Crisp Cucumber Salad: Balance the heavy meat filling with a light, cool cucumber salad dressed in rice vinegar and sesame oil to provide a refreshing contrast.
• Match with Pickled Vegetable Side: Add a tangy, acidic pickled vegetable mix like daikon radish or kimchi to help cleanse the palate and add brightness to the meal.
• Enhance with Chilled Rice Wine: Enjoy a small glass of cold Shaoxing rice wine or a light Chinese beer to complement the robust flavors of the meat pies and cleanse the palate between bites.

How To Store Chinese Meat Pies With Ease

• Refrigerate: Store leftover meat pies in an airtight container in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent sticking.
• Freeze: Wrap each meat pie individually in plastic wrap, then place in a freezer bag. Frozen pies will keep for 2-3 months. Label the bag with the date.
• Oven Reheat: Preheat oven to 375°F. Place pies on a baking sheet and warm for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crispiness.
• Skillet Reheat: Warm a non-stick skillet over medium heat. Cook pies for 2-3 minutes on each side until golden and hot, restoring their original crispy texture.

Your Xian Bing FAQs, Served Hot

• What makes the dough so special in Xian Bing?

The hot water technique helps break down flour proteins, creating a more elastic and smooth dough that’s easier to work with and results in a tender texture.

• Why use both hot and cold water when making the dough?

Hot water helps develop gluten, while cold water helps control the dough’s elasticity and prevents it from becoming too tough or chewy.

• How do I know if my filling is properly mixed?

The filling should have a uniform color and consistency, with ingredients evenly distributed so each bite has balanced flavors.

• What's the key to getting a perfect golden-brown crust on the meat pies?

Maintain medium heat and avoid moving the pies too much in the pan, allowing them to develop a crispy, even golden exterior without burning.

Chinese Meat Pies (Xian Bing) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

• Total Time: 40-44 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Savor the rich flavors of Chinese meat pies (xian bing), a delectable street food treasure from Northern China’s culinary landscape. Crispy golden exteriors give way to juicy, perfectly seasoned meat fillings that promise a delightful journey through authentic regional cuisine you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat Filling:

• 200 grams (7 ounces) ground beef or pork
• 2 green onions, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• Salt and pepper to taste

Dough:

• 2 cups all-purpose flour
• 1/2 cup hot water
• 1/4 cup cold water

Cooking:

• Oil for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the dough by combining flour with steaming hot water, creating a clumpy mixture. Gradually incorporate cold water, kneading thoroughly until the texture transforms into a silky, uniform consistency. Allow the dough to relax and develop for half an hour at room temperature.
2. Create the savory filling by blending ground meat with finely chopped green onions, grated ginger, aromatic Shaoxing wine, rich soy sauce, nutty sesame oil, and a balanced touch of salt and pepper. Mix meticulously until ingredients integrate seamlessly.
3. Separate the rested dough into uniform portions. Roll each segment into delicate, thin circular shapes. Position a generous spoonful of the prepared meat mixture at the center of each dough round.
4. Carefully fold the dough circles, pinching and sealing edges with precise finger movements to prevent filling from escaping during cooking.
5. Warm a skillet with a moderate layer of cooking oil over medium heat. Gently place the assembled meat pies into the pan, allowing them to sizzle and transform.
6. Cook the xian bing for approximately 5-7 minutes on each side, monitoring closely to achieve a golden-brown, crispy exterior while ensuring the meat inside cooks thoroughly. The surface should develop a delectable, crunchy texture with a rich, caramelized appearance.

Notes

• Ensure water temperature is critical for creating the perfect dough texture, with hot water helping break down flour proteins and cold water providing smooth elasticity.
• Knead the dough thoroughly to develop gluten, which creates a more tender and pliable wrapper that won’t tear during filling and folding.
• Use lean ground meat with some fat content to keep the filling juicy and flavorful without becoming greasy during cooking.
• For gluten-free adaptation, swap wheat flour with a blend of rice and potato flour, which provides similar stretching properties and crispy exterior when fried.

• Prep Time: 30 minutes
• Cook Time: 10-14 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 1g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 40mg