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
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
Instructions
- 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.
- 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.
- 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.
- Carefully fold the dough circles, pinching and sealing edges with precise finger movements to prevent filling from escaping during cooking.
- 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.
- 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