Xian Bing are Chinese pan-fried meat pies with a hot-water dough and a seasoned mince filling. Crispy outside, juicy inside, and ready in about an hour.
Category
Lunch
Servings
12
Prep time
55 minutes
Xian Bing are Chinese pan-fried meat pies, and I think calling them pies doesn’t quite do them justice. They sit somewhere between a dumpling and a flatbread: a simple hot-water dough wrapper stuffed with seasoned mince, sealed, then flattened and fried until the outside is crisp and golden and the inside is juicy. This is the kind of thing you’d find sold from a flat griddle on a street corner in northern China.
The dough uses just-boiled water, which makes it soft and pliable rather than tough. The filling is seasoned mince mixed with sichuan pepper, sesame oil, soy sauce, spring onions and a splash of chicken stock. That stock is what keeps the inside juicy when it cooks. The whole thing takes about an hour from start to finish, with most of that being the dough resting. Mix a dough, make a filling, wrap, flatten, fry.
Ingredient Notes
Beef, lamb or pork mince: All three work well. Fattier mince (around 20% fat) stays juicier inside the pie than extra lean. I tend to use beef or lamb for a stronger flavour that holds up against the sichuan pepper and sesame oil. Pork gives a milder, slightly sweeter result that works equally well.
Ground sichuan pepper: Has a distinctive numbing, tingly quality that is completely different to black or white pepper. Worth seeking out at an Asian grocery store or online. Buy peppercorns whole and grind them fresh if you can, as pre-ground loses its intensity quickly. Ground white pepper is the best substitute if you can’t find it.
Chicken stock: Adding stock to the raw mince is what keeps the filling juicy. Mix it in thoroughly until fully absorbed and the mixture looks glossy and cohesive. If you don’t mix it in properly the filling will be noticeably drier. Use a good quality stock for the best flavour.
Equipment
- Large mixing bowl
- Rolling pin
- Cast iron or heavy based frying pan (30cm/12in)
- Wire rack
- Tea towel
Ingredients
- 200ml hot water (just boiled)
- ¼ tsp sea salt
- 450g (3 cups) plain flour
- 100ml hot water
- 2 tbsp peanut oil (or other neutral oil) + 1 tbsp extra
- 4 spring onions
-
500g beef, lamb or pork mince
- 5cm (2in) piece fresh ginger, finely grated
- ½ tsp ground sichuan pepper
- ½ tsp white pepper
- 1 tbsp sesame oil
- 50ml soy sauce
- 60ml chicken stock
- 2 tbsp peanut oil (or other neutral oil)
Dough
Filling
Directions
Make the dough
Place 200ml hot water in a large bowl, then sprinkle over the salt and flour. Mix with some chopsticks to evenly distribute.
Pour in 100ml hot water and the 2 tbsp of oil. Mix to a dough, then knead on a clean work surface for 3 minutes, until smooth.
- Return the dough to the bowl and cover with a tea towel. Rest for 20 minutes.
Make the filling
Finely slice the spring onions and place in a large bowl with the pork mince, ginger, sichuan pepper, white pepper, sesame oil, soy and stock.
- Mix very well until combined and all the stock has been incorporated.
Assemble the pies
Divide the dough into 12 pieces, then roll into smooth balls. Place back in the bowl and drizzle with the extra oil and gently toss through with your hands to coat the balls.
- Place the balls on a tray and cover lightly with plastic wrap. Rest for 10 minutes.
- Roll out each dough ball on a board to about 3mm thick. Spoon a portion of filling in the centre and pinch the edges together in a circular pattern to enclose the filling like a dumpling.
- Place the dough seam side down on the board and flatten the pies again gently with the palm of your hand to about 1cm thick.
Cook the pies
Heat half the oil in a cast iron or heavy based frying pan over medium-high heat. Add the pies not to over crowd the pan and cook for 4-5 minutes until golden brown. Turn over and cook the other side for a further 3-4 minutes, until golden and crisp.
- Transfer the pies to a wire rack over a tray to drain and repeat with the remaining oil and pies.
- Serve the pies warm on their own or with some chilli crisp drizzled on top.
Recipe video
Recipe notes
Chef Tips
Hot water makes the dough easy to work with
Using just-boiled water partially cooks the gluten, which gives you a softer, more pliable dough that rolls thin and seals without tearing. Cold water dough is tougher and harder to work with for this style of pie. Make sure the water is freshly boiled when you use it.
Mix the filling until the stock is fully absorbed
Keep mixing until all the chicken stock has been incorporated into the mince. This gives the filling a juicy, cohesive texture rather than a loose one that falls apart when you bite in. It should look glossy and hold together when you spoon it.
Don’t crowd the pan
Work in batches and give each pie enough space. Too many in the pan at once drops the temperature and they steam instead of fry. You want medium-high heat and good contact with the pan to get a proper golden crust. If the base is browning too fast before the filling is hot through, lower the heat slightly and cover with a lid for a minute.
Storage
Store in an airtight container in the fridge for up to 5 days. Reheat in a dry pan over medium heat for 2-3 minutes each side until hot through. To freeze, lay assembled uncooked pies on a tray until solid, then transfer to a bag or container for up to 2 months. Cook straight from frozen over medium heat with a lid on for the first few minutes, then remove the lid to crisp them up.
FAQs
Can I make these ahead of time? Assembled uncooked pies can be frozen on a tray then transferred to an airtight container or freezer bag for up to 2 months. Cook straight from frozen over medium heat with a lid on for the first few minutes, then remove the lid to crisp them up.
What can I serve with these? They’re great on their own with chilli crisp drizzled on top. For a more substantial meal, serve with steamed rice and greens on the side. They also work well as part of a spread with dipping sauces.
