Xian Bian are Chinese pan-fried meat pies, although I think they're more like a flatbread. They’re a popular Chinese street food made with a simple hot-water dough and filled with seasoned beef, lamb or pork mince, then flattened and fried until golden and crisp. Think of them as a cross between a dumpling and a meat pie, crispy outside, juicy inside, and made to be eaten with your hands.
Category
Lunch
Servings
12
Prep time
55 minutes
Cook time
15-20 minutes
Xian Bian are Chinese pan-fried meat pies, although I think they're more like a flatbread. They’re a popular Chinese street food made with a simple hot-water dough and filled with seasoned beef, lamb or pork mince, then flattened and fried until golden and crisp. Think of them as a cross between a dumpling and a meat pie, crispy outside, juicy inside, and made to be eaten with your hands.
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 the water in a large bowl, then sprinkle over the salt and flour. Mix with some chopsticks to evenly distribute.
- Pour in the 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 notes
Cook support
Using hot water first creates a softer textured dough, and more pliable, rather than a harder dough using only cold water with more gluten formation.
Storage
Store these in an airtight container refrigerated for up to 5 days.
Serving ideas
You can serve this simply with chilli crisp, or for a more substantial meal serve some steamed rice and greens on the side.
