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5 from 1 vote

Chinese Meat Pie (Xian Bing)

This recipe for Chinese meat pie, or Xian Bing, is made with homemade dough, a scrumptious pork filling, and scallion ginger butter.
Prep Time30 minutes
Cook Time20 minutes
Resting Time30 minutes
Total Time1 hour 20 minutes
Course: appetizers
Cuisine: Chinese
Servings: 20
Author: Kevin

Ingredients

Dough

Pork Filling

Scallion Ginger Butter

Instructions

Dough

  • In a mixing bowl add all-purpose flour and salt. Make a small well in the center and pour in the hot water. Using a dough hook or spatula, stir until dough starts to come together. Pour in the room temperature water, oil and roughly knead to form a dough. Add a tablespoon or two of more water if needed and knead for 3 minutes. Dough should be smooth. Cover and set aside for 30 minutes.

Filling

  • In a bowl, mix ground pork, diced scallions, soy sauce, sesame oil, white pepper and brown sugar. Keep stirring until you feel the mixture getting thick and resistant. Mix in the water, 1 tbsp at a time, until it’s fully absorbed and pork emulsified, about 30 seconds for each addition. Cover with plastic wrap and set aside.

Scallion Ginger Cilantro Butter

  • In a food-processor, pulse butter with diced ginger until evenly pureed, scraping the sides a few times. Add the scallions, cilantro and purée until finely minced into the butter, set aside.

Assembly

  • Knead the dough and roll into a 20-inch long log, it should be smooth. Cut into 20 pieces and then roll out to wrapper.
  • Roll or flatten into a thin 6-inch disk with your hands, but making the edges gradually thinner than the center. Place about 2-3 tablespoons of pork filling in the center, then pull the sides of the dough up and pinch it tightly to seal on the top. Flip it over, seam side down, and gently flatten it into a round disc. Repeat with remaining dough and filling making 20 total.

Pan Fry (cooking in batches)

  • Heat a cast iron or non-stick skillet over medium heat and add 2 tablespoons vegetable oil. Arrange the meat pies seam side down with about 1-inch space in between and fry until golden brown and crispy. Flip and cook other side for 1 minute. Cover pan and cook 1 more minute. Transfer to serving plate and top each with a teaspoon Scallion Ginger Cilantro Butter and chili flakes. Keep warm in oven while you repeat frying remaining pies.
  • Serve warm with more Scallion Ginger Cilantro Butter and Red Chili Flakes.

Video

Notes

This makes 20 Chinese Meat Pies. You can make these and freeze for later use up to the Frying instructions. Thaw completely before frying when ready to eat.

Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 243mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg