Chinese Meat Pie (Xian Bing)
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5.0
3 reviews
Excellent
Chinese Meat Pie (Xian Bing)
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This recipe for Chinese meat pie, or Xian Bing, is made with homemade dough, a scrumptious pork filling, and scallion ginger butter.
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Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup hot water over 90°F
- 1/2 cup room temperature water
- 2 tablespoons vegetable oil
Pork Filling
- 1 lb ground pork
- 1 cup scallions diced (4 green onions)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp ground white pepper
- 1 tsp brown sugar
- 1/4 teaspoon kosher salt
- 3 tbsp cold water
- Scallion Ginger Butter
Scallion Ginger Butter
- 4 tbsp butter room temperature
- 3 tbsp ginger diced fresh
- 1/2 cup scallions diced (2 green onions)
- 1/4 cup cilantro rough chopped
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.
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 Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
243mg
(10%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
160IU
(3%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 243mg | 10% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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