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Chinese Meat Pie (Xian Bing)

August 13, 2014 30 Comments

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Traditional Chinese meat pie(Xianbing) with beef and scallion!

Chinese Meat Pie|ChinaSichuanFood

Traditional Chinese meat pie provides a crispy wrapper and savory filling. There are in fact many types of meat pie popular across the country. The fillings differ from one house to another. You can use pork, lamb, beef etc. The recipe Elaine shared today is beef and scallion meat pie.

Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop stickers during the process until you get floccule texture. Wait for cool.

Grasp all the floccules with hands and then roll into a smoothie dough. Cover with plastic wrap and set aside for 15 minutes.

Chinese meat pie step

In order to make juicy filling, we need to mix water with the beef filling by batches. Add the water to minced beef three times and then stir the beef in one direction until the water is completely absorbed by the meat.

For the assembling methods, there are many methods you can use for holding this pie. Just seal them completely. You can fold it as a bun firstly by following the guide here and the guide of folding a chive pancake.

Chinese meat pie

Saute until both sides become golden-brown. Cut into wedges or sever directly.

Chinese beef meat pie|ChinaSichuanFood

Chinese Meat Pie|ChinaSichuanFood
Print
Chinese Meat Pie
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Chinese beef meat pie
Course: staple
Cuisine: Chinese
Keyword: meat, Pan-Fried
Servings: 8 making around 8 small pies
Calories: 209 kcal
Author: Elaine
Ingredients
Filling
  • 220 g minced beef
  • 1 leek scallion , finely chopped
  • 1/4 tsp. Chinese five spice powder
  • 1/2 tsp. salt
  • 1 tsp. grated ginger
  • 1 tbsp. light soy sauce
  • Pinch of fresh ground pepper
  • 2 tsp. sesame oil
  • 3 tbsp. water , one tablespoon each time
For the dough
  • 2 cup all-purpose flour
  • 1/4 cup hot water over 90℃
  • 80 ml room temperature water , plus 10ml more for adjusting
  • Vegetable oil for brushing
  • Pinch of salt
Instructions
  1. Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop stickers during the process until you get floccule texture. Wait for cool.
  2. Grasp all the floccules with hands and then roll into a smoothie dough. Cover with plastic wrap and set aside for 15 minutes.
  3. In a large bowl with minced beef, add water by three batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Then mix with salt, soy sauce, sesame oil and herbs firstly and then followed by scallion and grated ginger. Set aside.
  4. Divide the dough into 8 small ones.Brush some oil on surface and roll each one into a round wrapper; place around 1 tablespoon of filling in the center of the wrapper. Press the filling a little bit and seal the wrapper completely.
  5. Press the sealed bun prepared in previous step; turn over. Brush some oil on both sides and saute with slow fire until golden-brown.
Recipe Notes

The Nutrition Facts is based on each single pie.

Nutrition Facts
Chinese Meat Pie
Amount Per Serving
Calories 209 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 243mg 10%
Potassium 115mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Protein 8g 16%
Vitamin A 0.2%
Vitamin C 0.3%
Calcium 1.2%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

Chinese Meat Pie|ChinaSichuanFood

Filed Under: Featured, Recipes, staple food

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  1. Thalia @ butter and brioche says

    August 24, 2014 at 12:35 am

    loving the sound of a chinese meat pie.. definitely need to try out the recipe!

    Reply
    • Elaine Luo says

      August 24, 2014 at 8:35 am

      Thalia, the making process is quite fun and I do love the come out very much too.

      Reply
  2. Hang Burns says

    December 9, 2014 at 9:06 pm

    Are these served with a sauce? Looks great!

    Reply
    • Elaine Luo says

      December 11, 2014 at 1:53 am

      Hi Burns,
      You can serve it with a chili sauce-like sweet chili sauce. But it is ok to serve them directly.

      Reply
  3. afracooking says

    January 30, 2015 at 10:54 am

    These look delicious. A question: can these be made ahead – kept in the fridge or freezer?

    Reply
    • Elaine Luo says

      January 31, 2015 at 8:20 am

      Yes, cover with plastic wrapper and overnight in fridge.Longer time is not recommended!

      Reply
  4. jixian says

    May 5, 2015 at 1:10 am

    What would you add to this for presentation? bed of lettuce.

    Reply
    • Elaine Luo says

      May 6, 2015 at 7:36 pm

      Hi there,
      It is mint leaf.

      Reply
  5. Lojze says

    May 29, 2015 at 4:35 am

    So I saw this dish in one of Anthony Bourdains many shows, found this recipe and decided to make it right away. So I’ve just mixed the flour, salt and water and the dough is very wet almost batter like. My question is do I add more flour or should I wait until it cools down to room temperature.

    Reply
    • Lojze says

      May 29, 2015 at 6:58 am

      Edit: So I made the dough, after adding extra 250g of flour. Made the filling, tried it raw. It tasted kind of strange(but this was my first real Chinese dish I ever tried or cooked). Cooked the first pie and it was very nice.

      Reply
      • Elaine Luo says

        May 30, 2015 at 1:24 am

        Hi Lojze,

        Thanks for the feedback. Apologizes, I made a mistake about the water. It should be 1/4 cup hot and 1/4 cup room temperature water. Do you mean the filling tastes strange to you?

        Reply
        • Lojze says

          May 30, 2015 at 3:21 am

          It was the first real Chinese food I ever tried. I’m used to the taste of soy sauce and sesame oil. But the taste of five spice surprised me. Also the dough would be more crispy if you rolled it thinly spray it with some oil and maybe sprinkle it with some salt. Fold the dough and roll it again. So you get thin layers of dough.

          Reply
          • Elaine Luo says

            May 31, 2015 at 7:28 pm

            I love five spice powder very much. And hope you will get used to it soon. Thanks for your suggestion about the thin layers and wish you happy cooking ahead.

  6. Rahnee says

    July 24, 2015 at 9:59 am

    I just saw your recipe for Chinese Meat Pie. It sounds good. I’m wondering what does floccule texture look like and what part of beef or pork do you use ie……tenderloin, roast, steak?

    Reply
    • Elaine says

      July 26, 2015 at 8:08 am

      Hi Rahnee,
      I use tenderloin for this recipe. But steak should work fine too.

      Reply
  7. Kaedi says

    August 1, 2015 at 4:28 pm

    That’s one thing I don’t need to know how to make… There was a little place down the street from Shaanxi Normal University, and it was so hard to resist then. If I can make them at home? That’s too tempting.

    Reply
    • Elaine says

      August 1, 2015 at 8:57 pm

      Hi Kaedi,

      Ops, I am sorry Kaedi that I cannot catch enough information about the ideal food. Can you describe it more in details, how it look like and ingredients you remember. I think it might be something like this one: https://chinasichuanfood.com/chinese-hamburger-pork-belly-buns/.

      Reply
  8. Terry says

    November 27, 2015 at 4:48 pm

    These are great, I was in China two years ago for 2 months, I love the meat pies, Now the peppers ouch LOL
    Glad to have found out how to make them my self,
    I do miss a lot of the real Chinese foods I had there, And my friends too,

    Reply
    • Elaine says

      November 29, 2015 at 8:41 pm

      Hi Terry,

      I believe there must a big list you are missing. There are lots of yummy food here in China.
      Happy cooking and I hope you enjoy your own homemade version.

      Reply
  9. DELIA VELLA says

    June 8, 2016 at 1:17 am

    Hi, I just made these because it looked quite simple which it turned out to be just so. However, the recipe calls for 1/2 cup of meat instead of 1/2 pound and the amount of water to be added should be a touch more. The recipe also has too much soy and a bit too much five spice. The five spice became bitter to taste, and I only used 1/2 of what was asked for. As for the dough, I had to add a couple more tablespoons full of water. It made the sough softer.

    Reply
  10. Lihua Yang says

    June 18, 2016 at 1:27 am

    Hi, I would love to see a rou jia mo recipe if there isn’t already one!

    Reply
    • Elaine says

      June 19, 2016 at 8:51 pm

      Hi Yang, here you go https://chinasichuanfood.com/chinese-hamburger-pork-belly-buns/

      Reply
  11. Nathan says

    July 23, 2016 at 5:17 am

    Hi,

    I have a question about adding the water to the beef. It says add in three batches – does this mean I add 3 tablespoons of water total – or 1 tablespoon of water, adding 1/3 of a tablespoon at a time?

    Thanks!

    Reply
    • Elaine says

      July 23, 2016 at 4:09 pm

      Hi Nathan,
      We need 3 tablespoon of water in total.

      Reply
  12. Meghan says

    May 9, 2018 at 8:00 pm

    I LOVE reading your posts!

    Can you tell us how to make braised eggplant please?!

    Thank you, Meghan

    Reply
    • Elaine says

      May 10, 2018 at 8:15 am

      Check this eggplant with garlic sauce and Chinese eggplant with minced pork.

      Reply
  13. Paul says

    July 18, 2019 at 2:15 am

    Floccule texture makes no sense. Can you please retranslate or demonstrate. I assume chop stickers are chopsticks?

    Reply
    • Denny Li says

      August 6, 2019 at 7:01 pm

      Paul,

      Elaine uses the term “floccule texture” to mean that the flour and water mixture will form small clumps. These will smooth out with kneading. I personally find the term amusing and not inaccurate.

      Denny

      Reply
  14. Winni Zhang says

    December 4, 2019 at 2:02 am

    Did you put lettuce in the meat mix for more water taste?

    Reply
    • Elaine says

      December 9, 2019 at 10:41 am

      I did not use lettuce in this recipe.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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