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Chinese Meat Pie (Xian Bing)

November 2, 2020 39 Comments

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Traditional Chinese meat pie(馅饼) with beef, large scallion and onion.

Chinese beef meat pie|chinasichuanfood.com

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. This is a popular beef and onion version. 

Cook’s Note

About the filling: flavors of the filling decide whether the pancake is delicious or not.  I highly recommend adding Sichuan peppercorn powder, which is widely considered as the best spice for beef in China in the filling to enhance the aroma.   In order to make the filling juicy, usually water, stock or other liquid content is added. I use egg this time to increase the viscosity of the beef filling. 

About the dough : the dough contents a larger amount of water, compared with other regular dumpling wrapper dough, so you will find it is very easy to knead and wrap because of the softness. There is just a little bit kneading needed in the process. 

Chinese meat pie|chinasichuanfood.com

Steps

To make the filling.  Add beef, ginger, scallion, salt, sugar  sichuan peppercorn powder and white pepper powder. Blend 10 seconds.  Add egg, light soy sauce, sesame oil, shaoxing wine and oyster sauce. Blend for another 10 seconds.  Stir the filling by hand for minutes until sticky. 

Chinese beef meat pie|chinasichuanfood.com

Spread large scallion white on top and then drizzle around 2 tablespoons of hot oil. Mix in chopped white onion. Mix well, cover and set in fridge.  For beginners, I recommend set the filling until slightly hardened if you have enough time. 

Chinese beef meat pie|chinasichuanfood.com

Chinese beef meat pie|chinasichuanfood.com

Add salt in all purpose flour and then add hot water firstly. Gently stir the hot water in. And stir in cold water too.  Roughly knead to form a dough. No need to be smooth. Cover and set aside for 30 minutes. 

Re-knead the dough, it should be smooth very quickly.  Cut into 30g portions (doubled size from dumpling wrappers ) and then roll out to wrapper. Seal it completely. Avoid the edges meeting the filling, otherwise the sealing work is hard to complete.

Chinese beef meat pie|chinasichuanfood.com

Place the pancakes in a pan with oil, slightly press the center so the bottom can contact with the pan in better ways.

Heat until the side becomes crispy.  Then turn over and fry the other side. Once the two side becomes well browned, slow down the fire and over with lid and let the pancake heat for another 2 minutes. This can further cook the inside part and make sure the inner part is well cooked too. Then remove the lid and heat both side for another 30 seconds separately until the surface turn crispy again.   

Chinese meat pie|chinasichuanfood.com

Transfer to oil paper to remove extra oil and enjoy!! Meat pies are always a little bit salty, so make sure you match it with some light and healthy vegetable soup.  

Chinese beef meat pie|chinasichuanfood.com

5 from 2 votes
Chinese meat pie |chinasichuanfood.com
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: 10
Calories: 203 kcal
Author: Elaine
Ingredients
Filling
  • 300 g beef , with 15% to 20% fat
  • 2 large scallion , finely chopped
  • 1/2 tsp. Sichuan peppercorn powder
  • 1/2 tsp. salt
  • 2 green onions
  • 1 thumb ginger , sliced
  • 1 tbsp. light soy sauce
  • Pinch of fresh ground pepper
  • 1 egg
  • 1 tbsp. oyster sauce
  • 1 tbsp. sesame oil
  • 1/2 tsp. sugar
  • 1 tbsp. Shaoxing cooking wine
  • 1/2 middle size white onion
For the dough
  • 2 cups all-purpose flour
  • 1/2 cup hot water over 90℃
  • 60 ml room temperature water , plus 10ml more for adjusting
  • 1 tbsp. vegetable cooking oil
  • pinch of salt
Instructions
Beef filling
  1. Add beef, ginger, scallion, salt, sugar, Sichuan peppercorn powder and white pepper powder. Blend 10 seconds.  Add egg, light soy sauce, sesame oil, Shaoxing wine and oyster sauce. Blend for another 10 seconds.  Stir the filling by hand for minutes until sticky.

  2. Spread large scallion white on top and then drizzle around 2 tablespoons of hot oil. Mix in chopped white onion. Mix well, cover and set in fridge.  For beginners, I recommend set the filling until slightly hardened. The filling is for 2 batches, 20 pancakes. However the dough is for 10 pancakes each time. If you want to use all of the filling once, double the dough.

Dough
  1. Add salt in all purpose flour and then add hot water firstly. Gently stir the hot water in. And stir in cold water too.  Roughly knead to form a dough. No need to be smooth. Cover and set aside for 30 minutes.

  2. Re-knead the dough, it should be smooth very quickly.  Cut into 50g portions (10 pancakes from this batch) and then roll out to wrapper. Seal it completely. Avoid the edges meeting the filling, otherwise the sealing work is hard to complete.

Frying
  1. Place the pancakes in a pan with oil, slightly press the center so the bottom can contact with the pan in better ways.

  2. Heat until the side becomes crispy.  Then turn over and fry the other side. Once the two side becomes well browned, slow down the fire and over with lid and let the pancake heat for another 3-5 minutes. This can further cook the inside part and make sure the inner part is well cooked too. Then remove the lid and heat both side for another 30 seconds separately until the surface turn crispy again.

  3. Transfer to oil paper to remove extra oil and enjoy!! Meat pies are always a little bit salty, so make sure you match it with some light and healthy vegetable soup.

Recipe Notes

The Nutrition Facts is based on each single pancake.

The filling is for 20 pancakes, namely two batches. If you want to sue all of the filling, double the dough and make a 4 cups flour batch. 

Nutrition Facts
Chinese Meat Pie
Amount Per Serving
Calories 203 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 38mg13%
Sodium 246mg11%
Potassium 114mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 24IU0%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Chinese meat pie |chinasichuanfood.com

Filed Under: Featured, Recipes, staple food

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Comments

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  1. 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
  2. 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
  3. 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
      • Kate says

        February 9, 2020 at 11:15 pm

        Yup, it’s just more technical sounding than a native speaker of English is accustomed too, but it’s perfectly correct English.

        Reply
      • Jamie says

        May 28, 2020 at 12:44 am

        5 stars
        Elaine, I love your recipes! Some friends from Chengdu introduced me to real Sichuan food and now I’m addicted:)
        Your dishes are excellent and very authentic. Thanks for your hard work making this website.

        Jamie

        Reply
        • Elaine says

          May 31, 2020 at 5:25 pm

          Thank you Jamie for such a lovely comment.

          Reply
  4. 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
  5. Maria Clarence Samonte says

    November 21, 2020 at 1:43 pm

    Hello! Can I sub the beef to pork?

    Reply
    • Elaine says

      November 24, 2020 at 8:48 am

      Yes, 100% sure.

      Reply
  6. Catriona says

    December 30, 2020 at 8:51 pm

    Hi Elaine,

    Can you please send me the previous recipe that was up here? The one where water is added to the filling?

    Thanks!

    Reply
    • Elaine says

      January 5, 2021 at 8:39 am

      Catriona,
      I don’t have the previous version saved. I am sorry. But believe me, this one is much better.

      Reply
  7. Elin Sõber-Williams says

    January 8, 2021 at 11:53 am

    5 stars
    Love the meat cakes!!! You forgot to say add the oil when making the dough, so my boyfriend had a wildly sticky mess on his hands, but I saved the day 😍

    Reply
    • Elaine says

      January 9, 2021 at 10:02 am

      ops, hug, hug!

      Reply
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