📝 About This Recipe
A cornerstone of Northern Chinese soul food, these Xian Bing feature a paper-thin, crispy golden crust that gives way to a burst of savory, aromatic juices. Traditionally enjoyed on the bustling streets of Beijing, these 'meat pies' are a masterclass in balance, combining succulent ground pork with the warmth of ginger and the bite of fresh leeks. Every bite offers a satisfying contrast between the scorched, flaky dough and the tender, soup-filled center.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Warm water (roughly 110°F)
- 1/4 cup Room temperature water
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (to coat the dough)
The Meat Filling
- 1 pound Ground pork (ideally 70/30 lean-to-fat ratio for juiciness)
- 1 tablespoon Ginger (freshly grated or minced into a paste)
- 4 stalks Scallions (finely chopped)
- 1 cup Chinese chives or Leeks (finely chopped)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing rice wine (dry sherry is a good substitute)
- 1 tablespoon Toasted sesame oil
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Chicken bouillon powder or salt
- 1/4 cup Cold water or Chicken stock (to be beaten into the meat)
For Frying
- 3-4 tablespoons Neutral oil (grapeseed, canola, or vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Slowly pour in the warm water while stirring with chopsticks or a fork until shaggy clumps form.
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2
Add the room temperature water and knead by hand for about 5-8 minutes until the dough is smooth and elastic. It should be softer than dumpling dough. Coat with 1 tablespoon of oil, cover with a damp cloth, and let rest for at least 30 minutes.
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3
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and bouillon.
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4
The 'Secret Step': Add the 1/4 cup of cold water/stock to the meat one tablespoon at a time. Use a pair of chopsticks to stir vigorously in one direction until the liquid is fully absorbed and the meat looks like a sticky paste. This ensures a juicy interior.
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5
Fold in the chopped scallions and Chinese chives. Do not overmix at this stage; you want the aromatics to stay fresh. Set the filling aside.
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6
On a lightly floured surface, divide the rested dough into 10-12 equal pieces. Roll each piece into a smooth ball.
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7
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle. The edges should be slightly thinner than the center.
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8
Place 2 tablespoons of filling in the center of the dough. Pleat the edges upward and over the filling, pinching them together at the top to seal, much like a baozi (steamed bun).
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9
Gently flip the bun over so the pleated side is down. Use your palm to press it down into a flat disc, about 1/2 inch thick. Repeat with the remaining dough.
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10
Heat a large non-stick skillet over medium-low heat and add 2 tablespoons of oil. Place 4-5 pies in the pan, ensuring they don't touch.
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11
Fry for 4-5 minutes per side. To ensure the meat is cooked through, you can add 1 tablespoon of water to the pan and cover with a lid for 2 minutes, then uncover and fry until the bottoms are crispy and golden brown.
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12
Transfer to a wire rack for 1-2 minutes to prevent the bottom from getting soggy. Serve hot and enjoy the 'soup' inside!
💡 Chef's Tips
The key to a juicy pie is stirring the meat in one single direction; this develops the protein structure to hold the juices. If the dough is too sticky to handle, oil your hands instead of adding too much extra flour, which can make the crust tough. Let the dough rest properly—this relaxes the gluten and allows you to roll it paper-thin without it snapping back. Don't rush the frying; medium-low heat ensures the pork is cooked through by the time the crust reaches a perfect golden crunch.
🍽️ Serving Suggestions
Serve with a dipping sauce made of Chinkiang black vinegar, soy sauce, and a drizzle of chili oil. Pair with a simple bowl of millet porridge or hot soy milk for an authentic Beijing breakfast experience. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, acidic crunch to cut through the richness. Enjoy with a cup of hot Jasmine or Oolong tea to cleanse the palate between bites.