Do Share Recipe

I still remember the first time I tried making Chinese Meat Pie (Xian Bing) Recipe at home. The combination of crispy golden dough with a juicy, flavorful beef filling completely won me over. It was easier than I expected, and I loved experimenting with the filling to suit my taste. Every bite reminded me of the authentic street food flavors from China.

Just like I’ve enjoyed making dishes such as Chicken Enchiladas with Homemade Red Enchilada Sauce Recipe or Chicken Mashed Potato Bowls Recipe, I can make this delicious treat anytime I crave a savory, pan-fried delight.

Ingredients

Here’s what you’ll need to make this classic Chinese Meat Pie:

Filling:

300 g beef with 15–20% fat – ensures juicy and flavorful filling
2 large scallions, finely chopped – adds fresh, aromatic flavor
1 thumb ginger, sliced – balances richness with a hint of spice
1/2 tsp Sichuan peppercorn powder – brings authentic aroma and mild numbing spice
1/2 tsp salt – enhances the natural flavors
Pinch of freshly ground white pepper – subtle heat and depth
1 egg – binds the filling for a sticky, cohesive texture
1 tbsp light soy sauce – adds savory umami
1 tbsp oyster sauce – boosts depth of flavor
1 tbsp sesame oil – fragrant finishing touch
1/2 tsp sugar – balances savory notes
1 tbsp Shaoxing cooking wine – enhances aroma
1/2 medium white onion, chopped – adds sweetness and crunch

Dough:

2 cups all-purpose flour (300 g) – soft and pliable base for perfect crust
1/2 cup hot water (120 ml) – helps make dough soft and easy to knead
60 ml room temperature water + 10 ml extra – adjusts dough consistency
1 tbsp vegetable oil – ensures elasticity and prevents sticking
Pinch of salt – enhances dough flavor

Note: Serves 10–12 Chinese Meat Pies depending on size.

Variations

You can easily adjust this recipe to suit your dietary preferences:

Substitute beef with ground pork, lamb, or chicken.
Make it vegetarian using finely chopped mushrooms, tofu, or cooked lentils.
Use tamari instead of soy sauce for a gluten-free version.
Add chopped chili or garlic for extra flavor punch.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Mixing bowls – for dough and filling
Food processor (optional) – quickly blends the filling ingredients
Rolling pin – rolls dough evenly for a perfect pie
Frying pan or skillet – cooks pies to golden crispiness
Spatula – helps flip without breaking the dough

How to Make Chinese Meat Pie (Xian Bing) Recipe

Preparing the Filling

I start by mixing beef, ginger, scallions, salt, sugar, Sichuan peppercorn, and white pepper in a food processor. Then, I add egg, soy sauce, sesame oil, Shaoxing wine, and oyster sauce. Mixing by hand ensures the filling is sticky and flavorful.

Chilling the Filling

Next, I stir in the chopped white onion and drizzle hot oil over scallion whites for extra aroma. Covering the mixture and refrigerating it helps the flavors meld and firms up the filling slightly for easier wrapping.

Making the Dough

I combine flour with hot water, then gradually add room-temperature water and a pinch of salt. The dough is kneaded briefly, then left to rest for 30 minutes. This step makes the dough soft and easy to roll.

Rolling and Filling Pies

Once rested, I cut the dough into 50 g portions and roll each into a thin circle. I place a spoonful of filling in the center, carefully sealing the edges. Avoid letting the filling touch the edge for a perfect seal.

Frying the Pies

I heat oil in a skillet and place the pies in, pressing the center lightly. Cook each side until golden brown, then cover the pan and let the pies cook for another few minutes. Finally, I uncover to crisp both sides before serving.

Additional Tips for Making this Recipe Better

I always use beef with some fat for juicier filling.
Resting the dough is key; it makes rolling much easier.
I press the center of each pie while frying to ensure even contact with the pan.
Refrigerating the filling for 30 minutes improves texture and flavor.
Using a mix of hot and room-temperature water in the dough makes it soft yet strong enough to hold the filling.

How to Serve Chinese Meat Pie (Xian Bing)

I love serving these pies warm straight from the skillet. Pair them with light vegetable soups or a dipping sauce made from soy sauce, vinegar, and chili oil. Garnish with chopped scallions for a vibrant, restaurant-style look.

Nutritional Information

Here’s a rough idea of what one Chinese Meat Pie contains:

Calories: 203 kcal – a satisfying, savory snack
Protein: 12 g – from beef and egg
Carbohydrates: 18 g – from the dough
Fat: 10 g – from beef and oil

Make Ahead and Storage

Storing

I keep cooked pies in an airtight container in the fridge for up to 2 days. They stay tasty and maintain crispiness if lightly reheated.

Freezing

Uncooked pies freeze well. I place them on a tray, freeze individually, then store in a freezer bag for up to 1 month. Fry directly from frozen, adding a couple of extra minutes.

Reheating

I prefer reheating in a skillet over low heat to restore crispiness. Avoid microwaving as it can make the crust soggy.

Why You’ll Love This Recipe?

Chinese Meat Pie is more than just a snack—it’s a flavor-packed treat. Here’s why I adore it:

Quick and easy – minimal prep, huge payoff.
Versatile – can swap meats or go vegetarian.
Flavorful – juicy, aromatic filling with a perfect crispy crust.
Family-friendly – loved by adults and kids alike.
Customizable – adjust spices and sauces to match your taste.

Ben Carraoli