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Chinese Meat Pie (Xian Bing) Recipe
Ben Carraoli

Chinese Meat Pie (Xian Bing) Recipe

I still remember the first time I tried making Chinese Meat Pie, or Xian Bing, 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.