Name: Chinese Meat Pies (Xian Bing) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; ½ cup hot water; ¼ cup cold water; 200g ground beef or pork; 2 green onions, finely chopped; 1 tbsp ginger, minced; 1 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sesame oil; Salt and pepper to taste; Oil for frying

Let me tell you, the first time I tried making Chinese Meat Pies (Xian Bing) at home, I was hooked immediately. There’s just something incredibly satisfying about that crispy, golden exterior paired with a juicy, flavorful filling. This Chinese Meat Pies (Xian Bing) Recipe is one of those dishes that works perfectly for a casual snack, a quick lunch, or even a comforting dinner when you want something homemade without hours of fuss.

What makes this recipe especially worth trying is how approachable it is—no fancy techniques or weird ingredients, just simple, readily available stuff that come together beautifully. Plus, the balance of the savory meat with fragrant ginger, soy, and green onions feels like a warm hug on a plate. If you’re looking to impress family or friends with authentic flavor and a bit of crispy texture, this Chinese Meat Pies (Xian Bing) Recipe will not disappoint!

Ingredients You’ll Need

All these ingredients blend perfectly to bring you the authentic taste of Xian Bing. When shopping, I recommend picking fresh ginger and green onions to really make the filling pop with flavor. Trust me, it makes a big difference!

All-purpose flour: The base for the dough; it gives the pastry its soft yet chewy texture.
Hot water: Helps in forming a pliable dough by partially cooking the flour for better elasticity.
Cold water: Balances the dough temperature for easy handling and kneading.
Ground beef or pork: I usually use ground pork for its slightly sweeter taste, but beef works well too.
Green onions: Finely chopped to add freshness and a mild onion flavor to the filling.
Ginger: Minced fresh ginger adds a subtle zing that brightens up the meat.
Soy sauce: Seasoning that brings that unmistakable umami hit to the filling.
Shaoxing wine: This little secret ingredient adds depth and authenticity, but if you can’t find it, dry sherry works too.
Sesame oil: A small amount for that toasty nutty aroma essential in Chinese cooking.
Salt and pepper: Basic seasoning to taste, since you want to enhance the flavors but not overpower.
Oil for frying: Use a neutral oil with a high smoke point so your pies crisp up beautifully.

Variations

One of the best things about this Chinese Meat Pies (Xian Bing) Recipe is how easy it is to customize. I often switch things up depending on what’s in season or in my pantry, and you can too!

Vegetarian Variation: I’ve made a version with finely chopped mushrooms and tofu, and it’s surprisingly delicious—just swap out the meat and adjust seasonings with a splash more soy sauce and a pinch of sugar.
Spicy Kick: Add a teaspoon of chili paste or chopped fresh chili into the filling. I like how this wakes up the flavors and adds an extra layer of excitement.
Using Different Meats: Sometimes, I mix pork and beef or even add finely diced shrimp for a surf-and-turf twist. It’s a fun way to experiment without changing the core technique.

How to Make Chinese Meat Pies (Xian Bing) Recipe

Step 1: Prepare the Dough

Start by putting your all-purpose flour in a bowl. Pour in the hot water and stir quickly with chopsticks or a fork until it starts coming together—it’s okay if some bits are crumbly. Then add the cold water and knead the dough with your hands until smooth and elastic, about 5 to 7 minutes. Cover it and let it rest for at least 30 minutes; this step is key for a dough that’s tender but strong enough to hold the juicy filling.

Step 2: Make the Filling

While your dough is resting, mix up the filling. Combine the ground meat with finely chopped green onions and minced ginger—this little trio is a powerhouse of flavor. Add soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Give it a good stir until everything is evenly mixed. I like doing a quick taste test by cooking a tiny bit of the mixture in a pan to check the seasoning—this step always saves me from surprises later!

Step 3: Shape and Fill the Pies

Once rested, roll out your dough into a long log and cut it into evenly sized pieces (about golf ball size). Roll each piece into a flat circle about 3–4 inches in diameter. Spoon a generous tablespoon of filling into the center, then carefully fold the dough over and pinch the edges to seal tightly—no gaps allowed! I find a good pinch and a bit of gentle pleating helps the dough hold the filling without bursting during frying.

Step 4: Fry the Meat Pies

Heat a few tablespoons of oil in a non-stick skillet over medium heat. Place the pies seam-side down and fry until the bottom is golden and crisp, about 3 to 4 minutes. Then, add a splash of water (about 2 tablespoons), cover the pan, and let them steam for 5 minutes. This steams them perfectly and cooks the meat thoroughly without drying out the dough. Finish by removing the lid and letting the bottom crisp up again for another 2 minutes. You want that lovely contrast of crispy and tender in every bite!

How to Serve Chinese Meat Pies (Xian Bing) Recipe

A stack of four thick, round flatbreads with a golden-brown, slightly crispy top layer sits in the center of a white plate with a thin brown rim, placed on a white marbled surface. Each flatbread has a soft, pale beige dough base that looks fluffy and lightly baked on the sides. The top flatbread shows uneven browning with small patches of lighter dough texture, creating a warm and inviting look. The stack is tall and neatly arranged, highlighting the soft yet firm texture of each flatbread layer. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle a little chopped fresh cilantro and sesame seeds on top after cooking. Sometimes, I drizzle a bit of chili oil or serve with a side of black vinegar mixed with minced garlic for dipping. These garnishes add freshness, flavor, and that extra touch of color that makes the pies even more inviting.

Side Dishes

When I’m serving Chinese Meat Pies (Xian Bing) Recipe, I often pair them with a light cucumber salad or some sautéed greens like bok choy or spinach. A simple miso soup or hot and sour soup also complements these pies perfectly if you want to turn it into a full meal.

Creative Ways to Present

If you’re hosting a casual get-together, try stacking them on a platter with little dipping bowls scattered around for sauces. For a more festive vibe, serve mini pies on bamboo leaves or banana leaves like they do in some street markets. It adds a visual flair and makes guests feel like they’re enjoying an authentic treat straight from the streets of China.

Make Ahead and Storage

Storing Leftovers

After cooking, let any leftover pies cool completely before storing them in an airtight container in the fridge. I find these keep well for up to 2 days and still reheat beautifully without losing their texture.

Freezing

If you want to make a big batch, I recommend freezing the formed pies before cooking. Just lay them flat on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. When you’re ready, cook them straight from frozen—just add a few extra minutes to the frying and steaming time.

Reheating

To reheat, the best way is to pan-fry leftovers again over medium heat with a little oil until they’re crispy and warm throughout. I avoid microwaving because the dough gets soggy, and that crunch is what makes these pies special.

FAQs

Can I use premade dough for Chinese Meat Pies (Xian Bing) instead of making my own?

Absolutely! While making your own dough gives you that perfect chewy texture and fresh flavor, using premade dough can save time. Just make sure to roll it out thinly and handle it gently. You might miss the exact texture, but it’s a good shortcut, especially on busy days.
Can I bake Chinese Meat Pies (Xian Bing) instead of frying them?

Baking is an option if you prefer a lighter version, but keep in mind the signature texture comes from pan-frying and steaming. If baking, brush the pies with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway. You won’t get quite the same crispy bottom, but they’ll still taste great.
What’s the best way to prevent the pies from bursting during cooking?

Make sure to seal the edges tightly and avoid overfilling the pies. Also, don’t flip them too aggressively when frying. Adding a steaming step after frying helps cook the filling gently without bursting the dough.
Can I substitute ground chicken or turkey in this Chinese Meat Pies (Xian Bing) Recipe?

Yes, you can use ground chicken or turkey, but since they’re leaner, add a bit of oil or finely chopped mushrooms to keep the filling juicy. Adjust seasonings to compensate for their milder flavor.
Is Shaoxing wine necessary, and what if I can’t find it?

Shaoxing wine adds a subtle complexity and authentic aroma, but if you don’t have it, dry sherry or even a splash of rice vinegar can work as substitutes. It’s not essential, but it definitely enhances the filling’s flavor.

Final Thoughts

This Chinese Meat Pies (Xian Bing) Recipe has become a staple in my kitchen—simple enough for weeknights, delicious enough to impress guests. I hope you enjoy making them as much as I do; the crispy edges, juicy filling, and comforting flavors make every bite a moment to savor. So, grab your rolling pin and give it a go—you’ll be amazed at how easy and rewarding it is to recreate this beloved street food at home!