Chinese Meat Pie (Xianbing)
馅饼 XianbingSay it: shyen-bing
Xianbing are savory stuffed flatbreads popular as Beijing street food. A thin, crisp dough wraps a juicy, well-seasoned pork filling flavored with Chinese chives, ginger, and five-spice. Eaten hot from the griddle, they deliver contrasting textures: golden, flaky crust and moist, fragrant meat. Locals grab them for breakfast or as an anytime snack, often with a cup of soy milk or mung-bean soup.
Chinese Meat Pie (Xianbing)
馅饼, Xianbing
Pronounced shyen-bing
- Serves
- 4
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, mix the flour and salt. Gradually add the warm water while stirring with chopsticks until a shaggy dough forms. Knead on a lightly floured surface for 5-6 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
While the dough rests, combine the ground pork, chopped Chinese chives, soy sauce, Shaoxing wine, minced ginger, sesame oil, white pepper, five-spice powder, and salt in a mixing bowl. Stir vigorously in one direction for 2-3 minutes until the mixture becomes sticky and well combined. Set aside.
Divide the rested dough into 8 equal pieces. Roll each piece into a thin circle about 7 inches (18 cm) in diameter, keeping the edges slightly thinner than the center.
Place about ⅓ cup (80 g) of filling in the center of each circle. Gather the edges toward the center, pleating and pinching firmly to seal completely. Gently flatten each sealed bun into a thick disc about 4 inches (10 cm) wide.
Heat a large nonstick skillet or cast-iron pan over medium heat. Brush both sides of each pie lightly with vegetable oil. Place 2-3 pies in the pan without crowding.
Cook for 4-5 minutes until the bottom is deep golden and crisp. Flip, press down gently with a spatula, and cook the second side another 4-5 minutes until both sides are golden and the edges look crisp.
Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining pies, adding more oil to the pan as needed. Serve immediately while hot.
For extra-crispy results, after the second flip you may cover the pan for the final minute to ensure the filling is fully cooked through.
Regional variants
In some regions a vegetarian version uses scrambled egg and chives or mashed mung beans. Modern street vendors sometimes offer beef, lamb, or cabbage fillings.
Cook's notes
- Chinese chives give the classic flavor; if unavailable, substitute with the green parts of scallions plus a handful of chopped cilantro.
- Do not overfill or the dough may tear during sealing. Press out any air pockets before pinching closed.
- Leftover pies reheat beautifully in a dry skillet or 350°F (175°C) oven for 8-10 minutes.
Serve with
Hot soy milk, mung-bean porridge, or a simple cucumber salad.
Make ahead and storage
Uncooked pies can be frozen on a tray then stored in a freezer bag for up to 1 month. Cook straight from frozen, adding 2 extra minutes per side.
