Xian Bing (Chinese Filled Flatbread)

Lunch | Chinese

Prep time: 55 min Cook time: 15 min Servings: 12

Xian Bing are Chinese pan-fried meat pies, and I think calling them pies doesn’t quite do them justice. They sit somewhere between a dumpling and a flatbread: a simple hot-water dough wrapper stuffed with seasoned mince, sealed, then flattened and fried until the outside is crisp and golden and the inside is juicy. This is the kind of thing you’d find sold from a flat griddle on a street corner in northern China.

The dough uses just-boiled water, which makes it soft and pliable rather than tough. The filling is seasoned mince mixed with sichuan pepper, sesame oil, soy sauce, spring onions and a splash of chicken stock. That stock is what keeps the inside juicy when it cooks. The whole thing takes about an hour from start to finish, with most of that being the dough resting. Mix a dough, make a filling, wrap, flatten, fry.

Ingredient Notes

Beef, lamb or pork mince: All three work well. Fattier mince (around 20% fat) stays juicier inside the pie than extra lean. I tend to use beef or lamb for a stronger flavour that holds up against the sichuan pepper and sesame oil. Pork gives a milder, slightly sweeter result that works equally well.

Ground sichuan pepper: Has a distinctive numbing, tingly quality that is completely different to black or white pepper. Worth seeking out at an Asian grocery store or online. Buy peppercorns whole and grind them fresh if you can, as pre-ground loses its intensity quickly. Ground white pepper is the best substitute if you can’t find it.

Chicken stock: Adding stock to the raw mince is what keeps the filling juicy. Mix it in thoroughly until fully absorbed and the mixture looks glossy and cohesive. If you don’t mix it in properly the filling will be noticeably drier. Use a good quality stock for the best flavour.

Equipment

Large mixing bowl
Rolling pin
Cast iron or heavy based frying pan (30cm/12in)
Wire rack
Tea towel

Ingredients

Dough
200ml hot water (just boiled)
¼ tsp sea salt
450g (3 cups) plain flour
100ml hot water
2 tbsp peanut oil (or other neutral oil) + 1 tbsp extra
Filling
4 spring onions
500g beef, lamb or pork mince
5cm (2in) piece fresh ginger, finely grated
½ tsp ground sichuan pepper
½ tsp white pepper
1 tbsp sesame oil
50ml soy sauce
60ml chicken stock
2 tbsp peanut oil (or other neutral oil)

Directions

Make the dough
Place 200ml hot water in a large bowl, then sprinkle over the salt and flour. Mix with some chopsticks to evenly distribute.
Pour in 100ml hot water and the 2 tbsp of oil. Mix to a dough, then knead on a clean work surface for 3 minutes, until smooth.
Return the dough to the bowl and cover with a tea towel. Rest for 20 minutes.
Make the filling
Finely slice the spring onions and place in a large bowl with the pork mince, ginger, sichuan pepper, white pepper, sesame oil, soy and stock.
Mix very well until combined and all the stock has been incorporated.
Assemble the pies
Divide the dough into 12 pieces, then roll into smooth balls. Place back in the bowl and drizzle with the extra oil and gently toss through with your hands to coat the balls.
Place the balls on a tray and cover lightly with plastic wrap. Rest for 10 minutes.
Roll out each dough ball on a board to about 3mm thick. Spoon a portion of filling in the centre and pinch the edges together in a circular pattern to enclose the filling like a dumpling.
Place the dough seam side down on the board and flatten the pies again gently with the palm of your hand to about 1cm thick.
Cook the pies
Heat half the oil in a cast iron or heavy based frying pan over medium-high heat. Add the pies not to over crowd the pan and cook for 4-5 minutes until golden brown. Turn over and cook the other side for a further 3-4 minutes, until golden and crisp.
Transfer the pies to a wire rack over a tray to drain and repeat with the remaining oil and pies.
Serve the pies warm on their own or with some chilli crisp drizzled on top.

Ingredients

Directions

Recipe notes