Crispy Xian Bing Recipe: Traditional Chinese Meat Pie!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is often less expensive.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives offer a similar flavor and are often more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually more affordable.

white pepper

🥗Healthier: black pepper

💰Cheaper: no substitute

Black pepper is a common alternative with a different flavor profile.

Toast Sichuan peppercorns in a medium hot pan for about a minute.

Crush the toasted Sichuan peppercorns in a mortar and mix with a pinch of salt to make Sichuan peppercorn salt.

Finely chop spring onions, ginger, and onion, and add to the mortar to combine flavors.

Heat 2 tablespoons of oil in a pan until smoking hot.

Sear the chopped mixture in the hot oil.

Add fatty beef mince to the pan and season with Sichuan peppercorn salt, oyster sauce, rice wine, light soy sauce, sesame oil, and a pinch of white pepper.

Mix the filling thoroughly, adding a couple of spoons of water for juiciness and one egg yolk for texture.

Prepare the dough by mixing dumpling flour with hot water and a pinch of salt, then knead until smooth and slightly tacky.

Cover the dough with oil and a wet cloth, letting it rest for 3-5 minutes.

Roll the dough into a cylinder and cut into rounds.

Roll each round into a flat circle, ensuring it's not too thin.

Fill each circle with about 2 tablespoons of the meat mixture and gather the sides to seal.

Flatten the filled pastry slightly and place in a pan on medium heat, pressing down gently.

Cook each side for about 5 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens