Chinese Meat Pie (Xian Bing)
馅饼
Pan-fried flatbreads stuffed with juicy pork and scallion filling — crispy outside, soupy inside. Northern comfort food.
📋 Ingredients
What Is Chinese Meat Pie (Xian Bing)?
💡 Ingredient Notes: Chinese Meat Pie (馅饼, xiàn bǐng) is a Northern Chinese staple — pan-fried flatbreads stuffed with juicy pork filling. Unlike dumplings, these are larger and flatter, with a crispy exterior and a soupy, meaty interior. The filling is seasoned ground pork with scallions, and when cooked right, the juices collect inside the dough pocket, creating a burst of flavor when you bite in. A beloved street food and home-cooked comfort dish across northern China.
Ingredients You'll Need
The Dough
- 300g all-purpose flour
- 180ml hot water
- 1 tbsp oil
- Pinch of salt
The Filling
- 300g ground pork
- 100g scallions, finely chopped
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 3 tbsp chicken stock (for juiciness)
Cooking
- 3 tbsp cooking oil
📝 Instructions
Make the dough
Mix flour with hot water and salt. Knead until smooth (5 minutes). Rest covered for 30 minutes.
Make the filling
Combine pork, scallions, ginger, soy sauce, sesame oil, sugar, pepper, and stock. Mix in one direction until well combined and sticky.
Assemble
Divide dough into 8 balls. Roll each into a circle. Place filling in center, gather edges, pinch shut, and flatten gently into a disc.
Pan-fry
Heat oil in a flat pan. Cook pies over medium heat for 4-5 minutes per side until golden and crispy. The pies should puff up slightly.
💡 Pro Tips
- 💡Hot water dough is softer and easier to roll thin — don't use cold water.
- 💡Add stock to the filling — this creates the juicy, soupy interior that makes these special.
- 💡Seal tightly — any gaps will leak juices during cooking.
📊 Nutrition Facts
❓ Frequently Asked Questions
Why is my filling dry? You probably didn't add enough liquid. The stock in the filling is essential for the juicy texture. Add more if needed.
