This Chinese meat pie is filled with tender and flavorful beef, wrapped in a crispy yet chewy dough that will surely make your taste buds sing. Follow my step-by-step recipe, and you’ll be amazed by how good homemade meat pies can be!
What is xian bing (meat pie)
馅饼 (Xiàn Bǐng) or Ròu Bǐng, often translated as “meat pie” or “stuffed pie,” is a beloved Chinese dish featuring a flaky pastry dough filled with savory ingredients.
The dough is typically made from all-purpose flour, water, and salt, often layered with oil to achieve a crispy texture.
Fillings can vary widely, including ground meats (such as pork or beef), vegetables, and a blend of spices. Today’s recipe is stuffed with beef, which we call Niú Ròu Xiàn Bǐng in Mandarin.
I truly love dough-based dishes, from fluffy buns like Steamed Pork Buns to delectable dumplings and savory meat pies—my family enjoys them all! Among these, meat pies are one of my favorites.
They’re easy to make since you don’t have to deal with yeast, which simplifies the process.
I’ve compiled some tips to help you achieve the perfect meat pie every time below.
Oil Paste (油酥)
For this recipe, I use an oil paste (油酥), which is the secret to achieving an irresistibly flaky and crispy crust for the meat pie.
The oil paste creates layers in the dough, making the pie tender yet crispy on the outside.
This method is commonly used in Chinese pastries like Shao Bing and Savory Sauce Pancakes, where the dough needs that perfect balance of crispness and flakiness.
If making the oil paste feels a bit too involved for you, it’s totally okay to skip it, but I highly recommend giving it a try—it’s what takes the texture to the next level.
Juicy Beef Filling
What makes the filling of this meat pie so special is the addition of Sichuan pepper water (花椒水), which adds a subtle tingling flavor and helps keep the beef incredibly juicy.
I’m a big fan of the unique taste that Sichuan pepper brings to the dish, but if you prefer a simpler version, you can simply use water.
To make the Sichuan pepper water, soak about 20g of peppercorns in 50ml of hot water, then let it cool and strain out the peppercorns.
When mincing the beef, try not to over-process it—keeping a slightly chunky texture gives a better bite. You can always adjust the seasonings to suit your personal preference.
The Dough
Once I’ve made the dough, I usually refrigerate it overnight. This resting period not only makes the dough easier to work with but also enhances its texture, making it more elastic and easy to roll out the next day.
It’s a great trick when you want to prepare the dough in advance and have everything ready for a quick breakfast or snack the following day.
If you’re short on time, no worries—letting the dough rest at room temperature for about 30 minutes to an hour will also work before you start assembling the pies.
Ingredients:
For the dough:
- 500g flour
- 3g salt
- 280g water
- Cooking oil (for spraying)
For the filling:
- 400g beef tenderloin
- 50g Sichuan pepper water
- 15g light soy sauce
- 5g dark soy sauce
- 10g oyster sauce
- 2g salt (adjust to taste)
- 2g chicken bouillon powder
- 1 egg
- 30g vegetable oil
- 1 cup chopped green onions
For the oil paste:
- 30g flour
- 30g vegetable oil
- 2 tsp salt and pepper powder
For frying and garnish:
- Vegetable oil (for pan-frying)
- 50g black sesame seeds
Instructions:
Prepare the dough:
In a large mixing bowl, combine 500g flour and 3g salt. Slowly add 280g water while stirring the flour mixture with chopsticks or a whisk until it forms a shaggy dough.
Transfer the dough to a work surface and knead it by hand. Continue kneading vigorously for about 10 minutes, folding and pressing the dough until it becomes smooth and elastic.
Divide the dough into 10 equal portions, roll each portion into a long strip, and place them in a container. Lightly spray the surface of the dough pieces with vegetable oil.
Cover the container with plastic wrap and refrigerate overnight. This resting time improves the dough’s stretchability and makes it easier to work with.
- Prepare the filling:
Clean 400g beef tenderloin and cut it into small chunks. Mince the beef by hand or use a food processor, making sure to leave some texture for a better mouthfeel.
Place the minced beef in a bowl and add 50g Sichuan pepper water. Mix thoroughly with your hands to allow the beef to absorb the liquid, which enhances its tenderness and removes any gamey flavor.
Next, add 15g light soy sauce, 5g dark soy sauce, 10g oyster sauce, 2g salt, and 2g chicken bouillon powder to the beef mixture. Stir well to combine the seasonings evenly throughout the meat.
Crack 1 egg into the mixture and stir until fully incorporated.
Finally, pour in 30g vegetable oil and mix until the filling is smooth and slightly glossy. Set aside.
- Prepare the oil paste:
In a small bowl, mix 30g flour with 2 tsp salt and pepper powder.
Heat 30g vegetable oil in a small pan until it begins to smoke lightly. Pour the hot oil into the flour mixture and stir quickly to form a smooth, paste-like consistency. Set aside to cool slightly. - Roll and fill the dough:
Remove the dough from the refrigerator and let it rest until it reaches room temperature.
Take one portion of dough and roll it out into a rectangular sheet about 2-3mm thick. Ensure the dough is evenly rolled out to avoid thick or thin spots.
Spread a thin layer of the prepared oil paste evenly across the surface of the dough sheet.
At one end of the dough, place a generous amount of the beef filling and sprinkle with chopped green onions. Adjust the amount of filling to your preference, but avoid overfilling to prevent spillage during rolling.
Starting from the filling end, gently roll the dough into a log shape. Pull the dough slightly as you roll to make it thinner, which will help the crust become crispier. Seal the edges tightly to fully enclose the filling.
Press the rolled dough log flat with your hands to form a round pie shape. Sprinkle black sesame seeds on the top and press them into the dough to help them stick.
- Cook the meat pies:
- Using an electric griddle: Preheat the griddle and select the meat pie setting. Lightly spray the cooking surface with vegetable oil to prevent sticking. Place the prepared pies on the griddle, close the lid, and let them cook for 5-8 minutes. The griddle will automatically control the temperature and time. The pies are ready when they’re golden brown and crispy on the outside and fully cooked inside.
- Using a frying pan: Heat a large frying pan over medium heat and add a thin layer of vegetable oil. Place the meat pies in the pan and fry over low heat, flipping occasionally to ensure even cooking on both sides. Fry for 8-12 minutes until the crust is golden brown and the filling is cooked through. Be patient and use low heat to avoid burning the crust before the inside is done.
Tips:
- Use room-temperature water for the dough to improve elasticity and make it easier to work with. Kneading thoroughly is key to developing a smooth and pliable dough.
- When rolling out the dough, ensure even thickness, and don’t forget to spread the oil paste across the entire surface for a crispy crust.
- Control the amount of filling to avoid tearing the dough, and pull the dough thin while rolling for a lighter, crispier pie.
- For frying, keep an eye on the pies, especially when using a frying pan, to avoid burning the crust.
Juicy Chinese Meat Pie (Xian Bing)
Ingredients
For the dough:
- 500 g flour
- 3 g salt
- 280 g water
- Cooking oil for spraying
For the filling:
- 400 g beef tenderloin
- 50 g Sichuan pepper water
- 15 g light soy sauce
- 5 g dark soy sauce
- 10 g oyster sauce
- 2 g salt adjust to taste
- 2 g chicken bouillon powder
- 1 egg
- 30 g vegetable oil
- 1 cup chopped green onions
For the oil paste:
- 30 g flour
- 30 g vegetable oil
- 2 tsp salt and pepper powder
For frying and garnish:
- Vegetable oil for pan-frying
- 50 g black sesame seeds
Instructions
Prepare the dough:
- In a large mixing bowl, combine 500g flour and 3g salt. Slowly add 280g water while stirring the flour mixture with chopsticks or a whisk until it forms a shaggy dough.
- Transfer the dough to a work surface and knead it by hand. Continue kneading vigorously for about 10 minutes, folding and pressing the dough until it becomes smooth and elastic.
- Divide the dough into 10 equal portions, roll each portion into a long strip, and place them in a container. Lightly spray the surface of the dough pieces with vegetable oil.
- Cover the container with plastic wrap and refrigerate overnight. This resting time improves the dough's stretchability and makes it easier to work with.
Prepare the filling:
- Clean 400g beef tenderloin and cut it into small chunks. Mince the beef by hand or use a food processor, making sure to leave some texture for a better mouthfeel.
- Place the minced beef in a bowl and add 50g Sichuan pepper water. Mix thoroughly with your hands to allow the beef to absorb the liquid, which enhances its tenderness and removes any gamey flavor.
- Next, add 15g light soy sauce, 5g dark soy sauce, 10g oyster sauce, 2g salt, and 2g chicken bouillon powder to the beef mixture. Stir well to combine the seasonings evenly throughout the meat.
- Crack 1 egg into the mixture and stir until fully incorporated.
- Finally, pour in 30g vegetable oil and mix until the filling is smooth and slightly glossy. Set aside.
Prepare the oil paste:
- In a small bowl, mix 30g flour with 2 tsp salt and pepper powder.
- Heat 30g vegetable oil in a small pan until it begins to smoke lightly. Pour the hot oil into the flour mixture and stir quickly to form a smooth, paste-like consistency. Set aside to cool slightly.
Roll and fill the dough:
- Remove the dough from the refrigerator and let it rest until it reaches room temperature.
- Take one portion of dough and roll it out into a rectangular sheet about 2-3mm thick. Ensure the dough is evenly rolled out to avoid thick or thin spots.
- Spread a thin layer of the prepared oil paste evenly across the surface of the dough sheet.
- At one end of the dough, place a generous amount of the beef filling and sprinkle with chopped green onions. Adjust the amount of filling to your preference, but avoid overfilling to prevent spillage during rolling.
- Starting from the filling end, gently roll the dough into a log shape. Pull the dough slightly as you roll to make it thinner, which will help the crust become crispier. Seal the edges tightly to fully enclose the filling.
- Press the rolled dough log flat with your hands to form a round pie shape. Sprinkle black sesame seeds on the top and press them into the dough to help them stick.
Cook the meat pies:
- Using an electric griddle: Preheat the griddle and select the meat pie setting. Lightly spray the cooking surface with vegetable oil to prevent sticking. Place the prepared pies on the griddle, close the lid, and let them cook for 5-8 minutes. The griddle will automatically control the temperature and time. The pies are ready when they're golden brown and crispy on the outside and fully cooked inside.
- Using a frying pan: Heat a large frying pan over medium heat and add a thin layer of vegetable oil. Place the meat pies in the pan and fry over low heat, flipping occasionally to ensure even cooking on both sides. Fry for 8-12 minutes until the crust is golden brown and the filling is cooked through. Be patient and use low heat to avoid burning the crust before the inside is done.
Leave a Reply