Xian Bing (Xi'an Flatbreads / Meat Pies)
Xian Bing (Xi'an Flatbreads / Meat Pies)
Ingredients
For the Dough
- 3 cups all-purpose flour
- 3/4 cup hot water, just boiled
- 1/4 cup cold water
- 1/4 teaspoon sea salt
- 2 tablespoons peanut oil, plus more for coating and cooking
For the Filling
- 1 pound ground pork
- 4 green onions, finely chopped, white and green parts
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, ground
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and sea salt. Gradually add the 3/4 cup of hot water, mixing with chopsticks until shaggy. Add the 1/4 cup of cold water and continue mixing until a rough dough forms.
⏱️ 5 min
- 2
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Form the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes.
⏱️ 10 min
- 3
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, chopped green onions, grated fresh ginger, ground Sichuan peppercorns, soy sauce, and salt. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 4
After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball. Lightly coat each ball with peanut oil and place them on a tray. Cover the tray with a damp cloth and let the dough balls rest for another 30 minutes.
⏱️ 10 min
- 5
On a lightly floured surface, take one dough ball and gently flatten it with your hand. Using a small rolling pin, roll the dough into a thin, round disc, approximately 5-6 inches in diameter.
⏱️ 1 min
- 6
Place about 2 tablespoons of the meat filling in the center of the dough disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a ball. Gently flatten the filled ball into a disc shape, about 4 inches in diameter.
⏱️ 2 min
- 7
Repeat steps 5 and 6 with the remaining dough balls and filling.
⏱️ 16 min
- 8
Heat 2 tablespoons of peanut oil in a large cast-iron skillet or non-stick pan over medium heat. Once the oil is hot, carefully place 2-3 Xian Bing into the pan, ensuring not to overcrowd it.
⏱️ 1 min
- 9
Cook for 4-6 minutes per side, or until golden brown and cooked through. Flip periodically to ensure even browning and that the meat filling is fully cooked. The internal temperature of the meat should reach 160°F (71°C).
⏱️ 8 min
- 10
Remove the cooked Xian Bing from the pan and place them on a cooling rack. Repeat with the remaining Xian Bing, adding more peanut oil to the pan as needed. Serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Xian Bing (Xi'an Flatbreads / Meat Pies)
Ingredients
For the Dough
- 3 cups all-purpose flour
- 3/4 cup hot water, just boiled
- 1/4 cup cold water
- 1/4 teaspoon sea salt
- 2 tablespoons peanut oil, plus more for coating and cooking
For the Filling
- 1 pound ground pork
- 4 green onions, finely chopped, white and green parts
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, ground
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour and sea salt. Gradually add the 3/4 cup of hot water, mixing with chopsticks until shaggy. Add the 1/4 cup of cold water and continue mixing until a rough dough forms.
⏱️ 5 min - 2
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Form the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes.
⏱️ 10 min - 3
While the dough rests, prepare the filling. In a medium bowl, combine the ground pork, chopped green onions, grated fresh ginger, ground Sichuan peppercorns, soy sauce, and salt. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 4
After the dough has rested, divide it into 8 equal portions. Roll each portion into a ball. Lightly coat each ball with peanut oil and place them on a tray. Cover the tray with a damp cloth and let the dough balls rest for another 30 minutes.
⏱️ 10 min - 5
On a lightly floured surface, take one dough ball and gently flatten it with your hand. Using a small rolling pin, roll the dough into a thin, round disc, approximately 5-6 inches in diameter.
⏱️ 1 min - 6
Place about 2 tablespoons of the meat filling in the center of the dough disc. Gather the edges of the dough around the filling and pinch them together to seal, forming a ball. Gently flatten the filled ball into a disc shape, about 4 inches in diameter.
⏱️ 2 min - 7
Repeat steps 5 and 6 with the remaining dough balls and filling.
⏱️ 16 min - 8
Heat 2 tablespoons of peanut oil in a large cast-iron skillet or non-stick pan over medium heat. Once the oil is hot, carefully place 2-3 Xian Bing into the pan, ensuring not to overcrowd it.
⏱️ 1 min - 9
Cook for 4-6 minutes per side, or until golden brown and cooked through. Flip periodically to ensure even browning and that the meat filling is fully cooked. The internal temperature of the meat should reach 160°F (71°C).
⏱️ 8 min - 10
Remove the cooked Xian Bing from the pan and place them on a cooling rack. Repeat with the remaining Xian Bing, adding more peanut oil to the pan as needed. Serve warm.
⏱️ 10 min