Xian Bing

Ingredients
400g beef mince (preferably slightly fatty)
2 spring onions, finely chopped
1 thumb-sized piece ginger, finely chopped
¼ onion, finely diced
2–3 tablespoons vegetable oil (for frying)
1 teaspoon Sichuan peppercorns
Pinch sea salt

The Filling Seasoning
1 tablespoon oyster sauce
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch white pepper
2–3 tablespoons water
1 egg yolk

The Dough
300g plain flour (dumpling flour if available)
180–200ml hot water
1 teaspoon vegetable oil
Pinch salt

PREPARATION

1. Toast the Sichuan peppercorns in a dry pan over medium heat for about 1 minute until fragrant.
2. Crush the toasted peppercorns with sea salt in a pestle and mortar to create a simple Sichuan pepper salt.
3. Finely chop the spring onions, ginger and onion and add them into the mortar with the pepper salt.
4. Heat vegetable oil until smoking and pour it over the aromatics to release their fragrance.
5. Add the beef mince to a bowl and mix in the aromatic oil mixture.
6. Add oyster sauce, Shaoxing rice wine, light soy sauce, sesame oil and white pepper.
7. Add the egg yolk and 2–3 tablespoons of water, then mix thoroughly.
8. Lift and slap the meat mixture back into the bowl about 10 times to tenderise and bind the filling.
9. To make the dough, combine flour and salt in a bowl.
10. Mix vegetable oil with hot water and gradually add to the flour to form a soft dough.
11. Knead the dough for about 3–4 minutes until smooth.
12. Lightly oil the dough, cover with a damp cloth and rest for 3–5 minutes.
13. Roll the dough into a cylinder and divide into large portions.
14. Roll each portion into a thick round wrapper.
15. Place about 2 tablespoons of filling in the centre.
16. Gather the edges together and seal to form a ball, then flatten slightly.

COOKING

1. Heat oil in a frying pan over medium heat and place the filled pastries into the pan.
2. Press gently to flatten them into thick pancakes.
3. Fry for about 5 minutes on each side until golden brown and crisp.
4. Remove and drain on kitchen paper before serving.

School of Wok Tips

• Use slightly fatty beef mince to keep the filling juicy.
• Pouring hot oil over the aromatics releases their flavour instantly.
• Slightly wetter dough helps create a soft interior with crispy edges.
• Do not overcrowd the pan so each pie cooks evenly.

FAQs

What is Xian Bing?
Xian Bing is a northern Chinese street food consisting of a pan fried pastry filled with savoury minced meat.

Can I use pork instead of beef?
Yes. Pork mince works very well and is commonly used in many Chinese meat pie recipes.