Xian Bing (Chinese Meat Pie)

Serves 6
Time 1 hour 30 minutes



500g plain flour

1 cup hot water

1 tbsp vegetable oil



350g beef mince

1 tbsp ginger, microplaned

½ brown onion, diced

1 bunch garlic chives, finely diced 

1 tbsp Chinese wine 

1 tsp Sichuan peppercorn 

1½ tsp sugar 

¼ tsp black sesame oil 

1 tbsp light soy sauce

1 tbsp kecap manis

Salt & pepper

1 bunch coriander, finely diced 


1 cup extra virgin olive oil, for shallow frying


Use a fork to mix the plain flour and water, add the oil then use your hands to bring it together. Knead for a few minutes to bring the dough together. Cover with cling film and rest for 30 minutes. 

In a large bowl use a fork to mix all of the filling ingredients together. 

Roll the dough out into a log, you don’t need to dust your board with flour. Cut into 2-inch pieces. Roll into a ball and then roll out about ½ cm thick. Place 1½ tablespoons of filling into the centre of the dough. Going around the outside of the dough pinch the dough together bringing it together in the centre, twist to seal and gently remove any excess dough. Place on the bench and gently press down to flatten, it will be 2-3cm thick. Continue until all of the dough has been used. 

Cover the base of a hot frying pan over low heat with extra virgin olive oil, about a cup of oil. Gently place in the oil, fry uncovered for 3-4 minutes on each side or until golden and cooked through. 

Remove from the oil and drain on paper towels.