Chinese Meat Pies: Crispy Pan-Fried Delights for Your Next Meal!
Hey there, Jason Griffith here! If you’re looking to explore the incredible world of Asian cuisine and want a truly satisfying dish that’s both fun to make and incredibly delicious, then these Chinese Meat Pies (also known as Xian Bing) are an absolute must-try! Imagine tender, savory ground beef filling, infused with aromatic ginger, garlic, and classic Asian sauces, all encased in a delightfully crispy, pan-fried dough. They’re perfect as an appetizer, a hearty snack, or even a light meal.
Why I Love This Recipe
I’m a huge fan of dishes that offer a wonderful contrast in textures and a burst of complex flavors, and these Chinese Meat Pies deliver exactly that. What I particularly love about this recipe is the incredible balance: the juicy, seasoned meat filling inside, perfectly complemented by the golden-brown, slightly chewy, and wonderfully crispy pan-fried exterior. The fresh green onions, ginger, and garlic infuse the beef with authentic Asian flavors, while the soy, oyster, and sesame oils create a rich, umami depth. They’re surprisingly approachable to make, and the result is an incredibly satisfying bite that will transport your taste buds!
Ingredients
Here’s what you’ll need to create these crispy and flavorful Chinese Pan-Fried Meat Pies:
For the Dough:
- 3 cups all-purpose flour
- ¾ cup warm water
- ¼ teaspoon salt
For the Filling:
- 1 lb ground beef (lean or 80/20 blend)
- 2 green onions, finely chopped
- 1 tablespoon ginger, minced (freshly minced is best!)
- 2 cloves garlic, minced (freshly minced)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil (toasted sesame oil for richer flavor)
- ½ teaspoon white pepper
- 1 teaspoon sugar (granulated)
For Cooking:
- 2–3 tablespoons vegetable oil (for frying)
Swaps and Notes
- Ground Beef: While ground beef is traditional, you could use ground pork or a mix of ground beef and pork for a different flavor profile. Ensure it’s not too lean, as some fat adds to the juiciness.
- Ginger & Garlic: Freshly minced ginger and garlic are crucial for authentic flavor. Don’t use dried here.
- Soy Sauce & Oyster Sauce: These are essential for the savory, umami flavor of the filling.
- Sesame Oil: Toasted sesame oil provides a much richer, nuttier aroma and taste compared to regular sesame oil.
- White Pepper: Adds a distinct Asian flavor and a subtle heat.
- Dough Water: The amount of warm water for the dough can vary slightly depending on humidity and flour. Add it gradually until a cohesive, pliable dough forms.
- Resting the Dough: Don’t skip the dough resting step; it allows the gluten to relax, making the dough easier to roll.
Directions
Making Chinese Meat Pies involves preparing the dough and filling, then assembling and pan-frying for a crispy finish!
For the Dough:
- Mix Dry & Wet: In a large bowl, mix the all-purpose flour and salt. Gradually add the ¾ cup warm water while stirring with a spoon or your hands until a shaggy dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface. Knead it for 8–10 minutes until it becomes smooth, elastic, and no longer sticky.
- Rest Dough: Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
For the Filling:
- Combine Filling Ingredients: In another medium bowl, combine the 1 lb ground beef, finely chopped green onions, minced ginger, minced garlic, soy sauce, oyster sauce, sesame oil, white pepper, and sugar.
- Mix Thoroughly: Mix thoroughly with your hands or a spoon until all ingredients are well combined and the mixture feels somewhat sticky. Set aside.
Assembly and Cooking:
- Divide Dough: Once the dough has rested, divide it into 12 equal pieces.
- Roll Dough Circles: On a lightly floured surface, take one piece of dough and roll it out with a rolling pin into a thin circle, about 4–5 inches wide. Keep the other dough pieces covered to prevent drying.
- Fill Pies: Spoon 2 tablespoons of the meat filling into the center of each dough circle.
- Seal Pies: Bring the edges of the dough circle together over the filling, gathering them like a purse or dumpling. Pinch the seams tightly to seal, forming a round, meat-filled pouch. Flatten the pouch slightly with your palm into a disk shape (about ½ inch thick). Ensure the seal is secure to prevent filling from leaking during frying.
- Heat Oil: Heat 2–3 tablespoons of vegetable oil in a large skillet (a non-stick or cast iron skillet works well) over medium heat. You want enough oil to cover the bottom of the pan evenly.
- Fry Pies: Add the meat pies to the hot skillet, seam side down, cooking in batches if necessary to avoid overcrowding the pan. Fry until golden brown, about 3–4 minutes per side. The meat should be cooked through (an internal temperature of 160°F / 71°C).
- Drain & Serve: Use tongs or a slotted spatula to remove the cooked meat pies from the skillet. Drain on paper towels to absorb any excess oil. Serve hot, traditionally with a soy-vinegar dipping sauce (equal parts soy sauce and rice vinegar, with a dash of sugar and sesame oil) or chili oil for a spicy kick.
Tips for Success
- Thinly Sliced Ginger/Garlic: Mincing ginger and garlic very finely ensures their flavor is well distributed without large chunks.
- Resting the Dough: Don’t skip the resting step for the dough; it makes it much more pliable and easier to roll.
- Seal Tightly: This is crucial! Pinch the seams of the dough very tightly to prevent the filling from oozing out during frying.
- Don’t Overcrowd: Fry in batches to maintain consistent oil temperature and ensure even browning.
- Even Thickness: Try to roll the dough to a uniform thickness for even cooking.
- Cook Through: Ensure the meat filling is fully cooked. You can gently press the center of the pie with a spatula while frying; if it feels firm and juices run clear, it’s likely done.
Serving Suggestions and Pairings
Chinese Meat Pies are a fantastic appetizer or a hearty snack on their own. They’re also perfect as part of a larger Asian-inspired meal. Serve them with a simple soy-vinegar dipping sauce (equal parts soy sauce and rice vinegar with a dash of sesame oil) or your favorite chili oil. For a complete meal, pair them with steamed white rice or a light cucumber salad. For other Asian-inspired dishes, consider my Chinese Pepper Steak!
Storage and Leftover Tips
Chinese Meat Pies are best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to warm them in a dry skillet over medium heat, or in a toaster oven or air fryer, until heated through and re-crisped. Microwaving is not recommended as it will make them soggy. Uncooked meat pies can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Fry from frozen, adding a few minutes to cooking time.
More Recipes You Will Love
If you loved the savory flavors and the satisfaction of making these unique Chinese Meat Pies, here are a few more fantastic savory recipes that I think you’ll absolutely love:
- For another crowd-pleasing, cheesy dip, check out my This Crockpot Nacho Dip Is the Reason I Never Have Leftovers.
- If you’re a fan of quick and easy ways to feed a crowd with cheesy goodness, don’t miss my These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast.
- For a fun, customizable, and no-fuss meal perfect for entertaining, my This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd is a fantastic choice.
- And for an incredibly cheesy and easy-to-make casual meal, my Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a hit!
- For a hearty, one-pan Mexican-inspired meal, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a great choice.
Final Thoughts
These Chinese Meat Pies are a truly delicious and rewarding dish that brings a taste of authentic Asian flavors right to your kitchen. They’re crispy, savory, and perfect for sharing. Give them a try, and enjoy these delightful pan-fried treats!
What’s your favorite type of international “pie” or dumpling? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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