Entree: China – Shaanxi – 馅饼 ➤ Xiàn bǐng (Savory pan-fried stuffed pastry filled with seasoned minced meat and scallions)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Total 1 hr 5 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) warm water
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1/2 tsp (3 g) salt (for dough)
- 12 oz (340 g) ground pork
- 3 scallions (green onions), finely chopped
- 1 tbsp (15 g) minced fresh ginger
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2.5 g) white pepper
- 1/2 tsp (3 g) salt (adjust to taste)
- 1 tbsp (15 ml) vegetable oil (for cooking filling)
- 2 tbsp (30 ml) neutral oil (for pan frying)
- Optional: 1 cup (70 g) finely shredded napa cabbage (adds moisture)

Instructions

1. In a bowl mix the flour and 1/2 tsp salt. Gradually add warm water and 1 tbsp oil, stirring until a shaggy dough forms. Knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile prepare the filling: heat 1 tbsp oil in a skillet over medium heat. Add minced ginger; sauté 30 seconds. Add ground pork and cook, breaking up, until no longer pink.
3. Stir in soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and 1/2 tsp salt. If using cabbage, add now and cook until wilted and most liquid has evaporated. Remove from heat, fold in chopped scallions, and let cool.
4. Divide rested dough into 8 equal portions. On a lightly floured surface, roll each into a 4–5 inch (10–13 cm) circle. Place about 2½ tbsp (roughly 35–40 g) filling in center of each circle.
5. Bring edges together to seal and gently flatten into a 1/3–1/2 inch (8–12 mm) thick patty, re-rolling lightly if needed to even thickness.
6. Heat a skillet over medium-low, add 2 tbsp oil. Place patties seam-side down and cook covered for 4–6 minutes until bottom is golden and the top begins to steam.
7. Flip patties, cover and cook another 4–6 minutes until second side is golden and filling is cooked through. If needed, reduce heat to avoid burning; add a tablespoon of water and cover briefly to ensure internal cooking.
8. Remove and drain on paper towel briefly. Serve hot, whole or halved, with chili oil or black vinegar on the side.