Chinese Meat Pie (Xian Bing)



240g Prima Plain Flour
60g Prima Superfine Wholegrain Flour
15g Sugar
5g Salt
30g Cooking Oil
180g Warm Water


400g Chicken Meat
226g Chinese Chives
50g Scallion
5g Salt
10g Sugar
2g Pepper Powder
6g Oyster Sauce
5g Sesame Oil
4g Chicken Powder
5g Shaoxing Wine (Optional)
10g Ginger Juice
27g Vegetable Oil
Sufficient  Vegetable Oil (For Pan-Frying)



Dough Preparation

  1. In a stand mixer with a dough hook, mix together Prima Plain and Superfine Wholegrain Flour, sugar, salt, cooking oil and water. Mix at medium speed until a dough ball is formed, about 2-3 minutes.
  2. Set aside and rest the dough for 20 minutes.

Filling Preparation

  1. Grind the chicken meat in a food processor until it becomes paste-like.
  2. Cut the Chinese chives and scallion into small pieces of about 2cm each.
  3. To prepare ginger juice, blend together some slices of ginger in water.
  4. In a large mixing bowl, mix together the chicken meat, vegetables, salt, sugar, pepper, oyster sauce, sesame oil, chicken powder, vegetable oil and shaoxing wine by hand. Finally, add in the ginger juice and mix until well combined.


  1. Divide the dough into 50g each and the filling into 50g each. Wrap the filling into the dough and twist the top of the dough ball to form a swirl pattern. Slightly flatten the dough afterwards.
  2. In a saucepan, heat up some oil at medium temperature. Once the pan is hot enough, place the meat pie onto the pan. Cook one side for about 1-2 minutes or until brown. Repeat for the other side of the meat pie. Continue for the remaining pies.
  3. Place on a serving plate and serve immediately.
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