Name: Easy Air Fryer Chinese Meat Pies (Xian Bing)
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 2 sheets Frozen Scallion Pancakes (Shou Zhua Bing) (Thawed slightly); 10 oz Ground Pork (Approx 300g); 1 bunch Chinese Chives (Finely chopped); 2 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 0.5 tsp Five Spice Powder; 0.25 tsp Salt (Adjust to taste)

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I’ll be honest with you: traditionally, making Xian Bing (Chinese Meat Pies) is a labor of love. Growing up in Sichuan, I watched my father, a chef with decades of experience, wake up early to knead dough, let it rest, and meticulously pleat wrappers. The result was incredible, but it took hours.

However, as a parent myself, I don’t always have that luxury. I recently made these for breakfast, and my child loved them so much he demanded them for lunch and dinner. We went through three packs of frozen pancakes in one day!

This recipe is my “cheat code.” By using frozen scallion pancakes (Shou Zhua Bing) as the wrapper, we skip the dough-making entirely. Plus, cooking them in the air fryer renders out the excess fat—literally half a bowl of oil dripped out during testing—leaving you with a pastry that is incredibly crispy, flaky, and savory without being greasy. It reminds me of the Guo Kui I used to eat on the streets of Chengdu, but ready in a fraction of the time.

Why This Recipe Works

The Ultimate Dough Hack: Using frozen Shou Zhua Bing (or Asian paratha) guarantees perfectly laminated layers that shatter when you bite into them, mimicking hours of professional pastry work.
Healthier Cooking Method: Unlike pan-frying, which requires added oil, the air fryer allows the fat from the pork and the pancake to render out, resulting in a lighter, cleaner taste.
Versatile Filling: While I am using a classic pork and chive filling here, this method works beautifully with beef and onion or even lamb.
Beginner Friendly: There is no kneading, proofing, or rolling required. If you can roll up a sleeping bag, you can make this.

What Are Chinese Meat Pies (Xian Bing)?

Xian Bing (馅饼) literally translates to “stuffed pie” or “filled pastry.” In Northern China, these are staples often served for breakfast or a quick lunch. They are traditionally pan-fried to a golden brown.

This version is a modern home-kitchen adaptation. By using the air fryer, we achieve a texture that is a cross between a traditional meat pie and a Pork and Onion “Guokui”—crispy, layered, and deeply satisfying.

Ingredients & Substitutions

The Wrapper

2 sheets Frozen Scallion Pancakes (Shou Zhua Bing): You can find these in the freezer section of Asian grocery stores (brands like Chimei or Spring Home).
- Substitution: If you can’t find these, frozen Plain Paratha (often found in Indian grocery sections) is an almost identical substitute. Puff pastry works in a pinch but will result in a more western-style pastry texture.

The Filling

10 oz (300g) Ground Pork: I recommend a fat ratio of about 80% lean to 20% fat. Since the pancake already contains oil, you don’t need the pork to be excessively fatty.
1 small bunch Chinese Chives (Jiu Cai): These have a flat shape and a potent, garlicky flavor.
- Substitution: If you cannot find Chinese chives, use regular scallions (green onions) or diced yellow onions.
2 tbsp Light Soy Sauce: For savory depth (umami).
1 tbsp Oyster Sauce: Adds a hint of sweetness and richness.
1/2 tsp Five Spice Powder: This quintessential Chinese spice blend adds warmth.
1/4 tsp Salt: Adjust based on your taste, but remember the soy and oyster sauces are already salty.

Recipe Notes Before You Start

Thaw the Pancakes Correctly: Do not let the frozen pancakes sit out for too long. They should be just pliable enough to roll but still cold. If they get too warm, the dough becomes sticky and unmanageable.
Air Fryer Testing: I tested this in a standard basket air fryer. Since every air fryer circulates heat differently, check your pies 2 minutes before the timer goes off to ensure they aren’t burning.
Yield: 2 sheets of pancakes will make 4 individual meat pies (we cut each roll in half).

Mise en Place / Prep

Prepare the Chives: Wash the Chinese chives thoroughly and pat them completely dry. Finely chop them into small rings. Why dry them? Excess water can make the filling soggy and steam the dough from the inside, preventing it from getting crispy.
Thaw Pancakes: Take the frozen pancakes out of the freezer and let them sit at room temperature for about 3-5 minutes while you mix the filling.

How to Make Air Fryer Meat Pies

Step 1: Make the Filling

In a mixing bowl, combine the ground pork, chopped chives, light soy sauce, oyster sauce, five spice powder, and salt.

Chef’s Tip: Stir the filling vigorously in one direction (clockwise) for about 1-2 minutes. This technique breaks down the meat proteins and helps the filling bind together, ensuring it doesn’t crumble out of the pie when you take a bite.

Step 2: Assemble the Rolls

Take one slightly thawed scallion pancake sheet. Spread a layer of the meat filling evenly across the surface. You can go slightly thick with the filling, as these pies can handle it!

Roll the pancake up tightly from one end to the other into a log (cigar shape). Pinch the seam gently to seal.

Step 3: Shape the Pies

Using a sharp knife, cut the log directly in the middle to create two shorter logs.

Take one short log. Place it cut-side (where the meat is exposed) facing up. Press down vertically with your palm to flatten it into a round disc. Repeat with the remaining pieces. You should now have 4 raw pies.

Step 4: Air Fry

Line your air fryer basket with parchment paper (essential for easy cleanup). Place the pies in the basket, leaving a little space between them.

First Bake: Air fry at 400°F (200°C) for 12 minutes.

Visual Cue: The tops should be golden brown and puffy.

Flip and Finish: Remove the parchment paper (it’s no longer needed as the dough has set). Flip the pies over. Air fry at 400°F (200°C) for another 10 minutes.

Why Flip? This ensures the bottom gets just as crispy as the top and renders out the fat from the underside.

Step 5: Cool and Serve

Remove the pies and let them rest on a wire rack for 2-3 minutes. This allows the crust to crisp up further as it cools. You might be surprised to see quite a bit of oil at the bottom of your air fryer—that is a good thing! It means you aren’t eating it.

FAQ / Troubleshooting

Q: My dough is sticking to my hands and the counter. A: The pancakes became too warm. Pop them back in the fridge for 10 minutes to firm up the fats in the dough, then try again.

Q: Can I bake these in a regular oven? A: Yes. Preheat your oven to 400°F (200°C). Place the pies on a parchment-lined baking sheet. Bake for about 25-30 minutes, flipping halfway through. Note that the texture might be slightly drier than the air fryer version.

Q: Why is the inside of my dough slightly gummy? A: This usually happens if the heat was too high and the outside browned before the inside cooked, or the layers were rolled too thick. Try lowering the temperature to 375°F (190°C) and cooking for a few minutes longer.

Serving Suggestions

These meat pies are incredibly flavorful on their own, but they pair wonderfully with a simple acidic dip to cut through the richness.

Dip: A mixture of black vinegar and fresh ginger slivers.
Side Dish: Serve with a refreshing Smashed Cucumber Salad or a bowl of millet porridge for a complete breakfast.
Similar Recipe: If you enjoy this, you might also want to try Chinese Meat Pies made from scratch for a different texture experience.

How to Store & Reheat

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Do not microwave them, or they will become soggy. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to restore the crispiness.
Freezer: You can freeze the shaped, uncooked pies. When ready to eat, air fry them directly from frozen, adding 3-5 minutes to the cooking time.

Nutrition Information (Estimate)

Calories: ~380 kcal per pie
Protein: 14g
Carbohydrates: 28g
Fat: 24g
Sodium: 650mg

Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values vary based on the specific brand of pancake and fat content of the pork used. Garnishes and optional items are not included.

Food Safety and Preparation

Pork Safety: Ensure the internal temperature of the meat filling reaches 160°F (71°C). Because the filling is rolled inside the dough, using an instant-read thermometer is the best way to verify doneness.
Allergen Note: This recipe contains gluten (wheat flour in pancakes), soy (soy sauce), and oysters (oyster sauce).