No-Knead Chinese Meat Pies (Xian Bing)
These authentic Chinese Meat Pies (Xian Bing) feature a crispy golden crust and a soft, fluffy interior filled with juicy savory pork. The secret is the high-hydration, no-knead dough that requires no fancy equipment—just a bowl and chopsticks!
Equipment
- Cast Iron Skillet or Electric Griddle
- Mixing bowls
- Chopsticks or Spatula
Ingredients
The High-Hydration Dough
- 500 g all-purpose flour (approx. 3 3/4 cups)
- 5 g instant yeast (approx. 1 tsp)
- 10 g sugar (approx. 2 tsp)
- 400 g warm water (approx. 1 3/4 cups, roughly 100°F/38°C)
- 5 g baking powder (approx. 1 tsp)
The Juicy Pork Filling
- 500 g fatty ground pork or pork belly (approx. 1.1 lbs, skin removed)
- 20 g light soy sauce (approx. 1 1/2 tbsp)
- 5 g dark soy sauce (approx. 1 tsp)
- 10 g oyster sauce (approx. 2 tsp)
- 3 g salt (approx. 1/2 tsp)
- 10 g chicken stock concentrate (approx. 1-2 tsp, or Better Than Bouillon)
- 1 g Chinese 13-spice powder (approx. 1/4 tsp, or Five Spice)
- 30 g vegetable oil (approx. 2 tbsp, plus more for coating hands)
- 5 g sesame oil (approx. 1 tsp)
- 80 g scallions (approx. 1 cup, finely chopped)
Instructions
- Prepare the Filling: In a bowl, combine the ground pork, light soy sauce, dark soy sauce, oyster sauce, salt, chicken concentrate, and spices. Stir vigorously in one direction until the meat becomes sticky and paste-like.
- Stir in the vegetable oil and sesame oil to lock in moisture. Fold in the chopped scallions. Cover and refrigerate while you make the dough (cold filling is easier to wrap).
- Activate Yeast: In a bowl containing the 400g warm water, add the sugar and instant yeast. Stir and let sit for 1 minute.
- Mix Dough: In a large mixing bowl, whisk together the flour and baking powder. Pour in the yeast water mixture. Use chopsticks or a spatula to stir until no dry flour remains (approx 1-2 mins). The dough will be very wet and sticky. Do not knead.
- Ferment: Cover the bowl securely. Let it rise in a warm place until tripled in size. The dough should look full of bubbles and honeycomb-like inside.
- Assemble: Generously oil your hands and your work surface. Do not use flour. Gently pull a piece of dough (about 90g) without deflating it too much. Flatten it in your palm.
- Place a large scoop of filling (approx 65g) in the center. Pull the edges of the dough up and over the filling to the center, pinching tightly to seal. Place seam-side down on the oiled surface.
- Pan Fry: Preheat a skillet with a generous amount of oil over medium-low heat. Place the pies in the pan and gently press them flat with oiled fingers.
- Cover the pan and fry for about 3 minutes until the bottom is golden brown.
- Flip the pies. Fry uncovered for another 3 minutes or until golden on both sides and the pork is cooked through (internal temp 160°F).
Notes
Recipe Notes:
The Dough Texture: This is an 80% hydration dough, meaning it is meant to be extremely soft and sticky. Do not add extra flour. The key to handling it is to generously oil your hands and work surface.
Filling Technique: When mixing the pork filling, stir vigorously in one direction until sticky. This develops the protein structure, keeping the juices inside.
Reheating: Reheat in a toaster oven or dry skillet to restore crispiness. Safety Reminders:
Internal Temperature: Ensure the pork filling reaches 160°F (71°C).
Hot Oil: Be careful when placing pies in the hot skillet to avoid splatter.
Allergens: Contains Wheat, Soy, and Sesame. Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
The Dough Texture: This is an 80% hydration dough, meaning it is meant to be extremely soft and sticky. Do not add extra flour. The key to handling it is to generously oil your hands and work surface.
Filling Technique: When mixing the pork filling, stir vigorously in one direction until sticky. This develops the protein structure, keeping the juices inside.
Reheating: Reheat in a toaster oven or dry skillet to restore crispiness. Safety Reminders:
Internal Temperature: Ensure the pork filling reaches 160°F (71°C).
Hot Oil: Be careful when placing pies in the hot skillet to avoid splatter.
Allergens: Contains Wheat, Soy, and Sesame. Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.