Xianbing (馅饼)
China
Juicy meat buns with a golden crust, pan-fried until crispy. A traditional Chinese dish that is easy to make at home.
Ingredients
- 300 g flour
- 120 g hot water
- 45 g room temperature water
- 2 tbsp neutral cooking oil
- 300 g ground pork
- 6 pcs green onion
- 1 tbsp ginger
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 0.25 tsp ground Sichuan pepper
- 0.25 tsp ground white pepper
- 4 tbsp water (for filling)
Steps
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Mix the flour with hot water, add room temperature water and neutral cooking oil, stir and knead the dough.
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Cover the dough and let it rest for 20 minutes.
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Knead the dough again until smooth, greasing the work surface and hands with a little oil, shape the dough into a log and cut it into 8 equal pieces.
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Shape each piece into a ball, lightly oil them, cover with plastic wrap and let rest for another 10 minutes.
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Prepare the filling by mixing ground pork, green onion, ginger, light and dark soy sauce, sesame oil, ground Sichuan pepper, ground white pepper, and water (for filling). Mix until sticky.
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Flatten one piece of dough into a disc about 0.5 cm thick.
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Place 1/8 of the filling in the center of the disc, pinch and shape into a bun, sealing the edges tightly.
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Place the prepared bun on an oiled surface and repeat with the remaining dough pieces.
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Heat enough neutral cooking oil in a heavy skillet, lay the buns, gently press them to about 2.5 cm thick and fry over low heat until golden on one side.
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Flip the buns, cover the skillet with a lid and fry until golden on the other side, then flip again and brown the first side for another 20 seconds.
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Arrange the fried buns on a tray and freeze until completely solid, then pack in airtight bags and store in the freezer for up to 2 months.
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Without thawing, fry the frozen buns in a small amount of neutral cooking oil over medium heat, keeping the lid closed until both sides are golden.