Beef And Celery Hearts Meat Pies
- 30m Prep Time
- 16m Cook Time
- 1h 0mReady In
These Chinese meat pies (xian bing) feature a double crust filled with ground beef and tender celery hearts. They are pan-fried until golden and crusty, and best served with soy sauce and chili oil.
Ingredients
- 2 cup all-purpose flour
- 1/2 cup hot tap water
- 1 tbsp hot tap water
- 1/2 lbs ground beef
- 1/2 cup celery hearts finely chopped
- 2 green onions finely chopped
- 1 tbsp soy sauce
- 1 1/2 tsp soy sauce
- 1/4 tsp white pepper powder
- 2 tbsp vegetable oil
- 1 tsp vegetable oil
- 1 tsp kosher salt
- soy sauce
- Chili Oil
- your favorite chili sauce
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.6 mg
- Iron: 2.44 mg
- Magnesium: 19 mg
- Phosphorus: 84.4 mg
- Potassium: 183 mg
- Zinc: 1.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup all-purpose flour
- 1/2 cup hot tap water
- 1 tbsp hot tap water
- 1/2 lbs ground beef
- 1 tbsp soy sauce
- 1 1/2 tsp soy sauce
- 1/4 tsp white pepper powder
- 2 tbsp vegetable oil
- 1 tsp vegetable oil
- 1 tsp kosher salt
- soy sauce
- Chili Oil
- your favorite chili sauce
Prepare
- 1/2 cup celery hearts, finely chopped
- 2 green onions, finely chopped
Let's Cook
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Step 1.
Put 2 cups all-purpose flour in a medium bowl. Gradually add ½ cup hot tap water (110-115°F) while mixing with a fork or spatula. Once the flour starts to clump, gather the pieces with your hand to form a ball. If the dough feels too dry, work in the remaining 1 tablespoon water. The dough should feel tacky but not stick to your fingers. Knead the dough for 1 minute. Cover the bowl loosely with plastic wrap and set aside to rest while you make the filling.
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Step 2.
To make the filling, in a medium bowl, combine ½ pound ground beef, ½ cup finely chopped celery hearts (innermost yellow stalks), 2 finely chopped green onions, 1 tablespoon plus 1½ teaspoons soy sauce, and ¼ teaspoon white pepper powder. Mix well and set aside.
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Step 3.
Knead the rested dough for 1 to 2 minutes more, or until smooth. Divide the dough in half. Roll out one piece into a circle about ¼ inch thick (diameter is not important). Brush ½ teaspoon vegetable oil on the surface and sprinkle ½ teaspoon kosher salt across the dough. Starting from the edge closest to you, roll the dough into a tube to create layers. Cut the tube into four equal pieces. Repeat with the other half of the dough.
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Step 4.
Take a dough piece and gently press it into a ball. Roll it out to about 4 inches in diameter, like a mini pizza. Place 1 heaping tablespoon of filling in the center. Seal the dough around the filling by pinching the edges together, then gently press the ball into a puck-like shape roughly 2½ inches in diameter and about 1 to 1¼ inch thick. Repeat with the remaining dough pieces.
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Step 5.
Preheat an 8- to 10-inch cast-iron skillet or nonstick pan over medium-low heat for about 1 minute. Add 1 tablespoon vegetable oil per four bings (if cooking in batches). Let the oil heat for about 30 seconds, or until shimmering. Place the bings in the pan without letting the sides touch. Cook, covered, for 3 to 4 minutes per side, until both sides are crusty and rich golden brown. Adjust heat if browning too quickly. Serve with soy sauce and chili oil.