Xianghe Meat Pie
A pan-griddled flatbread made with 500 g flour, 1 kg pork, and 500 g scallions — thin wrapper, generous filling, chewy crust, and a tender interior.
Ingredients
flour
1500 g
meat (beef, lamb, or pork)
2500 g
scallions
1500 g
fennel
to taste
sesame oil (for mixing)
to taste
Instructions
1
Make the filling
Grind the meat into a paste, then add scallions, fennel, and so on, and mix with sesame oil.
2
Wrap the pie
A Xianghe meat pie is made of two paper-thin sheets of dough sandwiching a thick layer of meat filling. After the filling is wrapped...
3
Pan-fry
Flip the whole pie on a flat pan; the dough gradually turns golden brown and puffs up into a round ball with no cracks, then brush on oil until the dough turns translucent.
