Comments on: Chinese Meat Pie (Xian Bing)

By: Jamie

Jamie — Thu, 31 Aug 2023 15:53:56 +0000

This is a favorite recipe for my family. My daughter and I make it together and enjoy it a lot. Delicious! Thanks.

By: Emma

Emma — Thu, 22 Dec 2022 11:04:48 +0000

Hi Elaine,
I have made this recipe a few times and love it. I have issues when I make the dough, however. It is very elastic and will not roll flat without bouncing back. The result is a thicker more bouncy wrapper. Do you have any ideas for what Im doing wrong? Thanks!

By: Maryse

Maryse — Sat, 12 Nov 2022 15:05:50 +0000

In reply to Kim Focas. I was wondering what your technique for sealing is. I’m a visual person and am trying to visualize it but I can’t see doing it without touching the meat, any tips? I’ve done a lot of wontons and pot stickers, I know how to do those. Does that help me? Thanks in advance.

By: Elaine

Elaine — Mon, 10 Jan 2022 12:38:51 +0000

In reply to Caroline Chao. Thank you, Caroline for your lovely feedback. Nice to read the success news.

By: Caroline Chao

Caroline Chao — Thu, 30 Dec 2021 20:35:15 +0000

Thanks very much for this recipe, I made this and they turned out great. Seasoning was perfect. I didn’t have sichuan pepper so I added chili bean sauce instead and it turned out well. Definitely a keeper

By: Elaine

Elaine — Wed, 08 Sep 2021 00:16:51 +0000

In reply to Phil. Only if you add Sichuan peppercorn powder.

By: Phil

Phil — Tue, 07 Sep 2021 21:13:53 +0000

Hello, will these be numbing like i had in chengdu?? They look the same and i like these to give the numbing affect

By: Elaine

Elaine — Wed, 23 Jun 2021 00:20:35 +0000

In reply to Emma. Thanks so much for your lovely feedback, Emma!

By: Emma

Emma — Tue, 22 Jun 2021 18:19:53 +0000

In reply to Elaine.

Thank you so much! We tried them out and they came out great!