Comments on: Chinese Meat Pie (Xian Bing)

By: Elaine

Elaine — Sat, 04 May 2024 23:27:14 +0000

In reply to Alice Chu. Thank you Alice.

By: Alice Chu

Alice Chu — Sat, 04 May 2024 09:33:32 +0000

This was delicious. The skin had the right texture. Thx!

By: Elaine

Elaine — Fri, 08 Mar 2024 11:49:33 +0000

In reply to Sara. Yes, that is green onion

By: Sara

Sara — Sun, 03 Mar 2024 03:15:19 +0000

Hi! I want to make these, but can you please explain what “large scallion” is versus “green onion”? Thank you

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