Homemade Crispy Xianbing

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1/2 cup chopped green onions 1/2 cup chopped green onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, warm water, vegetable oil, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground pork, shredded cabbage, chopped green onions, minced garlic, soy sauce, oyster sauce, sesame oil, ground ginger, and white pepper. Ensure that the filling is well combined.
3. 3.
   Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle, about 4-5 inches in diameter.
4. 4.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal the Xianbing.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Carefully place the Xianbing in the pan and fry until golden brown on both sides, approximately 3-4 minutes per side.
6. 6.
   Remove the Xianbing from the pan and drain on a paper towel to remove excess oil. Serve hot with your favorite dipping sauce.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork is lean for a healthier option. You can also substitute it with ground chicken or turkey.
• Shredded cabbage — Squeeze out any excess moisture from the shredded cabbage to prevent the filling from becoming watery.
• Green onions — Use both the white and green parts of the green onions for added flavor.

Tips & Tricks

• For a vegetarian version, replace the ground pork with crumbled tofu or mushrooms.
• Experiment with different fillings such as shrimp, beef, or a combination of vegetables.
• To achieve a crispier texture, brush the Xianbing with egg wash before frying.
• Serve the Xianbing immediately after frying to enjoy them at their best.
• Leftover Xianbing can be reheated in a toaster oven for a quick snack.

Serving advice

Serve the Crispy Xianbing as an appetizer or as part of a Chinese-inspired meal. Arrange them on a platter and garnish with chopped green onions for an attractive presentation. Provide a variety of dipping sauces, such as soy sauce, chili oil, or sweet and sour sauce, to enhance the flavors.

Presentation advice

Arrange the golden Crispy Xianbing on a serving platter, ensuring they are evenly spaced and visually appealing. Consider adding a sprinkle of sesame seeds or a drizzle of chili oil for an extra touch of elegance. Serve them alongside a small bowl of dipping sauce and garnish with fresh cilantro leaves.