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Door Nail Meat Pie
  • Door Nail Meat Pie
  • Door Nail Meat Pie
Door Nail Meat Pie

Door Nail Meat Pie

These giant meat dumplings (known as Xian bing) are named after the enormous rounded nail heads that are still visible on the wooden doors and gateways guarding the Imperial palaces in China's ancient cities. They're filled with spicy pork or beef, then fried so that the pastry goes crispy but still retains all of those delicious spicy meat juices inside to enjoy when you bite into it!

To make this recipe, you'll need:

BADIAN BLEND: ½ tsp

LA JIAO BLEND: ½ tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND:

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 52

Serves: 4

Prep: 5 mins

Cook: 50 mins

Origin: China
Shopping List

  • 250g beef or pork mince
  • ½ a bunch of spring onions - thinly sliced
  • 1 tbsp soy sauce (any type)
  • 1 tsp sugar
  • 150g plain flour (plus extra for rolling)
  • 2 tbsp sesame oil or use sunflower or vegetable oil
Blends Needed

BADIAN BLEND: ½ tsp

LA JIAO BLEND: ½ tsp

MA LA BLEND: 1 tsp

ZHIMA BLEND:

Goes Great With
Also Works a Treat With
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R
Richard Banks

What a great dish! Absolutely loved it, very easy to make and tasted delicious. Simple pastry recipe, and crisped up nicely with the frying/baking combo. Filling lovely. The recipe got the filling/pastry ratio perfect, it wasn't a meagre pie but nothing spilled out the side! Will be making again soon

D
Deborah Brown

Delicious. These meat pies are the perfect comfort food on a chilly evening. The portion size makes them a perfect for a grab and go lunch on their own or as part of an evening meal. Perhaps one of the most versatile little gems in the book. Great for some midweek tastiness. Thank you guys, these really ticked the boxes for me.