Chinese xian bing (pan-fried buns) with beans

Creator notes

So much of my cooking is inspired by my favorite childhood flavors, and xian bing is one of the most nostalgic. As a child, I’d wake up on weekends to the incredible aroma of my mom preparing a batch of these pan-fried, pork-filled buns for brunch. The smell of sesame oil and sizzling pork filling our kitchen would draw me out of bed and lead me right to the pan to eat them while they were still hot and juicy.

My version includes mild, buttery Mayocoba beans, giving the filling a creamy, almost indulgent textural addition. Wrapped in a skin that's crispy, chewy, and fluffy all at once, these xian bing are my perfect snack or light meal. Serve them with a side of chili oil or Chinese black vinegar for just the right amount of kick.

– Angie (@spoonful.tian)

Featured bean: Mayocoba

Take 'em from dried to cooked with our guide!

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Yield: 8-10 buns

*Recipe requires proofing overnight.

Ingredients

Filling

• ½ lb ground pork
• 3 tbsp light soy sauce (see note)
• 2 tsp dark soy sauce (see note)
• 2 tbsp oyster sauce
• 1 tsp five-spice powder
• 2-3 chopped scallions
• 1 tsp ground ginger
• 1-½ cups cooked Mayocoba beans

Dough

• 2-½ cups bread flour
• 1 tsp instant yeast
• ½ tbsp sugar
• 1 cup warm water
• ½ tbsp sesame oil
• 1 tsp salt

For serving

• Chili oil, Chinese black vinegar, chopped scallions, toasted sesame seeds

Steps

Make the filling: Mix all filling ingredients together until well combined. Add 1-2 tbsp water if necessary so the mixture becomes a paste.

Prepare the dough: Combine flour, yeast, and sugar in a medium bowl. Add warm water, sesame oil, and salt. Mix until all liquid is absorbed and the dough is sticky. Cover and proof overnight in the fridge.

Assemble: Oil your hands to prevent them from sticking to the dough. Portion out the dough into small balls about 3-4 tbsp each. Take one ball and flatten it into a disk before adding 1-2 tbsp of the filling. Wrap to enclose; as you press stretch the dough and keep pressing until fully sealed. Repeat with remaining filling and dough.

Pan-fry: Heat a nonstick skillet (with lid) with oil over medium heat until hot. Place the buns in the pan, pressing slightly to flatten, and pan-fry until the bottoms are golden. Flip buns and pour in water to just cover the bottom of the pan. Cover and cook over medium-low heat until water has evaporated.

Serve: Enjoy warm with a side of chili oil and/or Chinese black vinegar.

NOTE: The soy sauce commonly found in most grocery stores is light soy sauce, which has a saltier, more delicate flavor. Dark soy sauce is thicker and has a richer flavor, often enhanced with a bit of sugar or molasses for sweetness.