19 Modern Takes on Chinese Pie Recipes

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Unexpectedly, Chinese pies offer a world of comfort and flavor. This roundup reimagines classics with modern twists, perfect for quick weeknight dinners or cozy weekends. Get ready to explore savory and sweet innovations that will become family favorites!

Pork and Cabbage Pie with Ginger Soy Glaze

Here's a comforting pie that combines savory pork and napa cabbage with a glossy ginger-soy glaze, all wrapped in a crispy pan-fried crust. Perfect for weeknight dinners or meal prep, this recipe breaks down each step for guaranteed success.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Filling

1 lb ground pork
2 cups napa cabbage, shredded (squeeze out excess moisture)
3 green onions, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper

For the Glaze

2 tbsp soy sauce
1 tbsp honey
1 tsp fresh ginger, grated
1 clove garlic, minced
1 tbsp water
1 tsp cornstarch

For the Crust

1 (9-inch) refrigerated pie crust
2 tbsp vegetable oil

Instructions

In a medium bowl, combine ground pork, squeezed-dry shredded napa cabbage, sliced green onions, minced garlic, grated ginger, 1 tbsp soy sauce, sesame oil, salt, and pepper. Mix until well incorporated. Tip: Squeezing cabbage prevents a soggy crust.
In a small bowl, whisk together 2 tbsp soy sauce, honey, 1 tsp grated ginger, minced garlic, water, and cornstarch until smooth. Set glaze aside.
On a lightly floured surface, roll out the refrigerated pie crust into a 12-inch circle. Spoon the pork filling onto one half, leaving a 1-inch border. Fold the other half over to form a half-moon. Crimp the edges with a fork to seal. Tip: Use a fork to press firmly for a tight seal.
In a large nonstick skillet, heat vegetable oil over medium heat until shimmering. Carefully place the pie seam-side down. Cook for 4-5 minutes until golden brown. Tip: Lift the edge with a spatula to check color without disturbing the crust.
Using two spatulas, flip the pie. Brush the top with half of the glaze. Cook for another 4-5 minutes until bottom is browned and internal temperature reaches 160°F. Brush with remaining glaze during the last minute. Tip: Use an instant-read thermometer to ensure pork is fully cooked.
Remove the pie from the skillet. Let rest on a cutting board for 5 minutes before slicing. Serve warm.

Velvety glaze and crispy crust make every bite irresistible. Serve with steamed rice or a simple salad for a complete meal.

Five-Spice Beef and Scallion Hand Pie

Baking these Five-Spice Beef and Scallion Hand Pies is a rewarding project that yields flaky, savory pastries perfect for lunch or a snack. The aromatic five-spice blend pairs beautifully with tender beef and fresh scallions, all encased in a golden, buttery crust. Follow these steps for foolproof results every time.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Filling

1 lb ground beef (80/20 recommended)
2 tbsp low-sodium soy sauce
1 tbsp five-spice powder
1 tsp sesame oil
1/2 cup chopped scallions (about 4 scallions)
1/4 tsp salt
1/2 tsp black pepper
1 tbsp cornstarch
2 tbsp water

For the Pastry

2 sheets frozen puff pastry, thawed (about 1 lb total)

For the Egg Wash

1 large egg
1 tbsp water

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the ground beef, soy sauce, five-spice powder, sesame oil, salt, and black pepper. Mix gently with your hands until just combined. Tip: Don't overmix or the meat can become tough.
In a small bowl, stir together the cornstarch and water to form a slurry. Add to the beef mixture and mix until evenly distributed. This slurry helps bind the filling and prevent sogginess.
Fold in the chopped scallions until evenly incorporated. Set aside.
On a lightly floured surface, unfold each puff pastry sheet and cut each into 4 equal rectangles (you'll have 8 total). If the pastry is too soft, refrigerate for 5 minutes.
Place a heaping tablespoon of filling (about 2-3 tbsp) in the center of each pastry rectangle. Fold the pastry over to form a rectangle, pressing the edges to seal. Use the tines of a fork to crimp the edges—this ensures a tight seal and adds a decorative touch.
Transfer the hand pies to the prepared baking sheet, spacing them at least 1 inch apart. Use a sharp knife to cut 2 small slits on top of each pie to allow steam to escape.
In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of each hand pie evenly with the egg wash. Tip: Avoid pooling egg wash on the baking sheet to prevent sticking.
Bake for 20-25 minutes, until the pastry is puffed and deep golden brown. Rotate the pan halfway through for even browning.
Let the hand pies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Tip: The filling will be very hot—let them rest to avoid burns.

Served warm, these hand pies are bursting with savory, aromatic filling and tender, flaky crust. They're ideal for picnics or make-ahead meals, and the five-spice adds an irresistible umami depth. Pair with a side of pickled vegetables or a simple salad for a complete meal.

Red Bean Paste and Mochi Pie

Ready for a delightful twist on classic dessert pie? This Red Bean Paste and Mochi Pie combines the smooth sweetness of red bean paste with chewy mochi chunks, all encased in a buttery, flaky crust.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small cubes
2 tablespoons granulated sugar
1/4 teaspoon salt
2 to 3 tablespoons ice water

For the Filling

1 can (about 15 ounces) sweet red bean paste (anko)
1 cup mochi pieces (cut into 1/2-inch cubes)

Instructions

In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Tip: Keeping the butter cold ensures a flaky crust.
Drizzle 2 tablespoons of ice water over the mixture and stir with a fork until the dough starts to come together. If it seems dry, add the remaining 1 tablespoon of water. Press the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Tip: Avoid overworking the dough to keep it tender.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the excess dough, leaving a 1/2-inch overhang, and crimp the edges as desired.
Preheat your oven to 350°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Prick the bottom of the crust with a fork and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.
In a small bowl, combine the red bean paste and mochi cubes. Stir until evenly mixed. Tip: Use small mochi cubes (about 1/2 inch) so they distribute evenly and soften slightly during baking.
Spread the filling evenly into the pre-baked crust. Bake for 20 to 25 minutes, until the filling is bubbly around the edges and the crust is deep golden brown. If the crust edges brown too quickly, cover them with foil strips. Tip: Let the pie cool completely on a wire rack before slicing to allow the filling to set properly.

A slice of this pie offers a wonderful contrast of textures—crisp crust, creamy red bean, and chewy mochi. For an extra treat, serve warm with a scoop of vanilla ice cream.

Mapo Tofu Pie with Sichuan Peppercorns

Spicy and numbing, this Mapo Tofu Pie transforms the classic Sichuan dish into a comforting, flaky pie. The combination of silken tofu, ground pork, and the signature mala heat from Sichuan peppercorns is encased in a buttery crust. Perfect for a weeknight dinner or a potluck showstopper.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
1/2 cup ice water

For the Filling

1 tbsp vegetable oil
1 lb ground pork
4 cloves garlic, minced
1 tbsp grated ginger
1/2 cup chopped scallions, plus extra for garnish
1 block (14 oz) silken tofu, drained and crumbled
2 tbsp doubanjiang (fermented broad bean paste)
1 tbsp soy sauce
1 tsp sugar
1/2 tsp ground Sichuan peppercorns, plus extra for garnish
1/4 cup water
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Topping

1 egg, beaten (for egg wash)

Instructions

Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Drizzle with ice water and stir until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Tip: Keep butter cold for a flaky crust.
Preheat oven to 375°F. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie pan, trim excess, and crimp edges. Prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, brush with egg wash, and bake another 5 minutes. Set aside.
While crust bakes, prepare filling: Heat oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned, about 5 minutes. Remove pork with a slotted spoon, leaving drippings. Tip: Do not overcrowd the pan to ensure proper browning.
Reduce heat to medium. Add garlic, ginger, and scallions (reserve a tablespoon for garnish). Cook until fragrant, about 1 minute. Stir in doubanjiang, soy sauce, sugar, and ground Sichuan peppercorns. Cook for 1 minute.
Return pork to skillet. Add crumbled silken tofu and 1/4 cup water. Stir gently to combine. Bring to a simmer, then slowly pour in cornstarch slurry while stirring. Cook until mixture thickens, about 2 minutes. Tip: Stir the slurry again just before adding to avoid clumps.
Pour filling into pre-baked pie crust. Spread evenly. Brush exposed crust edges with remaining egg wash. Sprinkle reserved scallions and extra Sichuan peppercorns on top.
Bake pie at 375°F for 25-30 minutes, until filling is set and crust is golden. Let cool for 10 minutes before slicing. Tip: Allowing it to cool helps the filling firm up for cleaner slices.

Rich and savory, this pie delivers the iconic mapo tofu flavors in every bite. Serve warm with a side of steamed rice or a crisp green salad for a complete meal. The flaky crust perfectly complements the silky, spicy filling.

Peking Duck Style Pie with Hoisin Sauce

There's something magical about the combination of crispy duck, sweet hoisin, and fresh scallions—this Peking Duck Style Pie brings all that flavor into a hand-held, flaky crust. Perfect for a cozy dinner or a fun appetizer, this recipe walks you through each step so you can recreate the magic at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Crust

1 sheet frozen puff pastry, thawed
1 large egg, beaten (for egg wash)
1 tablespoon sesame seeds (optional)

For the Filling

2 cups shredded cooked duck (skin included)
1/2 cup hoisin sauce
4 scallions, sliced (white and green parts separated)
1/2 English cucumber, cut into thin 2-inch strips

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper. Tip: Work quickly with puff pastry—keep it cold for the flakiest layers.
In a medium bowl, combine the shredded duck, hoisin sauce, white parts of the scallions, and cucumber strips. Mix well until evenly coated. Tip: Pat the duck dry with paper towels to avoid a soggy filling.
On a lightly floured surface, gently roll out the puff pastry sheet to a 12×12-inch square, about 1/8-inch thick. Cut into four equal rectangles (each about 6×3 inches).
Spoon about 1/3 cup of filling onto one half of each rectangle, leaving a 1/2-inch border around the edges. Do not overfill.
Fold the other half of the pastry over the filling to form a rectangle. Press the edges firmly with a fork to seal. Cut 2-3 small slits on top of each pie to allow steam to escape.
Brush the tops of the pies with the beaten egg, then sprinkle with sesame seeds if using. Place the pies on the prepared baking sheet.
Bake for 20-25 minutes, rotating the sheet halfway through, until the pastry is puffed and deep golden brown. Tip: If the edges brown too quickly, tent loosely with foil.
Let the pies cool on the baking sheet for 5 minutes before serving. Sprinkle the remaining green scallion parts on top for freshness.

Just imagine pulling this pie out of the oven, the golden crust shattering as you cut into it, revealing tender duck and glossy sauce. Serve it with extra hoisin for dipping and a side of quick-pickled cucumbers for brightness—this pie is a showstopper that's surprisingly simple to pull off.

Char Siu Pork Pie with Honey Glaze

Until you've tasted a warm slice of Char Siu Pork Pie, you haven't experienced the perfect fusion of sweet and savory. This delightful pie features tender, honey-glazed char siu pork encased in a flaky buttery crust, making it an unforgettable main dish or appetizer.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1/2 teaspoon salt
6-8 tablespoons ice water

For the Char Siu Pork and Honey Glaze

1 lb pork shoulder, cut into strips
3 tablespoons honey, divided
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon five-spice powder
2 cloves garlic, minced
1/2 teaspoon red food coloring (optional)
1 large egg

Instructions

Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until mixture resembles coarse peas. Drizzle ice water one tablespoon at a time, stirring with a fork until dough holds together. Divide in half, wrap each in plastic, and refrigerate for at least 30 minutes. Tip: Keep butter and water ice-cold for flaky layers.
While dough chills, prepare char siu: In a medium bowl, combine 2 tablespoons honey, hoisin, soy, rice vinegar, five-spice, garlic, and food coloring (if using). Add pork strips and toss to coat. Marinate at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Arrange pork on rack. Roast for 30-35 minutes, flipping and basting with remaining marinade halfway, until caramelized and internal temperature reaches 145°F. Let cool, then finely chop. Tip: Use an instant-read thermometer to avoid overcooking.
Roll out one dough half on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently. Fill with chopped char siu, mounding slightly.
Roll out second dough half to a 12-inch circle. Place over filling, trim excess, and crimp edges to seal. Cut several slits in top for steam vents.
In a small bowl, whisk together the egg and remaining 1 tablespoon honey. Brush glaze evenly over top crust. Bake at 375°F for 25-30 minutes, until crust is deep golden brown and filling is hot. Tip: If edges brown too quickly, cover with foil.
Cool on a wire rack for 10 minutes before slicing. Serve warm or at room temperature.

Unrolling the flaky crust reveals a sticky, caramelized filling that's both sweet and savory. This pie is a conversation starter at any gathering — slice it into wedges for a main course or into small squares for a party appetizer. The honey glaze adds a glossy sheen that promises an irresistible bite.

Kung Pao Chicken Pot Pie

A pot pie is the ultimate comfort food, but adding the bold flavors of Kung Pao chicken takes it to a whole new level. Today, I'll guide you through each step to create a flaky, buttery crust and a spicy, savory filling that's studded with peanuts and tender chicken.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Crust

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold butter, cubed
3-4 tablespoons ice water

For the Filling

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons vegetable oil
1 red bell pepper, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
½ cup roasted peanuts
3 green onions, sliced

For the Sauce

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sugar
1 tablespoon cornstarch
½ cup chicken broth
1 teaspoon sesame oil
½ teaspoon red pepper flakes

Instructions

In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Tip: Keep the butter very cold for a flaky crust; if it warms up, pop it back in the fridge.
While the dough chills, make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, sesame oil, and red pepper flakes until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer and cook without moving for 2 minutes until browned. Stir and cook for another 2-3 minutes until cooked through. Transfer the chicken to a plate.
In the same skillet, add the bell pepper, garlic, and ginger. Cook for 2 minutes until the pepper begins to soften and the garlic is fragrant.
Return the chicken to the skillet. Give the sauce a quick stir, then pour it in. Cook, stirring constantly, until the sauce thickens, about 1 minute. Remove from heat. Stir in the peanuts and green onions. Let the filling cool for 10 minutes. Tip: Cooling the filling prevents it from making the crust soggy while baking.
Preheat the oven to 400°F. On a lightly floured surface, roll the chilled dough into a 10-inch circle. Transfer the filling to a 9-inch pie dish or a 2-quart baking dish. Place the dough over the filling, crimp the edges, and cut a few slits in the top for steam to escape. Tip: If using a glass pie dish, reduce the oven temperature by 25°F to avoid over-browning.
Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Just imagine the aroma of ginger and chili wafting from your kitchen as this pot pie bakes. Each bite offers a crunchy peanut, tender chicken, and a buttery crust. Serve it with a side of steamed rice for a complete meal.

Shanghai Soup Dumpling Pie

The first time you bite into a soup dumpling, you're amazed by the burst of savory broth. For this Shanghai Soup Dumpling Pie, we harness that same magic: a gelatinous pork filling that turns into soup as it bakes, all encased in a flaky, buttery pastry. It's an impressive dish that any home cook can master with a few key techniques.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 60 minutes

Ingredients

For the gelatinous pork filling

1 lb ground pork
1/4 cup finely chopped scallions
2 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shaoxing wine (or dry sherry)
1/2 tsp white pepper
1 envelope (0.25 oz) unflavored gelatin
1 cup chicken broth, cooled

For the pastry crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup ice water

For the egg wash

1 large egg
1 tbsp water

Instructions

Step 1: In a small bowl, sprinkle the gelatin over the cooled chicken broth. Let sit for 5 minutes until bloomed.
Step 2: In a separate bowl, combine the ground pork, scallions, ginger, soy sauce, sesame oil, Shaoxing wine, and white pepper. Mix well.
Step 3: Heat the bloomed gelatin mixture in the microwave for 15 seconds or in a small saucepan until dissolved (do not boil). Pour the liquid gelatin into the pork mixture and stir until fully incorporated.
Step 4: Transfer the pork mixture to a shallow dish and press it flat. Refrigerate for at least 2 hours, until firm and gelatinous. Tip: Chilling thoroughly is crucial for the soup effect.
Step 5: Meanwhile, make the pastry. In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal with some pea-sized butter pieces.
Step 6: Gradually add the ice water, stirring with a fork until the dough just comes together. Do not overmix. Tip: Keep the butter cold – if it gets warm, refrigerate the dough for 10 minutes.
Step 7: Turn the dough onto a floured surface and shape into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
Step 8: Preheat the oven to 375°F. On a floured surface, roll out the dough to a 14-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate, letting the excess hang over the edge.
Step 9: Spoon the chilled gelatinous pork filling into the crust, spreading evenly. Fold the overhanging dough up and over the filling, pleating as needed to create a rustic edge. Tip: Leave a small vent in the center for steam to escape.
Step 10: In a small bowl, whisk the egg with 1 tablespoon water. Brush the pastry edges with the egg wash.
Step 11: Bake for 45–50 minutes, until the crust is deep golden brown and the filling is bubbling. Let cool for 10 minutes before slicing.
Step 12: Slice and serve warm. The filling will be molten – take care! The gelatin has turned into savory soup inside the pie.

Roll out the dough confidently – even if it cracks, you can patch it. The reward is a flaky crust giving way to a pork center that releases a burst of gingery broth with every bite. Serve with a side of black vinegar and slivered ginger for a truly authentic touch.

Scallion and Sesame Oil Flatbread Pie

Just picture a flaky, golden round of flatbread, cracked open to reveal tender layers wrapped around fragrant scallions and toasted sesame oil. This scallion and sesame oil flatbread pie is a pan-fried marvel that’s crispy on the outside and soft within. I’ll guide you through each step to make it at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup boiling water
1/4 cup cold water
1 tablespoon sesame oil

For the filling and cooking

1 bunch scallions (about 6), finely chopped
2 tablespoons sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil (for frying)

Instructions

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.
Pour in 1/2 cup boiling water and stir with a fork until the mixture is shaggy. Then add 1/4 cup cold water and mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If it’s too sticky, add a dusting of flour. (Tip: A smooth dough means easier rolling later.)
Brush the dough ball with 1 tablespoon sesame oil, cover with a damp towel, and let it rest for 15 minutes. (Tip: Resting relaxes the gluten, making it easier to roll thin.)
While the dough rests, combine the chopped scallions, 2 tablespoons sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper in a small bowl. Stir well.
Divide the rested dough into 4 equal pieces. On a floured surface, roll one piece into a thin 8-inch round. Spread about one-quarter of the scallion mixture evenly over the surface, leaving a 1/2-inch border.
Roll the round tightly into a log, then coil the log into a spiral. Tuck the end under and gently flatten with your palm. (Tip: Pinch the edges to seal the filling inside.)
Using a rolling pin, roll the coil into a 6-inch disk about 1/4 inch thick. Repeat with remaining dough and filling.
Heat 1/2 tablespoon vegetable oil in a nonstick skillet over medium heat. Place one flatbread pie in the pan and cook for 2–3 minutes until the bottom is deep golden brown. Flip and cook another 2–3 minutes, adding a little more oil if needed. (Tip: Medium heat ensures the crust browns without burning the scallions.)
Transfer to a paper towel-lined plate. Repeat with remaining pies. Serve hot.

For the best texture, serve immediately while the crust is still shatteringly crisp. The layers pull apart to reveal scallion-flecked ribbons infused with nutty sesame oil. Enjoy it as a side to soups or salads, or tear it up and dip in soy-vinegar sauce.

Black Sesame and Sweet Potato Pie

Looking for a twist on classic sweet potato pie? This black sesame and sweet potato pie blends nutty sesame with creamy sweet potato for a gluten-free dessert that's both unique and comforting.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Crust

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut oil, melted
2 tbsp maple syrup
1/4 tsp salt

For the Filling

1 1/2 cups cooked sweet potato puree (from about 1 large sweet potato)
1/2 cup black sesame paste
3/4 cup coconut sugar or brown sugar
2 large eggs
1/2 cup canned coconut milk (full fat)
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt

Instructions

Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
In a medium bowl, combine almond flour, coconut flour, and salt. Add melted coconut oil and maple syrup; stir until mixture resembles wet sand. Tip: Press the crust firmly to avoid crumbling later.
Press the crust mixture firmly into the bottom and up the sides of the prepared pie dish. Use the bottom of a measuring cup for even thickness.
Bake the crust for 10 minutes until lightly golden. Set aside to cool slightly.
In a large bowl, whisk together the sweet potato puree, black sesame paste, sugar, eggs, coconut milk, vanilla, cinnamon, ginger, and salt until smooth. Tip: Use room-temperature eggs for a smoother filling.
Pour the filling into the pre-baked crust. Smooth the top with a spatula.
Bake for 40-45 minutes, until the filling is set but still jiggly in the center. A knife inserted near the edge should come out clean. Tip: The jiggle test ensures a creamy texture without overbaking.
Cool on a wire rack for at least 1 hour, then refrigerate for 3 hours or overnight for best texture.

Holding that perfect slice, you'll notice the velvety texture and the subtle nuttiness from the black sesame. Serve with a dollop of whipped coconut cream for an extra touch.

Mala Eggplant and Tofu Pie

Very few dishes combine the numbing heat of Sichuan mala with the comfort of a savory pie, but this Mala Eggplant and Tofu Pie does just that. It’s a vegan, gluten-free twist on a classic, perfect for spice lovers. The creamy tofu and tender eggplant soak up the bold flavors, while the crust adds a satisfying crunch.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Gluten-Free Pie Crust

1 1/2 cups almond flour
1/2 cup tapioca starch
1/2 teaspoon salt
1/4 cup coconut oil, melted
3 tablespoons cold water

For the Mala Filling

1 large eggplant (about 1 lb), diced into 1/2-inch cubes
1 block (14 oz) extra-firm tofu, pressed and cubed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons doubanjiang (chili bean paste)
1 tablespoon tamari (gluten-free soy sauce)
1 teaspoon Sichuan peppercorns, ground
1 teaspoon chili flakes
1 teaspoon sugar
1/4 cup vegetable broth
1 tablespoon sesame oil
2 green onions, sliced for garnish

Instructions

Preheat your oven to 375°F. In a medium bowl, whisk together almond flour, tapioca starch, and salt for the crust. Add melted coconut oil and cold water; stir until a dough forms. Press the dough evenly into a 9-inch pie dish, covering the bottom and sides. Prick the bottom with a fork. Bake for 12 minutes, until lightly golden. Set aside to cool slightly.
While the crust bakes, place the diced eggplant in a colander and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes to draw out moisture. Pat dry with paper towels. This step prevents a soggy pie.
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the tofu cubes and cook, stirring occasionally, for 5-7 minutes until golden brown on all sides. Transfer tofu to a plate.
In the same skillet, add the remaining 1 tablespoon oil. Add the dried eggplant cubes and cook, stirring, for 5 minutes until softened and lightly browned. Reduce heat to medium. Add garlic and ginger; cook for 1 minute until fragrant.
Add doubanjiang, tamari, ground Sichuan peppercorns, chili flakes, and sugar. Stir well to coat the eggplant. Pour in vegetable broth and bring to a simmer. Cook for 2 minutes, until the sauce thickens slightly. Return the tofu to the skillet, add sesame oil, and toss to combine. Taste and adjust seasoning if needed.
Pour the filling into the pre-baked crust, spreading evenly. Bake the pie at 375°F for 20 minutes, until the filling is bubbly and the crust edges are deep golden. Let cool for 5 minutes before slicing.
Tip: Toast whole Sichuan peppercorns in a dry pan before grinding for a more aromatic flavor. Tip: Press tofu under a heavy object for 30 minutes to remove excess water for better browning. Tip: Use a sharp knife to cut the pie cleanly; wipe the blade between slices.

With its gorgeously flaky almond crust and a fiery, numbing filling, this pie is a conversation starter. Serve it warm, garnished with green onions and a drizzle of extra chili oil, alongside a simple cucumber salad to cool the palate. It’s a plant-based showstopper that even meat-eaters will love.

Vegetable Spring Roll Pie with Sweet Chili

Dive into a fun twist on two favorites: a flaky pie crust cradles a savory vegetable spring roll filling, then gets a glossy sweet chili finish. This recipe breaks down each step so even a beginner can nail that perfect crunch.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
1/4 cup ice water

For the Filling

2 tbsp vegetable oil
1 cup shredded cabbage
1 cup shredded carrots
1 cup bean sprouts
3 green onions, sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp white pepper

For the Glaze and Assembly

1/4 cup sweet chili sauce
1 tbsp rice vinegar
1 egg, beaten (for egg wash)

Instructions

Make the crust: In a large bowl, whisk flour and salt. Cut in cold butter using a pastry blender until pea-sized crumbs form. Drizzle ice water over and stir until dough just holds together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
Preheat oven to 375°F.
Prepare the filling: Heat vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, and bean sprouts; cook 3 minutes, stirring occasionally. (Tip: don't overcrowd the pan; cook in batches if needed for even browning.)
Add green onions, garlic, and ginger. Cook 1 minute until fragrant. (Tip: grate ginger on a microplane for a finer texture that blends smoothly.)
Stir in soy sauce, sesame oil, and white pepper. Cook 1 more minute, then remove from heat. Let cool 5 minutes. (Tip: squeeze out any excess liquid from the cooked vegetables with a clean towel to avoid soggy pie.)
Roll out the dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess overhang to 1 inch, then crimp the edges.
Spoon the cooled filling into the crust, spreading evenly.
Mix sweet chili sauce with rice vinegar in a small bowl. Drizzle half over the filling, reserving the rest for later.
Cut remaining dough scraps into thin strips (about 1/2 inch wide). Arrange a lattice pattern on top of the pie by weaving strips over and under each other. Brush lattice and crust edges with beaten egg.
Bake 35–40 minutes until crust is golden brown and filling is bubbling. (Tip: check halfway; if edges brown too fast, cover them with foil.)
Remove from oven and brush remaining sweet chili glaze over the top. Let cool 10 minutes before slicing.

Crackling through the lattice crust reveals a tender, savory veggie interior with pops of sweetness from the glaze. Serve warm alongside a fresh green salad or as a standout side for grilled chicken. Leftovers (if any) reheat beautifully in a 350°F oven for 10 minutes.

Century Egg and Pork Congee Pie

Have you ever wanted to capture the soul-soothing comfort of century egg and pork congee in a handheld, sliceable form? This Century Egg and Pork Congee Pie transforms your favorite congee flavors into a savory pie with a flaky crust and creamy, custard-like filling. It's the perfect make-ahead brunch or dinner option that reheats beautifully.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

1 store-bought 9-inch pie crust (or homemade, par-baked)

For the Filling

2 cups cooked plain congee (creamy texture)
3 century eggs, peeled and finely chopped
1/2 cup cooked shredded pork (from shoulder or ground)
3 large eggs
1/4 cup chicken broth (or reserved congee liquid)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/2 teaspoon salt
2 green onions, sliced (for garnish)

Instructions

Preheat oven to 375°F with a rack in the lower third.
Fit the pie crust into a 9-inch pie dish, crimp edges, prick bottom with fork, line with parchment and pie weights, and blind bake for 10 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Set aside.
In a large bowl, combine congee, chopped century eggs, shredded pork, eggs, chicken broth, soy sauce, sesame oil, white pepper, and salt. Mix gently until evenly incorporated; avoid overmixing to keep century egg pieces intact for textural contrast.
Pour the filling into the pre-baked crust and smooth the top with a spatula.
Place the pie dish on a preheated baking sheet (to ensure a crisp bottom crust) and bake for 35-40 minutes, until the filling is set and the top is lightly browned. A knife inserted in center should come out clean.
Let the pie cool on a wire rack for 10 minutes – this resting time allows the congee custard to set properly before slicing.
Garnish with sliced green onions, slice into 8 wedges, and serve warm.

Just one slice of this unique pie transports you to a cozy morning with its creamy, savory congee filling punctuated by the distinct umami of century eggs. Serve it warm with a drizzle of chili oil or extra soy sauce for a punch of flavor. The texture is reminiscent of a quiche but with the soul of congee.

Crispy Sichuan Chili Oil Pie

Don't be fooled by its fancy name—this Crispy Sichuan Chili Oil Pie comes together with a straightforward dough and a simple filling, then gets a dramatic finish with a sizzling chili oil drizzle. I'll walk you through every step so you can nail that shatteringly crisp crust and aromatic heat.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

For the dough

2 cups all-purpose flour
1/2 tsp salt
3/4 cup warm water
2 tbsp vegetable oil

For the filling

8 oz ground pork
3 scallions, finely chopped
1 tbsp grated fresh ginger
1 tbsp soy sauce
1 tsp sesame oil
1/4 tsp white pepper

For the chili oil drizzle

3 tbsp vegetable oil
1 tbsp Sichuan peppercorns
2 tbsp red chili flakes
1 tsp salt

Instructions

In a large bowl, combine flour and salt. Add warm water and stir into a shaggy dough.
Knead the dough on a floured surface for 5 minutes until smooth. Add the 2 tbsp oil and knead to incorporate (this makes the crust extra flaky). Cover and rest for 20 minutes.
While dough rests, prepare filling: in a bowl, mix ground pork, scallions, ginger, soy sauce, sesame oil, and white pepper until well combined. Set aside.
Divide rested dough into 4 equal pieces. Roll each into a thin 8-inch circle on a floured surface, keeping the thickness even for uniform cooking.
Divide filling into 4 portions. Spread one portion onto half of each dough circle, leaving a 1/2-inch border. Fold the other half over and press edges to seal.
Heat a large nonstick skillet over medium heat with 1 tbsp oil. Place a pie seam-side down, cook 3 minutes until golden brown. Flip and cook 2 more minutes, pressing gently with a spatula. Repeat with remaining pies, adding oil as needed. Keep heat medium to avoid burning the crust before the filling cooks through.
For chili oil: in a small saucepan, heat 3 tbsp oil with Sichuan peppercorns over medium heat until fragrant, about 2 minutes. Remove from heat and let cool slightly.
Place red chili flakes and salt in a heatproof bowl. Carefully pour the warm oil through a strainer onto the chili flakes. Stir until combined.
Drizzle chili oil over the hot pies. Serve immediately.

Your first bite will reward you with a crispy shatter, followed by the juicy pork and a subtle numbing tingle from the Sichuan peppercorns. Serve these pies as an appetizer or a main with a side of steamed greens for a complete meal.

Tofu Skin and Mushroom Vegan Pie

With its flaky crust and savory filling, this vegan pie showcases the meaty texture of tofu skin and umami-rich shiitake mushrooms. Perfect for a comforting dinner, it's surprisingly easy to make from scratch.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 cup vegan butter, cold and cubed
1 teaspoon salt
6-8 tablespoons ice water

For the Filling

1 ounce dried shiitake mushrooms
1 cup hot water
8 ounces tofu skin, dried
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
2 celery stalks, diced
3 tablespoons soy sauce
1 cup vegetable broth
2 tablespoons cornstarch
2 tablespoons water
Salt and pepper to taste

For the Glaze

2 tablespoons non-dairy milk
1 teaspoon maple syrup (optional)

Instructions

Place dried shiitake mushrooms in a bowl and cover with 1 cup hot water. Let soak for 20 minutes until soft. Reserve the soaking liquid.
While mushrooms soak, make the crust: In a large bowl, whisk flour and salt. Cut in cold vegan butter using a pastry cutter or your fingers until pea-sized crumbs form. Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Drain soaked mushrooms, squeeze out excess liquid, and slice thinly. Set aside.
Soak dried tofu skin in warm water for 10 minutes until pliable. Drain, squeeze dry, and chop into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
Add carrot and celery, cook for 5 minutes, stirring occasionally.
Add sliced shiitake and tofu skin. Cook for 3-4 minutes, stirring.
Stir in soy sauce, vegetable broth, and 1/2 cup of reserved mushroom soaking liquid. Bring to a simmer.
In a small bowl, whisk cornstarch with 2 tablespoons water to make a slurry. Pour into the skillet, stir constantly, and cook until the mixture thickens, about 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Preheat oven to 375°F. Remove dough from fridge and divide in half. On a floured surface, roll one half into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into bottom and sides.
Pour the filling into the crust, spreading evenly.
Roll out the second half of dough to a 12-inch circle. Place on top of filling. Trim excess dough, crimp edges to seal, and cut 4-5 slits in the top for steam vents.
In a small bowl, mix non-dairy milk and maple syrup. Brush the top crust with the glaze.
Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 10 minutes before slicing. This allows the filling to set for clean slices.

You'll love the rich, savory filling encased in a flaky, buttery crust. Serve warm with a side salad or mashed potatoes for a cozy meal. This pie also freezes well, so make an extra for later!

Lighter Whole Wheat Chicken Broccoli Pie

Nothing beats a warm, savory pie on a busy weeknight, and this whole wheat version with chicken and broccoli is a healthier twist you'll feel good about. With a nutty, whole wheat crust and a creamy filling packed with protein and veggies, it's a satisfying meal that comes together with a few simple steps. Let me guide you through making it from scratch.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Whole Wheat Crust

1 1/4 cups whole wheat flour
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

For the Filling

2 cups cooked chicken breast, shredded or diced
2 cups broccoli florets, steamed and chopped
1 small onion, diced
2 cloves garlic, minced
1 cup reduced-fat shredded cheddar cheese
3 large eggs
1 cup skim milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Preheat your oven to 375°F.
Make the crust: In a medium bowl, whisk together whole wheat flour and salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with pea-sized butter pieces. Work quickly to keep the butter cold for a flaky crust.
Sprinkle ice water over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Press into a disc, wrap in plastic, and refrigerate for at least 15 minutes.
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides. Trim any overhang and crimp the edges. Prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the paper and weights. Bake another 3 minutes until lightly set. Set aside.
While the crust bakes, steam the broccoli florets in a steamer basket over boiling water for 3 minutes until tender but still bright green. Transfer to a cutting board, let cool slightly, then chop into bite-size pieces.
In a large skillet over medium heat, cook the diced onion with a splash of water (or 1 teaspoon oil) for 3 minutes until softened. Add minced garlic and cook 1 minute more. Remove from heat.
In a large bowl, whisk together the eggs, skim milk, salt, black pepper, and paprika until smooth. Stir in the shredded cheddar, cooked chicken, chopped broccoli, and the onion-garlic mixture until well combined.
Pour the filling into the pre-baked crust and spread evenly. Bake for 30 to 35 minutes, until the filling is set and the top is golden brown. A knife inserted near the center should come out clean. Let the pie rest for 10 minutes before slicing — this allows the filling to firm up for neat slices.

Once cooled, the pie slices neatly, revealing a creamy, cheesy interior studded with tender chicken and broccoli. The whole wheat crust adds a nutty flavor and hearty texture that perfectly complements the lighter filling. Serve with a simple green salad for a complete, satisfying meal.

Gluten-Free Shrimp and Chive Pie

Cooking a gluten-free pie may seem daunting, but this shrimp and chive version is surprisingly simple. Follow these steps to create a flaky, savory pie that’s perfect for brunch or a light dinner.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

For the Crust

2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon xanthan gum (if not in blend)
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
4-5 tablespoons ice water

For the Filling

1 pound large shrimp, peeled and deveined
1/2 cup finely chopped fresh chives
2 large eggs
4 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

For Assembly

1 large egg, beaten with 1 tablespoon water (egg wash)

Instructions

In a large bowl, whisk together gluten-free flour, xanthan gum (if using), and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing with a fork until dough holds together when pressed. Do not overmix. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes (tip: chilling prevents sticking and ensures flakiness).
Meanwhile, prepare filling: Pat shrimp dry with paper towels, then cut each shrimp into 3-4 pieces. In a medium bowl, combine shrimp, chives, eggs, cream cheese, salt, pepper, and garlic powder. Stir until well mixed. (Tip: Do not overmix the filling; just combine until evenly coated.)
Preheat oven to 375°F (190°C). On a lightly floured surface (use gluten-free flour), roll out dough to a 12-inch circle. Carefully transfer to a 9-inch pie dish by rolling dough around rolling pin. Gently press into dish, trimming excess overhang to about 1/2 inch. Fold edges under and crimp.
Pour filling into crust and spread evenly. (Tip: If shrimp are large, consider briefly sautéing them for 2 minutes before adding to filling to ensure they cook through.) Brush pie crust edges with egg wash.
Bake for 35-40 minutes, until crust is golden brown and filling is set in the center (a knife inserted near center should come out clean). Let cool on a wire rack for 10 minutes before slicing.

No need to be intimidated—this pie's flaky crust and savory filling will impress everyone. The tender shrimp and fresh chive notes make every bite a delight. Serve warm with a side salad or enjoy cold the next day for a quick lunch.

Spicy Lamb and Cumin Pie

Let me walk you through making these irresistible spicy lamb and cumin pies. With a flaky, buttery crust and a boldly spiced filling, they’re the ultimate hand pie for a hearty snack or casual dinner.

Serving: 6 | Prep Time: 35 minutes | Cooking Time: 30 minutes

Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup ice water

For the Filling

1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 pound ground lamb
2 teaspoons cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
1/4 cup water

For Assembly

1 egg, beaten with 1 tablespoon water (egg wash)

Instructions

Make the crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and cut in with a pastry blender or your fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle ice water over and stir with a fork until dough just comes together. Tip: Don't overwork; you want those butter chunks for flakiness.
Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes. While it chills, start the filling.
Cook the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add ground lamb to the skillet. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Stir in cumin seeds, coriander, red pepper flakes, salt, and black pepper. Cook 1 minute until fragrant.
Sprinkle flour over the lamb mixture and stir to coat. Pour in water and cook, stirring constantly, for 1-2 minutes until the liquid thickens into a gravy. Remove from heat and let the filling cool completely. Tip: Cooling prevents a soggy crust.
Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out one dough disc to 1/8-inch thickness. Cut out six 5-inch circles (use a plate or cutter). Re-roll scraps if needed.
Place about 1/4 cup of cooled filling in the center of each dough circle. Brush edges with water, fold over to form half-moons, and crimp with a fork to seal. Place on prepared baking sheet. Repeat with remaining dough and filling.
Brush each pie with egg wash. Cut a small slit in the top of each for steam to escape. Bake for 25-30 minutes until golden brown. Tip: Rotate the sheet halfway for even browning.

Serve these pies warm from the oven – the crust shatters with each bite, revealing a juicy, cumin-spiced lamb filling that’s perfectly balanced with heat. Pair with cool yogurt or a crisp green salad for a complete meal.

Snow Skin Mooncake Style Pie

Craving a unique no-bake dessert? This Snow Skin Mooncake Style Pie combines a chewy, translucent crust with a classic sweet red bean filling. It’s a fun twist on traditional mooncakes, perfect for summer gatherings.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 10 minutes

Ingredients

For the crust

1/2 cup glutinous rice flour
1/4 cup rice flour
2 tablespoons wheat starch or cornstarch
1/4 cup granulated sugar
1/2 cup milk
2 tablespoons sweetened condensed milk
1 tablespoon vegetable oil

For the filling

1 can (15 oz) sweet red bean paste

Instructions

In a medium bowl, whisk together glutinous rice flour, rice flour, wheat starch, and sugar until evenly combined.
In a small bowl, stir together milk, condensed milk, and vegetable oil.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter.
Transfer the batter to a nonstick skillet or medium saucepan. Cook over medium heat, stirring constantly with a silicone spatula, until the mixture thickens and becomes a smooth, translucent dough that pulls away from the pan, about 5–7 minutes. Tip: don‘t stop stirring or it will scorch.
Turn the dough out onto a clean work surface. Knead gently with your hands until smooth and pliable. Let cool completely, about 15 minutes. Tip: dust your hands with a little cooked glutinous rice flour if the dough is too sticky.
Divide the cooled dough into 8 equal portions (about 30 g each) and roll each into a ball. Divide the sweet red bean paste into 8 portions (about 20 g each) and roll into balls.
Flatten one dough ball into a disc about 3 inches across. Place a red bean paste ball in the center, then wrap the dough around it, pinching the edges to seal. Roll it back into a smooth ball.
Press the ball into a mooncake mold or a small tart mold to shape. If using a mold, lightly dust the inside with cooked glutinous rice flour to prevent sticking. Repeat with remaining portions.
Place the formed pies on a plate and refrigerate for at least 1 hour before serving. Tip: chilling firms the texture and makes slicing easier.

Visually, the pie has a beautiful, jade-like sheen from the snow skin. The contrast of the tender crust against the creamy red bean paste is delightful. Serve chilled with a side of fresh fruit or a dollop of whipped cream for extra elegance.

Conclusion

Kick off your culinary adventure with these 19 modern Chinese pie recipes! They’re sure to bring fresh flavors to your table. Try one tonight, then leave a comment with your fave. Don’t forget to pin this roundup for later!

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