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1
Combine the flour and baking powder. Pour the hot water in gradually, mixing with chopsticks or a fork until shaggy. Knead to a smooth, soft dough. Cover and rest for 30 minutes. The dough is ready when it yields gently under a finger without springing back.
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2
Toss the shredded napa cabbage with the salt and leave for 10 minutes. Gather the cabbage in a cloth and wring firmly until no further liquid runs from it — the squeezed mass should feel almost dry in the hand. Wet filling is the chief cause of failure: unsqueezed cabbage makes the filling soggy and causes the dough to steam rather than fry.
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3
Combine the pork mince, wrung cabbage, grated ginger, soy sauce, and sesame oil. Mix thoroughly in one direction until the mixture coheres and feels slightly tacky. Taste for seasoning.
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4
Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece to a round approximately 15 cm in diameter — thin enough to cook through during pan-frying, thick enough to hold the filling without leaking. Place a generous spoonful of filling in the centre, fold the dough over to form a half-moon or gather the edges to the top, and press the seal firmly closed. Flatten gently with the palm to an even disc.
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5
This is where the dish lives or dies. Preheat a flat-bottomed pan over medium heat until hot, then add enough oil to coat the surface generously. Lay in the xian bing — they should sizzle on contact. Cook undisturbed for 4–5 minutes on the first side, pressing gently with a spatula to ensure full contact with the pan surface. Flip and cook for a further 4–5 minutes on the second side. The exterior must be deep golden and crisp; the interior must be cooked through. High heat burns the crust before the filling is done; too little heat yields a pallid, doughy result.
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6
Transfer to a rack briefly. Serve at once with black vinegar and julienned ginger alongside.