Recipe image
Recipe Finder blog

Ginger-Sesame Pork Hand Pies with Scallion Soy Dip

Prep 30 min Cook 25 min Difficulty 3/5

Crispy pan-fried ginger-sesame pork hand pies served with a scallion soy dip—easy prep and skillet finish in under an hour.

Why this recipe works

These pan-fried Ginger-Sesame Pork Hand Pies are a simple, savory snack or appetizer—crispy outside with a ginger-forward pork filling and a bright scallion soy dip. The recipe suits home cooks looking for hands-on, make-ahead finger food without complicated techniques. Prep is mostly mixing and folding; cooking is a quick skillet sear with an optional oven finish for extra crunch.

Search intent: recipe for savory pork hand pies with dipping sauce
  • ginger sesame pork hand pies
  • pork hand pies recipe
  • scallion soy dipping sauce
  • pan-fried dumpling hand pies
  • quick Asian pork hand pies

Key takeaways

Use 1–2 tbsp filling per wrapper to prevent bursting.
Assemble ahead and refrigerate; cook from cold with slightly longer sear time.
Finish in the oven for crispier hand pies if desired.

Recipe guide

These pan-fried Ginger-Sesame Pork Hand Pies are a simple, savory snack or appetizer—crispy outside with a ginger-forward pork filling and a bright scallion soy dip. The recipe suits home cooks looking for hands-on, make-ahead finger food without complicated techniques. Prep is mostly mixing and folding; cooking is a quick skillet sear with an optional oven finish for extra crunch.

Savory, pan-fried pork hand pies ready in under an hour.

  • Use 1–2 tbsp filling per wrapper to prevent bursting.
  • Assemble ahead and refrigerate; cook from cold with slightly longer sear time.
  • Finish in the oven for crispier hand pies if desired.

Ingredients

Ingredients (makes ~24 hand pies): - 1 lb ground pork - 24 dumpling/bao wrappers - 4 scallions, whites and greens separated, finely chopped - 2 tbsp fresh ginger, minced - 1/4 cup soy dipping sauce (store-bought or homemade) - 1 tbsp sesame seeds - Salt and pepper to taste - Neutral oil for pan-frying Note: quantities deduplicated from original list.

Method

1. Mix filling: In a bowl combine ground pork, minced ginger, chopped scallion whites, sesame seeds, and 2–3 tbsp of the soy dipping sauce; season with salt and pepper and mix until combined. 2. Assemble: Place a wrapper on your palm, spoon 1–2 tbsp filling into center, moisten edge with water, fold and seal (crimp if desired). Repeat. 3. Cook: Heat a nonstick skillet with a thin film of oil over medium. Place pies seam-side down and cook 3–4 minutes until golden, flip and cook 3–4 more minutes until cooked through. For extra crispness, finish in a 375°F (190°C) oven for 5–7 minutes (optional). 4. Dip: Whisk remaining soy sauce with chopped scallion greens and a splash of water if too salty. Serve warm with extra sesame seeds sprinkled on top.

Tips & Variations

Quick tips and swaps: - Make ahead: Fill and refrigerate on a tray covered for up to 24 hours; cook from chilled (add 1–2 extra minutes each side). - Texture: Use 1–2 tbsp filling per wrapper to avoid bursting; pressing air out before sealing helps. - Variations: Add grated carrot or finely chopped napa cabbage (squeeze out excess moisture) or swap pork for ground chicken or turkey.

Ingredients

  • 1 lb ground pork
  • 24 pieces dumpling/bao dough wrappers
  • 4 stalks scallions green onions
  • 2 tbsp fresh ginger minced
  • 1/4 cup soy dipping sauce
  • 1 tbsp sesame seeds

Instructions

  1. Finely chop scallions, reserving a few white and green parts separately for filling and garnish
  2. In a bowl combine ground pork, minced ginger, chopped scallion whites, sesame seeds, and a few spoonfuls of the soy dipping sauce; mix until well combined
  3. Season filling with salt and pepper to taste
  4. Lay out a dumpling/bao wrapper and spoon about 1 to 2 tablespoons of filling into the center
  5. Moisten the wrapper edge with water, fold over, and press/seal edges tightly, crimping as desired
  6. Repeat filling and sealing for remaining wrappers
  7. Heat a nonstick skillet over medium oil (or use a light brush of oil) until shimmering
  8. Place hand pies seam-side down and cook until golden brown, 3–4 minutes, then flip and cook other side until cooked through, 3–4 more minutes
  9. For extra crispness, finish in a 375°F (190°C) oven for 5–7 minutes (optional)
  10. Whisk remaining soy dipping sauce with chopped green scallion tops and a splash of water if too salty
  11. Serve warm hand pies with scallion soy dip and sprinkle extra sesame seeds on top

FAQs

Can I prepare these hand pies ahead of time? Yes—assemble and refrigerate on a baking sheet for up to 24 hours; cook straight from fridge, adding a minute or two per side.
How much filling per wrapper should I use? Use about 1–2 tablespoons of filling per wrapper; overfilling makes sealing and cooking messy.
How should leftovers be stored and reheated? Store cooked pies in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven or toaster oven for best crispness.