Crispy Pan-Fried Smash Dumplings (Print Version)

Pan-fried dumplings with juicy pork filling, smashed for golden crispy bottoms and served with savory sauce.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons scallions, finely chopped
03 - 1 tablespoon fresh ginger, finely grated
04 - 1 clove garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon rice vinegar
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon ground white pepper
10 - 1/2 cup napa cabbage, finely chopped and squeezed dry

→ Dumpling Assembly

11 - 16 round dumpling wrappers (gyoza or wonton wrappers)
12 - Water for sealing

→ For Frying

13 - 2 tablespoons vegetable oil
14 - 1/3 cup water

→ Dipping Sauce

15 - 2 tablespoons soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 teaspoon chili oil, optional
18 - 1/2 teaspoon toasted sesame seeds, optional

# How To Make:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix until well combined.
02 - Place a dumpling wrapper on a clean surface. Spoon approximately 1 tablespoon of filling into the center. Moisten the edge with water, fold in half, and pinch to seal, pleating if desired. Repeat with remaining wrappers and filling.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat side down without overlapping. Cook for 2 to 3 minutes until bottoms are golden and crisp.
04 - Carefully pour in water and cover immediately. Let steam for 5 to 6 minutes until water evaporates and dumplings are cooked through.
05 - Remove the lid and gently press each dumpling with a spatula to slightly smash and increase crispiness. Cook for 2 additional minutes until extra crispy.
06 - Mix soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve dumplings hot with sauce.

# Expert Tips:

01 -
  • The crispy bottoms have so much texture you'll forget they're technically boiled dumplings.
  • You can prep the filling in the morning and fold them right before guests arrive.
  • The smash technique turns out restaurant-level crunch without a deep fryer.
  • They're just as good with chicken, turkey, or a veggie mix if you want to switch it up.
02 -
  • Squeeze the cabbage until your hands ache or the filling will be soupy and the wrappers will tear before you even get them in the pan.
  • Don't skip the smashing step, that's what turns these from regular dumplings into something with serious textural contrast.
  • If the bottoms aren't browning, your pan isn't hot enough, bump up the heat slightly before adding the dumplings.
  • Keep the lid on tight during steaming or the water will evaporate too fast and the tops won't cook through.
03 -
  • Use a nonstick skillet or a well-seasoned cast iron pan, anything else and you'll lose half the crispy bottoms to the pan.
  • Press them harder than feels reasonable during the smash step, that's when the magic happens.
  • If you're nervous about the water sputtering, tilt the lid to shield yourself and pour along the edge of the pan instead of directly onto the dumplings.
  • Make extra dipping sauce, people always want more than you think.
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