Crispy Pan-Fried Smash Dumplings (Printable)

Pan-fried dumplings with golden crispy bottoms and juicy pork filling, served with tangy dipping sauce.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons finely chopped scallions
03 - 1 tablespoon finely grated ginger
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 finely chopped napa cabbage, squeezed dry

→ Dumpling Assembly

11 - 16 round dumpling wrappers (gyoza or wonton style)
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 until well incorporated.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center of the wrapper.
03 - Moisten the edge of the wrapper with water. Fold the wrapper in half and pinch firmly to seal, creating pleats if desired. Repeat process with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings flat side down in the pan without overlapping.
05 - Cook for 2 to 3 minutes until the bottoms develop a golden, crispy crust.
06 - Carefully pour water into the pan, immediately cover with a lid, and allow to steam for 5 to 6 minutes until water evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly smash and increase surface crispiness. Cook uncovered for 2 additional minutes.
08 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve dumplings hot with prepared sauce.

# Expert Advice:

01 -
  • The smashing technique creates an extra crispy crust that stays crunchy even after they cool down a bit.
  • You can make the filling your own by swapping proteins or adding whatever vegetables you have on hand.
  • They taste like restaurant quality but come together in less than an hour from start to finish.
  • Everyone at the table gets involved in the eating, dipping, and inevitable fight over the last one.
02 -
  • Squeeze the cabbage as dry as you possibly can or the filling will leak water and make sealing the wrappers nearly impossible.
  • Don't skip the smashing step, that's what turns good dumplings into unforgettable ones with shatteringly crisp edges.
  • If the pan starts smoking before you add the water, lower the heat slightly, burnt bottoms taste bitter no matter how pretty they look.
03 -
  • Keep a damp kitchen towel over the wrappers while you work so they don't dry out and crack when you fold them.
  • If you're new to pleating, just press the edges together firmly, they'll taste just as good even if they're not Instagram perfect.
  • Taste a tiny bit of the raw filling before you start wrapping so you can adjust the seasoning, it's easier to fix now than after they're all sealed.
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