Crispy Pan-Fried Smash Dumplings (Printable)

Golden-bottomed pan-fried dumplings with juicy pork filling, scallions, and ginger. Served with sesame soy sauce.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons scallions, finely chopped
03 - 1 tablespoon 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 It:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix thoroughly until ingredients are evenly distributed.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center. Moisten the edge with water, fold wrapper in half, and pinch to seal. Create pleats along the seam 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 in a single layer without overlapping. Cook for 2-3 minutes until bottoms develop a golden, crispy crust.
04 - Carefully pour water into the skillet around the dumplings. Cover immediately with a lid and steam for 5-6 minutes until water has evaporated and dumplings are cooked through.
05 - Remove lid and gently press each dumpling with a spatula to slightly smash the bottom and increase crispiness. Continue cooking uncovered for 2 additional minutes until edges achieve maximum crispness.
06 - Whisk together soy sauce, rice vinegar, and chili oil in a small bowl. Stir in sesame seeds if using. Transfer hot dumplings to a serving plate and serve immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • The double texture of silky dumpling and crackling crust feels like two dishes in one bite.
  • Once you nail the smashing technique, they come out restaurant-quality crispy every single time.
  • The filling is forgiving and welcomes whatever vegetables or proteins you have on hand.
  • They make any casual dinner feel like an event worth gathering around.
02 -
  • Squeeze the cabbage as dry as possible or the filling will leak water and make sealing nearly impossible.
  • Don't skip the smashing step, it's what turns good dumplings into unforgettable ones.
  • Use a lid that fits tightly so the steam doesn't escape before the dumplings are cooked through.
03 -
  • Press the dumplings with the back of the spatula in one confident motion instead of tapping timidly, you want them flattened not bruised.
  • If the pan starts to smoke before you add the water, lower the heat slightly so the bottoms don't burn before the insides cook.
  • Taste a tiny bit of the raw filling before you start wrapping to adjust seasoning, it's easier to fix now than after they're sealed.
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