Crispy Pan-Fried Smash Dumplings (Print Version)

Crispy golden-bottomed dumplings with juicy pork filling, steamed and smashed for extra crunch.

# 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)
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

# Step-by-Step Guide:

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 incorporated.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center of each 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 with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat side down in a single layer without overlapping.
05 - Cook for 2 to 3 minutes until the bottoms achieve a golden, crispy texture.
06 - Carefully pour water into the skillet, cover immediately with a lid, and steam for 5 to 6 minutes until the water completely evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to smash and increase crispiness. Cook for 2 additional minutes until extra crispy.
08 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Mix until blended.
09 - Transfer dumplings to a serving platter and serve hot with prepared dipping sauce.

# Top Tips:

01 -
  • The smash technique creates an addictive contrast between shatteringly crisp bottoms and soft, juicy tops.
  • You can prep the filling ahead and freeze shaped dumplings for a quick weeknight dinner whenever the craving hits.
  • They're endlessly adaptable: swap the protein, add more veggies, or make them as spicy as you dare.
  • This is the kind of dish that turns a regular Tuesday into a small celebration.
02 -
  • Squeeze the cabbage dry with your hands or a clean kitchen towel, or the filling will leak water and make the wrappers soggy.
  • Don't skip the smash step: pressing them down after steaming creates extra crispy edges and a flatter, more textured surface.
  • If your wrappers are sticking together, dust them lightly with cornstarch before separating.
  • Keep a damp towel over the filled dumplings while you work so the edges don't dry out and refuse to seal.
03 -
  • Press the dumplings down firmly during the smash step: the more surface area touching the pan, the crispier they'll get.
  • Use a lid that fits snugly to trap the steam, or the tops won't cook through evenly.
  • Don't crowd the pan: cook in batches if needed so each dumpling gets enough contact with the hot surface.
  • Taste the filling before you start folding and adjust the seasoning, because it's too late once they're wrapped.
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