Pin It My kitchen smelled like garlic and sesame oil when I pulled the lid off the skillet for the first time and heard that beautiful sizzle. The dumplings had puffed up perfectly, their bottoms golden and crispy, their tops tender and steamy. I pressed one gently with my spatula and felt it give just a little, the edges crackling louder. That tiny smash transformed them from good dumplings into something I craved constantly. Now I make them every week, sometimes doubling the batch just so I have extras to reheat the next morning with a fried egg on top.
I brought a platter of these to a potluck once, still warm and stacked haphazardly on parchment paper. They disappeared in minutes. Someone asked if I had gone to a restaurant, and I just laughed because my kitchen counter had been covered in flour and little pleated mistakes all afternoon. But those crispy, golden bottoms and the way the filling stayed juicy inside made every awkward fold worth it. I went home with an empty plate and three requests for the recipe.
Ingredients
- Ground pork: The fat content keeps the filling moist and flavorful, but ground chicken or turkey work beautifully if you prefer something leaner.
- Scallions: Finely chopped scallions add a mild onion flavor without overpowering the ginger and garlic.
- Fresh ginger: Grate it finely so it melts into the filling, its sharpness balances the richness of the pork perfectly.
- Garlic: One clove is enough to add depth without making the filling taste too pungent or harsh.
- Soy sauce: This brings the umami and saltiness that ties the whole filling together.
- Sesame oil: Just a tablespoon makes the filling smell incredible and taste nutty and warm.
- Rice vinegar: A touch of acidity brightens the meat and cuts through the richness.
- Sugar: A small pinch balances the salty and savory elements without making the filling sweet.
- White pepper: It has a sharper, more floral heat than black pepper and is traditional in dumpling fillings.
- Napa cabbage: Squeeze it dry after chopping or your filling will be watery, the cabbage adds texture and a subtle sweetness.
- Dumpling wrappers: Round gyoza or wonton wrappers work equally well, just keep them covered with a damp towel so they do not dry out.
- Vegetable oil: Use a neutral oil with a high smoke point for frying, it creates that golden crust without burning.
- Water: This creates the steam that cooks the dumplings through while keeping them tender on top.
- Soy sauce for dipping: The base of your dipping sauce, salty and savory and essential.
- Chili oil: Optional but highly recommended if you like a little heat and extra flavor.
- Sesame seeds: Toasted seeds add a nutty crunch and make the sauce look more finished.
Instructions
- Mix the filling:
- Combine the ground pork, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and squeezed-dry napa cabbage in a medium bowl. Mix everything with your hands or a fork until it looks uniform and slightly sticky.
- Fill the wrappers:
- Place one wrapper flat on your work surface and spoon about a tablespoon of filling into the center. Dip your finger in water and run it around the edge of the wrapper, then fold it in half and press firmly to seal, pleating the edges if you feel ambitious.
- Repeat the wrapping:
- Keep going until all the filling and wrappers are used up, placing the finished dumplings on a lightly floured plate or tray. Cover them with a damp towel if you are not cooking them right away.
- Heat the skillet:
- Pour the vegetable oil into a large nonstick skillet and set it over medium-high heat. Arrange the dumplings flat side down in a single layer, making sure they are not touching or overlapping.
- Crisp the bottoms:
- Let them cook undisturbed for 2 to 3 minutes until the bottoms turn golden brown and crispy. You will hear them sizzling and smell the toasty aroma.
- Add water and steam:
- Carefully pour in the water, it will splatter and hiss, so stand back a little. Immediately cover the skillet with a lid and let the dumplings steam for 5 to 6 minutes until the water evaporates and the tops look translucent and cooked.
- Smash and crisp again:
- Remove the lid and use a spatula to gently press down on each dumpling, flattening it slightly. Let them cook for another 2 minutes until the bottoms get extra crispy and the edges start to crackle.
- Make the dipping sauce:
- While the dumplings finish cooking, whisk together the soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve the dumplings hot with the sauce on the side.
Pin It The night I finally got the crispy-to-tender ratio just right, I sat at the kitchen table with a plate of dumplings and a bowl of chili oil-spiked soy sauce. I ate them one by one, dipping each into the sauce and savoring the crunch and the juicy burst of filling. It was quiet, just me and the sound of my own chewing, and I realized that sometimes the best meals are the ones you make for yourself. These dumplings had become more than a recipe, they were a small ritual, a reason to slow down and enjoy something I had made with my own hands.
Serving and Pairing Ideas
I like to serve these dumplings on a big platter with extra dipping sauce in small bowls scattered around. A crisp Riesling or a dry rosé cuts through the richness beautifully, but honestly, a cold beer works just as well. If you are making a full meal, pair them with a simple cucumber salad or some steamed bok choy dressed in garlic and oyster sauce. The dumplings are rich enough to be the star, but they play well with light, refreshing sides that balance out the savory filling and crispy texture.
Make Ahead and Storage Tips
You can assemble the dumplings up to a day ahead and keep them covered in the fridge on a floured tray. If you want to freeze them, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook them straight from frozen, just add an extra minute or two to the steaming time. Leftover cooked dumplings reheat beautifully in a hot skillet with a splash of oil, they crisp right back up and taste almost as good as fresh.
Variations and Substitutions
I have made these dumplings with ground chicken, turkey, and even a plant-based mince, and they all turned out delicious. Adding finely chopped mushrooms to the filling boosts the umami and makes them even more savory. If you want an all-vegetable version, try a mix of mushrooms, cabbage, carrots, and tofu, just make sure to press the tofu well and keep everything as dry as possible.
- Swap the pork for ground chicken or turkey for a leaner option that still tastes rich and satisfying.
- Add finely chopped shiitake mushrooms to the filling for extra umami and a meatier texture.
- Use plant-based mince and skip the meat entirely for a vegetarian or vegan version that is just as flavorful.
Pin It These dumplings have become my go-to for nights when I want something comforting, crispy, and just a little bit special. I hope they bring you as much joy as they have brought me, one golden, smashed dumpling at a time.
Recipe FAQs
- → Can I use a different protein instead of pork?
Yes, ground chicken, turkey, or plant-based mince work perfectly as substitutes for pork in this filling.
- → What makes these dumplings 'smash' style?
After steaming, each dumpling is gently pressed with a spatula to flatten it slightly, creating extra crispy surfaces and a unique texture.
- → How do I prevent the dumplings from sticking to the pan?
Use a nonstick skillet and ensure it's properly heated with oil before adding the dumplings. Avoid moving them until the bottoms are golden.
- → Can I make the filling ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it covered in the refrigerator until you're ready to assemble the dumplings.
- → What's the best way to seal the dumpling wrappers?
Moisten the edges with water, fold in half, and press firmly to seal. You can pleat the edges for a traditional look or simply press them together.
- → How do I know when the dumplings are fully cooked?
The dumplings are done when the water has completely evaporated, the wrappers appear translucent, and the bottoms are golden brown and crispy.