Crispy Pan-Fried Smash Dumplings (Print Version)

Golden-bottomed pan-fried dumplings with juicy pork filling, steamed and smashed for extra crispiness.

# What You'll Need:

→ Dumpling Filling

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

→ Dumpling Assembly

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

→ For Frying

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

→ Dipping Sauce

15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp chili oil, optional
18 - 1/2 tsp 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 until ingredients are evenly distributed throughout.
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 each wrapper with water. Fold the wrapper in half and pinch the edges firmly to seal, creating pleats along the edges if desired. Repeat with all remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings in the pan in a single layer with flat side down, ensuring they do not overlap.
05 - Cook dumplings for 2 to 3 minutes until the bottoms develop a golden-brown crust and become crispy.
06 - Carefully pour 1/3 cup water into the pan around the dumplings. Cover immediately with a lid and reduce heat to medium. Allow dumplings to steam for 5 to 6 minutes until water has completely evaporated and filling is cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to increase crispiness on the bottom. Cook uncovered for an additional 2 minutes until bottoms are extra crispy.
08 - While dumplings finish cooking, combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve dumplings immediately while hot with prepared dipping sauce.

# Expert Tips:

01 -
  • The smash technique gives you twice the crispy surface without any extra effort or oil.
  • You can freeze the assembled dumplings and cook them straight from frozen whenever a craving hits.
  • The filling is so flavorful you will want to taste it before wrapping, and yes, you should.
  • They look impressive but are surprisingly forgiving, even if your pleats are messy or nonexistent.
02 -
  • Squeeze the napa cabbage as dry as possible or the filling will be too wet and leak out during cooking.
  • Do not skip the smash step, pressing the dumplings down after steaming creates a second wave of crispiness that makes them irresistible.
  • If your dumplings stick to the pan, let them cook a bit longer before trying to flip or move them, they will release naturally once the crust forms.
  • Keep the heat at medium-high, too low and they will steam instead of crisping, too high and they will burn before cooking through.
03 -
  • Press the dumplings gently but firmly when smashing, you want them flatter but not squished open or leaking filling.
  • If the wrappers start to dry out while you are working, cover them with a damp kitchen towel to keep them pliable.
  • Toast your sesame seeds in a dry skillet for a minute before adding them to the dipping sauce, it makes them taste nuttier and more fragrant.
  • Use a nonstick skillet or a well-seasoned cast iron pan to prevent sticking and make cleanup easier.
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