Crispy Pan-Fried Smash Dumplings (Printable)

Crispy pan-fried dumplings with juicy pork filling, golden bottoms, and savory soy-ginger seasoning for sharing.

# Ingredient List:

→ Dumpling Filling

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

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 edges of each wrapper with water using your finger. Fold the wrapper in half and pinch the seal closed, creating pleats if desired. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings in the pan with flat sides down, ensuring they do not overlap.
05 - Cook dumplings for 2 to 3 minutes until the bottoms develop a golden, crispy exterior.
06 - Carefully pour water into the pan away from the dumplings. Cover the skillet immediately with a lid and allow to steam for 5 to 6 minutes until the water evaporates completely and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to increase contact with the hot pan surface. Cook uncovered for an additional 2 minutes to achieve maximum crispiness.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil, and sesame seeds if using. Serve dumplings hot with the sauce on the side.

# Expert Advice:

01 -
  • The crispy bottom gives you texture that feels almost indulgent compared to steamed dumplings.
  • You can prep the filling ahead and fold them whenever the craving hits.
  • Smashing them in the pan is strangely satisfying and makes them look impressive without any extra skill.
02 -
  • Squeeze the cabbage really dry or the filling will leak water and make sealing difficult.
  • Don't skip the smashing step, it's what gives you that double-crisp texture that makes these stand out.
  • Use a nonstick pan or the bottoms will stick and tear when you try to flip or remove them.
03 -
  • Press the dumplings gently but firmly when smashing, you want them flattened but not falling apart.
  • If the edges brown too fast, lower the heat slightly before adding the water.
  • Make extra dipping sauce, it disappears faster than you think.
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