Crispy Pan-Fried Smash Dumplings (Printable Version)

Golden-bottomed pan-fried dumplings with savory filling—crispy outside, juicy inside. Ready in 40 minutes.

# Ingredient List:

→ Dumpling Filling

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

# Directions:

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 each wrapper with water. Fold the wrapper in half and pinch firmly to seal, creating pleats if desired. Repeat with remaining wrappers and filling until all are assembled.
04 - Heat vegetable oil in a large nonstick skillet with lid over medium-high heat until shimmering. Arrange dumplings in the pan with flat side down in a single layer without overlapping.
05 - Cook for 2 to 3 minutes until the bottoms achieve a golden-brown, crispy texture.
06 - Carefully pour water into the pan around the dumplings. Cover immediately with the lid and steam for 5 to 6 minutes until water fully evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly smash and increase crispiness. Cook uncovered for 2 additional minutes until extra crispy.
08 - Mix dipping sauce ingredients in a small bowl. Transfer dumplings to a serving plate and serve hot with prepared sauce.

# Expert Tips:

01 -
  • The smash technique gives you double the crispy surface without any extra effort or oil.
  • They cook faster than traditional dumplings and look impressive enough to serve at a dinner party.
  • You can freeze the shaped dumplings and fry them straight from frozen on a busy night.
  • The filling is forgiving and adaptable, so you can swap proteins or go full vegetable without losing flavor.
02 -
  • Squeeze the cabbage as dry as possible or your filling will leak and make the wrappers soggy.
  • Don't overcrowd the pan or the dumplings will steam instead of fry, you want space between them for even crisping.
  • Use a lid that fits tightly so the steam stays trapped and cooks the filling all the way through.
  • Press gently when smashing, you want to flatten them slightly, not squish the filling out the sides.
03 -
  • Keep a damp towel over the wrappers while you work so they don't dry out and crack.
  • Taste a tiny bit of the raw filling before you start folding, this is your only chance to adjust seasoning.
  • If the dumplings stick to the pan, let them cook a bit longer before trying to move them, they'll release when they're ready.
  • Use a glass lid if you have one so you can watch the water evaporate without lifting the lid and losing steam.
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