Crispy Pan-Fried Smash Dumplings (Printable)

Golden-bottomed pan-fried dumplings with juicy filling, perfect for sharing as a delicious appetizer.

# What You'll Need:

→ 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

# 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. Moisten the edge with water, fold in half, and pinch to seal, creating pleats if desired. Repeat with remaining wrappers and filling.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
04 - Arrange dumplings in a single layer with flat sides down, ensuring they do not overlap. Cook for 2 to 3 minutes until the bottoms develop a golden-brown crust.
05 - Carefully pour in water, immediately cover the skillet with a lid, and steam for 5 to 6 minutes until the liquid evaporates and dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly compress and increase crispiness. Cook uncovered for 2 additional minutes until extra crispy.
07 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Stir to combine.
08 - Transfer dumplings to a serving plate and serve immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • The smashing step creates shatteringly crisp bottoms that stay crunchy even after dipping.
  • You can prep and freeze a whole batch, then fry them straight from the freezer on a busy night.
  • The filling is flexible enough to use whatever ground meat or vegetables you have on hand.
  • They taste like restaurant-quality dumplings but cost a fraction of the price.
02 -
  • Do not skip squeezing the cabbage dry or your filling will be watery and the wrappers will fall apart.
  • Use a nonstick skillet or the dumplings will stick and tear when you try to flip or remove them.
  • Add the water carefully and cover immediately to avoid steam burns.
  • The smashing step is what makes these dumplings special, so don't skip it even if it feels weird at first.
03 -
  • Keep a damp towel over the wrappers while you work so they don't dry out and crack.
  • If the dumplings stick to the pan, let them cook a bit longer before trying to move them, they'll release naturally once the crust forms.
  • Taste a tiny bit of raw filling before you start folding to check the seasoning, you can still adjust it.
  • Use a clear lid if you have one so you can watch the water evaporate without lifting it and losing steam.
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