Crispy Pan-Fried Smash Dumplings (Print View)

Golden-bottomed pan-fried dumplings with juicy filling, smashed for extra crispiness. Ready in 40 minutes.

# What You’ll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons finely chopped scallions
03 - 1 tablespoon finely grated 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)
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 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 well combined.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center. Moisten the wrapper 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. Arrange dumplings in a single layer with flat side down, ensuring they do not overlap.
04 - Cook for 2 to 3 minutes until the bottom surfaces develop a golden and crispy crust.
05 - Carefully pour water into the pan, immediately cover with a lid, and steam for 5 to 6 minutes until water evaporates completely and dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly smash and enhance crispiness. Cook uncovered for 2 additional minutes until edges become extra crispy.
07 - In a small bowl, combine soy sauce, rice vinegar, and optional chili oil and sesame seeds. Mix until blended.
08 - Transfer hot dumplings to a serving plate and serve immediately with dipping sauce on the side.

# Expert Suggestions:

01 -
  • The smash technique gives you shatteringly crisp bottoms and edges that stay crunchy even after dipping.
  • You can prep the filling ahead and fold dumplings whenever the craving hits, freezing extras for busy nights.
  • They taste like restaurant quality but come together in your own kitchen with no special equipment.
  • Everyone fights over the crispiest ones, which makes them perfect for sharing or not sharing at all.
02 -
  • Squeeze the cabbage as dry as possible or your filling will be watery and the dumplings will leak during cooking.
  • Do not skip the smash step, that's what gives these dumplings their signature crunch and makes them different from regular pan-fried ones.
  • Use a nonstick skillet or the bottoms will stick and tear when you try to flip or remove them.
  • If the water evaporates too quickly and the dumplings aren't cooked through, add a splash more and cover again for another minute.
03 -
  • Don't overfill the wrappers or they'll burst during steaming, a tablespoon is just enough to keep them plump without leaking.
  • Press the dumplings down gently but firmly when smashing, you want to flatten them slightly without tearing the wrapper.
  • If you're making a double batch, keep the filled dumplings covered with a damp towel so the wrappers don't dry out while you work.
  • Taste your filling before wrapping by cooking a tiny spoonful in the microwave, then adjust the seasoning if needed.
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