Crispy Pan-Fried Smash Dumplings (Printable)

Crispy golden dumplings with juicy pork, ginger, and scallions—perfect for sharing or as an 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

# Preparation 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. Moisten the edge with water, fold in half, and pinch firmly to seal, creating pleats if desired. Repeat with all remaining wrappers and filling.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat-side down in a single layer without overlapping. Cook for 2-3 minutes until the bottoms achieve a golden, crispy texture.
04 - Carefully pour water around the dumplings. Cover the skillet immediately and reduce heat to medium. Steam for 5-6 minutes until the liquid evaporates and dumplings are cooked through.
05 - 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.
06 - Combine soy sauce, rice vinegar, chili oil if using, and sesame seeds in a small bowl. Stir to combine.
07 - Transfer hot dumplings to a serving plate and accompany with dipping sauce.

# Expert advice:

01 -
  • The contrast between the crispy golden bottom and tender juicy filling is completely addictive.
  • They come together faster than ordering takeout and taste twice as good.
  • Smashing them in the pan gives you extra crispy bits that make every bite satisfying.
02 -
  • Squeeze the cabbage bone dry or your filling will be watery and your dumplings will fall apart in the pan.
  • Don't skip the smash step, that's what gives you the extra crispy bits that make these dumplings unforgettable.
  • Use medium-high heat, not high, or the bottoms will burn before the filling cooks through.
03 -
  • Keep a damp towel over your wrappers while you work, they dry out fast and become impossible to seal.
  • Press the dumplings gently but firmly when you smash them, you want to flatten them slightly without tearing the wrapper.
  • Taste your filling before you start folding, it's much easier to adjust seasoning now than after they're cooked.
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