Crispy Pan-Fried Smash Dumplings (Printable version)

Crispy pan-fried dumplings with juicy pork filling, golden bottom, and savory Asian-inspired flavors.

# What You 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

# 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 thoroughly until all ingredients are evenly distributed.
02 - Place one 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 firmly 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. Once shimmering, arrange dumplings flat-side down in the pan without overlapping. Cook for 2 to 3 minutes until bottoms achieve a golden, crispy texture.
04 - Carefully pour water into the skillet, immediately cover with a lid, and reduce heat to medium. Steam for 5 to 6 minutes until water evaporates completely and dumplings are cooked through.
05 - Remove the lid and gently press each dumpling with a spatula to increase crispiness. Cook uncovered for 2 additional minutes to achieve maximum textural contrast.
06 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Whisk to combine and adjust seasonings to preference.
07 - Transfer hot dumplings to a serving plate. Serve immediately with prepared dipping sauce on the side.

# Expert Advice:

01 -
  • The bottoms get so crispy they shatter like glass, while the tops stay soft and pillowy.
  • You can prep the filling in under ten minutes and freeze extras for lazy weeknights.
  • They taste like restaurant dumplings but cost a fraction of the price.
  • Smashing them at the end gives you double the crispy surface area, which is basically the whole point.
02 -
  • If you add the water before the bottoms are golden, you'll end up with pale, soft dumplings instead of crispy ones.
  • Pressing them after steaming is what creates that extra shattered texture, don't skip this step even if you're impatient.
  • Let the pan cool slightly between batches or the second round will burn before they cook through.
03 -
  • Use a nonstick skillet, not cast iron, or you'll spend twenty minutes scraping stuck dumplings off the bottom.
  • If the edges aren't sealing, your wrappers might be dry, cover them with a damp towel while you work.
  • Press down firmly when smashing, you want to hear that crackling sound as the crust shatters against the pan.
Return