Crispy Pan-Fried Smash Dumplings (Print)

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

# Components:

→ 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 granulated 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 mixing bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix until evenly 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 using your fingertip. Fold the wrapper in half and pinch firmly to seal, creating pleats along the edge if desired. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange filled dumplings flat-side down in the pan without overlapping. Cook for 2 to 3 minutes until bottoms achieve a golden-brown crust.
05 - Carefully pour water into the skillet around the dumplings. Cover immediately with the lid and reduce heat to medium. Allow to steam for 5 to 6 minutes until water evaporates and dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly compress and enhance crispiness. Cook uncovered for an additional 2 minutes until extra crispy.
07 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil, and sesame seeds. Adjust seasoning to preference.
08 - Transfer hot dumplings to a serving plate. Serve immediately with dipping sauce on the side.

# Expert Advice:

01 -
  • The crispy-meets-tender contrast is addictive—you get both textures in every single bite.
  • They come together faster than you'd expect, making them perfect for last-minute entertaining or weeknight cravings.
  • The filling is forgiving and adaptable, so you can use what's in your fridge without guilt.
02 -
  • Squeeze your napa cabbage completely dry before mixing it in—wet cabbage means soggy dumplings that steam unevenly and lose that crispy bottom.
  • Don't skip the final smash step; it's what separates these from ordinary dumplings and creates that textured, shattering quality that makes them irresistible.
  • Medium-high heat is your sweet spot—too hot and the bottoms burn before the filling cooks through, too low and you won't get that golden crust.
03 -
  • Fill your dumplings with confidence—a tablespoon might seem generous, but it won't burst, and it ensures you get enough filling in every bite.
  • Work quickly when sealing so the wrappers don't dry out, but if they do start to dry, just keep a damp towel over the stack.
  • If you don't have a nonstick skillet, a regular one works fine—just use a bit more oil and be patient with the first batch while you learn how it behaves.
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