Crispy Pan-Fried Smash Dumplings (Printable)

Pan-fried dumplings with crispy bottoms and juicy pork filling, steamed and smashed for maximum crunch.

# 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 mixing bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix until ingredients are evenly distributed and filling is cohesive.
02 - Place a dumpling wrapper on a clean, dry work surface. Spoon approximately 1 tablespoon of filling into the center of each wrapper.
03 - Moisten the perimeter of each wrapper with water using your fingertip. Fold the wrapper in half and press the edges firmly to seal, creating pleats along the folded edge if desired. Repeat process with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings in a single layer with flat side down, ensuring they do not overlap.
05 - Pan-fry dumplings for 2 to 3 minutes until the bottoms achieve a deep golden-brown color and crispy texture.
06 - Carefully pour water into the skillet around the dumplings, immediately cover with the lid, and reduce heat to medium. Allow dumplings to steam for 5 to 6 minutes until water is completely evaporated and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly compress and maximize crispiness. Continue cooking uncovered for 2 additional minutes until exterior achieves maximum crispness.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil, and sesame seeds. Serve dumplings hot alongside sauce.

# Expert Suggestions:

01 -
  • The smash technique gives you twice the crispy surface without any extra effort or oil.
  • You can prep a batch, freeze them on a tray, and cook straight from frozen whenever the craving hits.
  • The filling is forgiving and adapts to whatever protein or vegetables you have on hand.
  • They taste like restaurant-quality dumplings but come together in under an hour start to finish.
02 -
  • Squeeze the cabbage as dry as possible or your filling will leak and make the wrappers soggy.
  • Don't skip the smash step, it's what transforms ordinary pan-fried dumplings into crispy, restaurant-style stunners.
  • Use a nonstick pan or the bottoms will stick and tear when you try to flip or remove them.
  • Keep the lid nearby before you add water so you can cover the pan instantly and trap the steam.
03 -
  • If your dumplings are sticking, your pan isn't hot enough or you need a better nonstick surface.
  • Press the dumplings gently but firmly during the smash step, you want them flattened but not split open.
  • Taste your filling before you start wrapping and adjust the seasoning, it's easier to fix now than after they're cooked.
  • Keep a damp towel over your stack of wrappers so they don't dry out and crack while you work.
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