Crispy Pan-Fried Smash Dumplings (Printable)

Golden-bottomed pan-fried dumplings with juicy, flavorful pork filling—perfect for sharing or appetizers.

# Ingredient List:

→ 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 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 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 surface. Spoon approximately 1 tablespoon of filling into the center.
03 - Moisten the edge of the wrapper with water. Fold the wrapper in half and pinch firmly to seal, creating pleats if desired. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings in the pan with flat side down, ensuring they do not overlap.
05 - Cook for 2 to 3 minutes until the bottoms develop a golden and crisp crust.
06 - Carefully pour water into the pan, immediately cover with lid, and allow to steam for 5 to 6 minutes until the water evaporates completely and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly flatten and enhance crispiness. Continue cooking for 2 additional minutes until extra crispy.
08 - In a small bowl, combine soy sauce, rice vinegar, chili oil if using, and sesame seeds if using. Mix thoroughly.
09 - Transfer dumplings to a serving plate while hot. Serve immediately with prepared dipping sauce.

# Expert Hints:

01 -
  • The smashing technique creates two textures in one bite: crispy golden crust and soft, juicy top.
  • You can prep the filling ahead and fold dumplings while watching a show or chatting with someone in the kitchen.
  • They taste like restaurant quality but cost a fraction, and you control every ingredient.
  • Leftovers reheat beautifully in a hot skillet, crisping up again like magic.
02 -
  • Do not skip squeezing the cabbage dry, wet filling will make your dumplings soggy and harder to seal.
  • If the wrappers tear when folding, they might be too dry, keep a damp towel nearby to cover unused ones.
  • When you add the water to the hot pan, it will hiss and steam aggressively, so pour it in quickly and cover immediately to avoid splattering.
  • Resist the urge to peek under the lid while steaming, you need to trap all that heat and moisture for the dumplings to cook through properly.
03 -
  • Press out as much air as possible when sealing the dumplings, trapped air can cause them to burst during steaming.
  • Use a nonstick skillet with a lid that fits snugly, a loose lid lets too much steam escape and the dumplings will not cook evenly.
  • If the bottoms are not crispy enough after steaming, just add a tiny splash more oil and let them fry uncovered for another minute.
  • Taste your filling before you start folding by cooking a tiny spoonful in the microwave, it is the only way to know if you need more salt or sesame oil.
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