Crispy Pan-Fried Smash Dumplings (Printable Version)

Golden pan-fried dumplings with juicy filling and extra crispy bottoms—perfect for sharing or appetizers.

# What You Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tablespoons finely chopped scallions
03 - 1 tablespoon finely grated fresh 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

# Step-by-Step Guide:

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 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. Arrange dumplings flat side down without overlapping. Cook for 2 to 3 minutes until bottoms achieve a golden, crisp finish.
04 - Carefully pour water into the skillet, immediately cover with a lid, and steam for 5 to 6 minutes until water evaporates completely and dumplings are cooked through.
05 - Remove lid and gently press each dumpling with a spatula to slightly smash and increase crispiness. Cook for 2 additional minutes until extra crispy.
06 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds if desired.
07 - Transfer hot dumplings to a serving plate and serve immediately with prepared dipping sauce.

# Expert Advice:

01 -
  • The smash method gives you crunch that store-bought frozen dumplings never deliver.
  • You control the filling, so it tastes exactly how you want it to taste.
  • They come together faster than ordering takeout once you get the rhythm down.
  • Leftovers reheat beautifully in a dry pan, crisping right back up.
02 -
  • Squeeze the cabbage dry or your filling will be watery and the wrappers won't seal.
  • Don't skip the smash step, that's what gives you the extra crispy texture that makes these special.
  • If the dumplings stick, your pan wasn't hot enough or you didn't use enough oil.
03 -
  • Use a nonstick skillet with a tight-fitting lid, it makes all the difference for even steaming and easy release.
  • Press down gently but firmly during the smash step, you want to flatten without tearing the wrapper.
  • Taste your filling before you start wrapping by cooking a tiny spoonful in the microwave, then adjust seasoning if needed.
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