Smash Dumplings (Printable)

Enjoy golden-bottomed, pan-fried dumplings with a savory filling. A delightful appetizer for sharing or a flavorful starter.

# What You Need:

→ Dumpling Filling

01 - 7 oz ground pork (or 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 wrappers)
12 - Small bowl of 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:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and squeezed napa cabbage. Mix thoroughly until all ingredients are evenly distributed.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center. Keep edges clean for proper sealing.
03 - Lightly moisten the wrapper edge with water using your finger. Fold in half and press firmly to seal, creating small pleats if desired. Repeat until all filling and wrappers are used.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat-side down in a single layer without crowding. Pan-fry for 2-3 minutes until golden brown and crispy on the bottom.
05 - Carefully pour water into the pan and immediately cover with a lid. Steam for 5-6 minutes until the water completely evaporates and dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly flatten. Continue cooking for 2 additional minutes to achieve maximum crispiness on the bottom.
07 - Whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds in a small bowl until well combined.
08 - Transfer hot dumplings to a serving plate. Serve immediately with the dipping sauce on the side.

# Expert Suggestions:

01 -
  • That contrast between pillowy soft tops and shatteringly crisp bottoms creates the most satisfying texture
  • The filling stays incredibly juicy thanks to the quick steam bath before the final press
02 -
  • The water must be added carefully or it will splatter violently when it hits the hot oil
  • Never skip the steam step or your dumplings will burn before the filling cooks through
03 -
  • Freeze assembled uncooked dumplings on a baking sheet before transferring to a bag for future quick meals
  • Use a cast iron skillet for the most even heat distribution and consistent crisping across all dumplings
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