Crispy Pan-Fried Smash Dumplings (Printable Format)

Crispy pan-fried dumplings with juicy pork, ginger, and scallions—golden-bottomed and deliciously savory.

# What's Needed:

→ 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)
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 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 wrapper 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 until shimmering.
04 - Arrange dumplings in a single layer in the hot skillet, flat side down, without overlapping. Cook for 2 to 3 minutes until the bottoms are golden and crisp.
05 - Carefully pour water into the skillet around the dumplings. Cover immediately with a lid and steam for 5 to 6 minutes until the water has evaporated and dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly flatten and enhance crispiness. Cook uncovered for 2 additional minutes until extra crispy.
07 - Combine soy sauce, rice vinegar, chili oil if using, and sesame seeds if using in a small bowl. Mix until blended.
08 - Transfer dumplings to a serving plate while hot. Serve immediately with prepared dipping sauce on the side.

# Expert Advice:

01 -
  • The contrast between the crispy bottom and tender top creates an addictive texture you cant get any other way
  • They cook faster than traditional steamed dumplings and fill your kitchen with the most incredible aroma
  • You can make a big batch and freeze them before frying so dinner is always ten minutes away
02 -
  • Dont overfill the dumplings or theyll burst open during steaming and lose all their juices into the pan
  • Make sure your pan is hot enough before adding the dumplings or theyll stick and tear when you try to flip them
  • Always add the water with the pan tilted away from you to avoid steam burns
03 -
  • Press down on the dumplings twice during the final crisping stage for maximum crunch and surface area
  • Use a nonstick pan with a tight fitting lid or the dumplings will stick and the steaming wont work properly
  • Let the filling sit in the fridge for thirty minutes before assembling so the flavors meld and the mixture firms up for easier handling
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