Smashed Gyozas Crispy Pan-Fried (Printable Version)

Crispy pan-fried dumplings with pork filling, ready in 30 minutes using simple wonton wrappers.

# What You'll Need:

→ Filling

01 - 7 oz ground pork or ground chicken
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper

→ Dumplings

10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil (canola or sunflower)
12 - Water as needed

→ Dipping Sauce

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil (optional)
16 - 1/2 teaspoon toasted sesame seeds

# How To Make It:

01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a mixing bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes sticky.
02 - Lay wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Keep remaining wrappers covered with a damp cloth to prevent drying.
03 - Moisten the edges of each wrapper with water using your finger. Fold over to form a half-moon shape and press edges firmly to seal. Flatten gently with your palm to create a smashed dumpling shape.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Arrange half the dumplings flat-side down in the pan without overcrowding. Cook for 2 to 3 minutes until golden brown and crispy on the bottom.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers are translucent and the filling is completely cooked through.
06 - Remove the lid and continue cooking for 1 minute to re-crisp the bottoms. Transfer cooked gyozas to a plate. Repeat the frying, steaming, and crisping process with remaining dumplings and the remaining 1 tablespoon oil.
07 - Whisk together soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds in a small bowl until well combined.
08 - Arrange hot gyozas on a serving platter. Serve immediately with the dipping sauce on the side for dipping.

# Expert Advice:

01 -
  • The smashed technique creates way more crispy surface area than traditional dumplings, meaning maximum golden crunch in every bite
  • Store-bought wonton wrappers eliminate hours of dough rolling work while still delivering incredible texture
  • The filling comes together in minutes and you can freeze uncooked dumplings for emergency weeknight meals
02 -
  • Do not overcrowd the pan or the gyozas will steam instead of fry and never achieve that coveted crispy bottom
  • The water step is non-negotiable because it ensures the pork filling cooks completely before the wrappers burn
  • Work quickly once you add water to the hot pan because it creates an impressive burst of steam
03 -
  • Use a microplane to grate your ginger so it melts into the filling without fibrous bits
  • Chill your filling for 15 minutes before wrapping to make it less sticky and easier to handle
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