Crispy Pan-Fried Smash Dumplings (Printable)

Crispy pan-fried dumplings with juicy filling, golden bottoms, and a perfect crunch—ideal for appetizers.

# Ingredient List:

→ 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 granulated 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 combined.
02 - Place a dumpling wrapper on a clean surface. Spoon approximately 1 tablespoon of filling into the center of each wrapper.
03 - Moisten the edge of the wrapper with water using your fingertip. Fold the wrapper in half and pinch firmly to seal, creating pleats along the edge if desired. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Arrange dumplings in the skillet with flat side down, ensuring they do not overlap. Cook for 2 to 3 minutes until the bottoms achieve a golden, crispy appearance.
06 - Carefully pour water into the skillet, immediately cover with a lid, and allow to steam for 5 to 6 minutes until the water fully evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly smash and increase crispiness. Cook for an additional 2 minutes until extra crispy.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds if using.
09 - Transfer dumplings to a serving plate while hot. Serve immediately with prepared dipping sauce on the side.

# Expert Advice:

01 -
  • The smash technique gives you two textures in one bite: crispy golden base and tender, juicy top.
  • Folding dumplings becomes almost meditative once you get into a rhythm, and the payoff is immediate.
  • They taste like takeout but cost a fraction, and you control every ingredient.
  • Leftovers reheat beautifully in a hot skillet, crisping right back up.
02 -
  • Squeeze the napa cabbage as dry as you possibly can or the filling will turn soupy and leak through the wrappers.
  • Don't skip the smash step, pressing the dumplings after steaming creates an extra layer of crispiness that makes them unforgettable.
  • If your wrappers start drying out while you work, cover them with a damp towel to keep them pliable.
03 -
  • Use a nonstick skillet or a well seasoned cast iron pan to prevent sticking and ensure even crisping.
  • Press the dumplings firmly but gently when smashing, you want to flatten them slightly without breaking the wrapper.
  • Taste your filling before wrapping by cooking a tiny spoonful in the microwave, it's the easiest way to adjust seasoning.
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