Crispy Pan-Fried Smash Dumplings (Printable)

Crispy pan-fried dumplings with savory pork filling, ginger, and scallions. Golden and delicious in 40 minutes.

# What You’ll Need:

→ Dumpling Filling

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

# Directions:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix thoroughly until evenly incorporated.
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 each wrapper with water using your finger. Fold the wrapper in half and pinch firmly to seal, creating pleats if desired. Repeat with all remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings in a single layer with flat sides down, ensuring they do not overlap.
05 - Cook dumplings for 2 to 3 minutes until the bottoms develop a golden-brown crust.
06 - Carefully pour water into the skillet around the dumplings. Cover immediately with the lid and allow to steam for 5 to 6 minutes until water fully evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly compress and maximize crispiness. Cook uncovered for 2 additional minutes until extra crispy.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds if using. Serve dumplings hot with prepared sauce.

# Expert Tips:

01 -
  • The crispy, lacy bottoms are better than anything you can order, and you control exactly how crunchy they get.
  • Theyre incredibly forgiving: even if your pleats are wonky, they still taste incredible.
  • You can make a big batch, freeze them, and have homemade dumplings ready whenever the craving hits.
  • Theyre fun to make with friends or kids, and everyone gets weirdly competitive about whose folds look best.
02 -
  • Squeeze the cabbage as dry as you possibly can, or the filling will be watery and the dumplings will leak.
  • Dont overfill the wrappers, it makes them impossible to seal and theyll burst open in the pan.
  • Use a nonstick skillet or a well seasoned cast iron pan, otherwise theyll stick and rip when you try to flip them.
  • Add the water carefully and step back, the oil will spit and pop when the cold water hits it.
03 -
  • Press the dumplings firmly but gently when smashing, you want them flattened but not falling apart.
  • If the bottoms arent crispy enough after steaming, add a tiny splash more oil and cook uncovered for another minute.
  • Taste your filling before you start folding, cook a tiny bit in a pan and adjust the seasoning if needed.
  • Keep a damp towel over your filled dumplings while you work so the wrappers dont dry out and crack.
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