Crispy Pan-Fried Smash Dumplings (Printable)

Golden pan-fried dumplings with juicy pork filling, ginger, and scallions. Crispy bottoms, tender tops.

# 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 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 style or wonton wrappers
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 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 the wrapper with water. Fold in half and pinch firmly to seal, creating pleats 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 flat side down in the skillet without overlapping. Cook for 2 to 3 minutes until the bottoms achieve a golden, crispy texture.
06 - Carefully pour water around the dumplings, immediately cover the skillet with a lid, and steam for 5 to 6 minutes until the water evaporates completely and the dumplings are cooked through.
07 - 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.
08 - Whisk together soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve dumplings hot with dipping sauce.

# Expert Suggestions:

01 -
  • The smash technique gives you double the crispy surface without any extra effort or oil.
  • You can prep the filling ahead and freeze wrapped dumplings for those nights when cooking feels impossible.
  • Every bite delivers that perfect contrast between crackly bottom and tender, juicy filling.
  • It looks impressive enough for guests but forgiving enough for a Tuesday evening.
02 -
  • If you skip squeezing the cabbage dry, your filling will be watery and the wrappers will get soggy and tear.
  • Don't lift the lid during steaming or the dumplings won't cook through evenly, patience is everything here.
  • The smash step is optional but it doubles the crispy area and makes them irresistible, don't skip it unless you have to.
03 -
  • Press the filling firmly into the wrappers to avoid air pockets, which can cause the dumplings to burst during steaming.
  • Use a nonstick skillet or a well-seasoned cast iron pan, anything else and you'll spend the evening scraping stuck-on dumplings.
  • If the bottoms aren't crispy enough after steaming, add a tiny splash more oil and cook uncovered for another minute.
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