Crispy Pan-Fried Smash Dumplings (Printable)

Golden-bottomed pan-fried dumplings with juicy filling, perfected with a simple smash technique for extra crispiness.

# 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 Pan-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 mixing bowl, combine ground pork, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix thoroughly until all ingredients are evenly distributed and the filling is cohesive.
02 - Place one dumpling wrapper on a clean, flat surface. Spoon approximately 1 tablespoon of filling into the center of the wrapper. 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 all remaining wrappers and filling.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange the filled dumplings in a single layer, flat side down, ensuring they do not overlap or touch.
04 - Cook the dumplings undisturbed for 2 to 3 minutes until the bottoms are golden brown and crispy. Listen for a light sizzling sound to indicate proper crust formation.
05 - Carefully pour water around the dumplings, immediately cover the skillet with a lid, and reduce heat to medium. Allow the dumplings to steam for 5 to 6 minutes until the water has completely evaporated and the dumplings are cooked through.
06 - Remove the lid and gently press each dumpling with a spatula to slightly smash and increase surface crispiness. Cook uncovered for an additional 2 minutes until the bottoms are extra crispy and caramelized.
07 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds if using. Stir until well combined.
08 - Transfer the hot dumplings to a serving platter and serve immediately with the prepared dipping sauce alongside.

# Expert Tips:

01 -
  • The crispy golden crust on the bottom is ridiculously satisfying and makes every bite crunch in the best way.
  • You can prep a full batch, freeze half, and have homemade dumplings ready whenever the craving hits.
  • They look impressive but are forgiving enough that even messy folds turn out delicious.
  • The smash technique adds extra texture without any extra skill required.
02 -
  • Squeeze the cabbage as dry as you possibly can or the filling will leak water and make your dumplings soggy and hard to seal.
  • Do not skip the smash step, it is what turns good dumplings into great ones by adding that extra layer of crunch.
  • Use a nonstick skillet or the bottoms will stick and tear when you try to flip or remove them.
03 -
  • Keep a damp towel over your wrappers while you work so they do not dry out and crack before you can fill them.
  • Press the dumplings just hard enough to flatten slightly but not so hard that the filling squishes out the sides.
  • If the pan starts to smoke before you add the water, lower the heat a bit, you want a sizzle not a burn.
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