Crispy Pan-Fried Smash Dumplings (Printable)

Golden-bottomed pan-fried dumplings with savory pork, ginger, and scallions. Crispy outside, juicy inside.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tbsp scallions, finely chopped
03 - 1 tbsp fresh ginger, finely grated
04 - 1 clove garlic, minced
05 - 1 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp rice vinegar
08 - 1/2 tsp granulated sugar
09 - 1/4 tsp ground white pepper
10 - 1/2 cup napa cabbage, finely chopped and moisture removed

→ Dumpling Assembly

11 - 16 round dumpling wrappers (gyoza or wonton style)
12 - Water for sealing

→ For Frying

13 - 2 tbsp vegetable oil
14 - 1/3 cup water

→ Dipping Sauce

15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp chili oil, optional
18 - 1/2 tsp toasted sesame seeds, optional

# How to Make It:

01 - In a medium mixing bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and prepared napa cabbage. Mix thoroughly until all ingredients are evenly distributed.
02 - Position one dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center of the wrapper.
03 - Wet the edge of the wrapper with water using your finger. Fold the wrapper in half to create a half-moon shape and pinch firmly to seal. Create pleats along the sealed 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 hot pan with the flat side down, ensuring they do not overlap. Cook for 2 to 3 minutes until the bottoms develop a golden, crispy crust.
06 - Carefully pour the water into the pan around the dumplings. Immediately cover with a lid and reduce heat to medium. Steam for 5 to 6 minutes until the water is completely evaporated and dumplings are fully cooked.
07 - Remove the lid and gently press each dumpling with a spatula to enhance crispiness. Cook uncovered for 2 additional minutes until maximally crisp.
08 - In a small bowl, whisk together soy sauce, rice vinegar, chili oil if using, and sesame seeds if using. Stir until combined.
09 - Transfer dumplings to a serving platter while hot. Serve immediately with the prepared dipping sauce.

# Expert Tips:

01 -
  • That contrast between the shatteringly crispy bottom and the tender, juicy filling is genuinely addictive and way easier to achieve than you'd think.
  • You can prep the filling while your oil heats, fold them while chatting with someone, and have golden dumplings ready in under twenty minutes flat.
  • They're forgiving enough for beginners but impressive enough to set in front of guests without apology.
02 -
  • Squeezing the cabbage dry is non-negotiable; a wet filling will make the wrappers soggy and cause them to split during cooking.
  • The water-and-steam step is what makes these dumplings juicy inside without drying them out, but don't skip the final uncovered cooking—that's where the crispy bottom returns.
03 -
  • Don't overcrowd the pan; it drops the temperature and prevents proper searing—work in batches if you have to, and your patience will be rewarded with better texture.
  • The dipping sauce should taste a bit bright and sharp; if it tastes flat, you need more vinegar or a splash of chili oil to wake it up.
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