Crispy Pan-Fried Smash Dumplings (Printable Version)

Golden-bottomed pan-fried dumplings with juicy, flavorful filling—perfect as a delicious appetizer.

# What You 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 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 - Combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage in a medium bowl. Mix until ingredients are evenly distributed.
02 - Place a dumpling wrapper on a clean work 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 firmly pinch 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. Arrange dumplings flat side down in the pan without overlapping.
05 - Cook dumplings for 2 to 3 minutes until the bottoms develop a golden, crispy crust.
06 - Carefully pour water into the pan, immediately cover with a lid, and reduce heat to medium. Steam for 5 to 6 minutes until water evaporates and dumplings are cooked through.
07 - Remove the lid and gently press each dumpling with a spatula to slightly compress and enhance crispiness. Cook uncovered for 2 additional minutes until edges are extra crispy.
08 - Combine soy sauce, rice vinegar, chili oil, and sesame seeds in a small bowl. Serve hot dumplings with dipping sauce.

# Expert Tips:

01 -
  • The crispy bottom gives you that restaurant-quality crunch without a deep fryer or any fuss.
  • You can freeze a whole batch and pull out just enough for a quick dinner or surprise guests.
  • The smash technique turns a simple dumpling into something with serious texture and visual drama.
  • It's endlessly adaptable, you can swap the filling based on what's in your fridge and it still works.
02 -
  • Don't skip squeezing the cabbage dry, I learned this the hard way when my first batch turned into soggy, split wrappers.
  • The smash step is what makes these different from regular potstickers, it creates more crispy surface and a flatter, more dramatic shape.
  • If your pan isn't nonstick, use more oil or expect some sticking, a well-seasoned cast iron can work but it's trickier.
03 -
  • Press the dumplings with confidence during the smash step, a gentle tap won't give you the crispy, lacy edges you're after.
  • If the bottoms aren't crisping enough after steaming, add a tiny bit more oil and let them sit on the heat uncovered for an extra minute.
  • Always taste your filling before you start wrapping, cook a tiny spoonful in the microwave to check seasoning and adjust as needed.
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