Smashed Gyozas Crispy Pan Fried (Printable Version)

Crispy pan-fried dumplings with seasoned pork filling, ready in 30 minutes using convenient wonton wrappers.

# What You'll Need:

→ Filling

01 - 7 oz ground pork
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon soy sauce
06 - 1 tablespoon sesame oil
07 - 1 teaspoon ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper

→ Dumplings

10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil
12 - Water, as needed

→ Dipping Sauce

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil, optional
16 - 1/2 teaspoon toasted sesame seeds

# How To Make It:

01 - In a mixing bowl, combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper. Mix thoroughly until well combined.
02 - Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten the edges of each wrapper with water. Fold the wrapper over the filling to form a half-moon and press gently to seal. Flatten slightly with your palm to smash the dumpling.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings in the pan with flat side down and cook for 2-3 minutes until golden.
04 - Add 2 tablespoons water to the pan and cover immediately. Steam for 2-3 minutes until the wrappers are tender and the filling is cooked through.
05 - Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat the pan-frying and steaming process with the remaining dumplings and oil.
06 - Mix soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl.
07 - Transfer gyozas to a serving plate and serve hot with the dipping sauce.

# Expert Advice:

01 -
  • No dumpling-pleating skills required, just flatten and fry like you actually have your life together.
  • The filling tastes restaurant-quality but comes together in one bowl without any fussy techniques.
  • Crispy bottoms and steamed tops happen in the same pan with zero extra dishes.
02 -
  • Water temperature matters more than you'd think, so let your oil get properly hot before adding the dumplings or they'll absorb oil instead of crisping.
  • Once you add the water and cover the pan, resist the urge to peek, as this releases steam and extends cooking time by several minutes.
03 -
  • If your wonton wrappers start drying out, cover them with a damp kitchen towel while you work, which keeps them pliable and easier to fold.
  • Cook the dumplings in two batches rather than overcrowding the pan, as this ensures each one gets proper crisping instead of steaming in their own moisture.
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