Smashed Gyozas Crispy Pan-Fried (Printable Version)

Crispy pan-fried dumplings with pork filling, ready in 30 minutes using store-bought wrappers.

# What You 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
16 - 1/2 teaspoon toasted sesame seeds

# How to Make:

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 edges with water, fold over to form a half-moon, press gently to seal, and flatten slightly with your palm.
03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the gyozas flat side down and cook for 2 to 3 minutes until golden brown.
04 - Add 2 tablespoons water to the pan and cover immediately. Steam for 2 to 3 minutes until wrappers are tender and filling is cooked through.
05 - Remove lid and cook for 1 additional minute to re-crisp the bottoms. Transfer to serving plate and repeat process with remaining gyozas and oil.
06 - Mix soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl.
07 - Arrange gyozas on a serving platter and serve hot with dipping sauce.

# Expert Tips:

01 -
  • They crisp up beautifully without the stress of traditional dumpling folding, because half-moon shapes and a palm smash are all you need.
  • Your kitchen fills with that irresistible aroma of garlic and sesame, but you're done cooking in under 15 minutes.
  • People always assume you spent way more effort than you actually did, which feels like a little kitchen victory.
02 -
  • Don't overcrowd the pan or the temperature will drop too much and you'll end up with pale, soft dumplings instead of golden ones.
  • The water and cover step is non-negotiable because it ensures the filling cooks through completely and the wrappers become tender enough to bite through without shattering.
03 -
  • Make the filling an hour ahead and refrigerate it, because the cold filling stays together better during cooking and the flavors have time to meld.
  • If your wonton wrappers start to dry out as you work, cover the stack with a damp paper towel so they stay pliable and easier to fold.
Go Back