Crispy Pan-Fried Smash Dumplings (Printable)

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

# What You Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or turkey
02 - 2 tbsp scallions, finely chopped
03 - 1 tbsp ginger, finely grated
04 - 1 clove garlic, minced
05 - 1 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp rice vinegar
08 - 0.5 tsp sugar
09 - 0.25 tsp ground white pepper
10 - 0.5 cup napa cabbage, finely chopped and squeezed dry

→ Dumpling Assembly

11 - 16 round dumpling wrappers
12 - Water for sealing

→ For Frying

13 - 2 tbsp vegetable oil
14 - 0.33 cup water

→ Dipping Sauce

15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp chili oil, optional
18 - 0.5 tsp toasted sesame seeds, optional

# Directions:

01 - In a medium bowl, combine ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage. Mix until well combined.
02 - Place a dumpling wrapper on a clean surface. Spoon approximately 1 tablespoon of filling into the center of each wrapper.
03 - Moisten the edge of each wrapper with water. Fold the wrapper in half and pinch to seal, creating pleats 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 are golden brown and crispy.
06 - Carefully pour water into the skillet around the dumplings. Cover immediately and steam for 5 to 6 minutes until the water evaporates completely and the 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 extra crispy.
08 - Combine soy sauce, rice vinegar, and optional chili oil in a small bowl. Stir in sesame seeds if using. Serve dumplings hot with the prepared sauce.

# Expert Advice:

01 -
  • The smash technique gives you maximum crispiness without deep frying, and that contrast between crunchy bottom and tender top is absolutely addictive.
  • You can prep a batch, freeze them, and pull out exactly how many you need for a quick weeknight snack or last minute guests.
02 -
  • Squeeze the cabbage as dry as possible or your filling will be soggy and leak through the wrappers during cooking.
  • Don't skip the smash step, that extra press against the hot pan is what gives you the signature crispy, lacy edges that make these dumplings unforgettable.
03 -
  • Use a nonstick skillet with a tight-fitting lid, it makes all the difference for even steaming and easy release of those crispy bottoms.
  • Press the dumplings gently but firmly during the smash step, too much pressure and they'll burst, too little and you won't get that signature lacy crisp.
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