Smashed Gyozas Crispy Pan-Fried (Printable)

Golden crispy dumplings with savory pork filling, pan-fried then steamed for perfect texture. Ready in 30 minutes.

# 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 - ½ teaspoon sugar
09 - ¼ 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 - ½ teaspoon toasted sesame seeds

# How-To:

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.
03 - 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.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings in the pan flat side down and cook for 2-3 minutes until golden.
05 - 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.
06 - Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat with remaining dumplings and oil.
07 - Mix soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl.
08 - Serve gyozas hot with the prepared dipping sauce.

# Expert Advice:

01 -
  • They come together faster than takeout and taste even better when you make them yourself.
  • That contrast between the crispy bottom and tender, juicy filling is honestly addictive and never gets old.
02 -
  • Don't skip the final minute of uncovered cooking after steaming, because that's what transforms them from steamed dumplings into that irresistible crispy-bottomed version everyone remembers.
  • If your wonton wrappers are too thick or chewy, you might be using dumpling wrappers by accident, so double-check the label because wonton wrappers are thinner and cook faster.
03 -
  • Prep the filling the night before so it actually sits and the flavors deepen, making these taste even better the next day when you assemble them.
  • Keep your wonton wrappers covered with a damp towel while you work because they dry out fast and become impossible to seal properly.
Go Back