Smashed Gyozas (Printable Version)

Pan-fried dumplings with ground pork, napa cabbage, and sesame oil filling. Crispy exterior, tender inside. Perfect weeknight appetizer.

# The Ingredients 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 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp ginger, grated
08 - 1/2 tsp sugar
09 - 1/4 tsp black pepper

→ Dumplings

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

→ Dipping Sauce

13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil
16 - 1/2 tsp toasted sesame seeds

# Step-by-Step Instructions:

01 - In a 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 tbsp oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down and cook for 2 to 3 minutes until golden.
05 - Add 2 tbsp water to the pan and cover immediately. Steam for 2 to 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 all dipping sauce ingredients in a small bowl.
08 - Serve gyozas hot with the dipping sauce.

# Additional Tips::

01 -
  • You skip all the fussy pleating and still get dumplings with shatteringly crisp bottoms and tender tops.
  • Store bought wonton wrappers mean you can go from craving to eating in under thirty minutes.
  • The smashed shape gives you more surface area for browning, which means more of that golden, crunchy texture in every bite.
  • They taste like you spent an hour folding dumplings, but you were actually in and out of the kitchen before the rice cooker finished.
02 -
  • Don't skip wetting the edges of the wrappers before sealing, or they'll pop open in the pan and spill filling everywhere.
  • Add the water and cover the pan quickly so the steam builds up fast, otherwise the dumplings won't cook through.
  • Use medium high heat, not high, or the bottoms will burn before the filling has a chance to cook.
  • Make sure your skillet is nonstick or well seasoned, because these dumplings love to stick if the pan isn't ready.
03 -
  • Press the dumplings gently but firmly so they stay flat and cook evenly, but don't smash them so hard the filling squeezes out.
  • Use a lid that fits snugly so the steam doesn't escape during the cooking process.
  • If you want extra crispy edges, add a tiny splash of oil before the final minute of cooking.
  • Taste your filling before you start wrapping and adjust the seasoning, it's easier to fix it now than after they're cooked.
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