Save to Pinterest The sound of dumplings hitting hot oil still makes my stomach do a little flip. I discovered smashed gyozas during a particularly chaotic Tuesday when traditional folding techniques felt impossibly tedious. Something about pressing that imperfect bundle into the pan and hearing it sizzle just felt right. These crispy bottomed morsels have since become my go to when I want restaurant quality results without the fuss.
I first served these at a small dinner party when my friend mentioned she was craving dumplings but intimidated by making them. We stood around the stove watching them steam and sizzle, picking at the pan straight off the heat. She called me the next day asking for the recipe and has made them every week since. Something about that golden crispy bottom brings people to the kitchen like a magnet.
Ingredients
- Ground pork: The fat content keeps the filling juicy and tender while the mild flavor lets the other ingredients shine
- Napa cabbage: Adds essential moisture and sweetness while keeping the texture light
- Wonton wrappers: These thinner wrappers crisp up beautifully compared to thicker dumpling skins
- Soy sauce: The foundation of savory depth in both the filling and dipping sauce
- Sesame oil: Toasted sesame oil brings that unmistakable nutty aroma that makes it taste like takeout
- Fresh ginger: Grating it releases more flavor than mincing and prevents any fibrous chunks
- Neutral oil: A high smoke point oil is crucial for getting that golden crust without burning
Instructions
- Make the filling:
- Combine pork cabbage green onions garlic soy sauce sesame oil ginger sugar and pepper in a bowl. Mix until the cabbage starts releasing moisture and everything is evenly distributed.
- Fill the wrappers:
- Place a teaspoon of filling in the center of each wrapper. Dip your finger in water and run it along the edges then fold into a half moon pressing gently to seal.
- Smash them flat:
- Use your palm to gently press each dumpling until slightly flattened. This creates more surface area for crisping later.
- Sear to golden:
- Heat half the oil in a large nonstick skillet over medium high heat. Add half the dumplings flat side down and cook 2 to 3 minutes until deep golden.
- Steam until tender:
- Add 2 tablespoons water to the pan and immediately cover with a lid. Let steam for 2 to 3 minutes until the wrappers are translucent and cooked through.
- Crisp again:
- Remove the lid and cook another minute to recrisp the bottoms. Repeat with the remaining dumplings.
- Whisk the sauce:
- Combine soy sauce rice vinegar chili oil if using and sesame seeds in a small bowl. Stir until the sesame seeds are evenly distributed.
Save to Pinterest These gyozas have become my comfort food default for rainy days and celebrating small wins alike. I have made them for heartbreaks promotions Tuesday nights and impromptu gatherings. They are somehow fancy enough for company but casual enough to eat standing up at the counter.
Making Them Ahead
You can assemble the uncooked dumplings up to 4 hours ahead and keep them covered on a parchment lined baking sheet. Just dust the sheet with a little cornstarch first so they do not stick. When ready to cook let them sit at room temperature for 15 minutes so they cook evenly.
Getting That Perfect Crisp
The key is letting the oil get properly hot before adding the dumplings and resisting the urge to move them around. Patience during the initial sear creates that golden crust that holds up through steaming. A well seasoned cast iron or high quality nonstick pan makes a significant difference in the final texture.
Easy Variations
Ground chicken or turkey works beautifully if you prefer something lighter. For a vegetarian version try crumbled extra firm tofu mixed with shiitake mushrooms. You can also add shredded carrots or water chestnuts to the filling for extra crunch. Serve these with steamed rice and quick pickled cucumbers for a complete meal.
- Freeze uncooked dumplings in a single layer then transfer to a bag for up to 3 months
- Cook frozen dumplings directly just add an extra minute to the steam time
- Leftovers reheat beautifully in a dry pan to restore the crispy bottom
Save to Pinterest There is something deeply satisfying about food that requires a little hands on involvement. These smashed gyozas turn ordinary ingredients into something special and I hope they find a regular spot in your kitchen too.
Recipe FAQs
- → What makes smashed gyozas different from regular dumplings?
Smashed gyozas are flattened before cooking, creating more surface area for crisping. This technique yields ultra-crispy bottoms while maintaining tender, steamed tops. The increased surface area also allows for better browning and that signature crunch that makes them irresistible.
- → Can I freeze uncooked smashed gyozas for later?
Absolutely. Arrange uncooked gyozas in a single layer on a baking sheet and freeze until firm, then transfer to an airtight container. They'll keep for up to 3 months. Cook them straight from frozen, adding 1-2 extra minutes to the steaming time.
- → What's the best way to prevent gyozas from sticking to the pan?
Use a well-seasoned nonstick skillet and ensure it's properly heated before adding oil. Don't overcrowd the pan, and let the gyozas develop a golden crust before attempting to move them. The initial steam creates a natural release.
- → Can I make vegetarian smashed gyozas?
Yes. Replace ground pork with crumbled firm tofu, mushrooms, or a plant-based ground meat alternative. You may need to add extra seasonings like soy sauce or mushroom powder to boost umami flavors since you're losing the pork's natural richness.
- → Why do my gyozas sometimes fall apart during cooking?
This usually happens due to improper sealing or excess moisture in the filling. Squeeze excess water from the cabbage before mixing, and ensure edges are moistened and pressed firmly together. Don't overfill each wrapper—a heaping teaspoon is the perfect amount.
- → What other dipping sauces work well with smashed gyozas?
Beyond the classic soy-vinegar blend, try ponzu sauce for citrus notes, chili crisp for heat, or a mixture of black vinegar and ginger for authentic Chinese flavor. Even simple sriracha-mayo or sweet chili sauce make excellent accompaniments.