Smashed Gyozas Crispy Pan-Fried

Last Tuesday, I stood at the stove at 8 PM, exhausted and craving something that felt like takeout but used up the ground pork sitting in my fridge. These smashed gyozas came together in 20 minutes and transformed my weeknight slump into something that felt like a tiny celebration.

The first time I made these for friends, I burned the first batch because I walked away to check my phone. Now I stand guard, watching the bottoms turn golden like its my job. Everyone reached across the table for the last one, and I knew Id found a keeper.

Ingredients

• 200 g ground pork: The fat content here keeps the filling juicy and rich, though chicken works beautifully if you prefer something lighter
• 1 cup napa cabbage: Finely shredded adds necessary sweetness and crunch that balances the savory pork
• 2 green onions: Both white and green parts bring mild onion flavor without overwhelming the delicate filling
• 2 cloves garlic: Minced fresh gives you that aromatic baseline that makes everything taste better
• 1 tbsp soy sauce: This is your salt and umami in one, so no need to add extra
• 1 tbsp sesame oil: Toasted sesame oil adds that nutty warmth that screams comfort food
• 1 tsp ginger: Fresh grated brings a bright zing that cuts through the richness
• 1/2 tsp sugar: Just enough to round out the flavors and help the cabbage release its moisture
• 1/4 tsp black pepper: Freshly cracked adds subtle heat that builds slowly
• 16 storebought wonton wrappers: Keep them covered with a damp towel while you work or theyll dry out and refuse to seal
• 2 tbsp neutral oil: Canola or sunflower oil has a high smoke point perfect for getting that golden crust
• Water: The steam is what cooks the wrappers through while keeping them tender
• 2 tbsp soy sauce: For the dipping sauce, use the same soy sauce as the filling
• 1 tbsp rice vinegar: Adds brightness that cuts through the crispy fried exterior
• 1 tsp chili oil: Optional, but I never skip it for that gentle warmth at the back of your throat
• 1/2 tsp toasted sesame seeds: These tiny seeds add crunch and make everything look restaurant worthy

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Mix the filling:

Combine pork, cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and pepper in a bowl until everything is evenly distributed and the mixture feels sticky and cohesive

Fill the wrappers:

Place a heaping teaspoon of filling in the center of each wrapper, keeping the edges clean so they seal properly

Seal and smash:

Moisten the wrapper edges with water using your finger, fold into a half moon, press firmly to seal, then gently flatten with your palm to create that signature smashed shape

Get the sear:

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat, add half the dumplings flat side down, and let them cook undisturbed for 2 to 3 minutes until deep golden

Steam them tender:

Add 2 tablespoons water to the hot pan and immediately cover with a lid to trap the steam for 2 to 3 minutes until the wrappers are translucent and cooked through

Whisk the sauce:

Stir together soy sauce, rice vinegar, chili oil if using, and sesame seeds until combined

Serve immediately:

Plate the gyozas while theyre still hissing from the pan, with the dipping sauce in a small bowl for dunking

Save to Pinterest

My sister visited last month and we made three batches back to back, standing at the stove and eating them straight from the pan with burned fingers. She texted me the next day saying shed bought her own wonton wrappers.

Make It Your Own

Ive swapped the pork for ground turkey when I wanted something lighter, and honestly, no one noticed the difference. The key is keeping some fat in the meat mixture so the filling stays juicy inside that crispy shell.

Freeze For Later

Sometimes I double the filling and make a giant batch of gyozas on Sunday afternoon. Lay them on a baking sheet until frozen solid, then transfer to a freezer bag. They cook straight from frozen, just add an extra minute to the steam time.

Serving Suggestions

These disappear fast when I set them out as party appetizers, but they also hold their own as a light dinner with a simple cucumber salad on the side. I love how the cold crisp cucumbers contrast with the hot fried dumplings.

• Sprinkle extra sliced green onions over the top right before serving for a pop of color
• Keep a small bowl of water nearby to moisten wrapper edges as you work
• Make extra dipping sauce because everyone will double dip

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

Check price on Amazon

Save to Pinterest

Something magical happens when you smash that dumpling flat, creating more surface area for crisping. These have become my answer to everything from late night cravings to impromptu dinner guests.

Ask About This Recipe

→ What makes smashed gyozas different from regular dumplings?

Smashed gyozas are flattened before cooking, creating more surface area that becomes exceptionally crispy when pan-fried. This technique, combined with a quick steam step, yields dumplings with irresistibly crunchy bottoms and tender, steamed tops.

→ Can I make these ahead of time?

Assemble the dumplings up to 4 hours ahead and refrigerate on a parchment-lined baking sheet, covered loosely with plastic wrap. Cook just before serving for optimal texture. Uncooked dumplings can also be frozen for up to 2 months.

→ What dipping sauce pairs best with these gyozas?

A classic combination of soy sauce, rice vinegar, and chili oil works beautifully. Add toasted sesame seeds for nutty depth or fresh minced garlic for extra kick. The sauce balances the rich, crispy dumplings perfectly.

→ How do I prevent dumplings 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 dumplings develop a golden crust before attempting to move them. The initial sear creates a natural nonstick surface.

→ Can I use other proteins besides pork?

Ground chicken, turkey, or even crumbled tofu work well as alternatives. Adjust cooking time slightly for leaner meats, and consider adding a bit more oil or sesame paste to tofu fillings for richness.

→ Why steam after pan-frying?

The steam step ensures the filling cooks through completely while keeping the wrapper tender. Removing the lid afterward re-crisps the bottoms, giving you the perfect combination of textures—crispy, chewy, and tender all in one bite.