Smashed Gyozas Crispy Perfection (Printable)

Pan-fried dumplings with crispy bottoms and savory pork filling, ready in 30 minutes using convenient wonton wrappers.

# What You’ll Need:

→ Filling

01 - 7 oz ground pork or chicken
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 fresh ginger, grated
08 - 1/2 teaspoon sugar
09 - 1/4 teaspoon black pepper

→ Dumplings

10 - 16 store-bought wonton wrappers
11 - 2 tablespoons neutral oil such as canola or sunflower
12 - Water as needed

→ Dipping Sauce

13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon chili oil optional
16 - 1/2 teaspoon toasted sesame seeds

# How To Make:

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 all ingredients are evenly distributed.
02 - Lay out wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
03 - Moisten the edges of each wrapper with water using your fingertip. Fold the wrapper over the filling to form a half-moon shape and press gently to seal. Flatten slightly with your palm to create a smashed dumpling.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings in the pan with the flat side down and cook for 2 to 3 minutes until the bottoms turn golden brown.
05 - Add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2 to 3 minutes until the wrappers become tender and the filling is cooked through.
06 - Remove the lid and cook for an additional 1 minute to re-crisp the bottoms. Transfer to a serving plate. Repeat the cooking process with the remaining dumplings and 1 tablespoon oil.
07 - In a small bowl, combine soy sauce, rice vinegar, chili oil if using, and toasted sesame seeds. Stir until blended.
08 - Arrange cooked gyozas on a serving platter while still hot. Serve alongside the prepared dipping sauce.

# Top Tips:

01 -
  • These are ready faster than ordering takeout, which means weeknight dinner stress practically disappears.
  • Store-bought wonton wrappers skip all the dough rolling hassle while tasting authentically delicious.
  • The contrast between crispy pan-fried bottoms and tender steamed edges creates a texture that feels genuinely special.
  • One batch easily feeds four people as an appetizer or becomes a light meal with rice on the side.
02 -
  • Don't skip the re-crisping step at the end—those final 60 seconds make the difference between soggy bottoms and restaurant-quality crunch.
  • The water-to-cover technique is crucial because it steams the filling completely without drying out the wrappers, which is the secret to tender edges and cooked pork.
  • Slightly flattening the dumplings after sealing gives them that distinctive smashed gyoza shape and helps them cook more evenly.
03 -
  • Keep your filling cold before assembling—if it sits out and gets warm, it becomes harder to work with and sticks to your hands in frustrating ways.
  • The dipping sauce can be made hours ahead, which means one less thing to think about when you're cooking.
  • If you have leftovers, these reheat beautifully in a skillet with a tiny bit of oil and water, and the bottoms actually recrisp amazingly well.
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