Smashed Gyozas Crispy Pan-Fried

A quick and easy twist on traditional dumplings, these smashed gyozas are pan-fried to crispy perfection using convenient store-bought wonton wrappers. They are perfect for weeknight dinners or as a crowd-pleasing appetizer that everyone will enjoy.

Pin It

With a yield of 16 gyozas, this dish provides four satisfying servings. Each bite offers a harmonious blend of ground pork, fresh cabbage, and aromatic ginger and garlic, making it a sophisticated yet simple addition to your recipe rotation.

Ingredients

• Filling: 200 g ground pork (or chicken), 1 cup napa cabbage (finely shredded), 2 green onions (finely sliced), 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp ginger (grated), 1/2 tsp sugar, 1/4 tsp black pepper
• Dumplings: 16 store-bought wonton wrappers, 2 tbsp neutral oil (e.g., canola or sunflower), Water as needed
• Dipping Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (optional), 1/2 tsp toasted sesame seeds

Instructions

Step 1: Prepare the Filling

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.

Step 2: Portion the Wrappers

Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper.

Step 3: Seal and Smash

Moisten the edges of each wrapper with a little water. Fold the wrapper over the filling to form a half-moon; press gently to seal. Flatten slightly with your palm to smash the dumpling.

Step 4: Pan-fry

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.

Step 5: Steam

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.

Step 6: Re-crisp and Finish

Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat the process with the remaining dumplings and oil.

Step 7: Prepare Sauce

Mix all dipping sauce ingredients in a small bowl.

Step 8: Serve

Serve the gyozas hot with the prepared dipping sauce.

Zusatztipps für die Zubereitung

Use a large nonstick skillet with a tight-fitting lid to ensure the steaming process is efficient. Flattening the gyozas with your palm is the key to the "smashed" texture, which increases the surface area for browning and ensures the filling cooks evenly.

Varianten und Anpassungen

Substitute ground pork with chicken, turkey, or tofu for a lighter or vegetarian option. For extra texture and nutrients, you can also add finely chopped mushrooms or carrots to the filling mixture.

Serviervorschläge

Serve these crispy gyozas hot alongside the savory dipping sauce. For a fresh finish and a pop of color, sprinkle a few chopped chives or fresh cilantro over the top before serving.

Pin It

These smashed gyozas are an excellent way to enjoy the flavors of traditional dumplings with a fraction of the effort. At 220 calories per serving, they make for a light yet satisfying indulgence.

Recipe FAQs

→ What makes smashed gyozas different from regular dumplings?

Smashed gyozas are flattened before cooking, creating more surface area for crisping. The unique cooking method—fry, steam, then fry again—produces exceptionally crispy bottoms while keeping tops tender and juicy.

→ Can I make these ahead of time?

Yes, assemble uncooked gyozas up to 24 hours ahead. Store between parchment paper in an airtight container in the refrigerator. Cook just before serving for best texture and flavor.

→ What's the best way to prevent filling from leaking?

Don't overfill each wrapper—one heaping teaspoon is perfect. Ensure edges are well-sealed with water, and keep the flattened shape gentle rather than pressing too hard which could burst the seams.

→ Can I freeze uncooked smashed gyozas?

Absolutely. Freeze assembled gyozas on a baking sheet until firm, then transfer to freezer bags. Cook from frozen, adding 2-3 extra minutes to the steaming time. No thawing needed.

→ What protein alternatives work well?

Ground chicken, turkey, or shrimp make excellent lighter options. For vegetarian versions, use crumbled tofu, mushrooms, or finely chopped vegetables with extra seasonings for depth of flavor.

→ Why add water during cooking?

The water creates steam in the covered pan, cooking the filling and tenderizing the wrappers without drying them out. Removing the lid afterward evaporates remaining moisture and recrisps the bottoms.