Crispy Smashed Gyozas

Crispy Smashed Gyozas are the weeknight answer to dumpling cravings without the folding marathon. Instead of pleating each wrapper, you simply press, cook, and enjoy. As a result, you get everything people love about gyozas—savory filling, crisp bottoms, and tender wrappers—in a faster, stress-free way.

Meanwhile, this method delivers bold texture with minimal effort. The pork filling stays juicy, while the skillet creates irresistible golden edges. Plus, because the wrappers are smashed thin, they crisp beautifully without deep frying.

Interestingly, dumplings have been adapted across cultures for centuries, often shaped by convenience and available tools. This modern smash technique follows that same tradition, prioritizing flavor while simplifying the process.

Whether you’re cooking after work or feeding a hungry table, these smashed gyozas feel satisfying yet approachable. Serve them with soy sauce or chili crisp, and suddenly dinner feels exciting again—quick, comforting, and undeniably delicious.

Recipe Yield: 4 servings

INGREDIENTS

1 lb ground pork
24–26 round dumpling wrappers
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
3 Tbsp green onions, finely sliced
1 Tbsp soy sauce
1 tsp toasted sesame oil
½ tsp kosher salt
½ tsp black pepper
¼ tsp white pepper
2½ Tbsp neutral oil
¼ cup water

For Serving (Optional):
Soy sauce, chili crisp, rice vinegar, sesame seeds, extra green onions

INSTRUCTIONS

1. Mix the filling:
First, in a medium bowl, combine ground pork, garlic, ginger, green onions, soy sauce, sesame oil, salt, black pepper, and white pepper. Then, mix gently until just combined to keep the filling tender.

2. Assemble and smash:
Next, place dumpling wrappers on a clean surface. Spoon about 1½ Tbsp filling into the center of each wrapper. Meanwhile, lightly press the filling outward so it spreads close to the edges, leaving a thin border.

3. Heat the skillet:
Then, heat a large nonstick or stainless-steel skillet over medium heat. Add oil and swirl to coat evenly.

4. Cook and crisp:
Arrange smashed gyozas filling-side down in a single layer. After that, press gently with a spatula. Cook for 3–4 minutes until deeply golden.

5. Steam to finish:
Carefully add water to the skillet and immediately cover. Let steam for 2–3 minutes until wrappers are tender and pork reaches 160°F internally.

6. Uncover and serve:
Finally, uncover and continue cooking for 30–60 seconds, allowing any remaining moisture to evaporate and the bottoms to crisp again.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Maximize crispiness: Use medium heat and avoid overcrowding so the wrappers fry instead of steaming.
• Juicy filling every time: Mix the pork gently; overmixing tightens the texture and dries it out.
• Easy flipping: Let the gyozas release naturally from the pan before moving them—golden equals ready.