Smashed Gyozas Crispy Pan-Fried

# Components:

→ Filling

01 - 7 oz ground pork

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 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

12 - Water, as needed

→ Dipping Sauce

13 - 2 tablespoons soy sauce

14 - 1 tablespoon rice vinegar

15 - 1 teaspoon chili oil

16 - 1/2 teaspoon toasted sesame seeds

# Directions:

01 - 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.

02 - Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold over to form a half-moon, and press gently to seal. Flatten slightly with your palm to smash the dumpling.

03 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings flat side down and cook for 2-3 minutes until golden.

04 - 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.

05 - Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat the pan-frying, steaming, and crisping process with remaining dumplings and oil.

06 - Mix soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl.

07 - Arrange gyozas on a serving plate and serve hot with the dipping sauce.

# Expert Advice:

01 -

Ready in under 35 minutes total, which means you can have restaurant-quality appetizers before your guests even sit down.
That crispy-tender contrast when you bite through the golden exterior into the steamed filling is honestly addictive.
Store-bought wonton wrappers do all the heavy lifting, so there's zero intimidation factor even if you've never made dumplings before.

02 -

Don't overfill the wrappers; a heaping teaspoon is enough, because too much filling will burst out the sides or prevent proper sealing.
The water on the pan edges is crucial—if your lid isn't tight or the steam escapes too quickly, your filling won't fully cook and the texture suffers.
Those final 30 seconds of cooking without the lid transforms everything from steamed to crispy-bottomed, so don't skip that step even if they look done.

03 -