Save Smash Dumplings are a mouthwatering Asian Fusion appetizer featuring a thin, golden-brown crust and a succulent, well-seasoned interior. These pan-fried delights offer a satisfying crunch followed by a burst of savory flavor, making them an irresistible choice for sharing at any gathering.
Save The process of steaming then smashing ensures the filling stays moist while the wrapper achieves a perfect char. Served alongside a tangy dipping sauce, these dumplings represent the ultimate balance of heat, salt, and crunch.
Ingredients
Dumpling Filling- 200 g ground pork (or chicken or turkey)
- 2 tbsp finely chopped scallions
- 1 tbsp finely grated ginger
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1/4 tsp ground white pepper
- 1/2 cup finely chopped napa cabbage (squeezed dry)
- 16 round dumpling wrappers (gyoza or wonton wrappers)
- Small bowl of water (for sealing)
- 2 tbsp vegetable oil
- 1/3 cup water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
- 1/2 tsp toasted sesame seeds (optional)
Instructions
- Step 1
- In a medium bowl, mix ground meat, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and napa cabbage until well combined.
- Step 2
- Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center.
- Step 3
- Moisten the edge of the wrapper with water. Fold the wrapper in half and pinch to seal, pleating if desired. Repeat with remaining wrappers and filling.
- Step 4
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings in the pan, flat side down, without overlapping.
- Step 5
- Cook for 2–3 minutes until the bottoms are golden and crisp.
- Step 6
- Carefully pour in water, cover immediately, and let steam for 5–6 minutes until the water evaporates and dumplings are cooked through.
- Step 7
- Remove the lid and press each dumpling gently with a spatula to slightly smash and increase crispiness. Cook 2 more minutes until extra crispy.
- Step 8
- Mix dipping sauce ingredients in a small bowl. Serve dumplings hot with sauce.
Zusatztipps für die Zubereitung
Ensure the napa cabbage is squeezed very dry to prevent excess moisture from making the dumplings soggy. When adding water to the hot skillet, work quickly to cover it with a lid to trap the steam effectively.
Varianten und Anpassungen
You can substitute the ground pork with ground chicken, turkey, or a plant-based mince. For an extra umami boost, incorporate finely chopped mushrooms into the filling or create an entirely vegetable-based version. Serve with extra chili oil or black vinegar for a deeper dipping experience.
Serviervorschläge
These Smash Dumplings are best enjoyed immediately while hot and crispy. For a complete dining experience, pair them with a crisp Riesling or a dry rosé, which complements the savory and spicy notes of the Asian Fusion flavors.
Save Whether you are looking for a new favorite appetizer or a fun kitchen project, these Smash Dumplings deliver big on both texture and taste. Enjoy the process of creating these golden, crispy parcels and the satisfaction of that first crunchy bite.
Recipe FAQ
- → Can I make these dumplings ahead of time?
Yes, assemble the dumplings and freeze them on a baking sheet before transferring to a freezer bag. Cook directly from frozen, adding 2-3 extra minutes to the steaming time.
- → What makes smash dumplings different from regular pan-fried dumplings?
The smash technique involves gently pressing the dumplings with a spatula after steaming, creating an extra-crispy bottom layer while keeping the filling moist and tender.
- → Can I substitute the ground pork with other proteins?
Absolutely. Ground chicken, turkey, or plant-based mince work wonderfully. You can also create a vegetarian version using finely chopped mushrooms and tofu.
- → Why do I need to squeeze the cabbage dry?
Excess moisture from cabbage can make the filling watery and cause wrappers to tear. Squeezing removes moisture, ensuring a cohesive, flavorful filling that stays intact during cooking.
- → What type of wrapper works best?
Round gyoza wrappers are ideal for their thin texture and perfect size. Wonton wrappers also work but may be slightly thicker. Look for fresh wrappers in the refrigerated section for best results.
- → How do I prevent dumplings from sticking to the pan?
Use a well-seasoned nonstick skillet with adequate oil, and avoid moving the dumplings once placed in the pan. Let them develop a golden crust before adding water for steaming.