Smash Gyoza

Why You’ll Love This Recipe

Smash Gyoza is a crispy, juicy twist on traditional Japanese dumplings, where the gyoza are “smashed” into a flat, golden crust as they cook. This technique delivers an irresistible contrast—crunchy bottoms with tender, flavorful filling—without needing a deep fryer. Perfect as a snack, appetizer, or light meal, these pan-fried dumplings are quick, fun, and utterly addictive.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gyoza wrappersground pork or chickennapa cabbagegarlic clovesgingerscallionssoy saucesesame oilrice vinegarcornstarchsalt and black peppervegetable oilwater

directions

Finely chop napa cabbage, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Squeeze dry.

In a bowl, combine ground meat, cabbage, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, rice vinegar, salt, and pepper.

Place about 1 teaspoon of filling in the center of each gyoza wrapper.

Wet the edges with water, fold in half, and pleat or press to seal tightly.

Heat oil in a large nonstick or cast-iron skillet over medium heat.

Arrange the gyoza flat side down in the skillet, slightly spaced apart.

Cook for 2-3 minutes until bottoms begin to crisp and brown.

Carefully press down with a spatula to “smash” the gyoza lightly into the pan.

Add a splash of water to the pan (about 1/4 cup), cover, and steam for 4-5 minutes until cooked through.

Uncover and cook 1-2 more minutes to re-crisp the bottoms.

Serve hot with dipping sauce of soy sauce, rice vinegar, and a few drops of chili oil.

Servings and timing

This recipe yields about 20 gyoza (4 servings).Preparation time: 30 minutesCooking time: 10 minutesTotal time: 40 minutes

Variations

Use shrimp, tofu, or mushrooms for different filling options.

Add chili flakes or sriracha to the filling for a spicy kick.

Swap gyoza wrappers for wonton wrappers if needed.

Make a cheese and kimchi version for a fusion twist.

Serve with ponzu or peanut dipping sauce for variety.

storage/reheating

Store leftover cooked gyoza in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet with a little oil over medium heat to restore crispiness.Freeze uncooked gyoza on a tray, then transfer to a freezer bag for up to 2 months. Cook from frozen with a slightly longer steam time.

FAQs

What does “smash” mean in this recipe?

It refers to pressing the gyoza down into the pan for maximum surface contact and crispiness.

Can I bake instead of pan-fry?

Pan-frying gives the best texture, but you can bake at 400°F (200°C) for 15-18 minutes, flipping halfway.

Do I have to use pork?

No, chicken, turkey, beef, or plant-based meat all work well.

How do I keep them from sticking?

Use a nonstick or well-seasoned cast-iron skillet and enough oil.

Can I make them ahead?

Yes, assemble and freeze them raw, then cook straight from frozen.

What dipping sauce works best?

A simple mix of soy sauce, vinegar, and chili oil or sesame oil is classic.

Can I steam only?

Yes, but you’ll miss out on the signature crispy bottom.

Do I have to pleat the wrappers?

No, pressing the edges shut works fine for this style.

What’s the difference from regular gyoza?

The smashing technique creates a larger crispy surface for extra texture.

Are they kid-friendly?

Yes—mild, handheld, and fun to eat!

Conclusion

Smash Gyoza takes your dumpling game to the next level with its perfect balance of crispy bottoms and juicy filling. Easy to make, endlessly customizable, and packed with flavor, these golden pan-fried bites are guaranteed to impress at any meal or gathering.

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