Save A quick and easy twist on traditional dumplings, these smashed gyozas are pan-fried to crispy perfection using convenient store-bought wonton wrappers. They make for a perfect weeknight dinner or a crowd-pleasing appetizer that comes together in just over 30 minutes.
Save The secret to these gyozas is the combination of a savory pork and cabbage filling with a two-step cooking process that involves both searing and steaming. This method ensures the filling is juicy while the exterior remains irresistibly crunchy.
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
- 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
- Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
- Step 3
- 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
- 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
- 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
- Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat with remaining dumplings and oil.
- Step 7
- Mix all dipping sauce ingredients in a small bowl.
- Step 8
- Serve gyozas hot with the dipping sauce.
Zusatztipps für die Zubereitung
For the best results, use a large nonstick skillet with a tight-fitting lid to properly steam the gyozas. Make sure to press down with your palm when sealing the wrappers to achieve that signature flat, smashed shape for even frying.
Varianten und Anpassungen
Substitute the ground pork with chicken, turkey, or tofu for a lighter or vegetarian option. You can also add finely chopped mushrooms or carrots to the filling for extra texture and flavor.
Serviervorschläge
Serve the gyozas hot with the prepared dipping sauce. A sprinkle of chopped chives or cilantro provides a fresh finish that complements the savory and spicy notes of the sauce.
Save These smashed gyozas are an excellent way to enjoy traditional Asian fusion flavors in a fraction of the time. Whether served as an appetizer or a main course, they are certain to be a hit at your next meal.
Recipe FAQ
- → What makes smashed gyoza different from regular dumplings?
Smashed gyozas are flattened after folding, creating more surface area that becomes extra crispy when pan-fried. This technique yields a satisfying crunch while keeping the interior juicy and tender—unlike traditional steamed dumplings which have softer wrappers throughout.
- → Can I make these vegetarian?
Absolutely. Substitute ground pork with crumbled firm tofu, finely chopped mushrooms, or a plant-based ground meat alternative. Increase the vegetables like cabbage and carrots to maintain texture and moisture. The cooking method remains exactly the same.
- → How do I store and reheat leftovers?
Store cooled gyozas in an airtight container in the refrigerator for up to 3 days. For reheating, place them in a hot skillet with a little oil over medium heat for 2-3 minutes per side until crispy and heated through. Avoid microwaving as they'll lose their signature crunch.
- → Can I freeze uncooked gyozas?
Yes. Arrange uncooked gyozas in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 1-2 extra minutes to the steaming step. No need to thaw first—they'll taste just as fresh.
- → What other proteins work in this filling?
Ground chicken or turkey offer lighter alternatives with similar cooking properties. For something different, try chopped shrimp or a combination of pork and shrimp. Even crumbled cooked chicken works in a pinch—just adjust seasoning as needed since the meat won't contribute as much fat.