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Yields:
20
Prep Time:
10 mins
Total Time:
50 mins
Pleating dumplings is a full-on art, but if you’re all fingers and thumbs with a wrapper (like me!), smash dumplings are the way to go. Layered with an aromatic pork and cabbage filling, this effortless take on gyoza is simple enough to whip up any night of the week. Oh, and did I mention it makes for a great party app?
The filling:
Inspired by a classic gyoza, these dumplings are filled with ground pork and cabbage seasoned with a combination of soy sauce, sesame oil, and fresh ginger. If you don’t usually have fresh ginger at home, it’s worth buying for this recipe: It packs a warming punch of flavor that ground ginger can’t replicate. Also, PLEASE don’t skip pre-salting the cabbage. Not only does the salt season it, it also helps to draw out excess moisture, ensuring a filling that will cook and crisp evenly in the pan.
The technique:
Similar to a smash taco, these open-faced smash dumplings are made by spreading a thin layer of the filling over one side of the dumpling wrapper, then “smashing it” facedown in a hot pan so the filling browns and cooks through quickly. Flipping the dumpling onto its wrapper side, adding a bit of water to the pan, then steaming it allows the wrapper to crisp up a bit while remaining slightly chewy, similar to a gyoza-style dumpling that’s been pan-fried and then steamed.
Storage:
Leftover smash dumplings will keep for up to 3 days in the refrigerator in an airtight container. I recommend microwaving or reheating in a lightly oiled pan over low heat. The dumplings will never regain their original crisp-chewy texture, but the flavor will still be amazing.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 1 1/2 cups
finely shredded Napa cabbage (about 3 oz.)
- 1/2 tsp.
kosher salt
- 8 oz.
ground pork
- 2 Tbsp.
reduced-sodium soy sauce, plus more for serving
- 1 Tbsp.
finely chopped peeled ginger
- 2 tsp.
toasted sesame oil
- 4
scallions, thinly sliced, divided
- 1
large egg
- 20
round wonton wrappers
- 10 tsp.
vegetable oil, divided
Directions
- Step 1In a fine-mesh strainer set over a large bowl, combine cabbage and salt. Let sit 10 minutes.
- Step 2Transfer cabbage to a clean kitchen towel. Holding towel over bowl, wring out as much water as possible. Pour liquid out of bowl and wipe dry.
- Step 3In same bowl, combine pork, soy sauce, ginger, oil, cabbage, and 1/4 c. sliced scallions (save remaining scallions for serving). Using clean hands, mix until well combined and mixture starts to stick together.
- Step 4In a small bowl, beat egg with a fork until blended. Arrange wrappers on a baking sheet in a single layer. Brush center of each wrapper with a thin layer of beaten egg. Add 1 heaping Tbsp. pork filling to each, pressing into an even circle with a fork that almost reaches edges of wrapper.
- Step 5In a large heavy skillet over medium heat, heat 2 tsp. oil, swirling skillet to coat. Working 4 at a time, arrange dumplings in skillet filling side down. Cook until browned on the bottom, about 30 seconds. Flip to wrapper side, add 1 tsp. water, and cover pan. Steam until filling is cooked through and wrapper is crisp and browned on the bottom, about 30 seconds more. Transfer to a platter. Repeat with remaining filled wrappers and oil.
- Step 6Top smash dumplings with reserved scallions. Serve with soy sauce alongside for dipping.
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