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A close-up shot of several golden-brown "smash gyoza" served on a dark plate. The dumplings feature a wide, lacy, and ultra-crispy bottom crust sprinkled with sesame seeds and chopped green onions. A small ceramic bowl of dark red chili oil dipping sauce sits to the side. Fresh green onions are visible in the background on a dark, textured surface.

Smash Gyoza

RASHA
These crispy smash gyoza dumplings deliver juicy savory filling, ultra crispy golden bottoms, and restaurant-style flavor without the complicated folding. Perfect for weeknight dinners, parties, or comfort food cravings, this easy dumpling recipe combines pork, cabbage, garlic, and ginger with a sizzling steam-and-sear cooking method that creates irresistible texture in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, dinner
Cuisine Asian Fusion, Japanese
Servings 4 servings
Calories 320 kcal

Equipment

  • Large nonstick skillet
  • Mixing bowl
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

Ingredients
  

For the Filling

  • 1 pound ground pork 80/20 preferred
  • 2 cups finely shredded cabbage lightly salted and squeezed dry
  • 3 green onions thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 cup water chestnuts finely chopped, optional

For the Wrappers

  • 20 round gyoza wrappers
  • 2 tablespoons neutral oil for frying
  • 1/4 cup water for steaming

For the Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili crisp or chili oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon honey optional drizzle

Instructions
 

  • In a large mixing bowl, combine the ground pork, shredded cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, black pepper, and optional water chestnuts. Mix gently until just combined.
  • Heat a large nonstick skillet over medium heat and add a thin layer of neutral oil.
  • Place the gyoza wrappers directly into the skillet. Spoon a small amount of filling onto each wrapper and gently flatten the filling with the back of a spoon.
  • Cook uncovered for 3 to 4 minutes until the bottoms become golden brown and crispy.
  • Carefully add water to the pan and immediately cover with a lid. Steam the gyoza for 4 to 5 minutes until the filling is fully cooked.
  • Remove the lid and continue cooking for another 1 to 2 minutes until the remaining water evaporates and the bottoms crisp again.
  • In a small bowl, mix together soy sauce, rice vinegar, chili crisp, sesame seeds, and optional honey to create the dipping sauce.
  • Serve the smash gyoza immediately while hot and crispy with the dipping sauce on the side.

Notes

Keep the wrappers covered with a damp towel while cooking to prevent drying out. Medium heat works best for achieving crispy bottoms without burning. For extra crunch, allow the gyoza to crisp again after steaming. Leftovers can be reheated in a skillet or air fryer for the best texture.
You can substitute the pork with ground chicken, turkey, shrimp, tofu, or mushrooms for different variations. Finely chopped cabbage and water chestnuts help maintain a juicy filling with balanced texture.
Keyword crispy dumplings, easy dumpling recipe, homemade gyoza, pan fried gyoza, smash gyoza