Smashed Gyozas Crispy Pan-Fried

A quick and easy twist on traditional dumplings, these smashed gyozas are pan-fried to crispy perfection using convenient store-bought wonton wrappers. Perfect for weeknight dinners or as a crowd-pleasing appetizer, this recipe brings the flavors of Asian fusion cuisine to your kitchen in just over 30 minutes.

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By flattening the dumplings before they hit the pan, you ensure every bite has that coveted golden-brown crunch. Paired with a simple chili-soy dipping sauce, these gyozas are an irresistible treat that bridges the gap between traditional techniques and modern convenience.

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 (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: Prepare the Filling

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: Assemble the Dumplings

Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper.

Step 3: Seal and Smash

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: Pan-Fry

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: Steam

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: Crisp Up

Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat with remaining dumplings and oil.

Step 7: Prepare the Sauce

Mix all dipping sauce ingredients in a small bowl.

Step 8: Serve

Serve gyozas hot with the dipping sauce.

Zusatztipps für die Zubereitung

Achten Sie darauf, eine hochwertige beschichtete Pfanne zu verwenden, damit die dünnen Wonton-Hüllen nicht am Boden festkleben. Das flache Drücken der Teigtaschen sorgt nicht nur für mehr Knusprigkeit, sondern verkürzt auch die Garzeit der Füllung.

Varianten und Anpassungen

Sie können das Schweinefleisch problemlos durch Hackfleisch vom Huhn oder Pute ersetzen. Für eine vegetarische Variante eignet sich zerdrückter Tofu hervorragend. Zusätzlich können fein gehackte Champignons oder geraspelte Karotten für extra Textur in die Füllung gemischt werden.

Serviervorschläge

Garnieren Sie die Smashed Gyozas vor dem Servieren mit frischem Schnittlauch oder Koriander. Sie schmecken am besten, wenn sie direkt aus der Pfanne kommen und noch richtig heiß und knusprig sind.

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Whether you are looking for a quick weeknight dinner or a crowd-pleasing appetizer, these smashed gyozas offer a delightful crunch and savory depth that will have everyone reaching for seconds.

Recipe FAQs

→ What makes smashed gyozas 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 delightful texture contrast between the crunchy bottom and tender top, unlike traditional pleated dumplings.

→ Can I make these ahead of time?

Yes, assemble the dumplings up to 4 hours ahead and refrigerate on a parchment-lined baking sheet covered with plastic wrap. Cook just before serving for the crispiest results.

→ What dipping sauce pairs best with these?

A classic combination of soy sauce, rice vinegar, and chili oil works beautifully. You can also add a touch of sesame oil, grated fresh ginger, or sliced green onions to customize the flavor.

→ How do I prevent the wrappers from drying out?

Keep unused wonton wrappers covered with a slightly damp kitchen towel while working. This prevents them from becoming brittle and difficult to seal.

→ Can I freeze uncooked smashed gyozas?

Absolutely. Freeze assembled dumplings in a single layer on a baking sheet until firm, then transfer to an airtight container. Cook from frozen, adding 1-2 extra minutes to the steaming time.

→ What's the best way to get extra crispy bottoms?

Use a well-seasoned nonstick skillet over medium-high heat and don't overcrowd the pan. After steaming, let the moisture evaporate completely before removing from the heat for maximum crunch.