Smash Dumplings
These smash dumplings are a high-protein, weeknight-friendly take on pan-fried gyoza. You spread the filling directly onto the wrapper, press it flat, and cook it so you get a crispy base and a garlicky pork top.
Serves
4
Prep time
15 minutes
Cooking time
15 minutes
Looking for more cheat style dumpling recipes? Try these No Fold Pan Fried Pork Dumplings or Dumpling Lasagne
Helpful Tips
Storage
Refrigerate for up to 3 days in an airtight container.
Freezing is not recommended once cooked
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Substitutions
- Pork mince → chicken mince or turkey mince
- Gyoza wrappers → wonton wrappers
Serving Suggestions
These are enough to stand alone as a meal. If you want to round it out add:
- steamed jasmine rice or rice noodles
- A quick cucumber salad with rice vinegar, sesame oil, and chilli flakes
- Miso soup on the side for a complete Japanese-style spread
Helpful Tips
Storage
Refrigerate for up to 3 days in an airtight container.
Freezing is not recommended once cooked
Substitutions
- Pork mince → chicken mince or turkey mince
- Gyoza wrappers → wonton wrappers
Serving Suggestions
These are enough to stand alone as a meal. If you want to round it out add:
- steamed jasmine rice or rice noodles
- A quick cucumber salad with rice vinegar, sesame oil, and chilli flakes
- Miso soup on the side for a complete Japanese-style spread
Ingredients
For the Filling
- 500g lean pork mince
- 1 cup finely chopped napa cabbage (or green cabbage)
- ½ carrot, finely chopped
- 2 garlic cloves, minced
- ½ tsp fresh ginger, finely grated
- 1 spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper, to taste
For Cooking
- 20-30 round dumpling or gyoza wrappers
- 1 tbsp neutral oil
To Serve
- Chilli oil
- Soy sauce
- Sesame seeds
- Spring onion, thinly sliced
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
380
kcal
Protein
32
g
Carbohydrates
28
g
Fat
14
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the pork mince, cabbage, carrot, garlic, ginger, and spring onion. Add the soy sauce and sesame oil, season generously with salt and white pepper, and mix well until everything is evenly combined.
- Place a dumpling wrapper flat on your bench top. Scoop about 1 heaped tablespoon of filling into the centre, then use your hands or back of a spoon to spread it out almost to the edges in a thin, even layer. Repeat with remaining wrappers.
- Heat the oil in a large non-stick or cast iron pan over medium-high heat.
- Place the dumplings filling-side down in the pan - don't overcrowd. Press down firmly with a spatula to maximise contact with the pan. Cook for 3–4 minutes without moving them, until the meat is golden and cooked through.
- Flip the dumplings and cook for a further 1–2 minutes until the wrapper is golden and crispy at the edges. Remove from the pan.
- Drizzle generously with chilli oil and soy sauce, and finish with sesame seeds and sliced spring onion. Serve immediately.
Ingredients
For the Filling
- 500g lean pork mince
- 1 cup finely chopped napa cabbage (or green cabbage)
- ½ carrot, finely chopped
- 2 garlic cloves, minced
- ½ tsp fresh ginger, finely grated
- 1 spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper, to taste
For Cooking
- 20-30 round dumpling or gyoza wrappers
- 1 tbsp neutral oil
To Serve
- Chilli oil
- Soy sauce
- Sesame seeds
- Spring onion, thinly sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
380
kcal
Protein
32
g
Carbohydrates
28
g
Fat
14
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine the pork mince, cabbage, carrot, garlic, ginger, and spring onion. Add the soy sauce and sesame oil, season generously with salt and white pepper, and mix well until everything is evenly combined.
- Place a dumpling wrapper flat on your bench top. Scoop about 1 heaped tablespoon of filling into the centre, then use your hands or back of a spoon to spread it out almost to the edges in a thin, even layer. Repeat with remaining wrappers.
- Heat the oil in a large non-stick or cast iron pan over medium-high heat.
- Place the dumplings filling-side down in the pan - don't overcrowd. Press down firmly with a spatula to maximise contact with the pan. Cook for 3–4 minutes without moving them, until the meat is golden and cooked through.
- Flip the dumplings and cook for a further 1–2 minutes until the wrapper is golden and crispy at the edges. Remove from the pan.
- Drizzle generously with chilli oil and soy sauce, and finish with sesame seeds and sliced spring onion. Serve immediately.
Watch How to Make It
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30 minutes or less
Asian
Dinner
Weeknight dinners
Pork