Description
Savory Smash Dumplings are crispy, flavorful pan-fried dumplings filled with a seasoned pork and Napa cabbage mixture. Perfectly browned and steamed to juicy tenderness, these dumplings make an irresistible appetizer or party snack that everyone will love.
Ingredients
Scale
Filling
- 1 cup Napa cabbage, finely shredded (pre-salted to remove excess moisture)
- 1 teaspoon Kosher salt
- 1 pound Ground pork (can substitute with ground chicken or turkey)
- 2 tablespoons Reduced-sodium soy sauce
- 1 teaspoon Fresh ginger, minced
- 1 tablespoon Toasted sesame oil
- 2 scallions, chopped (half for filling, half for garnish)
- 1 large egg
Dumplings & Cooking
- 20 pieces Round wonton wrappers (or dumpling wrappers)
- 2 tablespoons Vegetable oil (for frying)
Instructions
- Prepare the cabbage: Finely shred the Napa cabbage and sprinkle it with kosher salt. Let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze out any liquid from the cabbage to keep the filling from becoming soggy.
- Make the filling: In a large bowl, combine the drained cabbage, ground pork, reduced-sodium soy sauce, minced fresh ginger, toasted sesame oil, half of the chopped scallions, and the egg. Mix everything thoroughly until fully combined and smooth.
- Assemble the dumplings: Take one wonton wrapper and place a spoonful of the filling on one side of the wrapper. Carefully spread the filling evenly and prepare to cook immediately.
- Pan-fry the dumplings: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the filled side of each wonton wrapper directly onto the hot pan, pressing down gently (smashing) to flatten the dumpling and create maximum crispiness.
- Brown the dumplings: Let the dumplings cook undisturbed for 3-4 minutes or until they develop a golden-brown, crispy bottom crust.
- Steam the dumplings: Flip the dumplings carefully, then add a few tablespoons of water to the pan and immediately cover with a lid to steam them. Allow the dumplings to steam for 2-3 minutes until the filling is fully cooked and juicy.
- Finish cooking: Remove the lid and continue cooking the dumplings for an additional 1 minute to evaporate any excess moisture, ensuring the bottoms stay crisp.
- Serve: Transfer the hot Smash Dumplings to a serving plate, garnish with remaining chopped scallions, and serve with extra soy sauce on the side for dipping.
Notes
- Pre-salting and draining the cabbage is crucial to avoid soggy filling.
- You can substitute ground pork with ground chicken or turkey for a lighter alternative.
- Use fresh ginger for the best aromatic flavor.
- Try adding a splash of rice vinegar or chili oil as a dipping sauce variation.
- Dumplings can be frozen uncooked and cooked later following the same method.
