Smash Dumplings

The first time I attempted these dumplings, my kitchen filled with this incredible sizzling sound that made my roommate poke her head in, wondering what kind of magic was happening on the stove. We stood there watching through the glass lid as the water bubbled away, transforming into the crispiest, most golden bottoms we had ever seen. Now whenever friends come over, someone inevitably asks if Im making those smash dumplings, and honestly, the anticipation of that first crunch has become part of the experience.

Last winter during a snowed-in weekend, my sister and I made fifty of these while watching old movies, folding dumplings side by side at the kitchen counter. We burned our fingers slightly on the first batch because we couldnt wait to eat them, standing over the pan with chopsticks ready. That afternoon turned into a tradition, and now whenever we need quality catch-up time, the dumpling ingredients automatically appear on the grocery list.

Ingredients

• Ground pork: The fat content keeps the filling juicy, but chicken or turkey work beautifully if you prefer something lighter
• Napa cabbage: Squeeze out every drop of liquid after chopping or your dumplings will end up soggy instead of perfectly tender
• Dumpling wrappers: Keep them covered with a damp towel while you work, they dry out surprisingly fast
• Vegetable oil: Use something with a high smoke point since were going for maximum crispiness at higher heat
• Water for steam-frying: This technique is what creates that impossible combination of tender tops and crispy bottoms

Instructions

Mix the filling:

Combine everything in a bowl and mix in one direction until the pork starts developing a slightly sticky texture, which helps the filling hold together

Fill the dumplings:

Place about a tablespoon of filling in the center of each wrapper, wet the edges, fold and pleat until you have a neat little packet

Sear the bottoms:

Heat oil in your skillet and arrange dumplings flat side down, letting them get golden and crispy for about 3 minutes

Steam them covered:

Pour in the water and immediately cover with a lid, letting them steam until all the water has evaporated

The smash:

Remove the lid and press each dumpling gently with your spatula, letting them crisp for another 2 minutes

Serve immediately:

Mix your dipping sauce ingredients and bring everything to the table while theyre still hot and sizzling

Save

These became my go-to comfort food after a particularly rough week at work, something about the repetitive folding being almost meditative. My neighbor now texts me whenever she smells them frying through our shared vent, and Ive learned to always make extra because they disappear faster than expected.

Making Them Ahead

Ive learned through trial and error that you can assemble all the dumplings and freeze them on a baking sheet before transferring to a bag. When youre ready to cook, just throw them in frozen and add an extra minute to the steaming time, no one will ever know the difference.

Perfect Pairings

A simple cucumber salad with rice vinegar cuts through the richness beautifully, and I always keep extra chili oil on the table for those who like more heat. The dipping sauce is perfectly balanced on its own, but sometimes I add a tiny drop of black vinegar for depth.

Common Questions

After making these countless times, Ive figured out that the most common issue is overcrowding the pan, which leads to steaming instead of frying. A cold skillet is another mistake, so always let your pan get properly hot before adding the dumplings.

• Dont skimp on oil in the pan, that golden bottom needs enough fat to get properly crispy
• If your wrappers are tearing, they might be too dry or you are overfilling them
• Leftovers reheat surprisingly well in a dry skillet, bringing back some of that original crunch

Save

Theres something deeply satisfying about homemade dumplings, the way they bring people to the kitchen, the inevitable sharing and chatting while they cook. Enjoy every crispy, juicy bite.

Recipe FAQs

→ Can I use a different type of meat for the filling?

Yes, you can easily substitute ground pork with chicken, turkey, or even a plant-based mince. This makes the filling versatile for various dietary preferences without compromising on flavor.

→ What's the best way to ensure the dumplings don't stick to the pan?

Ensure you use a good quality nonstick skillet and sufficient vegetable oil. Preheat the oil properly over medium-high heat before arranging the dumplings to create a crisp, non-stick surface.

→ How do I achieve the signature 'smash' and crispy bottom?

After steaming, remove the lid and gently press each dumpling with a spatula to slightly flatten it. Continue cooking for an additional 2 minutes over medium-high heat. This final sear enhances crispiness and develops the golden-brown bottom.

→ Can these dumplings be prepared in advance?

Absolutely. You can prepare the filling and assemble the dumplings ahead of time. Store uncooked dumplings on a lightly floured baking sheet in the refrigerator for up to 24 hours, or freeze them solid before transferring to a freezer bag for longer storage. Cook from frozen, adding a few minutes to the steaming time.

→ Are there any alternative serving suggestions or flavor additions?

For an extra layer of umami, consider adding finely chopped mushrooms to the filling. You can also serve with additional chili oil or black vinegar for dipping. A crisp Riesling or a dry rosé makes a delightful beverage pairing.