Smash Gyoza

Why You’ll Love This Recipe

Smash Gyoza is a crispy, golden twist on traditional Japanese dumplings, where gyoza are smashed flat in the pan to maximize surface contact and achieve a delightfully crunchy bottom. Juicy on the inside and crisp on the outside, these pan-fried dumplings are fast, fun, and full of savory flavor—perfect as a snack, appetizer, or part of a small-plate meal.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gyoza dumplings (fresh or frozen, any filling)neutral oil (like vegetable or canola)watersoy saucerice vinegarchili oil or sesame oilgreen onions (for garnish)toasted sesame seeds (optional)

directions

Heat a nonstick or cast-iron skillet over medium-high heat and add a thin layer of oil.

Place the gyoza in the hot pan, flat side down, leaving space between each one.

Let them cook undisturbed for 2-3 minutes, or until the bottoms are starting to brown.

Use a flat spatula or the bottom of a cup to gently smash each gyoza to flatten them and increase surface contact.

Add a splash of water to the pan and cover immediately to steam the dumplings for 3-4 minutes.

Uncover and continue cooking until the water evaporates and the bottoms are deeply golden and crisp.

Transfer to a plate, crispy side up, and garnish with sliced green onions and sesame seeds.

Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil or sesame oil.

Servings and timing

This recipe yields 12–16 smashed gyoza (serves 3–4 as an appetizer).Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Use homemade gyoza with your favorite fillings like pork, chicken, or vegetables.

Try flavored oils like garlic chili oil or yuzu kosho in the dipping sauce.

Add a cornstarch slurry to the pan before steaming for an extra lacy, crispy crust.

Top with shredded nori or furikake for extra umami.

Serve with a side of pickled vegetables for balance.

storage/reheating

Store leftover gyoza in an airtight container in the fridge for up to 2 days.Reheat in a dry skillet over medium heat to restore crispiness.Microwaving is not recommended as it will make them soggy.Not ideal for freezing once cooked; freeze uncooked gyoza instead.

FAQs

Can I use frozen gyoza?

Yes, no need to thaw—just add slightly more water when steaming.

What’s the benefit of smashing them?

Smashing increases surface area, creating more crispy edges and texture.

Do I need to use a nonstick pan?

Nonstick or well-seasoned cast iron is best to prevent sticking.

What dipping sauce works best?

A mix of soy sauce, vinegar, and chili oil is classic and flavorful.

Can I bake or air fry these?

They’re best pan-fried for the crisp/steam combo, but air frying is possible with oil spray.

Are they spicy?

Not inherently—spice comes from the dipping sauce, which you can adjust.

Can I make them ahead?

Yes, cook just before serving for best texture.

Do I need to make gyoza from scratch?

No, store-bought dumplings work great for this method.

How do I prevent them from burning?

Use medium heat and add water for steam at the right time.

Are they gluten-free?

Only if using gluten-free dumplings and tamari in the sauce.

Conclusion

Smash Gyoza is a quick, crispy, and satisfying way to enjoy dumplings with extra texture and flavor. Whether made with homemade or store-bought gyoza, this fun technique delivers delicious results every time—perfect for impressing guests or treating yourself to something savory and special.

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