JapanThe smash is where it goes right or wrong. Press hard and fast — a tentative smash leaves a thick puck that does not cook evenly. The goal is 4 to 5 mm: thin enough that the pork cooks fully in the time it takes the underside to caramelise. Do not crowd the pan: each gyoza needs clear space so moisture can escape and the fat can circulate. A crowded pan steams rather than fries.
For a crispy lace skirt (hanetsuki-style): after the smash, add 2 tablespoons of a flour-water slurry (1 tbsp flour dissolved in 100 ml water) around — not over — the gyoza. Cover immediately and steam for 1 minute. Remove the lid and cook until all the water evaporates and the edges form a thin crispy golden skirt. Invert the whole sheet onto a plate so the skirt faces up. Very dramatic and excellent.
Smashed Gyoza
By Sergei Martynov
A viral riff on pan-fried gyoza that skips the folding entirely. A ball of seasoned pork filling drops into a hot oiled pan, a gyoza wrapper is pressed over the top, and the whole thing is smashed flat with the bottom of a glass. Result: maximum pan contact, a shatteringly crisp wrapper, and a golden-crusted pork patty — all in one piece. No pleating, no steaming step, no technique barrier. Eat open-faced with soy-vinegar dipping sauce, or fold like a taco.
What you'll need
Ingredients
- 300 g
See recipes with ground porkground pork (20% fat)
i - 100 g
See recipes with napa or green cabbagenapa or green cabbage, very finely chopped
i - 2
See recipes with garlic clovesgarlic cloves, minced
i - 1 tsp
See recipes with fresh gingerfresh ginger, grated
i - 2 tbsp
See recipes with soy saucesoy sauce
i - 1 tbsp
See recipes with toasted sesame oiltoasted sesame oil
i - 1 tsp
See recipes with cornstarch — binds the filling and keeps it smoothcornstarch — binds the filling and keeps it smooth
i - 2
See recipes with spring onionsspring onions, finely sliced
i - 20
See recipes with round gyoza wrappersround gyoza wrappers (store-bought, about 9 cm)
i - 2 tbsp
See recipes with neutral oil — for fryingneutral oil — for frying
i - 3 tbspSee recipes with soy sauce — for the dipping sauce
soy sauce — for the dipping sauce
i - 2 tbsp
See recipes with rice vinegar — for the dipping saucerice vinegar — for the dipping sauce
i - 1 tspSee recipes with toasted sesame oil — for the dipping sauce
toasted sesame oil — for the dipping sauce
i - 1 tbsp
See recipes with chilli crisp or chilli oil — for the dipping saucechilli crisp or chilli oil — for the dipping sauce
i - 1 tsp
See recipes with sugar — for the dipping saucesugar — for the dipping sauce
i
How to make it
Instructions
- 1
Salt the cabbage and make the dipping sauce. Toss the finely chopped cabbage with a pinch of salt. Leave 10 minutes, then squeeze out every drop of moisture with your hands — wet cabbage makes the filling slack and difficult to smash. Meanwhile, mix all the dipping sauce ingredients in a small bowl and set aside.
- 2
Mix the filling. Combine the ground pork, drained cabbage, garlic, ginger, soy sauce, sesame oil, cornstarch, and most of the spring onions. Mix vigorously with your hands for 1 to 2 minutes until the mixture becomes slightly sticky and cohesive. Roll into 20 balls of about 1 tablespoon each.
- 3
Smash and fry — first side. Heat 1 tablespoon of neutral oil in a non-stick pan over medium-high heat until shimmering. Working in batches of 5 to 6: place a pork ball in the pan, immediately press a gyoza wrapper firmly over the top, then smash flat with the bottom of a small glass to about 4 to 5 mm thick. Cover and cook for 2 to 3 minutes until the pork is cooked through and the underside is deeply golden.
- 4
Flip and crisp. Remove the lid and flip each gyoza — wrapper-side down, pork-side up. Cook uncovered for 1 to 2 minutes until the wrapper is golden and lightly blistered at the edges. Transfer to a plate wrapper-side up. Repeat with remaining batches, adding more oil as needed.
- 5
Serve. Arrange the gyoza wrapper-side up. Scatter the reserved spring onions. Serve the dipping sauce alongside. Eat open-faced dipping the pork base into the sauce, or fold in half like a taco and eat in one bite.
Frequently Asked Questions
Can you use store-bought gyoza filling instead of making your own?
Yes — any pork dumpling filling works. Gyoza meat from Asian supermarkets can be formed into balls and used directly. If it is pre-seasoned, cook a small piece first to taste before adding more soy sauce.
What if I do not have round gyoza wrappers?
Square wonton wrappers: cut into rounds with a glass rim. Slightly thicker, take 30 extra seconds to crisp. Small flour tortillas: chewier result, more taco-like. Rice paper does not work.
Why does the pork filling fall off the wrapper after flipping?
Two causes: pork fat is too high (above 25%), causing it to shrink away from the wrapper; or the smash was not firm enough. Solutions: use 20% fat pork; add an extra half teaspoon of cornstarch; press harder during the smash.
How do you make the crispy lace skirt (hanetsuki) version?
Mix 1 tablespoon of flour with 100 ml water. After smashing, pour the slurry around (not over) the gyoza. Cover and steam 2 minutes. Remove lid, cook until liquid evaporates and a golden crispy lace forms. Invert the whole sheet onto a plate.
Can you make smashed gyoza vegetarian?
Yes. Replace pork with finely crumbled firm tofu mixed with diced shiitake mushrooms fried dark; a mix of king oyster mushrooms and edamame; or commercial plant-based mince. Cornstarch is especially important for vegetarian fillings. Add 1 teaspoon miso for umami.
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Comments (1)
These are insane. I saw them on TikTok and was skeptical but they actually crisp up way better than regular dumplings. No folding, no pleating, just smash and fry. My kids ate like 20 of them. Only tip — use a heavy spatula to really press them flat.