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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