Smashed Gyozas
Smashed gyozas are crispy, juicy, and packed with bold flavor thanks to a pork and shrimp filling smothered inside golden wonton wrappers. Pan-fried until crispy on both sides, these dumplings are brushed with soy, oyster sauce, garlic, and scallions for the ultimate bite. Serve with chili oil, black vinegar, or extra soy sauce for a savory, spicy finish. Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
96% would make again
Total Time
35 minutes
35 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Total Time
35 minutes
35 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 1 lb ground pork
- ½ cup chopped raw peeled tail-off shrimp
- ½ cup chopped leeks
- ½ cup chopped scallions
- 2 tablespoons soy sauce, plus more for serving
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken bouillon
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 3 garlic cloves, finely minced
- 30 premade circular wonton wrappers
- 1 tablespoon high-smoke-point neutral cooking oil (such as vegetable oil)
- chili oil, for serving
- black vinegar, for serving
Nutrition Info
- Calories 644
- Fat 34g
- Carbs 42g
- Fiber 1g
- Sugar 2g
- Protein 37g
Estimated values based on one serving size.
Preparation
- Stir together the pork, shrimp, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, bouillon, sugar, and black pepper in a large bowl.
- Place 1 tablespoon of the pork filling on the center of 1 wonton wrapper. Using a spoon, smear the filling in an even layer across the face of the wrapper. Repeat with the remaining filling and wrappers.
- Heat the oil in a large pan over medium-high heat until the oil shimmers.
- Working in batches of 3 or 4 dumplings (8–10 batches total), add the dumplings to the hot oil, and cook until the bottoms are crispy and slightly charred, about 2 minutes. Flip, and cook until the wrappers crisp up, about 1 minute. Repeat with the remaining dumplings.
- Serve with chili oil, black vinegar, and more soy sauce.
- Enjoy!
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