Smashed Egg Roll Dumplings
Smashed Egg Roll Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 2 cups napa cabbage, finely shredded
- 1/2 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
For Assembly and Pan-Frying
- 50 dumpling wrappers, round or square wonton wrappers
- 1/4 cup vegetable oil, for pan-frying
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon granulated sugar
- 1 tablespoon water
For Serving
- 4 cups iceberg lettuce, shredded
Instructions
- 1
In a large bowl, combine the ground pork, shredded napa cabbage, shredded carrots, chopped green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated fresh ginger, minced garlic, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, red pepper flakes, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min
- 3
To assemble the dumplings, lay out a dumpling wrapper on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with a little water, then fold it in half to create a half-moon shape, pressing firmly to seal. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 4
Heat 2 tablespoons of vegetable oil in a large skillet or on a griddle over medium heat. Once hot, carefully place a single layer of assembled dumplings into the pan, ensuring not to overcrowd. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 5 min
- 5
Using a sturdy spatula, firmly press down on each dumpling to 'smash' and flatten it. Continue to cook for another 2-3 minutes on this side, ensuring the filling cooks through and the wrapper becomes crispy.
⏱️ 5 min
- 6
Flip the smashed dumplings and cook for an additional 2-3 minutes on the second side until golden brown and crispy. Remove from the pan and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining dumplings, adding more vegetable oil to the pan as needed.
⏱️ 5 min
- 7
Serve the hot smashed egg roll dumplings immediately on a bed of shredded iceberg lettuce, accompanied by the prepared dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Egg Roll Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 2 cups napa cabbage, finely shredded
- 1/2 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
For Assembly and Pan-Frying
- 50 dumpling wrappers, round or square wonton wrappers
- 1/4 cup vegetable oil, for pan-frying
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon granulated sugar
- 1 tablespoon water
For Serving
- 4 cups iceberg lettuce, shredded
Instructions
- 1
In a large bowl, combine the ground pork, shredded napa cabbage, shredded carrots, chopped green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated fresh ginger, minced garlic, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, 1 teaspoon sesame oil, red pepper flakes, granulated sugar, and water until the sugar is dissolved. Set aside.
⏱️ 3 min - 3
To assemble the dumplings, lay out a dumpling wrapper on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with a little water, then fold it in half to create a half-moon shape, pressing firmly to seal. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 4
Heat 2 tablespoons of vegetable oil in a large skillet or on a griddle over medium heat. Once hot, carefully place a single layer of assembled dumplings into the pan, ensuring not to overcrowd. Cook for 2-3 minutes until the bottoms are golden brown.
⏱️ 5 min - 5
Using a sturdy spatula, firmly press down on each dumpling to 'smash' and flatten it. Continue to cook for another 2-3 minutes on this side, ensuring the filling cooks through and the wrapper becomes crispy.
⏱️ 5 min - 6
Flip the smashed dumplings and cook for an additional 2-3 minutes on the second side until golden brown and crispy. Remove from the pan and place on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining dumplings, adding more vegetable oil to the pan as needed.
⏱️ 5 min - 7
Serve the hot smashed egg roll dumplings immediately on a bed of shredded iceberg lettuce, accompanied by the prepared dipping sauce.
⏱️ 2 min