Smashed Egg Roll Dumplings
Smashed Egg Roll Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 2 cups green cabbage, finely chopped
- 1/2 cup carrots, shredded
- 1/2 cup green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 teaspoon black pepper
For the Dumplings
- 50 round dumpling wrappers, or square wonton wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, for pan-frying, as needed
For the Dipping Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon red pepper flakes
For Serving
- 1 head butter lettuce leaves, separated
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped green cabbage, shredded carrots, thinly sliced green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 5 min
- 2
Lay out a dumpling wrapper on a clean surface. Place about 1 teaspoon of the filling mixture in the center of the wrapper. Dip your finger in the water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or on a griddle over medium-high heat until shimmering. Place a single layer of filled dumplings in the hot pan, ensuring not to overcrowd. Cook for 2 to 3 minutes until the bottoms are golden brown.
⏱️ 5 min•🌡️ 375
- 4
Using a sturdy spatula, firmly press down on each dumpling to flatten it. This will expose more of the filling to the hot surface and create a crispy exterior. Continue cooking for another 2 to 3 minutes until the flattened side is golden brown and crispy, and the filling is cooked through.
⏱️ 5 min•🌡️ 375
- 5
Remove the cooked smashed dumplings from the pan and set aside. Add more vegetable oil to the pan as needed and repeat the cooking process with the remaining dumplings in batches until all are cooked.
⏱️ 10 min•🌡️ 375
- 6
While the dumplings are cooking, prepare the dipping sauce. In a small bowl, whisk together the sweet chili sauce, rice vinegar, fresh lime juice, and red pepper flakes until well combined.
⏱️ 2 min
- 7
Serve the hot smashed egg roll dumplings immediately on a bed of fresh butter lettuce leaves, garnished with chopped cilantro. Provide the dipping sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Egg Roll Dumplings
Ingredients
For the Filling
- 1 pound ground pork, lean
- 2 cups green cabbage, finely chopped
- 1/2 cup carrots, shredded
- 1/2 cup green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/4 teaspoon black pepper
For the Dumplings
- 50 round dumpling wrappers, or square wonton wrappers
- 1/4 cup water, for sealing
- 2 tablespoons vegetable oil, for pan-frying, as needed
For the Dipping Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon red pepper flakes
For Serving
- 1 head butter lettuce leaves, separated
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the ground pork, finely chopped green cabbage, shredded carrots, thinly sliced green onions, soy sauce, sesame oil, grated fresh ginger, minced garlic, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 5 min - 2
Lay out a dumpling wrapper on a clean surface. Place about 1 teaspoon of the filling mixture in the center of the wrapper. Dip your finger in the water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 3
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or on a griddle over medium-high heat until shimmering. Place a single layer of filled dumplings in the hot pan, ensuring not to overcrowd. Cook for 2 to 3 minutes until the bottoms are golden brown.
⏱️ 5 min•🌡️ 375 - 4
Using a sturdy spatula, firmly press down on each dumpling to flatten it. This will expose more of the filling to the hot surface and create a crispy exterior. Continue cooking for another 2 to 3 minutes until the flattened side is golden brown and crispy, and the filling is cooked through.
⏱️ 5 min•🌡️ 375 - 5
Remove the cooked smashed dumplings from the pan and set aside. Add more vegetable oil to the pan as needed and repeat the cooking process with the remaining dumplings in batches until all are cooked.
⏱️ 10 min•🌡️ 375 - 6
While the dumplings are cooking, prepare the dipping sauce. In a small bowl, whisk together the sweet chili sauce, rice vinegar, fresh lime juice, and red pepper flakes until well combined.
⏱️ 2 min - 7
Serve the hot smashed egg roll dumplings immediately on a bed of fresh butter lettuce leaves, garnished with chopped cilantro. Provide the dipping sauce on the side for dipping.
⏱️ 1 min