Smash Gyoza - Myriad Recipes (2024)

If you want a fuss-free, super simple dumpling recipe, then this Smash Gyoza dish is for you. It's an open-faced dumpling with a gorgeous filling and dipping sauce. No pleating needed, just fold and eat!

This Smash Gyoza recipe is a variation of the viral Smash Tacos trend. It's such an easy way to eat dumplings with minimal effort and no pleating. This recipe uses pork mince with a variety of seasonings including soy sauce, sesame oil, sugar, rice wine vinegar, garlic, and ginger. You can make the homemade dumpling wrappers from scratch using only flour and water, or you can buy store bought dumpling wrappers that are also great to use.

WHY YOU'LL LOVE THIS RECIPE

• EASY - this recipe is super simple. It requires no pleating and only folding. I've provided a recipe for homemade dumpling dough, but if you don't have the time for that, feel free to buy store-bought dumpling wrappers.
• VIRAL - now, not all viral recipes are delicious, but let me tell you that this one is! It's full of umami and gorgeous ingredients that I think you'll love! With a really tasty dipping sauce to go on the side, this is such a delicious dish.
• DUMPLINGS - dumplings are (in my opinion) the best comfort food out there. There are hundreds of dumplings from around the world but gyoza's (originating from China but extremely popular in Japan) have to be some of my favourite. They're comforting and refreshing at the same time. I hope you love them!

If you want to check out any of my other dumpling recipes, why not click on the links below:

• Cheat Bao Bun Recipe
• Spanish-Style Wontons Recipe

INGREDIENTS FOR SMASH GYOZA

For The Dough:

• FLOUR - plain flour is all you'll need for this recipe, or all-purpose flour. You can use gluten free flour if you'd like.
• WATER - room temperature water is perfect to bring this dough together.

For The Filling:

• PORK MINCE - this is our main meat filling. I've used 10% fat pork mince, as the fattier the pork mince, the more juicy the filling will be. Try not to use a lean mince.
• GARLIC - for all your garlic fans out there, feel free to add as much garlic as you like!
• GINGER - I've used fresh ginger for this recipe. Simply mince it or chop it really finely, it adds a wonderful freshness and light spice to the filling.
• WATER CHESTNUTS - for crunch! I bought tinned water chestnuts and chopped them up really finely, but not too small that you wouldn't get any texture.
• SPRING ONION - for greenery and a bit of flavour. I've used the green and white parts of the scallion.
• SUGAR - I always add sugar to my dumpling fillings as I feel like it really elevates and highlights all the other flavours in the filling. You could also use honey or agave.
• SOY SAUCE - for saltiness and a lovely flavour. I've used light soy sauce instead of dark soy sauce. This is because light soy sauce has less sodium in it and is lighter in colour.
• SESAME OIL - a wonderful nuttiness that is essential for this recipe. It balances out all the sweet, salty, tangy flavours.
• RICE WINE VINEGAR - to bring a little tang to the dish. You could also use lime instead.
• FISH SAUCE - this is optional, but I love this addition because you can't taste the fishy flavour, but it adds a lovely saltiness that is underlying and super tasty.
• MSG - once again, totally optional, but MSG is like an additional seasoning (like salt or sugar), that takes the flavour to a whole new level.

For The Dipping Sauce:

• SOY SAUCE - I always use light soy sauce in my dipping sauces because they're lower in sodium content and lighter in flavour.
• SUGAR - this is important for the dipping sauce to balance out the saltiness of the soy sauce.
• RICE WINE VINEGAR - brings a lovely tang to the sauce.
• CHILLI OIL - I love adding chilli oil because it adds a wonderful spice to the dipping sauce. I love Lao Gan Ma chilli oil.

INGREDIENT SUBSTITUTIONS

If you're looking to customise your Smash Gyoza, here are some ingredient substitutions you can consider:

• Plain Flour: Feel free to use whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version of the dough.
• Pork Mince: Swap the pork mince with chicken, turkey, beef, or even a plant-based meat substitute for a different protein source.
• Water Chestnuts: If you're out of water chestnuts, try using diced bamboo shoots for a similar crunchy texture.
• Soy Sauce: Use tamari or coconut aminos as a gluten-free alternative to soy sauce.
• Sesame Oil: Substitute toasted sesame oil with other nutty oils like almond oil or peanut oil.
• Rice Wine Vinegar: Lime juice or apple cider vinegar can be used instead of rice wine vinegar to add a tangy element to the dish.
• Sugar: Replace sugar with honey, maple syrup, agave nectar, or a natural sweetener of your choice.

Remember that these substitutions may slightly alter the flavour and texture of the final dish, so choose ones that align with your preferences.

SMASH GYOZA RECIPE VARIATIONS

Experiment with these creative recipe variations to put your own spin on Smashed Gyoza:

• Vegetarian: Use finely chopped mushrooms, such as portobello or shiitake, as a meat alternative. Enhance the umami by adding a touch of soy sauce or miso to the filling.
• Gluten free: Use your favourite gluten free flour alternative to make the dough. Then make sure you're using gluten free soy sauce.
• Healthy: To make this dish healthier, use a leaner type of meat below 5% fat. You can also use low sodium soy sauce and less sugar in the filling and the dipping sauce.

HOW TO MAKE SMASH GYOZA: STEP BY STEP

STEP 1: MAKE THE DOUGH

• In a large bowl, combine the flour and water. Mix with chopsticks until a shaggy dough forms.
• Knead the dough for a few minutes until a soft but hard dough forms. Cover with cling film or plastic wrap and set aside.

STEP 2: MAKE YOUR FILLING

• In a large bowl, combine your pork mince, garlic, ginger, water chestnuts, spring onions, sugar, soy sauce, sesame oil, rice wine vinegar, fish sauce, and msg. Give it a good mix until a light paste forms.

STEP 3: ASSEMBLE YOUR DUMPLINGS & FRY

• Roll out your dough into a sausage shape and slice into 16 equal pieces.
• Using a rolling pin, roll out each piece into a thin circular wrapper around 2 inches in diameter.
• Get a frying pan and drizzle with a touch of oil on medium heat.

• Place 3 spoonfuls of the filling into the pan equal distance apart and then place a wrapper on each of the spoonfuls of filling. Using the back of a spatula, "smash" the gyoza's down so they're totally flat. Fry on each side for 4 minutes, when you flip over the gyoza, pour in 50ml water and place the lid on the pan.
• Repeat the step above and keep your cooked dumplings warm by keeping them on a plate with tin foil.
• Once all your dumplings are cooked, serve up with your dipping sauce and enjoy!

LEFTOVERS

If you find yourself with leftover Smash Gyoza, don't let them go to waste! Here are some ideas to enjoy them the next day:

• Reheat: Gently reheat leftover Smash Gyoza in a non-stick pan over medium heat until they're warmed through. Add in a splash of water and add on your pan lid so that they steam slightly and remain soft.
• Salad Upgrade: Transform your leftovers into a delicious dumpling salad. Chop the gyoza into bite-sized pieces and toss them with fresh greens, veggies, and your favorite dressing.
• Stir-Fry: Create a quick stir-fry by sautéing your leftover gyoza with assorted vegetables and a savory sauce. Serve it over rice or noodles for a satisfying meal.
• Freeze for Later: If you have more leftovers than you can consume, freeze them in an airtight container. When ready to enjoy, reheat them by steaming them for a few minutes.
• Store for Later: If you want to store these in the fridge, place them in an airtight container for up to 4 days. When you want to reheat them, place them in a steamer or microwave for 5 minutes or until piping hot. Serve with your dipping sauce and enjoy!

SMASH GYOZA FAQS

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