Smashed Gyozas: Skip the Folding, Keep All the Flavor

Folding dumplings is the part that stops most people from making them at home. This 27-second video from @tasty.planet.vb removes that barrier entirely with open-faced, pan-fried gyozas that use store-bought wonton wrappers as a base and treat the filling more like a topping.

The Method

The technique is straightforward. Mix your filling ingredients together in a bowl -- the video shows a gloved hand combining chopped scallions, seasoned ground meat, and sesame seeds in a metal mixing bowl. Spread a spoonful of that mixture onto flat wonton wrappers, then place them filling-side down into an oiled pan. Fry until the bottom turns golden and crispy. That is the entire process.

The Result

The finished plate is arranged on a round metal tray: a circle of open-faced dumplings with their golden, seared filling facing up, garnished with finely chopped green onions and black pepper. A small metal dish of chili oil dipping sauce sits in the center. The wrappers hold their shape well enough that you can fold them in half and eat them like a taco, dipping into the dark, seed-flecked chili sauce as you go.

Key Takeaways

• No folding or pleating required -- spread the filling on flat wonton wrappers and pan-fry face down.
• The filling is a simple mix of ground meat, scallions, and sesame, combined in one bowl.
• Fry filling-side down first for a crispy, caramelized surface.
• Serve open-faced on a platter with chili oil for dipping.
• The flat shape lets you eat them folded like a taco, which makes them easier to handle than traditional gyoza.