# What You'll Need:
→ Filling
01 - 7 oz ground pork or chicken
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp sugar
09 - 1/4 tsp black pepper
→ Dumplings
10 - 16 store-bought wonton wrappers
11 - 2 tbsp neutral oil (canola or sunflower)
12 - Water as needed
→ Dipping Sauce
13 - 2 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp chili oil
16 - 1/2 tsp toasted sesame seeds
# How-To Steps:
01 - Combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper in a bowl. Mix thoroughly until all ingredients are well incorporated and the mixture becomes sticky.
02 - Lay wonton wrappers on a clean work surface. Place 1 heaping teaspoon of filling in the center of each wrapper.
03 - Moisten the edges of each wrapper with water using your finger. Fold over to create a half-moon shape and press gently to seal. Flatten slightly with your palm to create the characteristic smashed gyoza shape.
04 - Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange half the dumplings flat-side down in the pan. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
05 - Add 2 tablespoons water to the pan and cover immediately with a lid. Steam for 2-3 minutes until the wrappers become translucent and the filling is fully cooked through.
06 - Remove the lid and continue cooking for 1 minute to re-crisp the bottoms. Transfer to a plate and repeat the cooking process with the remaining dumplings and oil.
07 - Whisk together soy sauce, rice vinegar, chili oil, and toasted sesame seeds in a small bowl until combined.
08 - Arrange the hot smashed gyozas on a serving platter and serve immediately with the dipping sauce on the side.
