Crispy Smash Egg Roll Dumplings
Directions
- 1Chop the cabbage, carrot and green onions together until they are finely diced.
- 2In a bowl, combine all filling ingredients: 1/2 pound (227g) ground pork, 1 cup (240ml) finely chopped cabbage, 1/4 cup (60ml) shredded carrot, 2 minced green onions, 2 teaspoons (10ml) soy sauce, 1 teaspoon (5ml) sesame oil, 1 teaspoon (5ml) garlic powder, 1/2 teaspoon (2.5ml) onion powder, and 1/2 teaspoon (2.5ml) ground black pepper.
- 3On each dumpling wrapper, place about 1-2 Tablespoons (15-30ml) of filling in the center.
- 4Spread the filling over each wrapper all the way to the edges.
- 5Heat a large skillet or griddle over medium-high heat.
- 6Add a light layer of oil to the skillet.
- 7Lay the meat-filled wrappers face down on the skillet.
- 8Gently press down to smash the filling flat.
- 9Cook for about 1-2 minutes or until the meat is cooked and crisp.
- 10Lightly spray or sprinkle oil over the top of the wrappers.
- 11Then flip the smash dumplings and cook wrapper side down to crisp the wrapper, about 1 minute.
- 12Remove from heat and allow to cool.
- 13Serve with your favorite dip or sauce.
Ingredients
- 16 round dumpling or potsticker wrappers (approximately)
- 1 Tablespoons oil
- Dipping sauce of choice
- 0.5 pound ground pork (or any ground meat)
- 1 cup finely chopped cabbage
- 0.25 cup shredded carrot
- 2 stalks green onion, minced
- 2 teaspoons soy sauce or fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- Diane's Vietnamese Fish Sauce Dip (Nước Mắm Chấm)
- Chili Crunch
- Homemade Sriracha Sauce
- 5 Minute Dumpling Sauce
Equipment
Oil Sprayer (optional)large skilletgriddle
Tips
- Square wonton wrappers are also suitable and can be called smash wontons.
- If using regular egg roll wrappers, cut them into 4 smaller squares for mini smash bites.
- Leftovers can be stored in the fridge for up to 3 days or frozen in an airtight bag. Thaw completely and reheat on a warm pan.
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