If you don't like spending a lot of time folding dumplings, then these smashed lemongrass pork dumplings will be your new obsession. The flavors are unreal, especially with the lemongrass, and the texture is crispy perfection.

A plate of golden Smashed Lemongrass Pork Dumplings is arranged in a circle around a bowl of soy dipping sauce, garnished with sliced green onions and sesame seeds. Chopsticks are placed beside the plate.

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What Are Smashed Dumplings?

Instead of folding and pleating dumplings the traditional way, you flatten the filling on a dumpling wrapper then pan-fry each side. You get a crispy, golden wrapper on one side and a browned, caramelized meat surface on the other.

It's faster, easier, and really delicious (in a different way) than the traditional method.

Why You'll Love These Smashed Lemongrass Pork Dumplings

No folding required: Skip the pleating stress! These come together in minutes with zero technique needed.
Big flavor, simple ingredients: Lemongrass, ginger, and oyster sauce do the heavy lifting for a filling that tastes way more complex than it is.
Crispy on two sides: You get that golden, crackling bite on both the meat and wrapper sides.

Equipment You'll Need

Large mixing bowl
Large skillet or nonstick pan
Spatula
Small bowl for sauce
Spoon for filling

Ingredients for Smashed Lemongrass Pork Dumplings

Smashed Lemongrass Pork Dumplings

Ground pork: Use 80/20 for the best flavor and juiciness.
Napa cabbage: Adds moisture and a subtle sweetness that balances the savory filling.
Garlic
Ginger
Lemongrass: The star of the show! Fresh lemongrass adds a fragrant, citrusy depth you can't replicate.
Green onions
Soy sauce
Sugar
Oyster sauce: Adds a savory, slightly sweet umami layer that rounds out the whole filling.
Sesame oil
Salt
White pepper
Round dumpling wrappers: Store-bought round wrappers work perfectly here.

Dumpling Sauce

Soy sauce
Chinese black vinegar: A deep, slightly sweet vinegar that's essential for a classic dumpling dipping sauce.
Sugar
Chili crisp: Adds heat, crunch, and a ton of savory depth to the sauce.

Customizations

Swap the protein: Ground chicken or turkey works great if you want something lighter.
No fresh lemongrass: Use lemongrass paste from a tube — about 1 teaspoon per tablespoon of fresh.
Make it spicier: Add a teaspoon of chili crisp or gochugaru directly into the filling.
No black vinegar: Rice vinegar is a solid substitute in the dipping sauce. It is slightly less complex but still delicious.

How to Make Smashed Lemongrass Pork Dumplings

Mix the Filling

In a large bowl, combine the ground pork, napa cabbage, garlic, ginger, lemongrass, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix well until everything is evenly incorporated.

Assemble the Dumplings

Place a round dumpling wrapper on a flat surface and spoon about 1 to 1.5 tablespoons of filling into the center.

Smash it flat with the back of a spoon or press it down with your palm. Repeat with the remaining wrappers and filling.

Pan-Fry Until Crispy

Heat 1-2 tablespoons of oil in a large skillet over medium heat.

Cook the dumplings meat side down for about 1-2 minutes until cooked through, then flip and fry the wrapper side for another 1-2 minutes until golden and crispy.

Make the Dipping Sauce

In a small bowl, whisk together the soy sauce, Chinese black vinegar, sugar, and chili crisp until combined. Serve on the side for dipping.

A plate of Smashed Lemongrass Pork Dumplings, pan-fried to perfection and garnished with chopped green onions and sesame seeds, arranged in a circle around a small dish of soy sauce with sesame seeds.

Storage

Store leftover smashed lemongrass pork dumplings in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat with a little oil to bring the crispiness back.

Tips to Make the Perfect Smashed Lemongrass Pork Dumplings

Don't skip the smash: The flatter the dumpling, the more surface contact you get in the pan.
Medium heat is your friend: Too high and the wrapper burns before the pork cooks through.
Don't crowd the pan: Cook in batches if needed so every dumpling gets proper contact with the pan.

Frequently Asked Questions

Can I make smashed lemongrass pork dumplings ahead of time?

Yes! You can assemble the dumplings and store them uncooked in the fridge for up to 24 hours, or freeze them on a baking sheet before transferring to a freezer bag for up to 1 month. Cook straight from frozen and just add an extra minute per side.

Do I need to use round wrappers specifically?

Round or square wrappers work for this recipe!

How do I keep the smashed lemongrass pork dumplings from sticking to the pan?

Make sure to use a good amount of oil, which also helps crisp up the wonton wrapper. A nonstick or well-seasoned cast iron pan works best for frying.

Where can I find Chinese black vinegar?

Most Asian grocery stores carry it, usually labeled as Chinkiang or Zhenjiang vinegar, or even find it online. If you still can't find it, rice vinegar is the closest substitute.

Can I use pre-minced lemongrass or lemongrass paste?

Absolutely. Lemongrass paste works well here and saves prep time. Substitute about 1 teaspoon of paste for every tablespoon of fresh minced lemongrass.

What Are Smashed Dumplings?

Why You'll Love These Smashed Lemongrass Pork Dumplings

Equipment You'll Need