Transform your backyard grilling with these Smash Pork Gyoza on the Traeger Flatrock. Inspired by the smash tacos trend, this unique take on dumplings is packed with flavor and easy to prepare.
A NEW TAKE ON A FUSION FAVORITE
Cooking outdoors on my Traeger grills, regardless of the weather, is my passion. Today, I’m excited to share a new recipe inspired by the smash tacos trend that has taken social media by storm. We’re making Smash Pork Gyoza on the Traeger Flatrock. These dumplings, prepared gyoza-style but smashed like tacos, are simple to make and bursting with flavors that will impress your family and friends. Whether you’re a seasoned Traeger user or just getting started, this recipe is sure to become a favorite in your backyard grilling repertoire.
WHAT’S COOKING?
Smash Pork Gyoza is a fun and delicious twist on traditional Japanese dumplings. Instead of folding them into the usual shapes, we’re making smash tacos but with gyoza-style filling. Cooking these on the Traeger Flatrock ensures a unique blend of smoky flavor and a crisp, golden-brown exterior. The Flatrock’s consistent heat distribution guarantees that each gyoza cooks evenly, making it an ideal choice for this recipe. Plus, it’s a great way to bring an international flair to your summer cookouts, adding variety to your usual grilling fare.
INSPIRED BY AN ASIAN RESTAURANT FAVORITE
I was inspired to create this recipe after seeing various online adaptations of gyoza and the smash taco trend. The idea of smashing the dumplings to get a crispy, caramelized crust intrigued me, and I knew the Traeger Flatrock would be perfect for achieving that effect. This recipe aligns with my philosophy of creating easy, flavorful meals that can be enjoyed by the whole family. It’s a fantastic way to introduce new flavors to your kids, and it’s also a fun cooking project that they can help with.
SIMPLE INGREDIENTS FOR BIG FLAVOR
The beauty of this recipe lies in its simplicity and the fresh ingredients that bring it to life. The filling is a mix of ground pork, finely shredded cabbage, diced carrots, chopped green onions, minced garlic, basil, cilantro, and my special Garlic Junkie seasoning. Wonton wrappers, cut into rounds, are used to create the perfect vessel, crisping up beautifully on the Traeger Flatrock. For serving, we top the gyoza with thinly sliced Fresno pepper and green onion, accompanied by teriyaki BBQ sauce and sweet chili sauce for dipping, which perfectly balance the flavors.
ABOUT THE PROCESS
Making Smash Pork Gyoza on the Traeger Flatrock is straightforward and fun. The process begins with preparing the filling, combining ground pork, finely shredded cabbage, diced carrots, chopped green onions, minced garlic, basil, cilantro, and Garlic Junkie seasoning. Once the filling is ready, it’s shaped into tablespoon-sized balls. We then cut regular-sized wonton wrappers into rounds using a drinking glass.
The magic happens on the Traeger Flatrock, where the meatballs are placed on the hot, lightly oiled surface, topped with a wonton wrapper, and smashed thin using a piece of parchment paper and a burger smasher. This method not only cooks the gyoza quickly but also creates a delightful texture contrast between the crispy exterior and juicy interior.
PRIMARY INGREDIENTS
- Ground pork
- Wonton wrappers
- Green onion
- Carrots
- Herbs (basil and cilantro)
- Garlic
- Garlic Junkie seasoning
- Thinly shredded cabbage
- Fresno pepper (for topping)
- Teriyaki BBQ sauce (for dipping)
- Sweet chili sauce (for dipping)
WHY SMASH PORK GYOZA ON THE FLATROCK WORKS
Cooking Smash Pork Gyoza on the Traeger Flatrock brings out the best in this dish. The Flatrock’s high heat and even distribution ensure that each gyoza gets a beautiful, crispy crust while remaining juicy inside. The flavor from the griddle adds an extra layer of complexity to the dish, making it stand out from gyoza cooked on a stovetop.
Additionally, the Flatrock allows you to cook multiple gyoza at once, making it perfect for feeding a crowd. This method also keeps your kitchen cool, especially during the hot summer months.
STEP-BY-STEP
- Prepare the Filling: In a large bowl, combine ground pork, finely shredded cabbage, diced carrots, chopped green onions, minced garlic, basil, cilantro, and Garlic Junkie seasoning. Mix well until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into tablespoon-sized balls. Set aside.
- Cut the Wonton Wrappers: Using a drinking glass, cut the square wonton wrappers into rounds.
- Preheat the Traeger Flatrock: Set the Traeger Flatrock to medium-high heat and let it preheat for about 10 minutes. Ensure the surface is clean and lightly oiled to prevent sticking.
- Cook the Gyoza: Place the meatballs on the Flatrock, leaving space between each. Top each meatball with a wonton wrapper round. Cover with a piece of parchment paper and use a burger smasher to press the entire thing thin.
- Flip and Steam: Once the meat begins to turn golden brown, flip the gyoza with a spatula. Cover with a lid or steam dome and add a bit of water to create a steamy environment. Cook until the wonton skin is tender and the meat is fully cooked.
- Serve: Remove the gyoza from the Flatrock and let them cool slightly. Top with thinly sliced Fresno pepper and green onion. Serve with teriyaki BBQ sauce and sweet chili sauce for dipping.
Use a piece of parchment when flattening the pork balls 
Flip once the meat is brown and mostly cooked
OTHER RECIPES TO TRY
If you enjoyed making these Smash Pork Gyoza, you might also like these other recipes:
Products used in this cook:
Smash Pork Gyoza on the Traeger Flatrock
Equipment
- Traeger Flatrock griddle
- Burger press
- Spatula
- bowl and spoon
- Steam lid
- Cutting board and knife
Ingredients
- 1 pound ground pork
- 1 dozen wonton wrappers
- 3 green onions
- 1 carrot
- 3 tbsp herbs basil and cilantro
- 2 tbsp garlic
- 2 tsp Garlic Junkie seasoning
- 1/2 cup thinly shredded cabbage
- 1 Fresno pepper for topping
- 1/4 cup Teriyaki BBQ sauce for dipping
- 1/4 cup Sweet chili sauce for dipping
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, finely shredded cabbage, diced carrots, chopped green onions, minced garlic, basil, cilantro, and Garlic Junkie seasoning. Mix well until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into tablespoon-sized balls. Set aside.
- Cut the Wonton Wrappers: Using a drinking glass, cut the square wonton wrappers into rounds.
- Preheat the Traeger Flatrock: Set the Traeger Flatrock to medium-high heat and let it preheat for about 10 minutes. Ensure the surface is clean and lightly oiled to prevent sticking.
- Cook the Gyoza: Place the meatballs on the Flatrock, leaving space between each. Top each meatball with a wonton wrapper round. Cover with a piece of parchment paper and use a burger smasher to press the entire thing thin.
- Flip and Steam: Once the meat begins to turn golden brown, flip the gyoza with a spatula. Cover with a lid or steam dome and add a bit of water to create a steamy environment. Cook until the wonton skin is tender and the meat is fully cooked.
- Serve: Remove the gyoza from the Flatrock and let them cool slightly. Top with thinly sliced Fresno pepper and green onion. Serve with teriyaki BBQ sauce and sweet chili sauce for dipping.
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