Smash Dumpling Tacos Recipe
These Smash Dumpling Tacos combine the savory flavors of Asian-style pork dumplings with the fun, handheld convenience of tacos. Ground pork is mixed with aromatic scallions, garlic, ginger, and a flavorful blend of soy, sesame, fish sauce, and black vinegar, then pressed thinly into mini tortillas and pan-fried to crispy perfection. Topped with refreshing pickled cucumber and garnished with sesame seeds and chili oil, these tacos offer a delightful fusion of textures and tastes, perfect for a quick weeknight meal or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini dumpling tacos
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Units
Scale
For the Dumpling Tacos:
- 3 scallions (spring onions), finely sliced
- A handful of cilantro leaves (coriander), chopped
- 1 lb / 500g ground pork mince (or chicken/turkey)
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon black vinegar (or rice vinegar)
- Black pepper, to taste
- 12 mini tortillas
- Olive oil, for frying
For the Pickled Cucumber:
- 1 cucumber, diced
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
To Serve:
- Dumpling dipping sauce
- Chili oil
- Sesame seeds
Instructions
- Make the Dumpling Mixture: In a mixing bowl, combine the finely sliced scallions, chopped cilantro, ground pork mince, crushed garlic, grated ginger, light soy sauce, sesame oil, fish sauce, black vinegar, and a good grind of black pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare the Pickled Cucumber: In a small bowl, combine the diced cucumber with rice vinegar and salt. Stir well and set aside to allow the flavors to meld while you prepare the tacos.
- Assemble the Tacos: Take each mini tortilla and spoon about two tablespoons of the pork mixture onto it. Using the back of the spoon or your fingers, press the pork mixture into a thin, even layer across the tortilla surface.
- Cook the Tacos: Heat a drizzle of olive oil in a large frying pan over medium-high heat. Carefully place each tortilla, pork side down, into the hot pan. Using a spatula, press down firmly on the tortilla to ensure even cooking and to flatten the pork. Cook for approximately 4 minutes until the pork is cooked through and golden. Flip the taco and cook for an additional 1 minute to crisp up the tortilla underside. Repeat this process for all tortillas.
- Garnish and Serve: Once cooked, spoon some of the pickled cucumber onto each taco. Sprinkle generously with sesame seeds, additional chopped cilantro, and sliced scallions. Drizzle with chili oil or dumpling dipping sauce as preferred. Serve immediately while hot and crispy.
Notes
- You can substitute ground pork with chicken or turkey mince for a lighter option.
- If mini tortillas are unavailable, small flour tortillas work well too.
- Black vinegar adds a unique tangy depth, but rice vinegar is a fine substitute.
- Adjust the amount of chili oil according to your spice preference.
- For a gluten-free variation, use gluten-free soy sauce and tortillas.
- Ensure the pork layer is thin and evenly spread for best texture and cooking.
Find it online: https://queenrecipe.com/smash-dumpling-tacos-recipe/
