All the flavor of juicy dumplings, without the faff and in a fraction of the time. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
The viral Big Mac smash burger tacos are such a clever idea, and I figured the same technique would 100% work for a different flavor profile. As a SERIOUS dumpling lover, they sprung to mind first.
Most of the time I tend to have a batch of dumplings stashed away in my freezer for emergencies, but these LOVELY tacos are perfect for those times when I don’t and a dumpling craving hits. Dumplings are delicious, but they tend to be fiddly and time-consuming to make, so they’re just not feasible on a busy weeknight. But these smash dumpling tacos? They’re the perfect quick and easy weeknight meal.
The method is the same as those viral burger tacos. Just mix your dumpling filling, press it into mini tortillas and pan-fry until crispy. I like to spoon over some quick-pickled cucumber, cilantro, lots of chilli oil and dumpling dipping sauce to serve.
Ingredients
- Ground pork. For the best, juiciest result, you want to go for pork that isn’t TOO lean. If it is, it can end up being a little dry and you’ll want to add more of the chilli oil and dipping sauce to keep things nice and juicy. If you don’t want to use pork, you could use ground chicken, turkey or a plant-based ground meat alternative.
- Black vinegar. This lovely, deep and super umami vinegar is almost a little like Worcestershire sauce. It brings a lovely savory element to the tacos, but you could use rice wine vinegar if you can’t find it.
- Cilantro (coriander). I know this is a divisive herb so if you’re in the camp of those who don’t like it, swap it out for mint, Thai basil, garlic chives or flat-leaf parsley.
- Ginger. If you don’t want to use or don’t have fresh ginger, you can use 2 teaspoons of ginger paste instead.
- Mini tortillas. I’m using regular flour tortillas, but you could use wholemeal or corn tortillas instead.
How to make them
Add all the ingredients for your dumpling filling to a large bowl, and mix well to combine. You want to make sure everything is spread evenly throughout the pork.
Spoon a heaped tablespoon of the mixture onto one of your mini tortillas. Use the back of your spoon to spread it out on a very thin layer, covering the entire tortilla. Repeat with the rest of the tortillas.
Heat a little oil in a large frying pan or skillet, then place the tortillas, filling side down, onto the pan. Use a fish slice or spatula to press down on the tortilla to help the pork topping cook evenly and get lovely and crispy. Cook for 4 minutes, then flip the tacos and cook for another minute, to crisp up the tortilla.
Remove from the pan, cover with aluminium foil to keep warm and repeat with the rest of the tacos. Top each taco with a little quick pickled cucumber, cilantro, scallions and sesame seeds, and drizzle with chilli oil or dumpling dipping sauce.
Got a question?
Can I make the tacos ahead of time?
You can assemble the tacos ahead of time (spread the dumpling mixture onto the tortillas), then refrigerate for up to 24 hours before cooking. They’re best right after they’re cooked, but you can reheat them. Heat them in the microwave at 30-second intervals until piping hot, or you can crisp them back up on the stovetop for a couple of minutes.
Can I use something instead of pork?
Yes! Swap the ground pork for ground chicken or turkey, or use a plant-based alternative.
Are the tacos spicy?
There’s nothing spicy in the mixture itself – any spice comes from the chilli oil or dipping sauce you spoon on top. If you’re making them for kids, skip the chilli oil and just use soy sauce, or you could use sweet chilli jam.
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Description
All the flavor of juicy dumplings, without the faff and in a fraction of the time. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
For the dumpling tacos –
For the pickled cucumber –
To serve –
- Make the dumpling mixture. Finely slice the scallions and cilantro, then add most of it (keep aside a little to top your tacos with at the end) to a mixing bowl along with the ground pork, crushed garlic, grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.
- Prepare your toppings.Mix the diced cucumber with 1 tablespoon of rice vinegar and 1/2 teaspoon of salt, then set aside.
- Assemble the tacos.Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin layer, ideally filling up one side of the tortilla.
- Cook the tacos.Set a large frying pan or skillet over medium-high heat, and add a drizzle of olive oil. Place the topped tortillas, dumpling mixture down, onto the pan and use a fish slice to press the tortilla into the pan. Cook for four minutes, then flip the tacos and cook for another minute, just to crisp up the tortilla. Remove from the pan, then repeat with the rest of the tortillas.
- Garnish and serve.Spoon the pickled cucumber onto each taco, then scatter over the set-aside cilantro and scallions. Finish with the sesame seeds. Drizzle a little dumpling dipping sauce or chilli oil (or both!) on top of each taco, and serve with more sauce on the side.
Notes
STORAGE INSTRUCTIONS:The tacos are best enjoyed right away, but you can prep them ahead of time. Once mixed, the filling itself will keep well for 3 days in the fridge, ready to be spooned onto your tortillas. You can also spread the filling onto your tortillas 24 hours ahead of time if you like, then just pan-fry to serve. Reheat any leftovers in the microwave at 30-second intervals until piping hot, or you can crisp up the tacos in a frying pan on the stovetop over medium heat.
INGREDIENT NOTES:Swap pork for chicken, turkey or a plant-based alternative if you prefer. If you don’t like cilantro (coriander), use mint, Thai basil, flat-leaf parsley or garlic chives.
- Prep Time: 10
- Cook Time: 5
- Category: fakeaways
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 3 tacos
- Calories: 593
- Sugar: 1.2g
- Sodium: 1482.9mg
- Fat: 35.6g
- Saturated Fat: 10.5g
- Unsaturated Fat: 21.4g
- Trans Fat: 0g
- Carbohydrates: 40.9g
- Fiber: 0.5g
- Protein: 26.9g
- Cholesterol: 81.8mg
Keywords: gyoza tacos, dumpling tacos
