These Smash Dumpling Tacos take the viral smash burger taco trend and give it a delicious twist with dumpling-inspired flavors. If you love dumplings but don’t have the time to make them from scratch, these quick and easy tacos are the perfect solution for a busy weeknight meal. Packed with juicy pork filling, crispy tortillas, and topped with quick-pickled cucumbers and a drizzle of dumpling dipping sauce, these tacos are a serious treat!
Why You’ll Love These Smash Dumpling Tacos
Dumplings are a favorite for many, but they can be time-consuming to make. With this clever method, you can skip the prep and get all the same tasty flavors in half the time. Instead of wrapping and steaming dumplings, you just press the filling into mini tortillas and fry them until crispy. It’s the perfect balance of crispy, savory, and juicy—all in a taco shell.
Ingredients:
- Ground Pork (or chicken, turkey, or plant-based meat) for a juicy filling
- Black Vinegar adds a savory depth, but rice vinegar works if you can’t find it
- Cilantro (Coriander), or mint, parsley, Thai basil, or garlic chives for those who prefer an alternative
- Ginger for a fresh, aromatic kick (ginger paste works too)
- Mini Tortillas, or you can switch them out for scallion pancakes for an extra special touch
How to Make Smash Dumpling Tacos:
- Prepare the Dumpling Filling: Mix together ground pork, finely chopped cilantro and scallions, garlic, ginger, soy sauce, sesame oil, fish sauce, black vinegar, and black pepper.
- Assemble the Tacos: Spread the dumpling mixture onto mini tortillas, press it down with a spoon to create a thin layer.
- Fry the Tacos: Heat oil in a pan, place the tortillas in the pan, and press them down to make sure the filling cooks evenly and crisps up. Cook for about 4 minutes, then flip and cook for an additional minute.
- Top and Serve: Garnish with quick-pickled cucumbers, fresh cilantro, and sesame seeds. Drizzle with chili oil or dumpling dipping sauce for extra flavor.
Tips for Success:
- If you want to prep ahead of time, you can mix the filling and refrigerate it for up to 3 days, or assemble the tacos and refrigerate them for 24 hours before cooking.
- For a special twist, try using scallion pancakes instead of tortillas—just roll out dough, cook, and use them in place of tortillas for a rich, savory flavor.
- Not a fan of cilantro? Swap it for mint, Thai basil, or flat-leaf parsley to fit your taste.
Storage:
These tacos are best enjoyed right after cooking, but any leftovers can be reheated in the microwave at 30-second intervals or crisped up again in a pan.
These Smash Dumpling Tacos are a quick, creative, and fun way to satisfy your dumpling cravings without all the fuss. Try them tonight!
Smash Dumpling Tacos Recipe
Ingredients:
- 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 scallions, cilantro, ground pork, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a good grind of black pepper. Mix well to combine.
- Prepare the Pickled Cucumber: In a small bowl, mix the diced cucumber with rice vinegar and salt. Set aside.
- Assemble the Tacos: Spoon a couple of tablespoons of the pork mixture onto each mini tortilla and press it into a thin layer.
- Cook the Tacos: Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the tortillas, filled side down, in the pan. Use a spatula to press down firmly to help the pork cook evenly. Cook for 4 minutes, then flip and cook for an additional minute to crisp up the tortilla. Repeat with the remaining tortillas.
- Garnish and Serve: Spoon the pickled cucumber onto each taco, then sprinkle with sesame seeds and additional cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce. Serve immediately.
Storage: The taco filling can be stored in the fridge for up to 3 days. Assemble the tacos up to 24 hours ahead and store them in the fridge until you’re ready to cook.