Smash Dumpling Tacos
When you’re craving dumplings but don’t want to fuss with the wrappers, make Smash Dumpling Tacos! The filling from my favorite Pork Dumplings pressed onto tortillas and griddled until crispy, they’re a fun way to change up taco night.
Smash Tacos with an Asian Twist
Ever since making Smash Tacos, I’ve been in love with the process.
It’s such an easy way to use ground meat, the sear is incredibly satisfying, and the tortilla gets extra crispy (aka DELICIOUS).
If, like me, you rely on Ground Beef Tacos for quick, last-minute dinners, the next time you are wondering what to make, change it up with this dumpling-inspired recipe.
The filling is a gingery ground pork just like dumplings, but instead of painstakingly folding wonton wrappers (which isn’t something most of us have time for on an average weeknight), you press it onto tortillas, then sear on both sides.
Finish with crispy veggies and sesame seeds, and you have the yummiest street-food style dinner that’s ready in 30 minutes or less!
How to Make Smash Dumpling Tacos
Mix Together the Filling. Ground pork is traditional for dumplings, but you could absolutely make these dumpling tacos with chicken or turkey.
Spoon onto Tortillas. I like the street-taco-size tortillas for these, because the smaller size reminds me even more of dumplings.
Press the Meat into a Thin Layer. You can use the back of the spoon or your fingers.
Smash and Sear on the First Side. Use a burger press or the back of a sturdy spatula to thin out the meat even more. Let the meat get crispy and browned.
Flip and Crisp the Tortilla. That crisp is what makes smashed tacos so great!
Garnish. Add thinly shaved carrots, green onions, and sesame seeds to taste.
For a dipping sauce, I kept it easy with soy sauce seasoned with red chili flakes for some heat.
Smash tacos are best served as soon as you make them, though if you like, you can place them on a wire rack set on top of a baking sheet and keep them warm in a 250°F oven.
More Creative Takes on Tacos
Print
Add to Collection Go to Collections
Smash Dumpling Tacos
Ingredients
For the Smash Tacos
- 1 pound ground pork
- 2 tablespoons white wine vinegar
- ½ tablespoon low sodium soy sauce
- 4 small green onions very finely chopped, about ¼ cup
- 4 garlic cloves minced about 4 teaspoons
- 2 tablespoons minced ginger
- ½ teaspoon kosher salt
- 8 small (street taco) flour tortillas
For Topping:
- Thinly sliced cabbage
- Shredded carrots
- Chopped green onion
- Cilantro
Instructions
-
Place the pork in a medium bowl. Top with the vinegar, soy sauce, green onion, garlic, ginger, and salt. With a fork or your hands, mix gently to combine.
-
Place a tortilla on a work surface. Scoop one-eight of the filling into the center, then with the back of a spoon or your fingers, spread it into a thin, even layer. Repeat with remaining tortillas.
-
Heat a cast iron or nonstick skillet over medium high. Place a tortilla in the skillet meat-side down, then with the back of a very sturdy spatula or a burger press, smash the tortilla into the meat, twisting back and forth a bit, so the meat spreads even more thinly. Cook on the first side until the meat is browned and crisp, 2 to 3 minutes. If your skillet is large, you can cook multiple tacos at a time, just make sure the tortillas don’t overlap.
-
Flip and cook on the other side until the tortilla is golden, about 1 to 2 minutes more. Serve with your toppings of choice.
Notes
- TO STORE. Refrigerate leftover filling for up to 1 day. Restir before adding to fresh tortillas and cooking.
- We love to eat these right as they come out of the pan, but if you like, you can set them on a wire rack placed on top of a baking sheet and keep them warm in a 250°F oven while you finish the remaining tacos. Add toppings just before serving.
- Adapted from my Pork Dumplings