Looking to elevate your taco night? Try these mouthwatering Smash Dumpling Tacos. They’re a fusion of traditional dumpling flavors with a modern twist, offering a crispy texture and savory filling. Perfect for any food lover, these tacos are sure to impress as your new Taco Tuesday staple.
The concept of these Smash Dumpling Tacos draws inspiration from both Asian and Mexican culinary traditions and is a fun twist on smash burger tacos. Dumplings, a staple in many Asian cultures, are known for their versatile fillings and satisfying textures. By flattening and pan-frying dumpling wrappers, they take on a new form—crispy taco shells. Filled with a savory pork mixture and topped with fresh vegetables, this dish brings together the best of both worlds, showcasing the adaptability and creativity inherent in global cuisine.
To make your own dumpling wrappers for this recipe, check out my Homemade Dumpling Wrappers recipe for the dough. If you love dumplings, try out my delicious homemade soup dumplings recipe.
Looking for a side dish or salad to go with this recipe? My Spicy Asian Cucumber Salad is perfect for pairing with these Smashed Dumpling Tacos. If you the smashed taco style, you will love my Brie and Bacon Smash Burger Tacos!
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Ingredients
Dumpling Wrappers - Homemade Dumpling Wrappers are tender and chewy, perfect for smashing into a taco shape. Made from plain flour, they provide the right texture to hold the flavorful filling and toppings. You can also use store bought dumpling wrappers for smaller but just as tasty dumpling tacos.
Pork Mince - Pork mince is the ideal filling, bringing rich, savory flavor and juiciness. Its natural fat content ensures a moist filling that pairs beautifully with the fresh herbs and spices.
Spring Onions, Chives, and Coriander - These fresh herbs add a burst of flavor and color. Spring onions provide a mild bite, chives bring a subtle oniony sharpness, and coriander adds a fresh, citrusy note that cuts through the richness of the pork.
Garlic and Ginger - Garlic adds a savory, pungent kick, while ginger brings a slight heat and freshness that lifts the overall flavor profile.
Light and Dark Soy Sauce - These soy sauces are key to achieving the deep, umami flavor in the filling. Light soy sauce adds a salty brightness, while dark soy sauce provides a richer, more robust taste and a hint of sweetness.
Sesame Oil - A drizzle of sesame oil adds a nutty, aromatic finish to the filling. It enhances the overall flavor and adds a layer of complexity that complements the soy sauce and ginger.
Rice Wine Vinegar - Rice wine vinegar brings a touch of acidity, balancing the richness of the pork and adding a slight tang that enhances the freshness of the herbs and other ingredients.
Egg - The egg acts as a binder, holding the filling together and ensuring it stays moist during cooking. It also adds a bit of richness to the mix, making each bite more satisfying.
Carrot, Cucumber, Spring Onions, and Coriander (Toppings) - These fresh toppings add crunch and brightness to the tacos. Carrot and cucumber bring a refreshing crunch, while spring onions and coriander add an extra layer of flavor and a pop of color.
Chili Oil - Chili oil finishes the tacos with a spicy kick that balances the savory pork and fresh vegetables. It adds a touch of heat that makes each bite exciting and full of flavor.
See recipe card for quantities.
Instructions
- Step 1: In a bowl, mix plain flour and salt. Create a well in the center and gradually stir in boiling water that has cooled for 2 minutes. Stir until the dough becomes shaggy, then knead for 10 minutes until smooth. Wrap the dough in cling film and let it rest while you prepare the filling. See my Homemade Dumpling Wrappers recipe for more on this.
- Step 2: Combine pork mince, spring onions, chives, coriander, garlic, ginger, soy sauces, sesame oil, rice wine vinegar, egg, and seasoning in a bowl. Mix until well combined.
- Step 3: Divide the dough into 8 pieces and roll each into a circle. Place 1-2 tablespoons of filling on each wrapper, spreading it evenly.
- Step 4: Heat olive oil in a pan. Place each dumpling in the pan and smash it down. Fry for 2 minutes, then flip
5. Step 5: Add 3 tablespoons of water to the pan, cover with a lid, and steam for 1 minute. Uncover and let the bottom crisp up for 2-3 minutes.
6: Step 6: Top the crispy dumpling tacos with shredded carrot, cucumber, spring onions, coriander, and a drizzle of chili oil. Serve hot and enjoy!
Hint: To keep your dumpling tacos from sticking to the pan, make sure the oil is hot before adding them. A hot pan will give you that perfect sear and prevent the wrappers from becoming soggy.
Tutorial Video for Smashed Dumpling Tacos
Substitutions
Dumpling Wrappers - Instead of dumpling wrappers, you can use tortillas for a more traditional taco feel, or wonton wrappers for a thinner, crispier shell. Both alternatives provide a different texture but still work well to hold the filling.
Pork Mince - You can use ground chicken or turkey for a leaner option, or a mix of finely chopped mushrooms and tofu for a vegetarian version. The mushroom and tofu combination mimics the texture and absorbs the flavors just like pork.
Spring Onions, Chives, and Coriander - Use red onions instead of spring onions for a sharper bite, scallions instead of chives for a milder flavor, and parsley instead of coriander if you prefer a less citrusy, more subtle herb.
Garlic and Ginger - Replace garlic with onion powder for a different, yet still savory flavor, or use shallots for a milder taste. Swap ginger with ground ginger powder if fresh isn’t available, or with lemongrass for a unique, aromatic twist.
Light and Dark Soy Sauce - Tamari can be used instead of soy sauce for a gluten-free option, or coconut aminos for a soy-free, slightly sweeter alternative. Use just light soy sauce if you want a less intense flavor.
Sesame Oil - You can use peanut oil instead of sesame oil for a similar nutty flavor, or olive oil for a more neutral taste. Avocado oil works well if you want a healthier, mild-flavored substitute.
Rice Wine Vinegar - Substitute with apple cider vinegar for a similar tang with a hint of fruitiness, or white wine vinegar for a milder acidity. Lime juice can also be used for a citrusy, bright alternative.
Egg - Use a flaxseed or chia seed "egg" for a vegan binding option, or skip it entirely if you want a lighter, looser filling. Mashed potatoes can also work to bind the filling while adding a creamy texture.
Carrot, Cucumber, Spring Onions, and Coriander (toppings) - Substitute carrots with shredded cabbage for added crunch, cucumbers with radishes for a peppery bite, spring onions with thinly sliced red onions, and coriander with mint for a fresh, cooling flavor.
Chili Oil - You can replace chili oil with sriracha for a similar heat level, or use hot sesame oil for a nutty, spicy kick. For a milder option, try sweet chili sauce which adds a bit of sweetness along with the spice.
Variations
Spicy Version: Amp up the heat with chili-infused pork, extra hot chili oil, and spicy pickled vegetables. Add jalapeños for an intense kick that will satisfy any spice lover.
Deluxe Version: Elevate your tacos with truffle oil, shiitake mushrooms, and a sprinkle of microgreens. Top with a drizzle of sesame glaze for a gourmet twist.
Kid-Friendly Version: Use a mild chicken filling, adding grated cheese and sweet peppers. Skip the spicy elements and include a side of mild dipping sauce, making these tacos tasty and approachable for kids.
Equipment
1 Large Skillet
Storage
To store Smash Dumpling Tacos, place them in an airtight container and refrigerate for up to 3 days. To prevent sogginess, store the filling, wrappers, and toppings separately if possible.
For reheating, use a skillet over medium heat to maintain the crispy texture. Heat the dumplings in a lightly oiled pan for 2-3 minutes on each side until warmed through and crispy again. You can also reheat in an oven at 350°F (175°C) for 5-7 minutes.
If you must use a microwave, reheat the filling and wrappers separately for about 1-2 minutes on medium power, though this may result in a softer texture. Add the toppings fresh after reheating. Avoid freezing, as the wrappers may become too brittle when thawed.
Top Tip
For extra crispy Smash Dumpling Tacos, press the dumplings down firmly with a spatula while cooking, and let them cook a minute longer before flipping. This ensures a perfect golden-brown crust that holds up well to the filling and toppings.
FAQ
Serve dumplings with dipping sauces like soy sauce, vinegar, or chili oil. They can be enjoyed as appetizers, main dishes, or in soups.
For smash tacos, the meat is cooked when it reaches an internal temperature of 160°F (71°C) and appears firm and browned on the outside.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Smash Dumpling Tacos
Equipment
- 2 Large mixing bowls
- 1 Large skillet
- Rolling Pin
Ingredients
- 18-20 normal size store bought dumpling wrappers or the 8 larger ones that my recipe makes
Dumpling wrappers
- 2 cups plain flour 240g
- ½ cup boiling water 120ml
- 1 teaspoon salt
Filling
- 250 g pork mince
- 3 spring onions
- Handful chopped chives
- Handful chopped coriander
- 2 cloves garlic crushed
- 1 inch chopped ginger
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- salt and pepper
- 1 egg
Toppings
- carrot
- cucumber
- spring onions
- coriander
- chilli oil
Instructions
- In a bowl, mix plain flour and salt. Create a well in the center and gradually stir in boiling water that has cooled for 2 minutes. Stir until the dough becomes shaggy, then knead for 10 minutes until smooth. Wrap the dough in cling film and let it rest while you prepare the filling.2 cups plain flour, ½ cup boiling water, 1 teaspoon salt
- Combine pork mince, spring onions, chives, coriander, garlic, ginger, soy sauces, sesame oil, rice wine vinegar, egg, and seasoning in a bowl. Mix until well combined.250 g pork mince, 3 spring onions, Handful chopped chives, Handful chopped coriander, 2 cloves garlic, 1 inch chopped ginger, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, ½ teaspoon sesame oil, 1 teaspoon rice wine vinegar, salt and pepper, 1 egg
- Divide the dough into 8 pieces and roll each into a circle. Place 1-2 tablespoons of filling on each wrapper, spreading it evenly.18-20 normal size store bought dumpling wrappers or the 8 larger ones that my recipe makes
- Heat olive oil in a pan. Place each dumpling in the pan and smash it down. Fry for 2 minutes, then flip
- Add 3 tablespoons of water to the pan, cover with a lid, and steam for 1 minute. Uncover and let the bottom crisp up for 2-3 minutes.
- Top the crispy dumpling tacos with shredded carrot, cucumber, spring onions, coriander, and a drizzle of chili oil. Serve hot and enjoy!carrot, cucumber, spring onions, coriander, chilli oil
