Dumpling Tacos with crispy dumpling wrappers
If you love dumplings and tacos, these crispy dumpling tacos are the perfect fusion recipe. They combine crunchy dumpling wrappers with juicy, savoury pork and fresh toppings for an easy dish that feels fun, creative, and incredibly satisfying.
Equipment
- large pan
- Air fryer or oven (I use the Our Place wonder oven)
Ingredients
- 12-16 dumpling wrappers
- 1 tablespoon olive or vegetable oil
- 250 g pork mince
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon chilli oil
- 2 cloves garlic minced
- 1 inch ginger finely diced
- ½ carrot finely sliced
- ½ cucumber finely sliced
- 3 spring onions sliced
- 10g coriander finely chopped
Instructions
- In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, honey, sesame oil, and chilli oil. Stir until well combined, then set aside. This sauce will give the pork filling its sticky, savoury flavour.1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon chilli oil
- Lightly brush both sides of each dumpling wrapper with oil. Fold each wrapper gently over the bars of an oven rack or air fryer rack so they form a taco shell shape. Bake at 200C for 10-12 minutes or air fry for 5 to 8 minutes at 190C until golden and crisp. Keep an eye on them because they can brown quickly. Depending on your oven or air fryer, they may need slightly longer. I usually cook them in two batches so they crisp up evenly. Once ready, these crunchy shells become the base for your crispy dumpling tacos.12-16 dumpling wrappers, 1 tablespoon olive or vegetable oil
- Heat a frying pan over medium to high heat. Add the pork mince and cook for about 3 to 4 minutes, breaking it apart as it cooks. Once the pork starts to brown, add the prepared sauce and stir well until the meat becomes glossy and sticky.250 g pork mince
- Add the minced garlic and finely diced ginger, along with most of the chopped spring onions and coriander. Cook for another minute until fragrant.2 cloves garlic, 1 inch ginger, 3 spring onions, 10g coriander
- Take each dumpling shell and fill it with the sticky pork mixture. Top with finely sliced carrot, cucumber, extra spring onion, and coriander for freshness and crunch.½ carrot, ½ cucumber
- Drizzle with chilli oil, spicy mayo, or dumpling sauce if you like extra flavour.
Notes
Make sure both sides of the dumpling wrappers are lightly coated with oil before baking or air frying. This helps them crisp evenly and prevents dry spots. Keep a close eye on them while cooking because they can turn from golden to overdone quickly depending on your oven or air fryer.
Tried this recipe?Let us know how it was!