Smashed Dumpling Tacos

Smashed Dumpling Tacos bring together everything great about dumplings and tacos in one very crispy, very addictive bite. Juicy, seasoned pork is pressed straight onto tortillas and cooked until golden and crackly, then folded up and dunked into a simple soy dipping sauce. They’re fast, fun, and way more satisfying than they have any right to be.

Prep 10minutes minutes
Cook 20minutes minutes
Servings 8

Ingredients

For the Filling

• ▢1 pound ground pork (or ground chicken)
• ▢3 green onions (finely chopped)
• ▢2 cloves garlic (minced)
• ▢1 tablespoon fresh ginger (grated )
• ▢2 tablespoons soy sauce
• ▢1 tablespoon sesame oil
• ▢1 teaspoon sugar
• ▢½ teaspoon salt
• ▢¼ teaspoon black pepper

For the Tacos

• ▢8 small flour tortillas (street-size)
• ▢2 tablespoons vegetable oil (divided)

For the Soy Dipping Sauce

• ▢¼ cup soy sauce
• ▢2 tablespoons rice vinegar
• ▢1 teaspoon sesame oil
• ▢1 teaspoon sugar (or honey)
• ▢1 clove garlic (finely minced)
• ▢½ teaspoon chili oil (optional)

Instructions 

• In a bowl, combine 1 pound of ground pork, 3 green onions, 2 cloves of garlic, 1 tablespoon of ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix gently until just combined.
• Lay the tortillas on a work surface. Divide the filling evenly among them, spreading about 2 to 3 tablespoons of filling over one side of each tortilla. Press it down firmly so it’s thin and even.
• Heat 1 tablespoon of vegetable oil in a large nonstick or cast-iron skillet over medium heat. Place the tortillas meat-side down in the pan. Cook for 4 to 5 minutes, pressing gently with a spatula, until the meat is cooked through and deeply golden. Flip the tacos and cook for 2 to 3 minutes, until the tortilla is crisp and lightly browned.
• Fold each tortilla in half like a taco. Cook for another 1 minute per side to crisp the edges. Transfer to a plate and repeat with remaining tacos, adding the remaining 1 tablespoon of oil as needed.
• In a small bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 clove of garlic, and ½ teaspoon of chili oil if using.
• Serve hot with the soy dipping sauce on the side.

Equipment

• 12-inch Cast Iron Skillet

Notes

1. Meat options: Ground pork gives you the best flavor, but ground chicken works great too. Just don’t overcook it or it’ll dry out.
2. Press it thin: The thinner you spread the meat, the crispier it gets. Press it down well before it hits the pan.
3. Use a nonstick or cast iron skillet: You want good contact with the pan so the meat browns properly.
4. Don’t rush the flip: Let the meat side cook fully and get golden before flipping. If it sticks, it’s not ready yet.
5. That soy dipping sauce is not optional. It pulls everything together and balances the crispy, savory filling.
6. Make ahead tip: You can mix the filling a few hours ahead and keep it covered in the fridge until ready to cook.

Nutrition Information

Serving: 1servingCalories: 308kcal (15%)Carbohydrates: 17g (6%)Protein: 13g (26%)Fat: 20g (31%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 41mg (14%)Sodium: 830mg (36%)Potassium: 264mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 49IU (1%)Vitamin C: 2mg (2%)Calcium: 61mg (6%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.