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Speedy Smash Dumpling Tacos Recipe

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★★★★★

5 from 137 reviews

Speedy Smash Dumpling Tacos feature a deliciously juicy ground pork filling seasoned with savory black vinegar, ginger, and herbs, spread thinly over mini tortillas and pan-fried until crispy. These tacos are topped with quick pickled cucumber, fresh cilantro, scallions, and sesame seeds, then drizzled with chili oil or dumpling dipping sauce for an irresistible burst of flavor. Perfect as a quick snack or appetizer, they can also be made with alternative proteins or served with scallion pancakes for an exciting twist.

Ingredients

Scale

Dumpling Filling

  • 1 lb ground pork (not too lean for juiciness; can substitute with ground chicken, turkey, or plant-based ground meat)
  • 2 teaspoons fresh grated ginger (or 2 teaspoons ginger paste)
  • 2 tablespoons black vinegar (substitute rice wine vinegar if unavailable)
  • Fresh cilantro (coriander), roughly chopped (or substitute with mint, Thai basil, garlic chives or flat-leaf parsley)

Assembly

  • Mini flour tortillas (can substitute with wholemeal or corn tortillas, or scallion pancakes)
  • Cooking oil for frying (vegetable or canola oil works well)
  • Quick pickled cucumber (thinly sliced and pickled in vinegar and sugar)
  • Additional fresh cilantro leaves for topping
  • Sliced scallions
  • Sesame seeds
  • Chili oil or dumpling dipping sauce for drizzling

For Quick Pickled Cucumber

  • 1/2 cucumber, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt

Instructions

  1. Prepare Dumpling Filling: In a large bowl, combine the ground pork, fresh grated ginger, black vinegar, and chopped cilantro. Mix well to evenly distribute all ingredients throughout the meat for consistent flavor.
  2. Assemble Tacos: Spoon a heaped tablespoon of the dumpling filling onto each mini tortilla. Use the back of the spoon to spread the filling into a very thin, even layer covering the entire tortilla surface.
  3. Cook Tacos: Heat a small amount of oil in a large frying pan or skillet over medium heat. Place the prepared tortillas filling-side down into the pan. Press gently with a spatula or fish slice to ensure even contact and help the filling cook thoroughly while crisping up the tortilla. Cook for about 4 minutes until crispy and cooked through.
  4. Flip and Crisp Tortillas: Carefully flip each taco and cook on the tortilla side for an additional 1 minute to achieve a nice crispy finish on both sides.
  5. Keep Warm and Repeat: Remove cooked tacos from the pan and cover with aluminum foil to keep warm. Repeat the cooking process with remaining tortillas and filling.
  6. Prepare Quick Pickled Cucumber: In a small bowl, mix rice vinegar, sugar, and salt until sugar dissolves. Add thinly sliced cucumbers and let them pickle for at least 10 minutes.
  7. Garnish and Serve: Top each cooked dumpling taco with quick pickled cucumber, fresh cilantro leaves, sliced scallions, and sesame seeds. Drizzle with chili oil or your preferred dumpling dipping sauce. Serve immediately for the best texture and flavor.

Notes

  • For juicier tacos, use ground pork that has some fat content rather than very lean meat.
  • If you dislike cilantro, substitute with fresh mint, Thai basil, garlic chives, or flat-leaf parsley.
  • Scallion pancakes can replace tortillas for a flavorful and textured variation.
  • You can prepare the filling ahead of time but cook the tacos just before serving to maintain crispiness.
  • This recipe is adaptable for ground chicken, turkey, or plant-based alternatives to fit dietary preferences.
  • Quick pickled cucumber adds a refreshing crunch and balances the richness of the pork.

Keywords: dumpling tacos, ground pork tacos, quick Asian tacos, pan-fried tacos, easy appetizer, scallion pancakes, spicy tacos, black vinegar tacos, ground meat tacos

Find it online: https://liamjayne.com/speedy-smash-dumpling-tacos-recipe/