Why You’ll Love This Recipe
If you’re a fan of dumplings but don’t have the time or patience to make them from scratch, these Smash Dumpling Tacos are the ideal shortcut. By simply pressing the dumpling filling onto mini tortillas and frying them to crispy perfection, you get the same great flavors of dumplings in a fraction of the time. Plus, the quick-pickled cucumbers and the savory dipping sauce add a fresh, zesty touch that perfectly balances the rich, juicy filling. Whether you’re making them for dinner or serving them at a party, these tacos are sure to impress.
Ingredients
For the Dumpling Tacos:
- 3 scallions (spring onions), finely sliced
- A handful of cilantro leaves (coriander), chopped
- 1 lb/500g ground halal protein (your choice)
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 tablespoon black vinegar (or rice vinegar)
- Black pepper, to taste
- 12 mini tortillas
- Olive oil, for frying
For the Pickled Cucumber:
- 1 cucumber, diced
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
To Serve:
- Dumpling dipping sauce
- Chili oil
- Sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Dumpling Mixture:
In a mixing bowl, combine the scallions, cilantro, your choice of halal protein, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a good grind of black pepper. Mix well until everything is fully combined.
2. Prepare the Pickled Cucumber:
In a small bowl, mix the diced cucumber with rice vinegar and salt. Set aside to let the cucumbers pickle while you assemble the tacos.
3. Assemble the Tacos:
Spoon a couple of tablespoons of the protein mixture onto each mini tortilla. Press the filling into a thin, even layer.
4. Cook the Tacos:
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the tortillas, filled side down, in the pan. Use a spatula to press down firmly to help the protein cook evenly. Cook for about 4 minutes until the bottom is crispy and golden, then flip the tacos and cook for an additional minute to crisp up the other side. Repeat with the remaining tortillas.
5. Garnish and Serve:
Spoon the pickled cucumber onto each taco, then sprinkle with sesame seeds and additional cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce to add extra flavor. Serve immediately while hot and crispy!
Servings and Timing
This recipe makes 12 tacos, serving approximately 4 people. The prep time is around 10 minutes, while the cooking time is about 12 minutes, bringing the total time to approximately 22 minutes.
Variations
- Different Proteins: You can use chicken, turkey, or even plant-based meat for a vegetarian version of these tacos.
- Spicy Kick: Add a bit of chili paste or sriracha to the dumpling filling for an extra layer of heat.
- Scallion Pancakes: For a fun twist, swap the mini tortillas with scallion pancakes for a richer, savory flavor.
- Herb Alternatives: If you’re not a fan of cilantro, you can use mint, Thai basil, or flat-leaf parsley.
Storage/Reheating
These Smash Dumpling Tacos are best enjoyed fresh. However, the filling can be stored in the refrigerator for up to 3 days. If you want to prepare the tacos ahead of time, you can assemble them up to 24 hours in advance and refrigerate until you’re ready to cook. To reheat the tacos, simply place them back in the pan and cook until crispy again.
FAQs
Can I use flour tortillas instead of mini tortillas?
Yes, you can use regular flour tortillas, but the smaller mini tortillas work better for this recipe as they provide a better ratio of crispy shell to filling.
Can I make these tacos ahead of time?
You can prepare the filling ahead of time and refrigerate it for up to 3 days. Assemble the tacos just before frying them to ensure the crispy texture.
Can I use a different protein for the filling?
Absolutely! You can substitute the ground protein with ground chicken, turkey, or even a plant-based alternative for a vegetarian version of these tacos.
Can I bake these tacos instead of frying them?
For a lighter version, you can bake the tacos at 400°F (200°C) for about 10-15 minutes until they are golden and crispy.
Can I use pre-made dumpling dipping sauce?
Yes, you can use store-bought dumpling dipping sauce or make your own with soy sauce, rice vinegar, and a dash of sesame oil.
Can I make the pickled cucumbers ahead of time?
Yes, the pickled cucumbers can be made ahead of time and stored in the fridge for up to 2-3 days. This will help them absorb more flavor.
How do I get the protein filling evenly pressed into the tortillas?
Pressing down the protein mixture with the back of a spoon or your fingers ensures it’s evenly spread across the tortilla before frying. Make sure to press firmly but gently.
Can I use a non-stick pan for frying?
Yes, a non-stick pan will work well for frying the tacos and help prevent the filling from sticking. Just be sure to use enough oil for a crispy texture.
Can I freeze the taco filling?
Yes, you can freeze the taco filling for up to 3 months. Thaw it in the refrigerator overnight before assembling and cooking the tacos.
Can I use other vegetables for the topping?
Yes, you can add other vegetables like shredded carrots, cabbage, or radishes for extra crunch and flavor in your tacos.
Conclusion
Smash Dumpling Tacos are a quick and creative way to enjoy the delicious flavors of dumplings without all the time-consuming work. With a crispy exterior and juicy, flavorful filling, these tacos are perfect for a weeknight meal or a fun dinner party. The addition of pickled cucumbers and savory dipping sauce makes each bite a refreshing and satisfying experience. Try these tacos tonight and enjoy a delicious twist on a classic dish!
Smash Dumpling Tacos
- Total Time: 22 minutes
- Yield: 12 tacos (approximately 4 servings)
Description
Smash Dumpling Tacos offer a creative and quick twist on traditional dumplings. Packed with savory ground protein, crispy mini tortillas, quick-pickled cucumbers, and a drizzle of dumpling dipping sauce, these tacos are a fun, low-effort alternative that delivers the rich flavors of dumplings in a fraction of the time.
Ingredients
For the Dumpling Tacos:
3 scallions (spring onions), finely sliced
A handful of cilantro leaves (coriander), chopped
1 lb/500g ground halal protein (your choice)
3 garlic cloves, crushed
1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 teaspoons fish sauce
1 tablespoon black vinegar (or rice vinegar)
Black pepper, to taste
12 mini tortillas
Olive oil, for frying
For the Pickled Cucumber:
1 cucumber, diced
1 tablespoon rice vinegar
1/2 teaspoon salt
To Serve:
Dumpling dipping sauce
Chili oil
Sesame seeds
Instructions
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Make the Dumpling Mixture:
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In a mixing bowl, combine scallions, cilantro, ground protein, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and black pepper. Mix well until everything is evenly blended.
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Prepare the Pickled Cucumber:
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In a small bowl, mix diced cucumber with rice vinegar and salt. Let it sit while you assemble the tacos.
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Assemble the Tacos:
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Spoon a couple of tablespoons of the protein mixture onto each mini tortilla. Press the filling into a thin, even layer.
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Cook the Tacos:
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Heat olive oil in a large frying pan over medium-high heat. Place the tortillas filled-side down in the pan. Use a spatula to press down firmly and cook for about 4 minutes until the bottom is crispy and golden. Flip and cook for an additional minute to crisp up the other side.
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Garnish and Serve:
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Spoon the pickled cucumber onto each taco. Sprinkle with sesame seeds and additional cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce. Serve immediately while hot and crispy!
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Notes
Storage: Leftover filling can be stored in the fridge for up to 3 days. Assemble and fry the tacos just before serving for the best texture.
Customizations: Try different proteins (chicken, turkey, or plant-based meat) or add extra veggies for variety. You can also swap cilantro for other herbs like mint or Thai basil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish, Tacos, Asian Fusion, Quick & Easy
- Method: Frying
- Cuisine: Asian Fusion, Mexican
