Smash Dumpling Tacos 

Craving dumplings but short on time? Smash Dumpling Tacos are a clever—and mouthwateringly tasty—shortcut that layers seasoned dumpling-inspired pork onto mini tortillas, then pan-fries until the mixture is crispy and irresistible. Finished with quick-pickled cucumbers, a drizzle of chili oil or dumpling dipping sauce, and a sprinkle of sesame seeds and cilantro, they deliver a party of flavors and textures in every bite. Perfect for a weeknight twist on taco night, these playful tacos combine speed, crunch, and savory depth without the hassle of folding dumplings. They’re creative, fresh, and oh-so-satisfying!

Ingredients

For the Dumpling Filling & Tacos

• 1 lb (500 g) ground pork (or chicken/turkey or plant-based alternative)
  
  

• 3 scallions (spring onions), finely sliced
  
  

• A handful of cilantro leaves, chopped (or mint, Thai basil, garlic chives, parsley)
  
  

• 3 garlic cloves, crushed
  
  

• 1-inch piece of ginger, grated (or 2 tsp ginger paste)
  
  

• 2 tbsp light soy sauce
  
  

• 1 tbsp sesame oil
  
  

• 2 tsp fish sauce
  
  

• 1 tbsp black vinegar (or rice vinegar)
  
  

• Black pepper, to taste
  
  

• 12 mini tortillas (or scallion pancakes for variety)
  
  

• Olive oil, for pan‑frying
  
  

For Quick-Pickled Cucumber

• 1 cucumber, diced
  
  

• 1 tbsp rice vinegar
  
  

• ½ tsp salt
  
  

To Serve

• Dumpling dipping sauce
  
  

• Chili oil
  
  

• Sesame seeds
  
  

Directions

1. Make the Filling: Combine ground pork, scallions, cilantro, garlic, ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a grind of black pepper in a bowl. Mix well so flavors are evenly distributed.
   
   

2. Prepare Pickled Cucumber: Toss diced cucumber with rice vinegar and salt. Set aside to pickle lightly.
   
   

3. Assemble Tacos: Scoop a heaped tablespoon of filling onto each mini tortilla and press it down into a thin, even layer with a spoon.
   
   

4. Pan‑Fry: Heat a drizzle of olive oil in a skillet over medium-high heat. Place tortillas (meat side down), pressing firmly to ensure good contact for a crispy finish. Cook for ~4 minutes, then flip and cook for another minute to crisp the tortilla underside.
   
   

5. Top & Serve: Transfer to a serving platter. Garnish tacos with quick-pickled cucumber, remaining cilantro or scallions, sesame seeds. Drizzle with chili oil and dumpling dipping sauce to taste.
   
   

6. Leftover Tips: Mix filling can be refrigerated for up to 3 days; preassembled tacos can be stored for 24 hours before cooking. Reheat leftovers in the microwave or crisp them again in a skillet.
   
   

Estimated Nutrients (per 3 tacos; based on Well Plated estimates for a similar recipe)

• Calories: ~202 kcal
  
  

• Carbohydrates: ~9 g
  
  

• Protein: ~11 g
  
  

• Total Fat: ~13 g
  
  

• Saturated Fat: ~5 g
  
  

• Fiber: ~1 g
  
  

• Sugar: ~1 g
  
  

• Cholesterol: ~41 mg
  
  

• Potassium: ~216 mg
  
  

• Vitamin A: ~64 IU
  
  

• Vitamin C: ~2 mg
  
  

• Calcium: ~38 mg
  
  

• Iron: ~1 mg