If you love dumplings but don’t always have time for folding and steaming, this is the shortcut recipe you need. These Speedy Smash Dumpling Tacos give you all the flavor of juicy pork dumplings, but in the crispy, handheld form of a taco—ready in just 15 minutes.
Inspired by a playful fusion of Asian street food and the bold assembly of taco night, this recipe is quick, fun, and perfect for busy weeknights or casual get-togethers. It’s a game-changer for dumpling lovers and taco enthusiasts alike.
Why You’ll Love These Smash Dumpling Tacos
- Quick and easy: Ready in 15 minutes from start to finish
- All the dumpling flavor, no folding or steaming
- Perfect for family dinners, parties, or weekday lunches
- Customizable with your favorite toppings or sauces
- A creative twist on taco night with bold, umami-packed flavor
Ingredients
For the Dumpling Tacos:
- 3 scallions (spring onions), finely sliced
- A handful of cilantro (coriander) leaves, chopped
- 1 lb / 500g ground pork (or ground chicken/turkey)
- 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)
- Freshly ground black pepper
- 12 mini tortillas
- Olive oil, for pan-frying
For the Pickled Cucumber:
- 1 cucumber, diced
- 1 tablespoon rice vinegar
- ½ teaspoon salt
To Serve:
- Dumpling dipping sauce
- Chili oil
- Sesame seeds
Instructions
Step 1: Make the Dumpling Mixture
In a mixing bowl, combine the ground pork, garlic, ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a generous amount of black pepper. Add most of the chopped scallions and cilantro (reserve a little for garnish). Mix well to ensure the seasoning is evenly distributed.
Step 2: Prep the Pickled Cucumber
In a small bowl, toss the diced cucumber with rice vinegar and salt. Set aside to pickle slightly while you cook the tacos.
Step 3: Assemble the Tacos
Spoon 1–2 tablespoons of the pork mixture onto one side of each mini tortilla. Use the back of a spoon to spread it into a thin layer, covering one side fully.
Step 4: Pan-Fry the Tacos
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the tortillas, meat-side down, into the pan. Press down firmly with a spatula to flatten the pork against the pan. Cook for about 4 minutes until the meat is golden and crispy. Flip and cook the tortilla side for 1 more minute to crisp. Repeat with remaining tacos.
Step 5: Garnish and Serve
Top each taco with pickled cucumber, a sprinkle of sesame seeds, and the reserved scallions and cilantro. Finish with a drizzle of dumpling dipping sauce or chili oil—or both. Serve immediately with extra dipping sauce on the side.
Serving Tips
- Serve these tacos family-style with a tray of toppings for everyone to build their own.
- Pair with a simple Asian slaw or miso soup for a complete meal.
- Great for game nights, weeknight dinners, or even as a unique party appetizer.
Make It Your Own
- Swap pork for ground chicken, turkey, or a plant-based alternative
- Add thinly sliced jalapeños or sriracha for extra heat
- Use lettuce wraps instead of tortillas for a low-carb version
- Add a fried egg on top for a brunch-worthy twist
Frequently Asked Questions
Can I make the dumpling filling ahead of time?
Yes, the filling can be made up to 24 hours ahead. Store it in an airtight container in the fridge until you’re ready to use it.
Can I use large tortillas?
You can, but mini tortillas work best for even cooking and crisping. If using large tortillas, spread more filling and cut in half after cooking.
What’s a good substitute for black vinegar?
Rice vinegar or a mix of balsamic and rice vinegar works in a pinch, though it will slightly alter the flavor.
Are these freezer-friendly?
Not really—these tacos are best enjoyed fresh. You can freeze the uncooked dumpling mixture separately for future use.
Final Thoughts
These Smash Dumpling Tacos are a fast, fun, and flavor-packed way to shake up your dinner routine. They take the essence of classic Asian dumplings and reimagine them into a crispy, juicy, taco-shaped bite of joy.
Perfect for last-minute meals, creative dinner parties, or a new family favorite, this is one of those recipes you’ll find yourself coming back to again and again.
Share Your Creations
Did you give these Smash Dumpling Tacos a try?
Share your results with friends or on social media using #SmashDumplingTacos.
We’d love to hear how you made them your own. Your version might just inspire someone else!
The Goods
Speedy Smash Dumpling Tacos
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Recipes
For the Dumpling Tacos:
- 3 scallions spring onions, finely sliced
- A handful of cilantro coriander leaves, chopped
- 1 lb / 500g ground pork or ground chicken/turkey
- 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
- Freshly ground black pepper
- 12 mini tortillas
- Olive oil for pan-frying
For the Pickled Cucumber:
- 1 cucumber diced
- 1 tablespoon rice vinegar
- ½ teaspoon salt
To Serve:
- Dumpling dipping sauce
- Chili oil
- Sesame seeds
Instructions
Step 1: Make the Dumpling Mixture
- In a mixing bowl, combine the ground pork, garlic, ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a generous amount of black pepper. Add most of the chopped scallions and cilantro (reserve a little for garnish). Mix well to ensure the seasoning is evenly distributed.
Step 2: Prep the Pickled Cucumber
- In a small bowl, toss the diced cucumber with rice vinegar and salt. Set aside to pickle slightly while you cook the tacos.
Step 3: Assemble the Tacos
- Spoon 1–2 tablespoons of the pork mixture onto one side of each mini tortilla. Use the back of a spoon to spread it into a thin layer, covering one side fully.
Step 4: Pan-Fry the Tacos
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place the tortillas, meat-side down, into the pan. Press down firmly with a spatula to flatten the pork against the pan. Cook for about 4 minutes until the meat is golden and crispy. Flip and cook the tortilla side for 1 more minute to crisp. Repeat with remaining tacos.
Step 5: Garnish and Serve
- Top each taco with pickled cucumber, a sprinkle of sesame seeds, and the reserved scallions and cilantro. Finish with a drizzle of dumpling dipping sauce or chili oil—or both. Serve immediately with extra dipping sauce on the side.
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