Go Back
Smash Dumpling Tacos

Smash Dumpling Tacos

Emily
Crispy mini tortillas topped with savory seasoned pork filling, fried until golden and served with fresh toppings and dipping sauce. Perfect fusion of dumpling and taco flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian Fusion
Servings 12 tacos
Calories 185 kcal

Equipment

  • Large skillet or griddle
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 1 pound ground pork 85/15 blend
  • 12 mini flour tortillas street taco size
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 green onions thinly sliced, divided
  • 1/4 cup fresh cilantro chopped, divided
  • 3 tablespoons soy sauce divided
  • 2 teaspoons sesame oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons avocado oil for frying
  • 2 cups shredded cabbage or coleslaw mix
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sriracha optional
  • sesame seeds for garnish

Instructions
 

  • In a large bowl, combine ground pork, minced garlic, grated ginger, half the green onions, half the cilantro, 2 tablespoons soy sauce, sesame oil, salt, and pepper. Mix gently until evenly distributed.
  • Spread about 2 tablespoons of pork mixture evenly across one side of each mini tortilla, pressing firmly to the edges. Set aside while preparing sauce and toppings.
  • In a small bowl, whisk together remaining 1 tablespoon soy sauce, rice vinegar, sugar, and sriracha until sugar dissolves. Set aside for serving.
  • Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon avocado oil. Once shimmering, place tortillas meat-side down in batches without crowding.
  • Cook undisturbed for 3-4 minutes until pork is deeply browned and nearly cooked through. Edges should be crispy and caramelized.
  • Flip carefully and cook for 2 more minutes until tortilla is golden and crisp. Press lightly with spatula for good contact.
  • Remove from heat and top immediately with remaining green onions, cilantro, and shredded cabbage. Sprinkle with sesame seeds. Serve with dipping sauce on the side.

Notes

  • Use cold pork straight from fridge for easier spreading and better shape retention
  • Do not overcrowd the pan or tacos will steam instead of sear
  • Keep finished tacos warm in 200°F oven while cooking remaining batches
  • Fresh ginger and garlic provide best flavor but ground versions work in a pinch
  • Leftovers keep 3 days refrigerated, reheat in skillet to restore crispness
Keyword Smash Dumpling Tacos