All the flavor of juicy dumplings, without the faff. Switch up taco night with these speedy, easy smash dumpling tacos. Just press a quick dumpling filling onto mini tortillas, pan-fry, load up your toppings, then drizzle with chili oil and dumpling dipping sauce.
Table of Contents
- Smash Dumpling Tacos, at a Glance
- Why Smash Dumpling Tacos Work So Well
- Four Reasons to Make Dumpling Tacos
- Ingredients You’ll Need
- How to Make Dumpling Tacos
- Kate’s Top Smash Dumpling Taco Tip
- Watch How to Make Smash Dumpling Tacos
- Dumpling Taco FAQs
- How to Make Scallion Pancakes
- Everything you need for a dumpling night
- Like this recipe? You might enjoy these quick, better-than-takeout ideas
- Speedy Smash Dumpling Tacos Recipe
Smash Dumpling Tacos, at a Glance
⏰ Time: 20 minutes
🍽️ Serves: 4
🛒 Key Ingredients: Ground pork (or chicken), scallions, garlic, ginger, soy sauce, chili crisp, mini tortillas
🧠 Skill Level: Easy
👩🍳 Cooking Method: Pan-fried
💃 Perfect For: Busy weeknights, casual entertaining, a better-than-takeout night at home
Why Smash Dumpling Tacos Work So Well
When I first posted these smash dumpling tacos on Instagram, things went a little wild. Millions of views, SO many recreations, and honestly? This is the recipe that changed everything for me. It brought a lot of new eyes to my content, so I’ll forever have a soft spot for it.
The idea came from those viral Big Mac smash burger tacos. It’s such a clever technique, so I figured it would 100% work for a different flavor profile. As a SERIOUS dumpling lover, they sprang to mind first.
I like to have a batch of dumplings stashed away in my freezer for emergencies, but these tacos are perfect when I don’t, and a dumpling craving hits.
Because as much as I love dumplings, they can be fiddly, and not great for a weeknight. That’s where these come in:
- Just mix your dumpling filling.
- Press it into mini tortillas.
- Pan-fry until crispy.
- Load on your toppings.
I love them topped with quick-pickled cucumber, cilantro, chili crisp, and my go-to quick dumpling dipping sauce, but you can make them your own.
“I have made these about 20 times this year, and every time I make them, I love them more. There are those rare recipes out there that are so delicious that you feel like you’re getting a restaurant-quality meal for a fraction of the cost, and this is one of those. Thanks so much!”
Four Reasons to Make Dumpling Tacos
- Faster than traditional dumplings. No faff, no tricky folding, just mix, press, and cook.
- All the dumpling flavor you love. Savory, juicy, and seriously satisfying, they really do taste like a great dumpling.
- Perfect for busy weeknights. Quick, easy, can be prepped ahead, and simple to scale up or down.
- Endlessly customizable. Swap the pork for a different protein, use different veggie toppings and sauces, or swap the tortillas for scallion pancakes.
And if you’re also a fan of the smash taco technique, you might like these smash banh mi tacos, smash cheeseburger tacos, smash Turkish pizza (lahmacun) tacos, smash falafel tacos, smash breakfast tacos, or smash BBQ bacon cheeseburger tacos too.
“I’m not normally a huge dumpling girl, but these were incredible! Love all the crisp to these. The flavors were balanced, filling, and fresh. Can’t wait to make them again!”
Ingredients You’ll Need
- Ground pork. For the best, juiciest result, go for pork that isn’t TOO lean. If it is, it can end up a little dry, and you’ll want to add more chili oil and dipping sauce to keep things nice and juicy. If you don’t want to use pork, you could use ground chicken, turkey, beef, or a plant-based ground meat alternative.
- Black vinegar. This lovely, deep, and super umami vinegar is a little like Worcestershire sauce. It brings a lovely savory element to the tacos, but use rice wine vinegar if you can’t find it.
- Cilantro (coriander). I know this is a divisive herb, so if you’re in the camp that doesn’t like it, swap it out for mint, Thai basil, garlic chives, or flat-leaf parsley.
- Ginger. If you don’t want to use or don’t have fresh ginger, you can use 2 teaspoons of ginger paste instead.
- Mini tortillas. I’m using regular flour tortillas, but you could use wholemeal or corn tortillas instead. You can also swap the tortillas for scallion pancakes.
How to Make Dumpling Tacos
This is a step-by-step photo overview of how to make smashed dumpling tacos – the full recipe with ingredient quantities and detailed instructions is at the bottom of the page for you.
- Add all the ingredients for your dumpling filling to a large bowl, and mix well to combine.
- Spoon a heaped tablespoon of the mixture onto each mini tortilla. Use the back of your spoon to spread it to a very thin, even layer, right to the edges.
- Heat a little oil in a large frying pan or skillet, then place the tortillas, filling side down, in the pan. Press down with a spatula to help the topping cook evenly and get lovely and crispy.
- Remove from the pan, cover to keep warm, then repeat with the remaining tacos.
- Drizzle with chili crisp (or chili oil) and dumpling dipping sauce, then top with quick pickled cucumber, cilantro, scallions, and sesame seeds. Serve with more sauces on the side for dipping.
Kate’s Top Smash Dumpling Taco Tip
The most common question I get about these tacos is: ‘How can I make sure my dumpling topping sticks to the tortilla?’
It’s a question that has a simple fix.
- First, spread your dumpling topping into a thin, even layer on your tortilla. I’m talking about 5mm thick – think of it as a thin coating, rather than a thick patty.
- Then, really press – or smash! – the tacos into the pan. I like using a flat spatula or fish slice. This helps the topping stick and set into the tortilla as it cooks.
- You also want your pan to be nice and hot when you add your tacos. This helps the topping cook quickly and ‘seal’ itself to the tortilla.
- I also highly recommend using a non-stick pan to cook these smash tacos in. It’ll just make flipping a lot easier.
Essentially, if your topping is falling off or sliding around in the pan, it’s almost always because it hasn’t been pressed into the tortilla enough, or it’s too thick.
Watch How to Make Smash Dumpling Tacos
Dumpling Taco FAQs
This is a common issue, and luckily, it’s an easy fix.
– Make sure you really press (smash) the tacos into the pan when you’re cooking them. If you don’t, the tortilla will puff up and start to separate from the meat layer, and it won’t stick.
– You also want to make sure your pan is nice and hot. This helps it cook quickly and seal itself to the tortilla.
– A non-stick pan also helps if you come into any issues when you flip the tortilla. I like using a large, non-stick skillet for these tacos.
But if your dumpling topping doesn’t stick to the tortilla, please don’t worry too much. You can still enjoy them in the same way, and they taste the same.
You can assemble the tacos ahead of time (spread the dumpling mixture onto the tortillas), then refrigerate them for up to 24 hours before cooking. Store the topped tacos with a piece of parchment paper between each if you’re stacking them, so they don’t stick.
You can also make the filling two days in advance, then store it in the fridge until you’re ready to top your tacos.
They’re best right after they’re cooked, but you can reheat them. Heat them in the microwave at 30-second intervals until piping hot, or you can crisp them back up on the stovetop or air fryer for a couple of minutes.
Yes! Swap the ground pork for ground chicken, turkey, beef, or use a plant-based alternative.
There’s nothing spicy in the mixture itself – any heat comes from the chili oil or dipping sauce you spoon on top.
If you’re making them for kids, skip the chili oil at the end and use hot honey sauce, sweet chili jam, egg-free garlic aioli, Kewpie mayo, or light soy sauce.
How to Make Scallion Pancakes
When I first posted this recipe, I had MANY messages wondering what it would be like with scallion pancakes instead of tortilla wraps. It’s a GENIUS idea and, having tried it, I highly recommend trying it too!
You can pick up scallion pancakes in the freezer section of Asian grocery stores, or Trader Joe’s if you’re lucky enough to live near one. But if you don’t, they’re quick and easy to make yourself:
- Mix 1 cup of plain flour with 1 teaspoon of salt and 2/3 cup of hot water in a heatproof bowl, then knead in the bowl until smooth (about 5 minutes).
- Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.
- Roll out the dough into a thin rectangle, about 16″/40cm by 12″/30cm. Brush with a thin layer of sesame oil, then sprinkle finely sliced scallions and a little salt all over.
- Roll up the short side into a log. Slice the log into six pieces.
- Flatten each piece (with the cut side facing up) and roll into a rough circle.
- Pan-fry in a little oil for a couple of minutes on each side until golden and crispy.
Everything you need for a dumpling night
Like this recipe? You might enjoy these quick, better-than-takeout ideas
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Speedy Smash Dumpling Tacos
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
All the flavor of juicy dumplings, without the faff. Switch up taco night with these speedy, easy smash dumpling tacos. Just press a quick dumpling filling onto mini tortillas, pan-fry, load up your toppings, then drizzle with chili oil and dumpling dipping sauce.
Ingredients
For the dumpling tacos –
- 3 scallions (spring onions)
- A handful of cilantro leaves (coriander)
- 1 lb (500g) ground pork (or ground chicken, turkey, beef, or a plant-based alternative)
- 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
- 12 mini tortillas
- Olive oil
For the quick pickled cucumber –
- 1 cucumber, diced
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
To serve –
- Dumpling dipping sauce
- Chili oil (or chili crisp)
- Sesame seeds
Instructions
- Make the dumpling mixture. Finely slice the scallions and cilantro, then add most of it (keep aside a little to top your tacos with at the end) to a mixing bowl along with the ground pork, crushed garlic, grated ginger, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.
- Make the quick pickled cucumber. Mix the diced cucumber with 1 tablespoon of rice vinegar and ½ teaspoon of salt, then set aside.
- Assemble the tacos. Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin, even layer, ideally filling up one side of the tortilla.
- Cook the tacos. Set a large, ideally non-stick frying pan or skillet over medium-high heat. Add a drizzle of olive oil. Place the topped tortillas, dumpling mixture down, onto the pan, and use a flat spatula to press the tortilla firmly into the pan. Cook for four minutes, then flip the tacos and cook for another minute, just to crisp up the tortilla. Remove from the pan, cover with aluminum foil to keep warm, then repeat with the rest of the tortillas.
- Garnish and serve. Spoon the pickled cucumber onto each taco, then scatter over the set-aside cilantro and scallions. Finish with the sesame seeds. Drizzle a little dumpling dipping sauce and/or chili oil on top of each taco, and serve with more sauce on the side for dipping.
Notes
STORAGE INSTRUCTIONS: The tacos are best enjoyed right away, but you can prep them ahead of time. Once mixed, the filling itself will keep well for 3 days in the fridge, ready to be spooned onto your tortillas. You can also spread the filling onto your tortillas 24 hours ahead of time if you like, then just pan-fry to serve. Store them with a piece of parchment paper in between each taco so they don’t stick. Reheat any leftovers in the microwave at 30-second intervals until piping hot, or you can crisp up the tacos in a frying pan on the stove over medium heat, or pop them in the air fryer for a couple of minutes at 350F (180C)
INGREDIENT NOTES: Swap pork for chicken, turkey, or a plant-based alternative if you prefer. If you don’t like cilantro (coriander), use mint, Thai basil, flat-leaf parsley, or garlic chives.
MEAT NOT STICKING TO YOUR TORTILLA? Make sure your pan is nice and hot, and that you’re pressing down firmly on your tortilla with a spatula, or similar, to really ‘smash’ it into the hot pan. This way, you’re kind of ‘sealing’ the meat to the tortilla as it cooks. A non-stick pan is also very helpful if you’re having trouble flipping the tacos. But please don’t worry if the topping doesn’t stick! The tacos will still taste the same.
MAKE THEM WITH SCALLION PANCAKES: You can find these in the freezer section of Asian grocery stores, and Trader Joe’s sells them too. But they’re also super easy to make! Mix 1 cup of plain flour with 1 teaspoon of salt and 2/3 cup of hot water. Knead in the bowl until smooth (about 5 mins), then wrap in clingfilm and leave to rest for at least 15 minutes. Then roll the dough into a thin rectangle, about 16″/40cm by 12″/30cm. Brush with a thin layer of sesame oil, then sprinkle finely sliced scallions and a little salt all over. Roll up the short side into a log. Slice the dough into six pieces, then flatten each piece (with the cut side facing up) and roll it into a rough circle. Pan-fry in a little oil for a couple of minutes on each side until golden and crispy, then use in the recipe.
- Prep Time: 10
- Cook Time: 10
- Category: fakeaways
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 3 tacos
- Calories: 593
- Sugar: 1.2g
- Sodium: 1482.9mg
- Fat: 35.6g
- Saturated Fat: 10.5g
- Unsaturated Fat: 21.4g
- Trans Fat: 0g
- Carbohydrates: 40.9g
- Fiber: 0.5g
- Protein: 26.9g
- Cholesterol: 81.8mg
LOVE LOVE LOVE this!! I made this with the scallion pancakes and it is seriously so amazing. Definitely a keeper!
WOW these were a hit with my husband, 12 yo son, and toddler! So so good. Chef’s kiss!
I am going to make these tacos for Thanksgiving. I’m going to use turkey so that we can have some bird. We are doing to do a taco bar this year for our Thanksgiving Family Lunch Date.
Ooooh I LOVE this idea for Thanksgiving!! What a fun way to celebrate xx Kate
I have made these about 20 times this year and every time I make them I love them more. There are those rare recipes out there that are so delicious that you feel like you’re getting a restaurant-quality meal for a fraction of the cost, and this is one of those. Thanks so much!
Trying these for the first time tonight with the home made scallion pancakes wish me luck!
I need help… the flashes are great, but the meat keeps falling off when I flip them. How do I get it to stick?
Hi Anders! I find there are a couple of tricks that help – really try to press the taco into the hot pan when you add them, and make sure the pan is nice and hot. This helps to kind of bind the meat to the taco. A non-stick pan helps too as it just makes it a little easier to flip. But pressing the back of the taco into the pan is the real trick 🙂 So maybe try that out and see how you get on xx Kate