Why isn't my dumpling topping sticking to the tortilla?

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.

Can I make smash dumpling tacos ahead of time?

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.

Can I use a different protein?

Yes! Swap the ground pork for ground chicken, turkey, beef, or use a plant-based alternative.

Are the smash dumpling tacos spicy?

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.

Speedy Smash Dumpling Tacos

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

Units Scale

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

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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