Description
All the flavor of juicy dumplings, without the faff and in a fraction of the time. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
Ingredients
For the dumpling tacos –
- 3 scallions (spring onions)
- A handful of cilantro leaves (coriander)
- 1lb/500g ground pork mince (or use 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)
- Black pepper
- 12 mini tortillas
- Olive oil
For the pickled cucumber –
- 1 cucumber, diced
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
To serve –
- Dumpling dipping sauce
- Chilli oil
- 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 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.
- Prepare your toppings. Mix the diced cucumber with 1 tablespoon of rice vinegar and 1/2 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 layer, ideally filling up one side of the tortilla.
- Cook the tacos. Set a large frying pan or skillet over medium-high heat, and add a drizzle of olive oil. Place the topped tortillas, dumpling mixture down, onto the pan and use a fish slice to press the tortilla 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, 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 or chilli oil (or both!) on top of each taco, and serve with more sauce on the side.
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. 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 stovetop over medium heat.
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 fish slice, 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. But please don’t worry if it doesn’t stick! It will still taste the same.
- Prep Time: 10
- Cook Time: 5
- 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