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Smash Dumpling Tacos

Savory Smash Dumpling Tacos for Taco Night Bliss

Discover the perfect blend of flavors with Smash Dumpling Tacos that everyone will love.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Fusion
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumpling Wrappers
  • 2 cups Plain Flour Gluten-free flour can be swapped for a GF version.
  • 1 cup Boiling Water Room temperature water works if wrappers aren’t being made.
  • 1 teaspoon Salt
For the Savory Filling
  • 1 pound Pork Mince Ground chicken/turkey or mushrooms/tofu can be used.
  • 2 stalks Spring Onions Substitute with red onions or scallions if unavailable.
  • 2 tablespoons Chives
  • 2 tablespoons Coriander
  • 2 cloves Garlic Onion powder is a great alternative.
  • 1 tablespoon Fresh Ginger Ground ginger or lemongrass can substitute.
  • 1 tablespoon Light Soy Sauce Tamari is a gluten-free alternative.
  • 1 tablespoon Dark Soy Sauce Using only light soy sauce yields a milder taste.
  • 1 tablespoon Sesame Oil Peanut or olive oil can be swapped.
  • 1 tablespoon Rice Wine Vinegar Substitutions: apple cider vinegar or white wine vinegar.
  • 1 large Egg Use a flaxseed or chia seed 'egg' for a vegan option.
For the Toppings
  • 1 carrot Carrot Shredded or julienned.
  • 1 cucumber Cucumber Shredded or sliced.
  • 2 stalks Spring Onions Chopped.
  • 2 tablespoons Coriander Chopped.
  • 2 tablespoons Chili Oil Sriracha can be used as an alternative.

Equipment

  • Skillet
  • Large bowl
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine plain flour and salt, creating a well in the center. Gradually add boiling water while mixing until a shaggy dough forms. Knead for about 5–7 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
  2. In another bowl, mix pork mince, finely chopped spring onions, chives, coriander, minced garlic, grated ginger, soy sauces, sesame oil, rice vinegar, and egg. Season and mix thoroughly for about 2 minutes.
  3. Once the dough has rested, divide into 8 pieces. Roll each into a thin circle (4–5 inches in diameter). Place 1-2 tablespoons of filling in the center, fold and seal edges.
  4. Heat skillet over medium heat adding a splash of oil. When shimmering, place dumplings and gently smash down. Fry for about 2 minutes until golden. Add water, cover to steam for 1 minute, then uncover and cook for another 2-3 minutes.
  5. Once golden, remove from skillet and arrange on a platter. Top with shredded carrots, cucumber, spring onions, and coriander. Drizzle chili oil before serving hot.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 25gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Ensure the oil is hot before adding dumplings for crispiness. Store filling and wrappers separately if not cooking immediately.

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