These Smash Dumpling Tacos are a brilliant fusion that brings all your favorite dumpling flavors to taco night without the fuss of folding wrappers. I stumbled upon this recipe during one of those “what’s for dinner” panic moments when my family was craving dumplings but I had zero patience for the traditional prep work.
The genius lies in pressing seasoned ground pork directly onto tortillas and cooking them smash-burger style until crispy and golden. You get that perfect contrast of textures – crispy tortilla bottom, juicy seasoned pork, and fresh pickled cucumbers on top. My teenagers devoured these faster than I could make them, which is always the ultimate recipe test in our house. If you’re looking for similar bold flavors with ground meat, my Ground Beef Hot Honey Bowl uses the same satisfying concept with a sweet-spicy twist. This one’s a keeper!
Table of Contents
Ingredients for Smash Dumpling Tacos
I always use ground pork for the most authentic dumpling flavor, though ground chicken works beautifully too. My go-to technique is mixing the filling thoroughly to distribute all those aromatic ingredients evenly throughout.
- 3 scallions (spring onions), finely sliced
- 1 handful fresh cilantro leaves, chopped – I recommend using the tender stems too for extra flavor
- 1 lb ground pork mince (or chicken/turkey)
- 3 garlic cloves, crushed – My preference is fresh over pre-minced for better aroma
- 1-inch piece fresh ginger, grated (or 2 tsp ginger paste)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil – In my experience, this makes all the difference for authentic taste
- 2 tsp fish sauce
- 1 tbsp black vinegar (or rice vinegar as substitute)
- Black pepper, to taste
- 12 mini tortillas – I usually keep these at room temperature for easier handling
- Olive oil, for frying
- 1 cucumber, diced
- 1 tbsp rice vinegar (for pickles)
- 1/2 tsp salt (for pickles)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking since these come together quickly once you begin.
Step 1: In a large mixing bowl, combine scallions, cilantro, ground pork, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a generous grind of black pepper. Mix thoroughly until everything is evenly distributed – this ensures every bite has balanced flavor.
Step 2: In a small bowl, toss diced cucumber with rice vinegar and salt. Set aside to pickle while you cook the tacos. The cucumber should start releasing juices and developing that bright, tangy flavor.
Step 3: Spoon 2-3 tablespoons of pork mixture onto each mini tortilla, pressing it into a thin, even layer that covers most of the surface. Don’t worry about perfection – rustic edges add character.
Step 4: Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place tortillas filled-side down in the pan, working in batches to avoid overcrowding. Press firmly with a spatula for 4 minutes until the meat is cooked through and tortilla edges are golden and crispy.
Step 5: Flip carefully and cook for 1 additional minute to warm the tortilla top. The bottom should be beautifully crispy and the pork should be completely cooked through with no pink remaining.
Step 6: Top each taco with pickled cucumber, sesame seeds, extra cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce before serving immediately while hot and crispy.
What to Serve with Smash Dumpling Tacos
These tacos pair beautifully with sides that complement their Asian-inspired flavors and provide textural contrast.
High Protein Breakfast Bowls: These customizable bowls provide the perfect base for extra vegetables and clean flavors that balance the rich, savory tacos while adding even more protein to your meal.
Chickpea Beet and Feta Salad: The fresh crunch and tangy feta create an ideal contrast to the warm, crispy tacos while adding extra protein and fiber that rounds out the nutritional profile perfectly.
Easy Coconut Chia Pudding: A light, refreshing contrast that cleanses the palate after the rich, savory flavors while providing a healthy dose of omega-3s and plant-based protein.
Asian-Style Coleslaw: The crisp, refreshing crunch balances the rich, savory pork while adding fresh vegetables to round out the meal nutritionally.
Steamed Edamame: These protein-packed pods make an excellent appetizer or side, adding even more plant-based protein while keeping the Asian theme consistent throughout your meal.
Storage & Serving Tips
The pork filling can be prepared up to 3 days ahead and stored in the refrigerator, making weeknight assembly super quick. You can even assemble the raw tacos up to 24 hours before cooking and keep them covered in the fridge.
For best results, serve these immediately after cooking while the tortillas are still crispy. If you have leftovers, reheat them in a dry skillet for 2-3 minutes to re-crisp the bottom, though they’re honestly best enjoyed fresh.
Pro tip: Keep extra dumpling dipping sauce and chili oil on the table so everyone can customize their heat level and flavor intensity to their preference. These tacos are incredibly versatile – try them with different proteins like ground turkey or even crumbled tofu for a vegetarian version that maintains all those addictive dumpling flavors.
If you love these Asian-inspired flavors, you’ll also want to try my Thai Basil Beef Rolls or Crispy Chilli Beef Rice for more quick Asian fusion dinners that deliver the same bold, satisfying taste in minimal time.
Smash Dumpling Tacos
Ingredients
Equipment
Method
- In a large mixing bowl, combine scallions, cilantro, ground pork, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a generous grind of black pepper. Mix thoroughly until everything is evenly distributed.
- In a small bowl, toss diced cucumber with rice vinegar and salt. Set aside to pickle while you cook the tacos.
- Spoon 2-3 tablespoons of pork mixture onto each mini tortilla, pressing it into a thin, even layer that covers most of the surface.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place tortillas filled-side down in the pan, working in batches to avoid overcrowding. Press firmly with a spatula for 4 minutes until the meat is cooked through and tortilla edges are golden and crispy.
- Flip carefully and cook for 1 additional minute to warm the tortilla top. The bottom should be beautifully crispy and the pork should be completely cooked through.
- Top each taco with pickled cucumber, sesame seeds, extra cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce before serving immediately while hot and crispy.
Notes
