Go Back
Smash Dumpling Tacos: Crispy Asian Taco Night Made Easy
Jessica

Smash Dumpling Tacos

Crispy pork dumpling-style tacos with fresh cabbage slaw and savory dipping sauce. Ready in 20 minutes for easy Asian-inspired taco night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Asian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork
  • 1/4 cup green onions minced
  • 1 tablespoon fresh cilantro minced
  • 2 teaspoons garlic minced
  • 1 teaspoon garlic chili sauce
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 6 street taco flour tortillas
  • 1 tablespoon extra virgin olive oil for cooking
  • 1/2 cup soy sauce or tamari for gluten-free
  • 2 tablespoons green onions thinly sliced for sauce
  • 4 teaspoons garlic minced for sauce
  • 4 teaspoons rice vinegar
  • 4 teaspoons honey
  • 2 teaspoons ginger grated for sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic chili sauce for sauce
  • 1/2 cup green cabbage thinly sliced
  • 1/2 cup matchstick carrots
  • 1/4 cup fresh cilantro chopped for slaw
  • 1/4 cup green onions sliced for slaw

Equipment

  • Large skillet or flat top griddle
  • Burger press or sturdy spatula
  • Mixing bowls
  • Small whisk

Method
 

  1. Make the dipping sauce: In a small bowl, whisk together soy sauce, 2 tablespoons sliced green onions, 4 teaspoons minced garlic, rice vinegar, honey, 2 teaspoons grated ginger, sesame oil, and 1 teaspoon garlic chili sauce until honey is dissolved. Set aside.
  2. Make the cabbage slaw: In a mixing bowl, combine sliced cabbage, matchstick carrots, 1/4 cup chopped cilantro, and 1/4 cup sliced green onions. Toss to combine and set aside.
  3. Prepare the pork mixture: In a large bowl, mix together ground pork, 1/4 cup minced green onions, 1 tablespoon minced cilantro, 2 teaspoons minced garlic, 1 teaspoon garlic chili sauce, kosher salt, and black pepper until evenly combined. Divide into 6 equal balls.
  4. Heat the cooking surface: Preheat a large skillet or flat top griddle over medium-high heat. Add olive oil and let it get hot.
  5. Smash and cook the pork: Place each pork ball on the hot surface. Cover with parchment paper and press down firmly with a burger press to flatten as thin as possible. Cook for 40 seconds, then flip the patties.
  6. Add tortillas: Place a tortilla next to each patty on the griddle. Cook for 1-2 minutes until tortilla is lightly toasted.
  7. Assemble tacos: Flip each tortilla over. Use a spatula to lift each pork patty and place it on top of a tortilla. Transfer to a plate.
  8. Serve: Top each taco with cabbage slaw. Add spicy mayo if desired. Serve immediately with dipping sauce on the side.

Notes

  • For gluten-free version, use tamari instead of soy sauce and gluten-free tortillas.
  • Sauce and slaw can be made up to 2 days ahead and stored separately in the fridge.
  • Best enjoyed fresh for maximum crispiness. Reheat leftovers in a dry skillet.
  • Swap ground pork for ground chicken or turkey if preferred.