When you’re craving dumplings but don’t want to fuss with the wrappers, make Smash Dumpling Tacos! The filling from my favorite Pork Dumplings pressed onto tortillas and griddled until crispy, they’re a fun way to change up taco night.
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Smash Tacos with an Asian Twist
Ever since making Smash Tacos, I’ve been in love with the process.
It’s such an easy way to use ground meat, the sear is incredibly satisfying, and the tortilla gets extra crispy (aka DELICIOUS).
If, like me, you rely on Ground Beef Tacos for quick, last-minute dinners, the next time you are wondering what to make, change it up with this dumpling-inspired recipe.
The filling is a gingery ground pork just like dumplings, but instead of painstakingly folding wonton wrappers (which isn’t something most of us have time for on an average weeknight), you press it onto tortillas, then sear on both sides.
Finish with crispy veggies and sesame seeds, and you have the yummiest street-food style dinner that’s ready in 30 minutes or less!
For a dipping sauce, I kept it easy with soy sauce seasoned with red chili flakes for some heat.
Smash tacos are best served as soon as you make them, though if you like, you can place them on a wire rack set on top of a baking sheet and keep them warm in a 250°F oven.
More Creative Takes on Tacos
Enjoy the flavor of savory dumplings, without the fuss of the wrapper! These smash dumpling tacos are crispy, juicy, and a fun way to change up taco night.
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For Topping:
- Thinly sliced cabbage
- Shredded carrots
- Chopped green onion
- Cilantro
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Place the pork in a medium bowl. Top with the vinegar, soy sauce, green onion, garlic, ginger, and salt. With a fork or your hands, mix gently to combine.
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Place a tortilla on a work surface. Scoop one-eight of the filling into the center, then with the back of a spoon or your fingers, spread it into a thin, even layer. Repeat with remaining tortillas.
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Heat a cast iron or nonstick skillet over medium high. Place a tortilla in the skillet meat-side down, then with the back of a very sturdy spatula or a burger press, smash the tortilla into the meat, twisting back and forth a bit, so the meat spreads even more thinly. Cook on the first side until the meat is browned and crisp, 2 to 3 minutes. If your skillet is large, you can cook multiple tacos at a time, just make sure the tortillas don’t overlap.
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Flip and cook on the other side until the tortilla is golden, about 1 to 2 minutes more. Serve with your toppings of choice.
- TO STORE. Refrigerate leftover filling for up to 1 day. Restir before adding to fresh tortillas and cooking.
- We love to eat these right as they come out of the pan, but if you like, you can set them on a wire rack placed on top of a baking sheet and keep them warm in a 250°F oven while you finish the remaining tacos. Add toppings just before serving.
- Adapted from my Pork Dumplings
Serving: 1tacoCalories: 202kcalCarbohydrates: 9gProtein: 11gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgPotassium: 216mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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