Description
Crispy smash dumpling tacos with juicy ground pork filling, sriracha mayo, and pickled jalapeños in a warm tortilla — a weeknight dinner that feels totally new.
Ingredients
20 round dumpling wrappers (3-inch, store-bought)
1/2 lb ground pork (80/20)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, finely grated
2 cloves garlic, minced
2 scallions, finely sliced
1/2 teaspoon white pepper
1 teaspoon cornstarch
8 small flour tortillas (6-inch), warmed
1/2 cup shredded green cabbage
2 tablespoons pickled jalapeños
3 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon rice vinegar
Fresh cilantro, sesame seeds, lime wedges
Instructions
1. Mix pork with soy sauce, sesame oil, ginger, garlic, scallions, white pepper, and cornstarch until sticky. Refrigerate 20 minutes.
2. Place filling on wrapper, fold and seal, then press flat on a board to 1/4-inch thickness.
3. Stir together mayo, sriracha, and rice vinegar for the sauce.
4. Heat a dry cast iron skillet over medium-high for 3 full minutes.
5. Cook smashed dumplings undisturbed for 2 minutes, pressing firmly.
6. Drizzle oil around edges, flip, press again, cook 90 seconds to 2 minutes until golden.
7. Warm tortillas 30 seconds per side on open flame or dry pan.
8. Assemble with 2 dumplings per tortilla, sriracha mayo, cabbage, jalapeños, cilantro, sesame seeds, and lime.
Notes
Freeze uncooked smashed dumplings flat on a tray before bagging — cook from frozen with 2 extra minutes per side.
A dry pan (no oil) for the first side is the key to that shattery crust.
Ground chicken thigh works as a leaner substitute for pork.
For a vegetarian version, use mashed edamame, ginger, and white miso as the filling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-fry
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg