Speedy Smash Dumpling Tacos (Print Version)
# Ingredients:
→ Dumpling Taco Filling
01 -
3 scallions, finely sliced
02 -
A handful of cilantro leaves, finely sliced
03 -
500 g ground pork mince (substitute with chicken or turkey if desired)
04 -
3 garlic cloves, crushed
05 -
1-inch piece of ginger, grated or 2 teaspoons ginger paste
06 -
2 tablespoons light soy sauce
07 -
1 tablespoon sesame oil
08 -
2 teaspoons fish sauce
09 -
1 tablespoon black vinegar or rice vinegar
10 -
Freshly ground black pepper
→ Taco Shells
11 -
12 mini tortillas
12 -
Olive oil, for frying
→ Pickled Cucumber
13 -
1 cucumber, diced
14 -
1 tablespoon rice vinegar
15 -
1/2 teaspoon salt
→ Garnishes and To Serve
16 -
Dumpling dipping sauce
17 -
Chilli oil
18 -
Sesame seeds
# Instructions:
01 -
Combine most of the sliced scallions and cilantro (reserve a small amount for garnish) with ground pork, crushed garlic, grated ginger, light soy sauce, sesame oil, fish sauce, black vinegar, and a generous amount of black pepper in a mixing bowl. Mix thoroughly until seasonings are evenly distributed.
02 -
Toss diced cucumber with rice vinegar and salt in a small bowl. Set aside to allow flavors to develop.
03 -
Spoon 1–2 tablespoons of the pork mixture onto one side of each mini tortilla. Use a spoon to spread the filling into a thin, even layer.
04 -
Heat a large frying pan over medium-high heat and add a drizzle of olive oil. Place the tortillas, filling-side down, onto the pan. Press gently with a spatula. Cook for 4 minutes, then flip and fry for an additional minute until the tortillas are crisp. Transfer to a plate and repeat with remaining tortillas.
05 -
Top each taco with pickled cucumber, reserved cilantro and scallions, and a sprinkle of sesame seeds. Drizzle with dumpling dipping sauce or chilli oil as preferred. Serve immediately with extra sauce on the side.
# Notes:
01 -
For best flavor, prepare the pickled cucumber in advance to allow it to marinate longer.