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Smash Dumpling Tacos

Crispy Smash Dumpling Tacos for Your Quick Weeknight Dinner

Discover Smash Dumpling Tacos, a delicious fusion of crispy tortillas and savory dumplings, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Asian, Fusion
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 lb Ground Pork Opt for high-quality meat
  • 3 stalks Green Onions Slice thinly
  • 3 cloves Garlic Minced
  • 1 inch Ginger Fresh, grated
  • 2 tbsp Soy Sauce Use low-sodium for healthier option
Tacos
  • 10 count Mini Tortillas Corn tortillas recommended
Quick-Pickled Cucumbers
  • 2 count Cucumbers Thinly sliced
  • 1 cup Vinegar Rice vinegar preferred
  • 1 tbsp Sugar Adjust to taste
Dumpling Dipping Sauce
  • 2 tbsp Soy Sauce Use tamari for gluten-free
  • 1 tbsp Sesame Oil
  • 1 tsp Chili Flakes Adjust for spice preference

Equipment

  • Large mixing bowl
  • Skillet
  • Tongs

Method
 

Preparation Steps
  1. In a large mixing bowl, combine ground pork, minced garlic, grated ginger, chopped green onions, and soy sauce. Mix well and let sit for 10 minutes.
  2. Scoop about a tablespoon of the pork filling onto the center of each mini tortilla, fold in half, and press gently to shape the taco.
  3. In a skillet, heat enough vegetable oil to cover the bottom, about 1/4 inch deep, until shimmering, about 3-5 minutes.
  4. Fry the tacos in batches for 3-4 minutes on each side until golden brown and crispy.
  5. Remove from skillet and place on paper towels to drain excess oil and cool for a minute.
  6. Top each taco with quick-pickled cucumber slices and drizzle with the dumpling dipping sauce before serving warm.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, assemble uncooked tacos, freeze on a baking sheet, and transfer to a freezer bag for up to 2 months. Reheat directly from frozen by frying until golden.

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