Meet your new weeknight obsession!
Our Smashed Dumpling Tacos take everything you love about a perfect pan-fried dumpling and give it an entirely new life inside a warm tortilla.
The filling gets pressed flat and seared hard for maximum crispy-edge coverage, then piled high with a bright, crunchy Asian Coleslaw and finished with a glossy drizzle of dumpling dipping sauce.
Salty, tangy, a little sweet, and impossibly satisfying, this is the kind of fusion mash-up that feels both completely new and deeply familiar at the same time.
Weeknight dinner, game day spread, or late-night craving… these tacos show up and deliver every single time.
Smashed Dumpling Tacos
Servings 16 mini tacos
Ingredients
- 1 lb ground pork
- 2 large garlic cloves, minced
- 3 tsp minced fresh ginger
- 5 green onions, thinly sliced, divided
- 1/4 cup chopped cilantro
- 1/4 cup low-sodium soy sauce or tamari
- 1 tbsp oyster sauce (optional)
- 1 tbsp sesame oil
- 1 cup tri-color coleslaw mix (raw)
- 2 tbsp avocado oil spray
- 16 (4-inch) mini flour tortillas
Dumpling Sauce
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp rice vinegar
- 1 tsp honey or organic cane sugar
- 1.5 tbsp water
- 1/2 tsp sesame oil
- 1/8 tsp sesame seeds (optional)
- 1 tsp green onion, thinly sliced
Instructions
- For the dumpling mixture: In a mixing bowl, add pork, garlic, ginger, almost all the green onion (reserving about a teaspoon for the dumpling sauce), cilantro, soy sauce, oyster sauce, sesame oil, and 1 cup of the coleslaw mix.
- Mix until well combined. *Tip – This mixture can be made in advance in the morning, refrigerated, and cooked for dinner.
- For dumpling sauce: Combine all the ingredients for the dumpling sauce, whisk together, and set aside.
- Using a small spoon, spread a thin layer of the pork mixture to the edges of each mini tortilla, then set aside.
- Heat a large skillet or griddle over medium-high heat and brush or spray with avocado oil. Working in batches, place the prepared tortillas, meat side down, and cook until browned, about 3 minutes; steam will release during this step.
- Flip and cook until browned and lightly toasted, another 1 to 2 minutes. The meat side of the tortilla should be very firm, ensuring that the pork is cooked through. If needed, flip once back to the meat side down and cook for about another minute. Remove from the pan and repeat with the remaining tortillas.
- Top tacos with the desired amount of Asian Coleslaw (recipe below) and drizzle with the dumpling sauce.
Asian Coleslaw
Servings 8
Ingredients
- 1/2 cup extra virgin olive oil
- 4 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tsp garlic, minced
- 2 tsp ginger, finely chopped
- 2 14oz bags of coleslaw
Instructions
- In a jar, combine all the ingredients and use an emersion blender to blend well. You can shake in the jar, but if you don’t finely chop very well, the garlic and ginger will not be as well incorporated.
- Pour desired amount over the coleslaw mixture, toss to combine, and serve.
- Will keep in the refrigerator for up to 3 days.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
