Smash Dumpling Tacos
A delicious fusion of dumplings and tacos, featuring crispy pork in mini tortillas, topped with pickled cucumbers and chili oil.
Ingredients
For the Pork Mixture
- 1 lb ground pork (80/20 recommended) For a balance of flavor and moisture.
- Salt to taste
- Freshly ground black pepper to taste
For the Tacos
- 6-8 cm mini tortillas 2.5-3 inches round for bite-sized goodness.
- Neutral frying oil (such as vegetable, canola, or peanut for crispy results)
For the Pickled Cucumbers
- 1 small cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- A pinch of salt for pickling
For Garnishing
- Fresh cilantro leaves For a herbal touch.
- Chili oil For a little heat.
- Optional: lime wedges, scallions, sesame seeds, pickled red onion
Instructions
Preparation
- Mix the ground pork in a bowl with a generous pinch of salt and freshly ground black pepper until well incorporated.
- Thinly slice the cucumber and toss it in a bowl with rice vinegar, sugar, and a pinch of salt. Let marinate for about 10 minutes.
Cooking
- Lay out the mini tortillas and press a small amount of the pork mixture into the center of each, spreading it thinly for even cooking.
- Heat the oil in a frying pan over medium-high heat until hot.
- Place the tortillas, pork-side down, in the pan and press gently. Cook for 2-3 minutes on each side until the pork is browned and the tortilla is golden and crispy.
- Transfer the tacos to a paper towel-lined plate to drain off excess oil.
- Top each taco with the pickled cucumbers, fresh cilantro, and drizzle with chili oil.
- Serve immediately.
Notes
Best enjoyed fresh off the stove. Store leftovers in an airtight container in the fridge for up to two days, keeping fried tortillas separate from toppings. Reheat in a toaster oven for best results. You can substitute ground turkey or use gluten-free tortillas as needed.