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Smashed Dumpling Tacos Recipe

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4.1 from 5 reviews

These smashed dumpling tacos feature crispy pan-fried chicken wontons filled with a flavorful mix of ground chicken, garlic, ginger, and gochujang paste. Served with a tangy dipping sauce and fresh pickled vegetables, they make a delicious fusion appetizer or main dish combining Asian flavors with a taco twist.

Ingredients

For the Chicken Wontons/Dumplings:

  • ¾ lb ground chicken (mix of dark and white meat)
  • 0.3 oz garlic, finely minced (1 large clove)
  • 0.5 oz ginger, finely minced (1 thumb-sized piece)
  • 1 tbsp soy sauce
  • 1 tbsp gochujang paste or paleo gochujang
  • 2 tbsp toasted sesame oil
  • 2 scallions, sliced
  • 1 tbsp toasted black sesame seeds, plus more for garnish
  • 2 tbsp starch (tapioca or potato starch)
  • 1 egg white, beaten
  • 60 round dumpling wrappers
  • 0.5 tbsp neutral flavored oil, plus more as needed for cooking

Wonton Dipping Sauce (makes ½ cup):

  • 2 tbsp light soy sauce or 3 tbsp coconut aminos
  • 2-3 tsp sugar (omit if using coconut aminos)
  • 1.5 tbsp rice vinegar
  • 1 tbsp aged balsamic vinegar or Chinese black vinegar
  • 2 tsp toasted sesame oil
  • 1-2 tsp garlic chili sauce (optional)

Serving:

  • Pickled cucumber or pickled daikon with red onion
  • Cilantro or chopped green onions
  • 2-3 Persian cucumbers, sliced in half widthwise then cut lengthwise into spears
  • Sprinkle of toasted black sesame seeds for garnish

Instructions

  1. Prepare the filling: In a mixing bowl, combine ground chicken, minced garlic, minced ginger, soy sauce, gochujang paste, toasted sesame oil, sliced scallions, toasted black sesame seeds, starch, and beaten egg white. Mix thoroughly until all ingredients are well incorporated.
  2. Assemble the wontons: Place a small spoonful of the chicken filling in the center of each dumpling wrapper. Fold the wrapper over the filling to form a half-moon shape or your preferred shape, sealing the edges tightly with a bit of water to prevent leaks.
  3. Cook the dumplings: Heat neutral flavored oil in a large non-stick skillet over medium heat. Add the dumplings in batches without overcrowding. Press them lightly with a flat spatula to create a smashed effect and cook until the bottoms are golden brown and crispy, approximately 3-5 minutes.
  4. Steam the dumplings: After crisping the bottom, add a small amount of water (about ¼ cup) to the skillet and immediately cover with a lid to steam the dumplings. Allow to steam for 5-7 minutes until the filling is cooked through and the wrappers are tender. Remove the lid and cook off any remaining water to regain crispiness on the bottoms.
  5. Prepare the dipping sauce: In a small bowl, whisk together light soy sauce or coconut aminos, sugar (if using soy sauce), rice vinegar, aged balsamic or black vinegar, toasted sesame oil, and optional garlic chili sauce until well combined.
  6. Serve: Arrange the crispy smashed dumplings on a platter. Garnish with toasted black sesame seeds, cilantro or chopped green onions, and serve alongside pickled cucumber or pickled daikon with red onion and fresh cucumber spears. Provide the dipping sauce on the side for dipping.

Notes

  • You can substitute ground chicken with ground pork or turkey if preferred.
  • For a gluten-free option, ensure dumpling wrappers and soy sauce are gluten-free or use coconut aminos.
  • Don’t overcrowd the pan when frying to ensure even crispiness.
  • If you don’t have tapioca or potato starch, cornstarch can be used as a substitute.
  • Adjust the amount of gochujang paste according to your preferred spice level.
  • Leftover dumplings can be refrigerated for up to 2 days and reheated in a pan for crispiness.

Find it online: https://marthatasty.com/smashed-dumpling-tacos-recipe/