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Smashed Dumpling Street Tacos Recipe

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3.8 from 5 reviews

These Smashed Dumpling Street Tacos offer a delightful fusion of juicy pork and beef dumpling filling with the crispy, golden texture of smash tacos. Thinly pressed meat on flour tortillas is seared to perfection and topped with a tangy cabbage-carrot slaw and creamy sriracha mayo, making for a quick, flavorful, and texture-packed weeknight meal.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 tacos
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion, Asian-inspired

Ingredients

For the Meat:

  • ½ lb ground pork
  • ½ lb ground beef (85/15)
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
  • ½ tsp fresh ginger, minced
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped green onions
  • 2 tbsp chopped cilantro

For Assembly:

  • 10 street-size flour tortillas
  • ¼ head green cabbage, thinly sliced
  • 1 large carrot, julienned
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • Sriracha mayo (optional)

Instructions

  1. Mix the Meat: In a large bowl, gently combine the ground pork, ground beef, soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, salt, black pepper, chopped green onions, and chopped cilantro until just evenly mixed without overworking.
  2. Divide Meat Portions: Separate the meat mixture into 10 equal portions to correspond with each tortilla.
  3. Press Meat onto Tortillas: Take each portion and press it thinly and evenly onto one side of a flour tortilla, spreading the meat all the way to the edges to create a flat layer.
  4. Heat Skillet: Preheat a skillet over medium-high heat to achieve a good sear.
  5. Cook Tacos Meat-Side Down: Place the tortillas meat-side down onto the hot skillet, and press firmly with a spatula or a heavy pan to flatten and ensure even browning.
  6. Cook Until Crispy: Let cook for 3 to 4 minutes until the meat is deeply browned and crispy. Then flip the tortilla and cook for an additional 1 to 2 minutes until the tortilla side is lightly toasted and golden.
  7. Prepare Slaw: Just before serving, toss the thinly sliced cabbage and julienned carrot with rice vinegar, sugar, sesame oil, soy sauce, and a pinch of salt to create a bright, crunchy slaw.
  8. Assemble and Serve: Top each crispy meat tortilla with a portion of the cabbage-carrot slaw and drizzle with sriracha mayo if desired. Serve immediately while hot.

Notes

  • Pressing the meat mixture thinly and evenly is key to achieving crispiness similar to traditional dumpling bottoms.
  • The slaw can be made a few hours ahead and refrigerated, but add the sriracha mayo just before serving to maintain freshness.
  • For a gluten-free option, substitute the flour tortillas with gluten-free tortillas and use gluten-free soy sauce.
  • Sriracha mayo can be made by mixing mayonnaise with sriracha sauce to taste.
  • Try swapping the pork and beef for ground chicken or turkey for a lighter version.

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