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Smashed Dumpling Tacos Recipe

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Smashed Dumpling Tacos are a creative and delicious fusion dish that combines the savory filling and crispy texture of classic dumplings with the handheld convenience of tacos. Ground chicken mixed with shiitake mushrooms and flavorful seasonings is spread onto dumpling wrappers, pan-fried to golden crispness, steamed to perfection, then flipped for a light golden finish. These tacos are served with a tangy, spicy dumpling sauce and garnished with fresh green onions and sesame seeds for a delightful bite bursting with umami and crunch.

Ingredients

Dumpling Filling

  • 1 pound ground chicken
  • 2 cups shiitake mushrooms
  • 2 stalks green onions
  • 2 tablespoons cornstarch
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 round dumpling wrappers
  • Neutral oil for pan frying
  • 1 tablespoon water per batch for steaming

Dumpling Sauce

  • 2 tablespoons rice vinegar
  • 1 tablespoon chili crunch
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon agave or honey

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Make the filling: Add shiitake mushrooms and green onions to a food processor and pulse until finely minced. Transfer the minced vegetables to a large bowl.
  2. Combine ingredients: Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and black pepper to the bowl with mushrooms and green onions. Mix thoroughly until fully combined. The cornstarch helps bind the filling to give a smooth dumpling texture.
  3. Assemble the dumplings: Lay out the dumpling wrappers. Spread about 1 tablespoon of the filling evenly over each wrapper, covering completely to the edges. Repeat until all filling is used, making 12 smashed dumplings total.
  4. Make the sauce: In a small bowl, whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave or honey until well combined. Set aside.
  5. Cook in batches: Heat a large skillet over medium-high heat with a drizzle of neutral oil. Place dumplings in the pan, filling-side down, in a single layer without overcrowding. Cook until the filling side is golden and crispy, about 2 minutes.
  6. Steam the dumplings: Add 1 tablespoon of water to the pan and immediately cover with a lid to steam the dumplings for 2 minutes or until the wrappers are cooked through.
  7. Flip and finish: Remove the lid and flip each dumpling to cook the wrapper side until lightly golden, about 1 minute. Repeat the process with remaining batches as needed.
  8. Serve: Arrange the smashed dumpling tacos on a plate. Garnish with sliced green onions and sesame seeds. Serve immediately with the prepared dumpling sauce on the side for dipping.

Notes

  • Use fresh dumpling wrappers for best texture and flavor.
  • Adjust the amount of chili crunch in the sauce based on your preferred spice level.
  • Ensure not to overcrowd the pan to allow perfect crisping.
  • The cornstarch is essential to binding the filling and achieving a smooth texture.
  • Serve immediately to enjoy the dumplings at their crispiest.

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