Description
Smash Dumpling Tacos combine tender, flavorful beef-filled dumplings with a crispy bottom and a vibrant topping of fresh vegetables and chilli oil. These tacos are made from scratch with homemade or store-bought dumpling wrappers, then pan-fried and steamed for a unique texture that’s both tender and crispy. Perfect as a fun appetizer or a satisfying snack, they bring together Asian-inspired flavors in a handheld taco style.
Ingredients
Dumpling Wrappers
- 18–20 normal-size store-bought dumpling wrappers OR 8 larger homemade wrappers
- 2 cups plain flour (240 g)
- ½ cup boiling water (120 ml, cooled 2 minutes)
- 1 teaspoon salt
Filling (Beef Version)
- 250 g beef mince (ideally 80/20)
- 3 spring onions, finely chopped
- Handful chopped chives
- Handful chopped coriander
- 2 cloves garlic, crushed
- 1 inch ginger, finely chopped
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- Salt and pepper, to taste
- 1 egg
- 1–2 tablespoons water or beef stock (optional but recommended)
Toppings
- Carrot, shredded
- Cucumber, julienned
- Spring onions
- Coriander
- Chilli oil
Instructions
- Make the dough: In a bowl, mix the plain flour and salt. Create a well in the center and gradually stir in the boiling water (after cooling for 2 minutes). Mix until shaggy, then knead for about 10 minutes until smooth. Wrap the dough in cling film and let it rest while preparing the filling.
- Prepare the filling: Combine the beef mince, spring onions, chives, coriander, crushed garlic, finely chopped ginger, light soy sauce, dark soy sauce, sesame oil, rice wine vinegar, egg, salt, pepper, and optional water or beef stock in a bowl. Mix thoroughly but gently to combine all ingredients without overworking the meat.
- Assemble: Divide the rested dough into 8 equal pieces and roll each into a thin circle, or use store-bought dumpling wrappers. Place 1 to 2 tablespoons of the beef filling in the center of each wrapper and spread evenly.
- Cook the dumpling tacos: Heat olive oil in a skillet or frying pan over medium heat. Gently place the dumplings in the pan and press them down softly to smash them flat. Fry them for about 2 minutes until the bottoms develop a golden crust, then carefully flip each dumpling to the other side.
- Steam & crisp: Add 3 tablespoons of water to the pan and immediately cover with a lid to steam the dumplings for 1 minute. Remove the lid and let the dumplings fry uncovered for an additional 2 to 3 minutes to crisp up the bottoms again.
- Finish & serve: Transfer the crispy, tender dumpling tacos to a serving plate and top them with shredded carrot, julienned cucumber, chopped spring onions, coriander, and a generous drizzle of chilli oil. Serve immediately while hot and enjoy.
Notes
- Resting the dough allows the gluten to relax, making it easier to roll out thin wrappers.
- Using a mix of light and dark soy sauce provides depth of flavor to the filling.
- Be careful not to overwork the meat filling to keep it tender.
- Adjust the amount of water or beef stock in the filling to ensure it’s moist but not watery.
- For a vegetarian option, substitute beef mince with finely chopped mushrooms and tofu.
- Homemade wrappers provide the best texture but store-bought wrappers are a convenient shortcut.
- Serve immediately after cooking for the best crispy texture; leftovers can be reheated but may lose crispiness.
