Quick and easy Weeknight recipe
I recently tried this easy weeknight dinner recipe that my oldest son helped me prepare. It was so good that it has already become a staple in our house, so I wanted to share it! I found this recipe courtesy of Dished By Kate. Definitely check out her site, she’s got some great recipes and tips!
All the flavor of juicy dumplings, in bite sized taco. Switch up your taco night with these super speedy, super easy smash dumpling tacos. Just press your dumpling filling onto mini tortillas, pan-fry, load up your toppings then drizzle with chilli oil and dumpling dipping sauce.
Speedy Smash Dumpling Tacos
INGREDIENTS
For the dumpling tacos :
3 scallions (spring onions)
A handful of cilantro leaves (coriander)
1lb/500g ground pork mince (or use chicken/turkey)
3 garlic cloves, crushed
1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 teaspoons fish sauce
1 tablespoon black vinegar (or rice vinegar)
Black pepper
12 mini tortillas
For the pickled cucumbers:
Olive oil
1 cucumber, diced
1 tablespoon rice vinegar
1/2 teaspoon salt
Top off:
Use remaining cilantro and scallion and sprinkle on top.
Chilli Crunch Oil (My favorite is from Trader Joe’s )
Store bought dumpling dipping sauce.
Instructions
Make the dumpling mixture. Finely slice the scallions and cilantro, then add most of it (keep aside a little to top your tacos with at the end) to a mixing bowl along with the ground pork, crushed garlic, grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.
Prepare your toppings. Mix the diced cucumber with 1 tablespoon of rice vinegar and 1/2 teaspoon of salt, then set aside.
Assemble the tacos. Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin layer, ideally filling up one side of the tortilla.
Cook the tacos. Set a large frying pan or skillet over medium-high heat, and add a drizzle of olive oil. Place the topped tortillas, dumpling mixture down, onto the pan and use a fish slice to press the tortilla into the pan. Cook for four minutes, then flip the tacos and cook for another minute, just to crisp up the tortilla. Remove from the pan, then repeat with the rest of the tortillas.
Garnish and serve. Spoon the pickled cucumber onto each taco, then scatter over the set-aside cilantro and scallions. Finish with the sesame seeds. Drizzle a little dumpling dipping sauce or chilli oil (or both!) on top of each taco, and serve with more sauce on the side.
