If you love bold flavors and crave a unique twist on classic street tacos, then you are going to be obsessed with this Smashed Dumpling Street Tacos Recipe. Imagine juicy, well-seasoned pork and beef pressed thin and crisp right onto soft street-style flour tortillas, topped with a fresh, tangy cabbage-carrot slaw and a spicy sriracha mayo drizzle. This dish brilliantly marries the comforting heartiness of dumplings with the vibrant, hand-held fun of tacos, making it an absolute showstopper for gatherings or a satisfying weeknight dinner. Trust me, once you try these smashed dumpling street tacos, they’ll quickly become a go-to favorite in your recipe lineup.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a vital role in creating the perfect balance of flavor, texture, and color in your smashed dumpling street tacos. From the savory ground meats to the zingy, crunchy slaw, every component is essential to make this recipe truly shine.
- ½ pound ground pork: Adds juicy richness and an authentic dumpling flavor punch.
- ½ pound ground beef (85/15): Provides hearty depth and a nice contrast to the pork.
- 6 tablespoons green onions (divided): Offers a fresh, mild onion flavor and beautiful green pops of color.
- 2 tablespoons finely chopped cilantro (plus more for serving): Brings a bright, herbal kick and freshness.
- 3 tablespoons soy sauce (divided): Imparts essential umami and salty depth.
- 2 teaspoons brown sugar: Balances savory with a touch of sweetness for complexity.
- 3 teaspoons sesame oil (divided): Adds a fragrant, nutty layer that elevates the meat and slaw.
- 2 garlic cloves (finely minced): Delivers aromatic warmth and pungency.
- ½ teaspoon finely minced fresh ginger (or ginger paste): Brings a bright and slightly spicy zing.
- 1 teaspoon sriracha sauce (optional): For those who want a little extra fiery kick.
- ¾ teaspoon salt (divided): Enhances every flavor without overpowering.
- ¼ teaspoon black pepper: Adds mild heat and depth.
- 10 street size flour tortillas: The perfect soft, pliable base to hold all your smashed goodness.
- ¼ head green cabbage (thinly sliced): Crisp, fresh, and crunchy for the slaw.
- 1 large carrot (shaved into ribbons or julienned): Adds sweetness and vibrant color to the slaw.
- 1 teaspoon sugar: Balances the tangy dressing for the slaw.
- 1 tablespoon rice vinegar: Provides bright acidity to cut through the richness.
- Sriracha mayo (for serving): Creamy, spicy drizzle that ties it all together.
How to Make Smashed Dumpling Street Tacos Recipe
Step 1: Prepare the meat mixture
Start by combining the ground pork and beef in a large bowl. Add 2 tablespoons soy sauce, brown sugar, 2 teaspoons of sesame oil, finely minced garlic and ginger, salt, pepper, 2 tablespoons green onions, and 2 tablespoons cilantro. Mix this gently until just combined to keep the mixture tender and flavorful without overworking the meat.
Step 2: Portion and press the meat onto tortillas
Divide the seasoned meat mixture into 10 equal portions, about 1 ¼ ounces each. Press each portion evenly onto one street-sized flour tortilla, spreading the meat out all the way to the edges in a thin, even layer. This technique creates that signature “smashed” effect, ensuring every bite has crispy edges and juicy meat.
Step 3: Cook the smashed dumpling tacos
Heat a large skillet over medium-high heat. Working in batches, place the tortillas meat side down in the skillet. Press firmly with a spatula or burger press to flatten the meat further. Cook for about one minute, then press again and cook for another two minutes until the meat is deeply browned and crisp. Flip the tacos and cook for one to two more minutes until the tortillas are lightly toasted. Remove from heat and repeat until all tacos are cooked perfectly.
Step 4: Prepare the fresh slaw
While the tacos cook, combine thinly sliced green cabbage, shaved or julienned carrot, and the remaining green onions in a large bowl. In a smaller bowl, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, rice vinegar, and ¼ teaspoon salt. Just before serving, toss this dressing with the cabbage and carrots to create a bright, crunchy topping that contrasts the crispy meat beautifully.
Step 5: Assemble and serve
Top each smashed dumpling taco generously with the fresh slaw, then drizzle with creamy sriracha mayo and sprinkle with additional cilantro if you like. These tacos are best served warm and fresh with every layer shining through!
How to Serve Smashed Dumpling Street Tacos Recipe
Garnishes
Garnishing your smashed dumpling street tacos with extra cilantro and a final drizzle of sriracha mayo adds color, brightness, and that creamy, spicy finish that takes these tacos to the next level. If you want an extra crunch, sprinkle some toasted sesame seeds on top. Fresh lime wedges on the side also provide a zesty pop that complements the savory flavors wonderfully.
Side Dishes
These tacos pair beautifully with simple sides like a light cucumber salad or pickled radish for an extra crunch and balance. You could also serve them alongside a bowl of hot miso soup or some easy fried rice to round out the meal with a fun Asian street-food vibe.
Creative Ways to Present
If you’re hosting a casual party, arrange the tacos on a large platter lined with parchment paper and let guests serve themselves. You can also turn this recipe into mini taco sliders using smaller tortillas for bite-sized appetizers. For a fun twist, try serving the slaw and sriracha mayo as toppings in small bowls so everyone can customize their own tacos just the way they like.
Make Ahead and Storage
Storing Leftovers
Leftover smashed dumpling street tacos are best stored with the meat and tortillas separate from the slaw to prevent sogginess. Keep the cooked meat-tortilla layers in an airtight container in the refrigerator for up to 2 days. Store the slaw in a separate container to maintain its crispness.
Freezing
You can freeze the cooked meat-tortilla layers wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to one month. However, the slaw does not freeze well due to its fresh vegetable content, so it’s best to prepare that fresh when ready to serve.
Reheating
To reheat the tacos, unwrap and warm them in a dry skillet over medium heat until crispy and heated through. Avoid microwaving as it can make the tortillas soggy. Once warm, add fresh slaw and sriracha mayo before serving to recapture that fresh, vibrant flavor.
FAQs
Can I make the Smashed Dumpling Street Tacos Recipe vegetarian?
Absolutely! Try substituting the pork and beef with finely chopped mushrooms, tempeh, or a plant-based meat alternative mixed with the same seasonings. Press and cook as usual for a delicious vegetarian version.
What kind of tortillas work best for this recipe?
Street-size flour tortillas are ideal due to their soft texture and flexibility, which hold the smashed meat well without breaking. You can warm them slightly before assembling to make them more pliable.
Is it possible to use pre-made dumpling wrappers instead of tortillas?
You could experiment with using larger dumpling wrappers, but tortillas provide a sturdier base and are easier to press and crisp without tearing. The tortillas also add that authentic street taco feel which this recipe celebrates.
How spicy is this recipe? Can I adjust the heat?
The recipe is mildly spicy from the optional sriracha in the meat and the sriracha mayo drizzle. You can adjust the heat by increasing or omitting the sriracha to suit your taste buds perfectly.
Can I prepare the meat filling in advance?
Yes, the meat mixture can be prepared a few hours ahead or even the night before and refrigerated. Just bring it to room temperature before shaping and cooking for the best texture and even cooking.
Final Thoughts
Whether you are looking to impress guests or just craving a new delicious meal, this Smashed Dumpling Street Tacos Recipe will quickly become a beloved favorite. Its playful fusion of crispy, juicy meat with crisp slaw and spicy mayo is one of those recipes that feels special yet comes together effortlessly. Grab your ingredients, gather your friends or family, and get ready to enjoy these unforgettable tacos that bring bold flavors and fun right to your table.
Print
Smashed Dumpling Street Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 tacos
- Category: Main Dish
- Method: Frying
- Cuisine: Fusion (Asian-Mexican)
Description
Smashed Dumpling Street Tacos combine the delicious flavors of ground pork and beef seasoned with soy sauce, ginger, and garlic, pressed thinly onto flour tortillas and pan-fried to crispy perfection. Topped with a fresh, tangy cabbage and carrot slaw and a drizzle of spicy sriracha mayo, these tacos are a flavorful fusion of Asian-inspired dumpling fillings and Mexican street food for a unique and satisfying meal.
Ingredients
Meat Mixture
- ½ pound ground pork
- ½ pound ground beef (85/15)
- 6 tablespoons green onions (divided)
- 2 tablespoons finely chopped cilantro (plus more for serving)
- 3 tablespoons soy sauce (divided)
- 2 teaspoons brown sugar
- 3 teaspoons sesame oil (divided)
- 2 garlic cloves (finely minced)
- ½ teaspoon finely minced fresh ginger (or ginger paste)
- 1 teaspoon sriracha sauce (optional)
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
Taco and Slaw
- 10 street size flour tortillas
- ¼ head green cabbage (thinly sliced)
- 1 large carrot (shaved into ribbons or julienned)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
For Serving
- Sriracha mayo
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground pork and beef with 2 tablespoons soy sauce, brown sugar, 2 teaspoons sesame oil, minced garlic, minced ginger, ¾ teaspoon salt, black pepper, 2 tablespoons chopped green onions, and 2 tablespoons chopped cilantro. Mix gently until just combined to keep the meat tender.
- Assemble Tacos: Divide the meat mixture evenly into 10 portions (about 1 ¼ ounces each). Place each portion on a flour tortilla and press the meat evenly spreading it all the way to the edges in a thin layer.
- Cook the Tacos: Heat a large skillet over medium-high heat. Working in batches, place the tortillas meat-side down in the skillet. Press firmly with a spatula or burger press to flatten the meat. Cook for about 1 minute, press again, then cook an additional 2 minutes until the meat is deeply browned and crispy. Flip the tortillas and cook for another 1-2 minutes until the tortillas are lightly toasted. Remove and repeat with remaining portions.
- Make the Slaw: In a large bowl, combine the sliced cabbage, carrot ribbons, and remaining 2 tablespoons green onions. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, rice vinegar, and ¼ teaspoon salt. Toss this dressing with the vegetable mixture just before serving to keep it fresh and crisp.
- Serve: Top each taco with a generous amount of the prepared slaw. Drizzle with sriracha mayo for a spicy kick and garnish with additional cilantro if desired. Serve immediately while hot and crispy.
Notes
- To achieve the best crispy texture, press the meat firmly onto the tortilla and cook undisturbed until well browned.
- If you prefer less spice, omit the sriracha sauce and sriracha mayo or serve the sauce on the side.
- For a gluten-free version, substitute flour tortillas with gluten-free tortillas and use tamari instead of soy sauce.
- Prepare the slaw dressing just before serving to avoid soggy vegetables.
- Leftover cooked tacos can be reheated in a skillet to regain crispiness; avoid microwaving to keep the texture intact.
