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Smashed dumpling tacos are a quick and easy way to turn dumplings into a crispy, shareable appetizer. They’re made by pressing seasoned dumpling filling onto wrappers, pan-frying until golden, and folding them in half like tacos for easy eating.
This version is stovetop-only and very easy to make, with just a few simple steps and no special tools, which makes it great for quick weeknight dinners, parties, or casual get-togethers.
What Makes These Smashed Dumpling Tacos Different
Most smashed dumpling taco recipes use tortillas. I tested that, but the tortilla flavor was too strong and took over the filling. This recipe is built around dumpling wrappers instead, so the dumpling flavor stays front and center.
- Dumpling wrappers, not tortillas: Dumpling wrappers are thinner, more neutral in flavor, and crisp easily in a pan without deep-frying.
- Double-layered for structure: Using two wrappers makes the tacos sturdier, helps the filling stay in place, and creates a crisp base that’s easy to flip and fold.
- Juicy, well-balanced filling: The chicken filling is mixed until tacky so it stays moist and holds together instead of crumbling.
- Pan-fried, not deep-fried: Cooked over medium heat for steady browning and crisp edges without excess oil.
Key Ingredient Notes
- Dumpling wrappers (not tortilla): I’ve tested both dumpling wrappers and tortillas, and the tortilla flavor is simply too strong and overpowers the dumpling filling, so dumpling wrappers are the better choice here — just make sure they’re fully defrosted before using.
- Chicken wonton filling: Made with ground chicken (a mix of dark and breast meat), garlic, ginger, scallions, egg white, starch, a small amount of gochujang for depth (not spicy), and toasted black sesame seeds for a light nutty finish, resulting in a juicy, well-balanced dumpling filling.
- Dipping sauce: A must-have and the perfect complement to these smashed dumpling tacos, made with soy sauce (or coconut aminos), vinegar, sesame oil, and a little chili sauce to round out the flavor.
Tips for the best smashed dumpling tacos
- Why your wrappers aren’t getting crispy
If your smashed dumpling tacos aren’t crispy, it’s usually because you’re using tortilla wrappers. Tortillas have a stronger flavor and are much harder to crisp unless you deep-fry them.Dumpling or wonton wrappers crisp up much more easily. Just make sure they’re fully defrosted — not soaked or dipped in water — so they can turn crisp quickly once they hit a hot pan.
- Why the filling falls apart (or turns dry)
This often comes down to meat selection and balance. If you use very lean ground meat, the filling dries out and doesn’t hold together well.This recipe uses ground chicken with some fat and is already built to be fail-safe. As long as you mix the filling as instructed, it stays juicy and cohesive instead of crumbly or dry.
- Smash technique and timing
This recipe is simple, but a gentle touch makes a big difference.Press the filling down firmly but gently — just enough so it sticks to the wrapper. If you press too hard, the filling will squeeze out and get messy.
Start cooking the meat side down first and let it brown before flipping. Once flipped, give it one more gentle press so the wrapper crisps up on the outside.
📌 Tip: gentle press, meaty side first, flip once it’s browned.
- Pan choice and heat level
The right pan helps everything cook evenly. Use a non-stick skillet or a well-greased flat griddle pan.Keep the heat at medium — hot enough to brown, but not smoking. Think smash-burger style heat: the filling should brown nicely, and the dumpling wrapper should turn crisp and golden, not burned.You’re looking for a steady, gentle sizzle the whole time.
📌 Tip: use non-stick or well-greased pan, medium heat, steady sizzle.
Smashed dumpling tacos recipe
Ingredients
For the Chicken wontons/dumplings:
- ¾ lb ground chicken mix of dark and white meat
- 0.3 oz garlic finely minced (1 large clove)
- 0.5 oz ginger finely minced (1 thumb-sized piece)
- 1 tbsp soy sauce
- 1 tbsp gochujang paste or paleo gochujang
- 2 tbsp toasted sesame oil
- 2 scallions sliced
- 1 tbsp toasted black sesame seeds plus more for garnish
- 2 tbsp starch tapioca or potato
- 1 egg white beaten
- 60 dumpling wrappers round shape
- 0.5 tbsp neutral flavored oil add more as you cook in batches
Wonton dipping sauce: (makes ½ cup)
- 2 tbsp light soy sauce or 3 tbsp coconut aminos
- 2-3 tsp sugar omit if use coconut aminos
- 1.5 tbsp rice vinegar
- 1 tbsp aged balsamic vinegar or Chinese black vinegar
- 2 tsp toasted sesame oil
- 1-2 tsp garlic chili sauce optional
Serving:
- Pickled cucumber or pickled daikon, red onion
- Cilantro or chopped green onions
- 2-3 Persian cucumber (sliced in half widthwise then cut lengthwise into spears
- Sprinkle Toasted black sesame seeds
Instructions
- Chicken wonton filling: In a large bowl, combine the chicken, garlic, ginger, soy sauce, gochujang, sesame oil, scallions, black sesame seeds, starch, and egg white. Stir the mixture in one direction for 3–4 minutes, until it becomes sticky and tacky. This texture helps the filling bind together and cook up juicy.
- Assemble the dumpling tacos: Use 2 wonton wrappers per mini taco and add about ¾ tablespoon of filling. Use the back of a spoon to spread the filling evenly and flatten it slightly, leaving the edges of the wrappers clean and free for smashing.
Cook:
- Preheat a large non-stick pan with oil over medium heat until warm (not smoking). Add the dumplings meat-side down, leaving a little space between each. Use a spatula to gently press down so the filling adheres to the pan.
- Cook for about 3 minutes, or until the meat side is golden brown. Flip and cook for another 2–3 minutes, gently pressing again to help crisp the wrapper. You should hear a gentle sizzle throughout. Adjust the heat as needed — hot enough to brown, but not so hot that it burns.
- Cook in batches until all the filling is used. Transfer the cooked dumpling tacos to a large serving plate.
- Make the dipping sauce: In a measuring cup or small bowl, combine all the dipping sauce ingredients. Stir well, then taste and adjust to your liking.
- How to plate: Arrange the dumpling tacos around a large round serving plate, with the dipping sauce placed in the center. Garnish each taco with cilantro, pickles, and cucumber spears.
- How to serve: Transfer the tacos to small serving plates and divide the dipping sauce into individual cups. Fold the tacos in half for easy dipping. Serve warm, right away.
Notes
- Low-carb / gluten-free wrapper options: Use Siete Foods tortillas or my daikon wrappers as alternatives.
- Smaller portion: You can easily cut the recipe in half to make a smaller batch.
- Keeping them warm: Keep cooked dumpling tacos warm in a low oven (160–200°F / 70–95°C) or use the “keep warm” setting while finishing the batches.
- Make-ahead option: The raw chicken filling can be mixed up to 1 day ahead and stored covered in the refrigerator.
- Reheating for a crowd: If you’ve cooked everything ahead, preheat the broiler for 5 minutes. Place the dumpling tacos (without toppings) on a lined sheet pan on the middle rack. Broil for 2–3 minutes, watching closely to prevent burning. Garnish and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas & Dumpling Filling Variations
These smashed dumpling tacos work for parties and sharing. Here are some of my favorite pairing suggestions:
- Pair with pickles: I love serving these with something bright and crunchy — Asian pickled cucumbers, Taiwanese pickled daikon, or pickled garlic add that little pop that makes the dumpling tacos feel extra refreshing.
- Refreshing sides: Pair the tacos with enoki mushrooms salad or bok choy kimchi.
- Swap the filling: If you don’t want to use chicken, check out my Wonton Filling Ideas — I have options like ground beef, pork + shrimp, and shrimp-only fillings that work great here.
FAQs
Most smashed dumpling taco recipes use tortillas, but in my testing, tortilla flavor is much stronger and tends to overpower the dumpling filling. Dumpling wrappers are more neutral, crisp more easily in a pan, and keep the focus on the dumpling itself. That’s why I prefer them here.
Rice paper doesn’t hold the filling well and turns dry and brittle once pan-grilled. The texture just isn’t great for this style of smashed dumpling taco.
More crispy dumpling recipes you might like
If you’re into crispy dumplings or easy dumpling-style dishes, these are a few reader favorites to try next:
- Rice paper dumplings – Crispy, veggie-loaded dumplings you can pan-fry or air fry.
- Rice paper and chive dumplings – A vegetarian option with a simple egg and chive filling.
- Soup dumpling lasagna – Easy no fold xiao long bao steamed in tea cups.
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