Go Back
–+ servings
A wooden plate filled with small Smashed Dumpling Tacos topped with chicken wonton filling, cilantro, pickled onions, black sesame seeds, and sliced green peppers, all arranged around a bowl of dark dipping sauce in the center.
Print Recipe
Be the first to review!

Smashed dumpling tacos recipe

Smashed Dumpling Tacos using dumpling wrappers (not tortillas), double-layered for crunch, with juicy chicken filling and a dipping sauce.
Prep Time15 minutes
20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American, American Chinese
Keyword: Chinese tacos, Smashed dumpling tacos
Servings: 30 mini dumpling tacos
Author: ChihYu Smith

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)

Serving:

US - Metric

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.
    Two side-by-side images: the left shows ground meat ingredients for Smashed Dumpling Tacos—chopped green onions, ginger, garlic, ground meat, black sesame seeds, and seasonings; the right displays everything mixed into a pale, textured meat filling.
  • 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.
    A person holds a round dumpling wrapper in one hand, then shows two layers and stacked wrappers with both hands over a plate on a wooden table. Sunlight brightens the scene, hinting at Smashed Dumpling Tacos being prepared.

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.
    Two close-up photos show hands spreading the chicken wonton filling with a spoon onto circular dumpling wrappers, preparing Smashed Dumpling Tacos on a beige plate under warm lighting.
  • 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.
    Split image: On the left, a spatula presses and smash down four plain dumpling wrappers in a pan for smashed dumpling tacos. On the right, the same wrappers are pressed and cooked to crispy.
  • 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.
    A bowl of spicy wonton/dumpling dipping sauce with chili flakes and seeds, perfect for Smashed Dumpling Tacos, featuring a metal spoon resting inside. The bowl has a decorative interior and sits on a patterned blue and white cloth.
  • 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.
    A plate of Smashed Dumpling Tacos—small dumpling wrappers topped with minced meat, pickled onions, cilantro, black sesame seeds, and sliced green chilies—arranged around a bowl of soy-based dipping sauce.
  • 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.
    Two images: on the left, a plate with sliced green cucumbers and a mini Smashed Dumpling Tacos topped with vegetables and herbs. On the right, a hand holds a folded crispy dumpling tacos with similar veggie toppings and black sesame seeds.

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

Serving: 1taco | Calories: 76kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 128mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg
QR Code linking back to recipe