These smashed dumpling tacos are everything I love about dumplings without any of the work. No folding. No pleating. Just spread the filling on a dumpling wrapper, crisp it in a pan, and done in 20 minutes.
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The shiitake mushrooms get blitzed in a food processor with the green onions right into the chicken filling. The shiitake adds a deep umami flavor that takes these dumplings to the next level. And whatever you do, don't skip the dumpling sauce.
These work great as a party appetizer or a fun weeknight meal that mix things up. In my house we love to save these for Fridays to kick off the weekend.
This serves great with steamed rice, but if hosting create a spread with these plus my Jumbo Shrimp Summer Rolls and Crispy Rice Paper Dumplings... your friends will talk about it for the rest of the year.
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How to make Smashed Dumpling Tacos (VIDEO)
That golden crispy bottom on the dumpling? That is the HexClad doing what it does best.
How to make (PICTURES)
- Step 1: Make the filling. Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced. Transfer to a large bowl. Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and black pepper. Mix until fully combined.
- Step 2: Assemble the dumplings. Spread 1 tablespoon of filling onto each dumpling wrapper, covering it evenly all the way to the edges. Repeat until all filling is used.
- Step 3: Cook in batches. Heat a large skillet over medium-high heat with a drizzle of neutral oil. Place dumplings filling-side down in a single layer.
- Step 4: Flip.
Serve. Plate the smashed dumpling tacos and top with sliced green onions and sesame seeds. Serve immediately with dumpling sauce on the side.
SUBSTITUTIONS
Ground chicken → ground pork for a more traditional dumpling flavour. Turkey works for a leaner option
Shiitake mushrooms → any mushroom works. Shiitake gives the best umami flavour
Dumpling wrappers → any standard round dumpling wrapper from an Asian grocery store
Cornstarch → binds everything together.
Chili crunch → sriracha or chili oil if that is what you have
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Smashed Dumpling Tacos with Chicken and Shiitake - Easy Weeknight Dinner
Ingredients
Equipment
Method
- Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced.2 cups shiitake mushrooms, 2 stalks of green onions
- Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and black pepper. Mix until fully combined. The cornstarch binds the filling and gives it that smooth classic dumpling texture.1 pound ground chicken, 2 tablespoons cornstarch, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon salt, ½ teaspoon black pepper
- Spread 1 tablespoon of filling onto each gyoza wrapper, covering it evenly all the way to the edges. Repeat until all filling is used. You should have 12 smashed dumplings.12 round dumpling wrappers
- In a small bowl whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave. Set aside.2 tablespoons rice vinegar, 1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon agave or honey
- Heat a large skillet over medium-high heat with a drizzle of neutral oil. Place dumplings filling-side down in a single layer. Do not overcrowd. Let them cook until the filling is golden and crispy on the bottom, about 2 minutes.Neutral oil for the pan
- Add 1 tablespoon of water to the pan and immediately cover with a lid. Let steam for 2 minutes until the wrapper is cooked through.1 tablespoon water per batch for steaming
- Remove the lid and flip each dumpling. Cook the wrapper side for another minute until lightly golden. Repeat with remaining batches.
- Plate the smashed dumpling tacos and top with sliced green onions and sesame seeds. Serve immediately with dumpling sauce on the side.Sliced green onions, Sesame seeds
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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