Ingredients

18-20 store-bought dumpling wrappers (or 8 larger homemade ones)

2 cups plain flour (240g)

½ cup boiling water (120ml)

1 teaspoon salt

250g pork mince

3 spring onions, chopped

Handful chopped chives

Handful chopped coriander

2 cloves garlic, crushed

1 inch ginger, chopped

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

1 teaspoon rice wine vinegar

Salt and pepper, to taste

1 egg

Olive oil, for frying

Carrot, shredded (for topping)

Cucumber, shredded (for topping)

Spring onions, sliced (for topping)

Coriander, fresh leaves (for topping)

Chilli oil, to drizzle

Instructions

Step 1: In a bowl, mix plain flour and salt. Create a well in the center and gradually stir in boiling water that has cooled for 2 minutes. Stir until the dough becomes shaggy, then knead for 10 minutes until smooth. Wrap the dough in cling film and set aside to rest while preparing the filling.

Step 2: In another bowl, combine pork mince, spring onions, chives, coriander, garlic, ginger, light and dark soy sauces, sesame oil, rice wine vinegar, egg, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.

Step 3: Divide the dough into 8 pieces and roll each into a thin circle. If using store-bought wrappers, skip this step. Place 1-2 tablespoons of the filling onto each wrapper, spreading evenly.

Step 4: Heat olive oil in a large frying pan over medium heat. Place each dumpling in the pan and gently smash it down with a spatula to flatten slightly. Fry for about 2 minutes until the bottom is golden.

Step 5: Add 3 tablespoons of water to the pan, cover with a lid, and steam the dumplings for 1 minute. Remove the lid and cook uncovered for another 2-3 minutes to crisp up the bottom again.

Step 6: Remove dumplings from the pan. Top them with shredded carrot, cucumber, spring onions, coriander, and a drizzle of chilli oil. Serve hot and enjoy your smash dumpling tacos!

Tips & Variations

For a vegetarian version, substitute pork with finely chopped mushrooms or firm tofu mixed with the same seasonings.

Use store-bought wrappers for convenience, or make your own for a fresher texture.

Add a squeeze of fresh lime over the tacos before serving for extra zest.

Adjust the amount of chilli oil to control the heat level according to your taste.

FAQs

Can I freeze these dumpling tacos?

Yes, you can freeze uncooked assembled dumplings. Place them flat on a baking tray to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to frying and steaming times.

What can I use if I don’t have rice wine vinegar?

You can substitute rice wine vinegar with apple cider vinegar or white wine vinegar in the same quantity. Avoid strong-tasting vinegars like balsamic to keep the flavor balanced.