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Crispy Smashed Dumpling Tacos: Best 20-Minute Recipe

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Frozen dumplings are pan-fried, smashed flat, and folded into crispy taco shells. Topped with classic taco fixings, this quick and easy recipe is ready in 20 minutes and perfect for weeknight cravings.

Ingredients

Scale
  • 12–15 frozen dumplings (potstickers or gyoza, pork, chicken, vegetable, or shrimp)
  • 2–3 tablespoons neutral oil (avocado, grapeseed, or vegetable oil)
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon rice vinegar
  • 1/4 cup water
  • Shredded cabbage or lettuce, for topping
  • Fresh cilantro, roughly chopped, for topping
  • Lime wedges, for serving
  • Sour cream or Mexican crema, for topping
  • Hot sauce or sriracha mayo, for topping
  • Optional: diced avocado, pickled red onions, crumbled cotija cheese, hoisin sauce

Instructions

  1. Heat a large non-stick or cast iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it get shimmering hot, about 2-3 minutes.
  2. Carefully place the frozen dumplings flat-side down into the hot oil. Do not overcrowd the pan; cook 6-8 dumplings at a time in a 12-inch skillet, leaving about an inch of space between each.
  3. Let the dumplings cook undisturbed for 2-3 minutes until the bottoms are deep golden brown.
  4. Carefully pour about 1/4 cup of water into the skillet (it will splatter). Immediately cover with a tight-fitting lid, reduce heat to medium, and let steam for 3-4 minutes.
  5. Remove the lid and turn heat back up to medium-high. Let any remaining water evaporate, about 1 minute.
  6. Using a small ramekin or flat-bottomed cup, gently press down on each dumpling to flatten to about 1/4-inch thick. Press firmly but carefully so the filling doesn’t burst out.
  7. Let the smashed dumplings cook undisturbed for another 2-3 minutes until the flattened surface is deeply golden and lacy.
  8. In a small bowl, mix 1 tablespoon soy sauce with 1 teaspoon rice vinegar. Drizzle this mixture around the edges of the pan. Let it cook for 30 seconds.
  9. Use a thin spatula to carefully lift each crispy dumpling taco out of the pan. Place on a paper towel-lined plate to drain excess oil for a minute.
  10. Transfer to a serving platter. Top each with shredded cabbage, a dollop of sour cream, a drizzle of sriracha mayo, and a generous squeeze of fresh lime juice. Garnish with cilantro and serve immediately.

Notes

Don’t overcrowd the pan; cook in batches for best crispiness. Get the oil hot enough before adding dumplings. Use a flat-bottomed ramekin for even smashing. The soy-vinegar splash at the end creates a sticky, salty glaze. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat with a splash of water, covered for 1 minute, then uncover to crisp.

Nutrition

Keywords: dumpling tacos, smashed dumplings, crispy dumplings, 20-minute recipe, weeknight dinner, potsticker tacos, easy dinner, fusion tacos

Find it online: https://emacrave.com/crispy-smashed-dumpling-tacos-best-20-minute-recipe/