Smash Dumpling Tacos #Recipe Peg Cochran/Margaret Loudon

 

 

This fusion of Mexican and Asian cuisine was a real crowd pleaser and quite easy to make.  Of course I made some changes out of necessity and/or choice.  I left out the mushrooms because my granddaughter does not like them (although she loves truffle fries. Go figure!)  I also used jarred minced garlic (a culinary crime, I know.)  I also used ginger paste in a tube (another crime!)  I also omitted the sesame seeds in the dipping sauce because I didn't have any.  I chose to use flour tortillas but either flour or corn will work.

FILLING 

  1 lb ground pork

  2 oz mushrooms, minced (optional)

  2 green onions, minced

  1 cup cilantro, minced  

  2 garlic cloves, minced

  1 tbsp fresh ginger, grated

  2 tbsp soy sauce, or tamari sauce

  2 tsp sesame oil  

  2 tsp rice vinegar 

 

TACOS 

10 small corn tortillas, or flour tortillas

 

Avocado oil or any neutral flavored oil, for pan frying

 

 DIPPING SAUCE

2 tbsp soy sauce, or tamari sauce, for gluten free

 

2 tbs rice vinegar

  

2 tbsp water

 

1 tsp honey

 

1/4 tsp toasted sesame seeds

 

1 green onion, chopped 

 

 

Combine the ingredients for the dipping sauce and set aside.

 

Add all ingredients for the filling to a large bowl and combine.  (I find it’s easiest to use clean hands for this.)

 

Add 3 to 4 tablespoons of filling to each taco and spread it out using clean hands or the back of a spoon.

 

Heat oil in a thin layer over medium high heat.

Add as many tacos as will fit in the pan, meat side down.  Cook 3 to 4 minutes on one side, flip and cook another 1 to 2 minutes on the tortilla side.

 

 

Serve warm with dipping sauce and your toppings of choice.

 

 

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