Smashed Dumpling Tacos with Chicken and Shiitake Recipe
Smashed Dumpling Tacos with Chicken and Shiitake offer a quick and delicious weeknight dinner option. These crispy, pan-seared dumplings are filled with a savory blend of ground chicken and finely minced shiitake mushrooms, flavored with classic Asian seasonings. Paired with a tangy, slightly spicy dumpling sauce, they provide a delightful fusion of textures and flavors in taco form, making them perfect for family meals or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 dumpling tacos
- Category: Dinner
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Dumpling Filling
- 1 pound ground chicken
- 2 cups shiitake mushrooms, finely minced
- 2 stalks green onions, finely minced
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 round dumpling wrappers
- 1 tablespoon water per batch for steaming
- Neutral oil for the pan, as needed
Dumpling Sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili crunch
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon agave syrup or honey
For Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the filling: Add the shiitake mushrooms and green onions to a food processor and pulse until finely minced. Transfer the mixture to a large bowl.
- Mix filling ingredients: To the bowl with minced mushrooms and onions, add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are fully combined, ensuring the cornstarch helps bind the filling for a smooth dumpling texture.
- Assemble the dumplings: Spread about 1 tablespoon of the filling evenly on each dumpling wrapper, covering all the way to the edges. Continue until all 12 wrappers are filled and ready.
- Make the dumpling sauce: In a small bowl, whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave syrup (or honey). Set aside for serving.
- Cook dumplings 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 without overcrowding. Let them cook undisturbed until the filling side is golden and crispy, about 2 minutes.
- Steam the dumplings: Add 1 tablespoon of water to the skillet and immediately cover with a lid. Allow dumplings to steam for about 2 minutes, which cooks the wrappers through.
- Flip and finish cooking: Remove the lid and flip each dumpling so the wrapper side is down. Cook for an additional minute until the wrapper side is lightly golden. Repeat the process with the remaining dumplings.
- Serve: Arrange the smashed dumpling tacos on a plate. Garnish with sliced green onions and sesame seeds. Serve immediately alongside the prepared dumpling sauce for dipping.
Notes
- Use fresh dumpling wrappers for best texture and avoid tearing when assembling.
- Make sure to pulse mushrooms and green onions finely for a smooth filling texture.
- Do not overcrowd the pan to ensure even cooking and crispiness on the filling side.
- Adjust chili crunch amount in the sauce according to preferred spice level.
- The steaming step ensures the dumpling wrappers are tender yet slightly chewy before the final crisp.
- Serve immediately to maintain the crispy texture of the dumplings.
