Smash Asian-Inspired Chicken Dumpling Tacos

I have run across tons of recipes for smash tacos of all kinds lately, some more traditional and some fusion. For months I had been trying to get going on trying them myself. Finally the opportunity arose. Inspiration (and motivation) started with a post by Andy's East Coast Kitchen. I really do love a lot of what they share, but of course switched a few things to make it my own.

I used ground chicken instead of ground pork.  Ground pork would be a more traditional meat choice for dumplings, and definitely would have more flavor, but it is also way higher in fat and calories. I might make it with pork for company, but on a daily basis, my husband and I need to make healthier choices. We have young grandkids and want to be around a long time. And instead of regular flour tortillas, I used the Savon Bake Shop - Authentic Street Tortillas.

 
The second change ia the toppings. I like to make a Vietnamese style coleslaw, so played with that to finish off the dish. The amounts I put in this time probably varied from what I did last time, but it always tastes pretty close to the same. The purchased product I used for dressing is a fav of mine - Blue Dragon Vietnamese Dipping Sauce. I sprinkle it on rice in Asian inspired bowls, I use it to make Asian slaw, and I even use it for dipping sometimes. It is getting harder to find, but there are Vietnamese dipping sauce recipes you could try if you can't locate a bottle.

The last thing I want to mention is cooking time. While these cook very quickly, even with a big pan you can only fry one at a time.  A rectangular or square pan or griddle would be a better choice.  A griddle on your BBQ would also work well. Enjoy!

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Smash Asian-Inspired Chicken Dumpling Tacos
Makes 6 small tacos

Ingredients:

Meat mixture -

1 lb.               Ground chicken (or turkey)
3 cloves         Garlic, finely minced
1" piece         Fresh ginger, peeled and finely minced (adjust to taste and size of ginger)
2 T                 Red onion, finely diced
1/4 C             Green onions, sliced
1/4 C             Fresh basil, sliced
1 T                 Soy sauce
1 T                 Hoisin sauce

Asian Slaw -

2 C                Store bought coleslaw mix

1/2 C             Red cabbage finely slices

1/4 C             Green onions, sliced

1/4 C             Grated Carrot

1/2                 Small red, yellow, or orange bell pepper, finely sliced or diced

3 T                Blue Dragon Vietnamese Dipping Sauce

dash of salt and pepper 

Other -

6                    Small flour tortillas (I bought 6" street tortillas)

Chipotle Mayo or Spicy Mayo

Hoisin Sauce

Instructions -

In a bowl, mix together the meat ingredients together.  Set aside.  In another bowl combine all the vegetables for the Asian slaw. Sprinkle on the dipping sauce and toss well.  Store in the refrigerator until needed. 

Lay out the 6 small tortillas on a cutting board or tray.  Top each with 1/6 of the meat mixture. With wet hands or the back of a large spoon, spread the meat mixture out in an even layer to the edges of the tortilla. Original recipes says a golf ball size of meat. I think mine was a little more.  

Heat a lightly oiled non-stick frying pan over medium heat (can use cooking spray). Place tortillas meat side down in the on and sear for 3-4 minutes.  The meat should be cooked and have a few brown flecks. Flip and warm the tortilla side for another minute or so (you don’t want it crispy, just warmed through).

Top each with 1/6 of the Asian slaw, then drizzle on some Chipotle or Spicy Mayo and a little hoisin.  You could serve with rice, but we found them very filling on their own. I ate 2, Glen ate 3, and I had one left for my lunch the next day.