Dumpling Tacos

The viral dumpling tacos.

Serves 4




In a large mixing bowl combine the ground chicken, garlic, ginger, green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1 tsp Shaoxing wine. Mix until well incorporated then form into 2 oz balls. (NOTE: the mixture will be kind of wet).

In a large pan on medium heat, add 3 Tbsp of vegetable oil. Once the oil is hot add the shredded cabbage. Fry the cabbage for a few minutes or until it begins to soften then add 1 tsp of soy sauce, 1/2 tsp of sesame oil, 1 tsp of Shaoxing wine, and black pepper. continue to fry until the cabbage is soft but still has a little bit of snap then remove from the pan and set aside.

Using a griddle or large pan over medium/high heat, add a little vegetable oil then place a ball of the ground chicken in the center of the pan, place a corn tortilla on top of the ball and press down using a burger press or spatula. Cook for 3 minutes and flip, cooking for another 2 minutes on the tortilla side to crisp it up then remove from the pan. Repeat the process with the rest of the chicken dumpling balls. Top with your sauteed cabbage, green onion, sesame seeds, and drizzle or dip with homemade chili oil.


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