Low Carb Smashed Dumpling Tacos

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Nutritional Information (Per Serving – 2 tacos)

Calculated using lean ground pork, avocado oil, coconut aminos, and no sugar-added sauces.

*Note: Macros assume 80/20 ground meat and no high-carb dipping sauce. For strict keto, use sugar-free sriracha.*

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Ingredients (Makes 4 tacos – 2 servings)

For the Smashed Dumpling Shells

• 1 lb (450 g) ground pork (or ground chicken thigh)

• 2 tbsp coconut aminos (or low-sodium tamari)

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• 2 cloves garlic, minced

• ¼ tsp white pepper (or black pepper)

• ¼ tsp sea salt

• 2 tbsp avocado oil (for frying)

For the Quick Pickled Slaw (The Crunch)

• 1 cup shredded green cabbage

• ¼ cup shredded carrot (optional – adds 2g carbs)

• 2 tbsp rice vinegar (unseasoned)

• 1 tsp erythritol or allulose (optional)

• ½ tsp salt

For the Spicy Dumpling Sauce & Drizzle

• 3 tbsp mayonnaise (avocado-oil based)

• 1 tbsp sriracha (or gochujang for deeper flavor)

• 1 tsp rice vinegar

• 1 tsp water (to thin)

Optional Garnish

• Sliced green onions

• Toasted sesame seeds

• Fresh cilantro

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Instructions

1. Prep the Slaw (2 minutes)

In a small bowl, combine shredded cabbage, carrot, rice vinegar, sweetener (if using), and ½ tsp salt. Toss well and set aside. This quick pickle will soften slightly while you cook.

2. Mix the Dumpling Filling (3 minutes)

In a medium bowl, combine ground pork, coconut aminos, sesame oil, grated ginger, minced garlic, white pepper, and ¼ tsp sea salt. Mix with your hands until the spices are evenly distributed. Do not overmix – just 20 seconds of folding.

3. Make the Spicy Mayo (1 minute)

Whisk together mayonnaise, sriracha, 1 tsp rice vinegar, and 1 tsp water in a small bowl. Set aside.

4. Smash & Fry the Dumpling Shells (7 minutes)

Heat the pan: Place a large non-stick skillet or well-seasoned carbon steel pan over medium-high heat (intensity 7/10). Add 1 tbsp avocado oil. Let it heat until shimmering.

First batch (2 shells): Scoop a quarter of the meat mixture (about 2 oz / 55 g) into a ball. Place it in the hot pan. Immediately take a flat spatula and smash it down firmly until it is very thin – about ⅛ inch (3 mm) thick and 4-5 inches in diameter. You want ragged edges; those become the crispy “skirt.”

Do not move it. Let it fry undisturbed for 2 minutes until the bottom is deep golden brown and the edges are lacy and dark.

Flip once: Use a thin metal spatula to flip the smashed dumpling. Cook the second side for 1 minute only – just to set the meat.

Shape into a taco: Remove the dumpling and immediately drape it over the rungs of a wire cooling rack (or over the handle of a wooden spoon set across two cups). It will harden into a taco shape in 60 seconds. Repeat with the remaining mixture, adding the second tablespoon of oil for the next batch.

Pro tip: If the skirt sticks at the edges, run a spatula under it gently. The crispier, the better.

5. Assemble the Tacos (3 minutes)

Place two cooled dumpling shells on a plate. Fill each with a generous pinch of the pickled slaw. Drizzle with spicy mayo. Sprinkle with green onions and sesame seeds.

6. Serve Immediately

These tacos lose crunch after 10 minutes. Eat with your hands. The shell should shatter slightly with each bite.