Crispy Smashed Chicken Dumpling Wonton Tacos

Golden crispy wonton wrappers topped with juicy chicken dumpling filling, pan fried until caramelised, then finished with crunchy Asian cabbage slaw and sesame seeds. These smashed dumpling tacos combine the savoury flavours of dumplings with the irresistible crunch of a crispy wonton.

The smashed taco trend has been everywhere lately, but this version leans into dumpling flavours in the most delicious way.

Instead of tortillas, round wonton wrappers are topped with a spoonful of seasoned chicken dumpling filling and pan fried until the chicken caramelises and the wrapper turns beautifully crisp.

The result is something between a dumpling and a taco — juicy, savoury chicken with golden crunchy edges. Topped with a fresh cabbage slaw and sesame seeds, they’re quick to cook and incredibly satisfying.

In our house these disappear almost as quickly as they hit the table. My family absolutely devours them — they’re crispy, juicy and incredibly moreish, the kind of dish where everyone reaches for “just one more”.

This recipe uses my Grace Table Chicken Dumpling Filling, the same mixture used for my Viral Steamed Chicken Dumpling Cups.

Prep: 20 min · Cook: 10 min · Serves: 4 · Cuisine: Asian · Category: Dinner

Ingredients

Dumpling Filling

• 500 g chicken mince (not extra lean — a little fat keeps the filling juicy)
• 1 clove garlic, minced
• 3 tbsp fresh ginger, finely minced
• 1 cup green cabbage, finely chopped
• 2 green onions, sliced
• 1 egg
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water

Wontons

• 16 round wonton wrappers
• 2 tbsp neutral oil for frying

Slaw Topping

• 2–3 cups Crunchy Asian Cabbage Slaw (see separate recipe on The Grace Table)
• Sesame seeds, for garnish

Method

1. In a large bowl combine: Chicken mince, garlic, ginger, cabbage, green onions, egg, salt, white pepper, sesame oil, soy sauce, cornstarch slurry. Mix thoroughly until the filling becomes slightly sticky and well combined.
2. Place a heaping tablespoon of the dumpling filling onto the centre of each round wonton wrapper. Gently spread the mixture into a thin layer so it adheres to the wrapper.
3. Heat a large frying pan over medium heat and add a little oil. Place the wontons meat side down into the pan. Cook for about 3–4 minutes, until the chicken is cooked and caramelised. Flip and cook the wrapper side for 1–2 minutes, until the wonton becomes golden and crisp.
4. Transfer the crispy smashed wontons to a plate. Top each one with a small handful of Crunchy Asian Cabbage Slaw. Sprinkle with sesame seeds.
5. Serve immediately while the wontons are hot and crispy.

Notes

Spread the filling in a thin, even layer right to the edges of the wrapper. A thick mound stays raw in the centre in the short pan time.

Cook over medium heat, not high, so the chicken cooks through as the wrapper caramelises. Too hot and the wrapper burns before the filling is done.

Start meat side down and leave them undisturbed until a golden crust forms, so the filling holds together when you flip.

These do not hold once assembled, so cook in batches and top them as you go rather than building them all ahead.

Serving Suggestion

Built on my Chicken Dumpling Filling, these make a fun sharing plate. The Crunchy Asian Cabbage Slaw is part of the recipe, but a Rainbow Ribbon Salad with Sesame, Chilli & Lime works just as well piled on top, and a bowl of Black Pepper Rice on the side makes it a proper dinner. If you like these, the same filling becomes Steamed Chicken Dumpling Cups and The Easiest Skillet Chicken Dumplings.

Cook's Notes

This recipe uses my Chicken Dumpling Filling recipe. You can make this ahead of time, and freeze for later.

The Grace Table Tip

Serve these the moment they leave the pan, slaw piled on at the table, and eat them with your hands like a taco. The contrast of the hot, crisp wonton against the cool, sharp slaw is the whole point, so they are at their best straight away rather than sitting.

Mix the filling up to a day ahead and keep it covered in the fridge. The tacos themselves are best cooked fresh, just before serving.