Ingredients:
For the dumpling tacos –
1/2 yellow onion grated
A handful of cilantro leaves, roughly chopped
2 lb ground pork (or use turkey or chicken)
3 garlic cloves, minced
1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
3 tablespoons light soy sauce
2 tablespoons sesame oil
1 tanlespoon fish sauce
1 tablespoon black vinegar (or rice vinegar)
Black pepper
16-18 street taco tortillas
For the slaw-
1/4 head green cabbage, thinly sliced
1/2 English cucumber, julienned
2 large carrots, grated
Large handful cilantro, roughly chopped
1 tablespoon rice vinegar
Juice of 1 lime
1/2 tsp kosher salt
Directions:
1. Make the dumpling mixture. To a mixing bowl add the ground pork, garlic, ginger, and onion. Mix together soy sauce, sesame oil, fish sauce, black vinegar and a good grind of black pepper. Add to pork mixture. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.
2. Prepare the slaw. Mix together the cucumber, cabbage, carrot, and cilantro with the rice vinegar, lime juice, and salt, then set aside.
3 Assemble the tacos. Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin layer, ideally filling up one side of the tortilla.
4.. Cook the tacos. Set a large frying pan or skillet over medium-high heat. Place the topped tortillas, dumpling mixture down, onto the pan and use a spatula to press the tortilla into the pan. Cook for four minutes, then flip the tacos and cook for another minute or two, just to crisp up the tortilla. Remove from the pan, then repeat with the rest of the tortillas.
5. Garnish and serve. Spoon the slaw onto each taco and enjoy!
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