SMASH GYOZA (DUMPLING) TACOS

Appetizers|Asian|Pork|Seafood|Tacos

Ingredients

Dipping Sauce:

¼ cup soy sauce

2 tablespoons rice wine vinegar

½ teaspoon sesame oil

1 tablespoon water

2 tablespoons scallions

½ teaspoon black and white sesame seeds

Pickled Cucumbers and Curly Scallions:

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame seed

1 cup English cucumbers, chopped into ¼” pieces

3 large scallions

The Gyoza Tacos:

½ pound shrimp, peeled, deveined, and rough chopped (if they are large)

2 garlic cloves, chopped

1 tablespoon fresh ginger root, chopped

¼ cup scallions, rough chopped

¼ cup cilantro, rough chopped

1 tablespoon soy sauce

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

½ pound ground pork

½ teaspoon salt

8-10, 8” flour tortillas (you can also use the smaller tortillas for apps)

6-8 tablespoons olive oil

Instructions

To make the dipping sauce, come all of the ingredients in a small bowl and whisk, whisk, whisk! Set aside.

To make the pickled cucumbers, combine all of the ingredients, except the cucumbers, in a small bowl and whisk, whisk, whisk! Add the cucumbers and toss to combine. Set aside while you make the tacos.

To make the curly scallions, cut off the white ends of the scallions and discard, slice the green parts into 3-4” pieces. Slice each of these pieces lengthwise into very very thin strips (less than ⅛” thick). The thinner you slice them into strips the easier they will curl. Place the strips into ice water and let them sit for at least 30 minutes or longer if possible. When you are ready to serve, just pat them dry with paper towels. Note – you can also just use chopped scallions if you do not have the time to make the curly option!

To make the tacos combine the shrimp, garlic, ginger, scallions, cilantro, soy sauce, vinegar, and sesame oil in the bowl of a large food processor. Pulse several times until everything is combined, scraping the side of the bowl as needed. Do not over process as you still want some texture. Add the pork to the bowl, breaking it into small pieces with your hands. Add the salt and pulse again several times until the mixture is well blended, but still some texture – like a ‘chunky paste’!

Using a rubber or offset spatula to spread this mixture in an even layer over the tortillas to completely cover one side from edge to edge. The filling should be about ¼” thick on the tortillas.

Heat about 1 ½ tablespoons of the olive oil in a large skillet over medium high heat. Add 2 of the tortillas, filling-side-down, and cook for about 3 minutes on the first side until the filling is golden brown and lightly caramelized. Flip and cook for 1-2 minutes more on the second side until it is lightly browned and toasty on the other side. The tortilla may lightly puff up in the pan which is fine. Cook the rest of the tortillas in batches.

Serve immediately garnished with the cucumbers and scallions. Fold them like a taco to eat and serve that yummy dipping sauce on the side in small bowls.