Smashed Pork Gyoza Tacos

🥘 Ingredients

• carrot
  6 oz
• cooking oil
  2 tbsp
• flour tortillas
  12 unit
• garlic
  2 clove
• ginger
  2 thumb
• ground pork
  20 oz
• mayonnaise
  1/2 c
• mini cucumber (into rounds)
  4 unit
• paper towels
• pepper
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shallot
  2 unit
• soy sauce
  2 tbsp
• sriracha
  2 tsp
• sugar
  2 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

• box grater
• medium bowl
• small bowl
• medium bowl
• plastic wrap
• large pan
• baking sheet
• aluminum foil

1. 

   1

   Wash and dry all produce. Thinly slice mini cucumber . Halve, peel, and thinly slice shallot . Trim and peel carrot ; grate on the largest holes of a box grater . Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger . Peel and mince or grate garlic .

   mini cucumber: 4 unit (into rounds), shallot: 2 unit, carrot: 6 oz, scallions: 4 unit, ginger: 2 thumb, garlic: 2 clove
2. 

   2

   In a medium bowl , whisk together white wine vinegar , half the sesame oil , 1 tsp of the soy sauce , and 1 tsp of the sugar (2 tsp soy sauce and 2 tsp sugar for 4 servings). Add the cucumbers, shallot, and carrot to the bowl; stir to combine. Set aside to pickle, stirring occasionally.

   white wine vinegar: 5 tsp, sesame oil: 2 tbsp, soy sauce: 2 tbsp, sugar: 2 tsp
3. 

   3

   In a small bowl , combine mayonnaise and as much sriracha as you like.

   mayonnaise: 1/2 c, sriracha: 2 tsp
4. 

   4

   In a second medium bowl , combine ground pork , scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, 1/4 tsp salt , and pepper (remaining soy sauce and 1/2 tsp salt for 4 servings). Form into 6 2-inch meatballs (12 meatballs for 4 servings).

   ground pork: 20 oz, salt, pepper
5. 

   5

   Place flour tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until the meat almost reaches the edges of the tortilla. TIP: Feel free to reuse the plastic wrap as you go!

   flour tortillas: 12 unit
6. 

   6

   Heat a drizzle of cooking oil in a large pan over medium heat. Working in batches, carefully add the meat-topped tortillas, meat side down, to the pan (we were able to fit two at a time). Cook until the pork is browned and almost cooked through, 2-3 minutes. Flip and cook until the tortillas are toasted and the pork is cooked through, 30-60 seconds more. Transfer to a baking sheet lined with paper towels . Cover with aluminum foil to keep warm. Repeat with the remaining tortillas, adding another drizzle of oil to the pan between batches. TIP: If the pan gets too hot during the last batches, lower the heat.

   cooking oil: 2 tbsp, paper towels
7. 7

   Drain pickled veggies. Add half the scallion greens and toss to combine. Taste and season with salt and pepper if desired. Divide the tacos between plates. Top with pickled veggies and drizzle with Sriracha mayo. Garnish with the remaining scallion greens and sprin sesame seeds as you like. Serve.
8. 8

   Ground pork is fully cooked when the internal temperature reaches 160°F.