Smashed Pork Gyoza Tacos

🥘 Ingredients

• carrot
  1 unit
• cooking oil
  2 tbsp
• flour tortillas
  6 unit
• garlic
  2 cloves
• ginger
  1 piece
• ground pork
  8 oz
• mayonnaise
  2 tbsp
• mini cucumber
  1 unit
• scallions
  3 unit
• sesame oil
  1 tbsp
• sesame seeds
  1 tsp
• shallot
  1 unit
• soy sauce
  2 tsp
• sriracha
  1 tsp
• sugar
  1 tsp
• white wine vinegar
  1.5 tbsp

🍳 Cookware

• medium bowl
• small bowl
• medium bowl
• large pan
• baking sheet

1. 

   1

   Wash and dry produce. Thinly slice mini cucumber into rounds. 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: 1 unit, shallot: 1 unit, carrot: 1 unit, scallions: 3 unit, ginger: 1 piece, garlic: 2 cloves
2. 

   2

   In a medium bowl , whisk together white wine vinegar , half the sesame oil , 1 tsp soy sauce , and 1 tsp sugar until sugar is mostly dissolved. Add cucumber, shallot, and carrot to bowl; stir to combine. Set aside to pickle, stirring occasionally. In a small bowl , combine mayonnaise and as much sriracha as you like.

   white wine vinegar: 1.5 tbsp, sesame oil: 1 tbsp, soy sauce: 2 tsp, sugar: 1 tsp, mayonnaise: 2 tbsp, sriracha: 1 tsp
3. 

   3

   In a second medium bowl , combine ground pork , scallion whites, ginger, garlic, remaining sesame oil, 1 tsp soy sauce, ¼ tsp salt, and pepper. Form into six 2-inch meatballs.

   ground pork: 8 oz
4. 

   4

   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 meat almost reaches edges of tortilla.

   flour tortillas: 6 unit
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan. Cook until pork is browned and almost cooked through ⏱️ 3 minutes . Flip and cook until tortillas are toasted and pork is cooked through ⏱️ 1 minutes more. Transfer to a paper-towel-lined baking sheet . Cover with aluminum foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. If pan gets too hot during the last batches, lower the heat.

   cooking oil: 2 tbsp
6. 

   6

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

   sesame seeds: 1 tsp