Smash Dumpling Tacos

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Vinegar, White(30g)
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  Soy Sauce, Low Sodium(8g)
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  Green Onion (Scallion)(60g)
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  Garlic(20g)
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  Ginger, Fresh Root(30g)
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  1/2 teaspoon kosher salt
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  Flour Tortillas
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  Cabbage, Green
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  Carrots
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  Green Onion (Scallion)
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  Cilantro, Fresh

Instructions

1. 1Combine the ground pork, white vinegar, low sodium soy sauce, one portion of the green onions, fresh garlic, and fresh ginger in a medium bowl. Mix gently with a fork or your hands until just combined.
2. 2Place a flour tortilla on a work surface. Divide the pork mixture evenly into 8 portions and scoop one portion into the center of the tortilla, then spread it into a thin, even layer using the back of a spoon or your fingers. Repeat with the remaining 7 tortillas.
3. 3Heat a cast iron or nonstick skillet over medium-high heat for 1–2 minutes until hot. Place one filled tortilla meat-side down in the skillet, then use the back of a sturdy spatula or burger press to smash it firmly into the meat, twisting slightly to spread it thinner. Cook 2–3 minutes until the meat is browned and crispy with no pink visible.
4. 4Flip the taco and cook the tortilla side 1–2 minutes over medium-high heat until golden brown.
5. 5Transfer the cooked taco to a plate. Repeat steps 3–4 with remaining tortillas, cooking 2–3 at a time if your skillet is large enough without overlapping.
6. 6While the tacos cook, thinly slice the green cabbage and carrots and chop the cilantro and remaining green onions.
7. 7Once all tacos are cooked, divide evenly into 2 airtight containers while warm, layering parchment paper between tacos if needed.
8. 8Store cabbage slaw and cilantro-green onion mixture in separate containers. Assemble tacos fresh when ready to eat by topping each with slaw and herbs.