Smashed Beef Gyoza Tacos
- Soy
- Wheat
- Sesame
- Eggs
There's no need to choose between dumplings and tacos, thanks to this genius hybrid. We take flavorful pork dumpling filling, “smash” it over flour tortillas, then cook to sizzly perfection. Pickled cucumbers, shallot, and carrots add crispness and tangy flavor, and a drizzle of Sriracha mayo and sprinkle of sesame seeds bring it all together.
Ingredients
3 ounce
Carrots
10 ounce
Ground Beef
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 clove
Garlic
2 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
1 thumb
Ginger
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Thinly slice cucumbers 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.
In a medium bowl, whisk together vinegar, half the sesame oil, 1 tsp soy sauce, and 1 tsp sugar (2 tsp soy sauce and 2 tsp sugar for 4 servings). Add cucumbers, 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.
In a second medium bowl, combine pork*, scallion whites, ginger, garlic, remaining sesame oil, 2 tsp soy sauce, ¼ tsp salt, and pepper (remaining soy sauce and ½ tsp salt for 4 servings).
Form into 6 2-inch meatballs (12 meatballs for 4).
Place 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. TIP: Feel free to reuse the plastic wrap as you go!
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan (we were able to fit two tortillas at a time).
Cook until pork is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and pork is cooked through, 30-60 seconds more.
Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.
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.
