🔥🌮 Happy Taco Thursday, Fam! 🌮🔥

We’re getting a little wild in the kitchen today. Because a taco is truly in the eye of the beholder. We’re taking a classic wonton dumpling, giving it an Asian-inspired twist, and boldly calling it a taco. Rules? Flexible.

Don’t forget checking out today’s sponsor. Less credit card interest payments = more tacos!

👇 Scroll on down for the spice, the technique, and the magic.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: @ajfoodie
🌶️🥟 Fun Fact: Dumplings arrived in America through waves of Chinese immigration in the 1800s, spreading from Chinatowns to mainstream menus, evolving into countless regional styles along the way.

WATCH the VIDEO!

Filling:
450g (1 lb) lean minced beef or pork
30g (2 tbsp) soy sauce
2 garlic cloves, minced
10g (½ tbsp) ginger
5g (1 tsp) sugar
5g (1 tsp) sesame oil
30g (⅓ cup) spring onion, chopped
25 wonton wrappers

Dipping sauce:
45g (3 tbsp) soy sauce
15g (1 tbsp) sriracha
15g (1 tbsp) water
10g (2 tsp) sesame oil
10g (2 tsp) rice vinegar
12g (1 tbsp) sugar

1️⃣ Mix It Up: In a bowl, combine minced meat, soy sauce, garlic, ginger, sugar, sesame oil, and spring onion until fully cozy.

2️⃣ Fill & Fold: Lay out your wonton wrappers and drop 1 heaped tablespoon of filling right in the center.

3️⃣ Crisp Time: Fry in 2 tbsp oil for about 4 minutes per side until golden. Or bake at 200°C for 12 minutes, lightly sprayed with oil.

4️⃣ Sauce Boss: Stir together all dipping sauce ingredients in a small bowl.

5️⃣ Finish Strong: Drizzle that sauce over your crispy dumplings or dunk away. No judgment. 🥟✨

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