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In a large bowl, combine the ground pork, scallions, ginger, garlic rice vinegar, mirin, soy sauce and salt. Use your hands to mix all the ingredients thoroughly together. Set aside.
Spoon 3-4 tablespoons of the pork mixture onto each tortilla, and use a spoon to spread it into a thin layer all the way to the edge of the tortilla.
Heat a large skillet over medium-high heat. Add 1 teaspoon of avocado oil.
Place a prepared tortilla, dumpling mixture side down, onto the pan and press the tortilla into the pan.
Cook for 3-4 minutes, then flip (be sure to use a large spatula so you can get under all the meat so it doesn’t stick to the pan.
Cook for another minute, to crisp up the other side of the tortilla.
Remove from the pan, then repeat with the rest of the tortillas.
Serve garnished with sliced scallions and alongside your favorite dipping sauce (I used ponzu)