Finely slice the scallions and cilantro, then add most of it (keep aside a little to top your tacos with at the end) to a mixing bowl along with the ground pork, crushed garlic, grated ginger, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.

Mix the diced cucumber with 1 tablespoon of rice vinegar and ½ teaspoon of salt, then set aside.

Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin, even layer, ideally filling up one side of the tortilla.

Set a large, ideally non-stick frying pan or skillet over medium-high heat. Add a drizzle of olive oil. Place the topped tortillas, dumpling mixture down, onto the pan, and use a flat spatula to press the tortilla firmly into the pan. Cook for four minutes, then flip the tacos and cook for another minute, just to crisp up the tortilla. Remove from the pan, cover with aluminum foil to keep warm, then repeat with the rest of the tortillas.

Spoon the pickled cucumber onto each taco, then scatter over the set-aside cilantro and scallions. Finish with the sesame seeds. Drizzle a little dumpling dipping sauce and/or chili oil on top of each taco, and serve with more sauce on the side for dipping.