Mix together the dumpling ingredients and spread thin to the edges of 4” flour street taco shells.
Wisk the dipping sauce ingredients till sugar dissolves.
Set your Weber Slate to medium heat and grease it up with your choice (mine is bacon fat).
Cook the tacos meat side down till they char up.
Flip them over and toast the tortillas for a few minutes.
Garnish with some slaw and green onion and dip them in the sauce.
