In a skillet, heat a tablespoon of oil over medium heat. Add the ground pork and cook for about 5-7 minutes, stirring frequently, until browned and cooked through.

Take your mini tortillas and gently press a spoonful of the warm, juicy pork filling into the center of each. Shape the tacos by folding the sides around the filling.

Slice the cucumbers thinly and place them in a small bowl. Pour vinegar over the cucumber slices and let them soak for at least 15 minutes.

In a clean skillet, heat about 1/4 inch of oil over medium-high heat. Carefully place the assembled tacos in the hot oil and fry for about 2-3 minutes on each side until golden brown.

Drizzle the tacos with your dumpling dipping sauce and top with the quick-pickled cucumber slices. Serve immediately.