INGREDIENTS

1 lb. ground venison

1/2 c. white onion, finely diced 

1/4 c. green onions, thinly sliced

3 tbsp. soy sauce

1 tbsp. rice wine vinegar 

1 tbsp. minced garlic

1 tbsp. minced ginger

Pit Boss GSP (garlic, salt, pepper) seasoning to taste

Pit Boss Southwest BBQ rub to taste

12 street taco size tortillas 

8 oz. shredded carrots and cabbage mix

INSTRUCTIONS

  1. In a mixing bowl, combine ground venison, white onion, green onions, soy sauce, rice wine vinegar, garlic, ginger, Pit Boss GSP and Southwest BBQ seasonings.
  2. Once combined, form mixture into 12 equal sized meatballs and set aside.
  3. Heat a large pan on the grill or stove. Add meatballs to the pan in batches and space them far enough apart for a tortilla to fit on top of each one. 
  4. Place a tortilla over the top of each meatball and press it down to flatten the meatball. Cook for about 3-4 minutes, then flip. Continue cooking until the tortilla is crisp, about 1-2 more minutes.
  5. Remove dumpling tacos from pan. Top with shredded carrots and cabbage mix. Serve with dumpling dipping sauce on the side and enjoy!