In a large skillet over medium-high heat, add a drizzle of oil and let it heat for about 1 minute. Add your ground pork to the pan, breaking it apart with a spatula. Season with minced garlic, ginger, and soy sauce, cooking for 6-8 minutes until the pork is browned and no longer pink.

Once the pork is ready, warm the mini tortillas in a separate dry skillet over medium heat for 30 seconds on each side to make them pliable. Take a spoonful of the savory pork filling and place it in the center of each tortilla. Gently fold the tortillas over the filling, pressing down slightly to create a taco shape.

In the same skillet used for the filling, add enough oil to cover the bottom and heat it over medium-high heat for about 2 minutes. Carefully place the assembled tacos in the hot oil, cooking for about 3-4 minutes per side until golden brown and crispy.

While the tacos are frying, slice the cucumbers thinly and place them in a bowl. Drizzle with vinegar and sprinkle a pinch of salt. Toss to coat the cucumbers and let them quick-pickle for about 5 minutes.

Once the tacos are crispy and golden, remove them from the skillet and let them drain on paper towels. Top each taco with the quick-pickled cucumbers and drizzle with your favorite dumpling dipping sauce. Serve immediately.