I’m not ashamed to admit that I borrowed this idea from Trader Vic’s. It’s a terrific way to use pot sticker skins for crunchy little tacos. Last December, stylist Karen Shinto, my husband and I went to the original Trader Vic’s in Emeryville for happy hour. Along with our requisite Mai Tais, we ordered a few snacks. Their crisp pot sticker duck tacos was our favorite. Trader Vic’s has a track record of coming up with salty-sweet-rich snacks to pair with drinks. After all, the tiki bar-restaurant chain contends that it came up with the original crab rangoon – made from wonton skins.
Turning a pot sticker skin into a crisp taco shell and stuffing it with roast duck is yet another brilliant dumpling skin move. I simmered on the Asian-Mexican taco mash-up for a couple of months. When we had Peking duck meat leftover from a Chinese New Year dinner, I had the perfect excuse to experiment.
The hardest part was frying the pot sticker skins into taco shells. I didn’t want to hunt down a taco shell fryer because what would I do with it afterward?