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 a taco shell.
For a video on how to repurpose a storebought pot sticker skin into a taco shell and the details on the duck tacos, see the post on Viet World Kitchen.
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