Save to Pinterest Japanese Gyoza Nachos with Sriracha Mayo take everything I love about party snacks and give them a bold playful twist Picture crispy wonton chips topped with savory pork filling and plenty of punchy tangy toppings scattered over all Every bite is crunchy meaty a little spicy and completely addictive This has become my go to crowd pleaser whenever I want something wildly shareable that gets everyone talking
The first time I brought a platter of these gyoza nachos to game night they disappeared in less than ten minutes Now my friends literally request them whenever we get together nobody ever misses ordinary nacho chips
Ingredients
- Wonton wrappers: make the ultimate crunchy chip base and fry up golden fast Use fresh square wrappers from the refrigerated section for best results
- Vegetable oil: ensures even light frying Choose a neutral oil like canola or sunflower for the cleanest crunch
- Ground pork: brings classic gyoza heartiness Select lean ground pork for rich flavor without excessive grease
- Napa cabbage: offers mild crunch and balances the savory pork Look for crisp green leaves with no browning
- Green onions: give fresh bite and pop of color Use the whole stalk for best flavor
- Garlic and ginger: bring aromatic depth Always opt for fresh and mince finely for maximum impact
- Soy sauce: delivers umami saltiness Choose a naturally brewed brand for the full effect
- Sesame oil: adds warm nutty background Seek out toasted sesame oil for a richer aroma
- Salt and black pepper: round out the seasoning Adjust to your taste preference
- Mayonnaise: forms the creamy base of the sriracha drizzle I prefer Japanese style Kewpie mayo for extra richness
- Sriracha sauce: brings the heat Use more or less to control the spice level
- Lime juice: brightens up the spicy mayo Choose fresh lime for an extra tangy kick
- Shredded carrot pickled ginger and cilantro: bring crunch zing and color Always use freshly shredded carrot for best texture
- Black sesame seeds and extra green onions: finish for color and a toasty crunch
Instructions
- Prepare the Wonton Chips:
- Cut each wonton wrapper in half diagonally to create triangles Arrange them in a single layer and prepare to fry Freshly cut edges get even crispier Heat the vegetable oil in a deep skillet or saucepan to a steady 175 degrees Celsius Oil should shimmer but not smoke Using a slotted spoon gently lower a few wonton triangles at a time into the hot oil Fry only in small batches so each chip cooks evenly Fry each batch for one to two minutes turning once with tongs or the spoon Watch for that perfect golden color then immediately remove Drain the chips thoroughly on paper towels This keeps them light and crisp and prevents sogginess Set aside to cool
- Make the Gyoza Filling:
- Place a large skillet over medium heat and add the ground pork Let it brown fully break apart any large pieces for even texture Get all the pink out but do not overcook Once the pork is cooked through stir in the finely shredded napa cabbage green onions garlic and ginger Cook for several minutes stirring so everything softens but nothing browns too much Add the soy sauce sesame oil salt and black pepper Stir to combine and cook for another few minutes until the cabbage is just tender and fragrant Remove from heat so it does not get mushy
- Prepare Sriracha Mayo:
- In a small bowl whisk together the mayonnaise sriracha and lime juice Blend until perfectly smooth Taste and adjust sriracha for your ideal spice level
- Assemble the Nachos:
- Arrange the cooled wonton chips on a large platter Try to cover the whole surface so every chip gets some topping Spoon the warm gyoza filling generously over the chips Use a fork or spoon to distribute all the way to the edges Drizzle the sriracha mayo liberally across the top For the prettiest presentation do this with a squeeze bottle or spoon in thin ribbons Sprinkle on the shredded carrot pickled ginger black sesame seeds extra green onions and cilantro if desired Add as much or as little as you like
Save to Pinterest I am obsessed with the pickled ginger scattered on top The bright tartness offsets the rich pork and creamy mayo so every bite feels balanced That topping is inspired by a sushi dinner memory with my father he always insisted pickled ginger could rescue any over the top bite
Storage Tips
Store leftover fried wonton chips in an airtight container at room temperature for up to two days Keep them separate from any toppings and fillings to maintain crispness Refrigerate the gyoza filling and sriracha mayo separately in tight lidded containers for up to three days Only assemble nachos when ready to serve Leftover assembled nachos will soften after refrigeration but can be reheated in the oven at a low temperature to bring back some crunch
Ingredient Substitutions
Use ground chicken shrimp or finely chopped mushrooms in place of pork for a lighter or vegetarian version If you cannot find napa cabbage regular green cabbage works just as well and holds up under heat Greek yogurt makes a tangy substitute for mayonnaise in the sriracha drizzle Wonton wrappers are essential for the chip base but in a pinch tortilla chips with toppings still satisfy
Serving Suggestions
Serve these nachos as a game day centerpiece appetizer or alongside light Asian inspired fare like cucumber salad or miso soup Pair with light cold drinks such as a pilsner Japanese lager or sparkling sake to refresh the palate between rich bites For family movie night prep all components in advance and let everyone build their own nachos as a personal snack platter
Save to Pinterest Japanese Gyoza Nachos always add a fun fusion element to any party Just one bite and the crispy chips and bold flavors win over guests every time
Common Recipe Questions
- → What is the best oil for frying wonton chips?
Vegetable oil works well due to its high smoke point and neutral flavor. Avoid olive oil, which can burn and alter the taste.
- → Can I make the gyoza filling vegetarian?
Absolutely! Substitute ground pork with mushrooms or a plant-based ground for a satisfying meat-free alternative.
- → What toppings add freshness and crunch?
Shredded carrot, pickled ginger, green onions, cilantro, and sesame seeds give vibrant flavor and texture to the nachos.
- → How spicy is the sriracha mayo?
The spiciness depends on how much sriracha is added. Start with 1 tablespoon, and increase to suit your taste.
- → Can wonton chips be baked instead of fried?
Yes. Brush cut wontons lightly with oil and bake at 180°C (350°F) until crisp, watching closely to prevent burning.
- → How should leftovers be stored?
Store toppings and filling separately from chips to prevent sogginess. Reheat filling when ready to assemble and serve.