Japanese Gyoza Nachos Sriracha (Print Version)

Fusion nachos layered with pork gyoza filling, crunchy wontons, spicy sriracha mayo, and vibrant toppings.

# What You’ll Need:

→ Wonton Chips

01 - 24 square wonton wrappers
02 - Vegetable oil, for deep frying

→ Gyoza Filling

03 - 7 ounces ground pork
04 - 1 cup napa cabbage, finely shredded
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon ginger, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Sriracha Mayo

12 - 1/3 cup mayonnaise
13 - 1 to 2 tablespoons sriracha sauce, to taste
14 - 1 teaspoon lime juice

→ Toppings

15 - 1/2 cup shredded carrot
16 - 2 tablespoons pickled ginger, chopped
17 - 2 tablespoons black sesame seeds
18 - 2 tablespoons sliced green onions
19 - 1 tablespoon fresh cilantro, chopped (optional)

# How to Make It:

01 - Cut each wonton wrapper diagonally to make triangles. Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry the wonton triangles in small batches for 1 to 2 minutes, turning as needed, until crisp and golden. Remove using a slotted spoon and drain on paper towels.
02 - Place a large skillet over medium heat. Add ground pork and cook, breaking apart with a spoon, until it is fully browned. Stir in napa cabbage, green onions, garlic, and ginger. Cook for 2 to 3 minutes, stirring frequently. Add soy sauce, sesame oil, salt, and black pepper. Continue cooking for another 2 to 3 minutes, until cabbage has softened and filling is aromatic. Remove from heat.
03 - In a mixing bowl, whisk together mayonnaise, sriracha, and lime juice until fully combined and smooth. Adjust sriracha based on spice preference.
04 - Arrange fried wonton chips on a large platter. Distribute warm gyoza filling evenly over the chips. Drizzle with prepared sriracha mayo. Garnish with shredded carrot, chopped pickled ginger, black sesame seeds, sliced green onions, and cilantro if desired. Serve promptly for best texture.

# Additional Tips::

01 -
  • Uses store bought wonton wrappers for easy homemade chips
  • Full fusion flavor with simple grocery ingredients
  • Can be prepped in advance and quickly assembled for parties
  • Customizable spice level with your favorite toppings
02 -
  • Packed with protein thanks to the pork and eggs in mayo
  • Gluten and dairy content depend on the specific wonton wrappers and soy sauce you use
  • Nachos hold up best when assembled just before serving for maximum crunch
03 -
  • To avoid greasy chips make sure your oil is hot enough before frying and do not overcrowd the pan
  • Chop the cabbage and green onions as finely as possible for a true dumpling style filling that covers every bite
  • Use a squeeze bottle for sriracha mayo for picture perfect drizzle every time
  • Do not skip draining fried chips fully on paper towels or they will lose their crunch in minutes

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