Save A fusion appetizer combining crispy wonton chips, savory gyoza filling, and a spicy sriracha mayo drizzle—perfect for sharing at parties or as a unique snack.
I first made these Japanese gyoza nachos for a weekend gathering, and everyone was intrigued by the playful combination. The spicy mayo drizzle brought the whole dish together, making it a party favorite that disappeared fast.
Ingredients
- Wonton Chips: 24 square wonton wrappers, Vegetable oil (for frying)
- Gyoza Filling: 200 g ground pork, 1 cup napa cabbage (finely shredded), 2 green onions (finely sliced), 2 cloves garlic (minced), 1 tsp ginger (minced), 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper
- Sriracha Mayo: 1/3 cup mayonnaise, 1 2 tbsp sriracha sauce (to taste), 1 tsp lime juice
- Toppings: 1/2 cup shredded carrot, 2 tbsp pickled ginger (chopped), 2 tbsp black sesame seeds, 2 tbsp sliced green onions, 1 tbsp fresh cilantro (chopped, optional)
Instructions
- Prepare the Wonton Chips:
- Cut each wonton wrapper diagonally to form triangles. Heat vegetable oil in a deep skillet or saucepan to 175°C (350°F). Fry the wonton triangles in batches for 1 2 minutes until golden and crisp. Drain on paper towels and set aside.
- Make the Gyoza Filling:
- In a skillet over medium heat, add ground pork. Cook until no longer pink, breaking it up with a spoon. Add cabbage, green onions, garlic, and ginger. Cook for 2 3 minutes, stirring frequently. Stir in soy sauce, sesame oil, salt, and pepper. Cook for another 2 3 minutes until cabbage is tender and mixture is fragrant. Remove from heat.
- Prepare Sriracha Mayo:
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust sriracha to taste.
- Assemble the Nachos:
- Arrange wonton chips on a large serving platter. Spoon gyoza filling evenly over the chips. Drizzle generously with sriracha mayo. Top with shredded carrot, pickled ginger, sesame seeds, green onions, and cilantro if using.
Save These nachos have become a bonding tradition at our family get togethers. Watching everyone scoop up a chip loaded with gyoza filling always brings smiles and sparks curiosity at the table.
Required Tools
Deep skillet or saucepan (for frying), slotted spoon, large skillet, mixing bowls, cutting board and knife, paper towels
Nutritional Information
Calorie count per serving: 380. Fat: 24 g. Carbohydrates: 27 g. Protein: 13 g.
Notes
For a vegetarian version, substitute pork with finely chopped mushrooms or plant based ground meat. Add a splash of rice vinegar to the filling for tang.
Save Enjoy these Japanese gyoza nachos hot and fresh, with extra sriracha mayo on the side for dipping. They're sure to be an unforgettable crowd pleaser.
Recipe FAQ
- → Can I make these nachos vegetarian?
Yes, substitute ground pork with finely chopped mushrooms or plant-based ground meat for a delicious vegetarian alternative.
- → What oil works best for frying wonton chips?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve crispy golden chips without imparting strong flavors.
- → How spicy is the sriracha mayo?
The spiciness depends on the amount of sriracha used. Start with less and add more to taste for a customized heat level.
- → Are there alternative toppings I can use?
Try sliced radish, roasted peanuts, or a drizzle of hoisin sauce for added crunch and flavor alongside traditional toppings.
- → How should I serve the nachos for best texture?
Assemble and serve immediately to keep the wonton chips crisp and maintain vibrant, fresh toppings.
- → What beverages pair well with this dish?
Crisp pilsner, cold sake, or even sparkling water with lime complement the bold and spicy flavors.