# What you'll need:
→ Wonton Chips
01 - 24 square wonton wrappers
02 - Vegetable oil, for frying
→ Gyoza Filling
03 - 200 grams ground pork (approximately 7 ounces)
04 - 1 cup napa cabbage, finely shredded
05 - 2 green onions, finely 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)
# Method:
01 - Slice each wonton wrapper diagonally to create 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 until golden and crisp. Drain chips on paper towels and set aside.
02 - In a large skillet over medium heat, add ground pork and cook while breaking it up with a spoon until no longer pink. Incorporate napa cabbage, green onions, garlic, and ginger, stirring frequently for 2 to 3 minutes. Add soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2 to 3 minutes, ensuring cabbage is tender and mixture is aromatic. Transfer mixture off the heat.
03 - Whisk together mayonnaise, sriracha sauce, and lime juice in a mixing bowl until the sauce has a smooth consistency. Adjust sriracha quantity according to the desired level of heat.
04 - Arrange the freshly fried wonton chips on a large serving platter. Evenly distribute gyoza filling over the chips. Generously drizzle the sriracha mayo atop the mixture. Garnish with shredded carrot, pickled ginger, black sesame seeds, sliced green onions, and fresh cilantro if preferred. Serve immediately for optimal texture.
