Crispy Dumpling Nachos
The viral East-meets-West party dish — gyoza dumplings pan-fried until cracker-crispy arranged like tortilla chips on a platter, then loaded with toppings: spicy chilli oil, edamame, spring onion, sesame, pickled ginger, a gochujang "queso" and sriracha mayo drizzle.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Pan-fry gyoza flat-side down in hot oil until golden and very crispy on the bottom (3–4 minutes). Add water and cover; steam 4 minutes. Remove lid; let remaining water evaporate and crisp further. Flip if desired.
About 5 min
Gochujang cheese sauce: melt cream cheese in a small pan; whisk in gochujang, soy and water until smooth and pourable.
About 14 min
Arrange crispy gyoza on a large platter, golden-side up like nachos chips.
About 14 min
Drizzle with the warm gochujang cheese sauce, then chilli oil, then sriracha mayo.
About 14 min
Scatter edamame, spring onion, pickled ginger and sesame seeds over the top. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 16 g
- Carbs
- 34 g
- Fat
- 20 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 820 mg
Contains: gluten, dairy, eggs, soy, sesame
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Recipe by Boon Tools.