# Components:
→ Wonton Chips
01 - 24 square wonton wrappers
02 - Vegetable oil, for deep frying
→ Gyoza Filling
03 - 200 grams ground pork
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 ground black pepper
→ Sriracha Mayo
12 - 1/3 cup mayonnaise
13 - 1 to 2 tablespoons sriracha sauce
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 green onions, sliced
19 - 1 tablespoon fresh cilantro, chopped (optional)
# Directions:
01 - Cut each wonton wrapper diagonally to form triangles. Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry wonton triangles in batches for 1 to 2 minutes until golden and crisp. Drain on paper towels and set aside.
02 - Add ground pork to a large skillet over medium heat. Cook, stirring and breaking up meat, until no longer pink. Add shredded cabbage, green onions, garlic, and ginger. Stir frequently and cook for 2 to 3 minutes.
03 - Stir in soy sauce, sesame oil, salt, and black pepper. Cook for another 2 to 3 minutes until cabbage softens and mixture is fragrant. Remove from heat.
04 - Combine mayonnaise, sriracha, and lime juice in a mixing bowl. Whisk until smooth. Adjust sriracha according to preferred spice level.
05 - Arrange wonton chips on a large platter. Distribute cooked gyoza filling evenly over chips. Drizzle with sriracha mayo. Garnish with shredded carrot, pickled ginger, black sesame seeds, sliced green onions, and cilantro as desired.
