Potsticker Nachos with Baked Sesame Ginger Wonton Chips

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Potsticker Nachos with Baked Sesame Ginger Wonton Chips | Enjoy juicy, gingery pork gyoza filling in a fun, easy-to-share format. These Asian-inspired nachos are sure to be a hit! | www.pinchmeimeating.com 

Who doesn’t love potstickers? That juicy, gingery pork filling, the salty-tangy dipping sauce – what’s not to like?

On that note, who doesn’t love nachos? Crunchy chips piled high with tasty toppings, nachos are a great way to enjoy a mix of flavors in a fun, easy-to-share format. 

Well, folks. I have news for you. You can have both. In one dish. “How can this be?” I can hear you saying. I know, right? Sounds almost too good to be true. But it’s the truth. 

Potsticker Nachos with Baked Sesame Ginger Wonton Chips | Enjoy the juicy, gingery gyoza filling in a crunchy, fun, easy-to-share format. These Asian-inspired nachos are sure to be a hit! | www.pinchmeimeating.com

Not to worry, you’re not using tortilla chips here. This may be a non-traditional presentation of the Asian favorite, but we don’t have any Mexican fusion flavors going on or anything. All Asian, all the way through. 

First you’ll start with some sesame-ginger wonton chips as the base of this tasty dish. Top it off with some shredded Napa cabbage, flavorful pork crumbles, and green onions, and don’t forget the sauce! That thin soy sauce-vinegar mixture may be perfect for dipping dumplings into, but it’s not great for drizzling over nachos. Thickened up with a little cornstarch, though, and it’s just the right thing to finish off this unique and yummy plate. 

This would be great as an appetizer before some hip and trendy Asian food, or you could do like Mike and I did and eat it by itself as a meal. As a meal, this full recipe would serve 4. 

The wonton chips are baked, not fried, so they’re a little healthier and your whole house won’t smell like hot oil for the next three days. Plus, the smaller quantity of oil you use to brush over the wonton wrappers means you can use some quality sesame oil instead of vegetable oil and really punch up the flavor. 

Potsticker Nachos with Baked Sesame Ginger Wonton Chips | Enjoy juicy, gingery pork gyoza filling in a fun, easy-to-share format. These Asian-inspired nachos are sure to be a hit! | www.pinchmeimeating.com

You can make the chips a couple days in advance if you want to get the most time-consuming bit out of the way. We made two meals out of this and just kept the toppings separate until we assembled the nachos the second time – that way the chips won’t get soggy. 

 

Potsticker Nachos with Baked Sesame Ginger Wonton Chips | Enjoy the juicy, gingery gyoza filling in a crunchy, fun, easy-to-share format. These Asian-inspired nachos are sure to be a hit! | www.pinchmeimeating.com

Potsticker Nachos

A fun and unique presentation of the classic flavors of pork gyoza! Great as a shareable appetizer or a main dish!
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Asian
Servings: 4 main dishes
Author: Caroline Lindsey

Ingredients

For the wonton chips

  • 12 oz package of wonton wrappers about 48 wonton wraps
  • 5 tbsp sesame oil
  • 5 tsp ground ginger
  • 1 1/2-2 tsp kosher salt

For the sauce

  • 4 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 1/2 tsp sugar
  • 4 tbsp rice vinegar
  • 1/8 tsp red pepper flakes or more, to taste

For the pork topping

  • 1 lb ground pork
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 4 tbsp soy sauce
  • 3 tbsp minced ginger
  • 2 tbsp sesame oil
  • 1 clove garlic
  • 1 cup shredded Napa cabbage
  • 1/4 cup thinly sliced green onions

Instructions

For the wonton chips

  • Preheat oven to 375 degrees. 
  • Lay out wonton wrappers on a cookie sheet. Brush with oil and sprinkle with ginger on both sides. For every 10 wrappers, you will need about 1 tbsp oil and 1 tsp ginger (1/2 tsp per side). You can use a fine mesh sieve to evenly dust the wraps with ginger so it doesn't shake out in clumps.
  • Sprinkle one side of the wraps with salt (1/4 to 1/2 tsp for every 10 wrappers).
  • Cut wraps diagonally in half with a pizza cutter. Bake for 6 minutes or until browned. It should take about 4 batches to make all the chips. 
    Potsticker Nachos with Baked Sesame Ginger Wonton Chips | Enjoy the juicy, gingery gyoza filling in a crunchy, fun, easy-to-share format. These Asian-inspired nachos are sure to be a hit! | www.pinchmeimeating.com

For the sauce

  • Combine soy sauce, sugar, cornstarch, and water and mix until smooth. Heat in small saucepan over medium heat, stirring frequently, until mixture is thickened.
  • Remove from heat and add vinegar and pepper flakes.
  • If sauce becomes too thick, add water and whisk until smooth.

To assemble the nachos

  • Preheat oven to 375 degrees if it's not still preheated from the wonton chips.
  • In a large bowl, mix all pork topping ingredients together. Cook in a pan over medium high heat until browned, breaking the mixture into small pieces with a spatula.
  • Arrange chips on a cookie sheet. Top first with cabbage, then pork topping.
  • Bake for 5-10 minutes or until warm. Sprinkle with green onions and drizzle with sauce.
  • Serve and enjoy!

Notes

The baked wonton chips can be made ahead and stored unrefrigerated in a zippered plastic bag.

 

Potsticker Nachos with Baked Sesame Ginger Wonton Chips - A unique and fun take on a classic Asian appetizer!

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2 Comments

  • Reply
    Aryane
    November 1, 2016 at 7:16 am

    This is such a good idea!
    I asked my husband to buy me wrappers yesterday to make wontons, but I could totally veganize your recipe and make that too!
    Thanks for the great inspo! 🙂

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