# Components:
→ Wonton Chips
01 - 24 square wonton wrappers
02 - Vegetable oil, for frying
→ Gyoza Filling
03 - 7 ounces 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 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 chopped pickled ginger
17 - 2 tablespoons black sesame seeds
18 - 2 tablespoons sliced green onions
19 - 1 tablespoon chopped fresh cilantro, optional
# Method:
01 - Slice each wonton wrapper diagonally into triangles. Pour vegetable oil into a deep skillet or saucepan and heat to 350°F. Fry the wonton triangles in manageable batches for 1 to 2 minutes until crisp and golden brown. Remove and drain on paper towels.
02 - Place ground pork in a large skillet set over medium heat. Cook, stirring and breaking up the meat with a spoon, until browned and no longer pink. Add napa cabbage, green onions, garlic, and ginger. Stir and cook for 2 to 3 minutes until vegetables soften. Mix in soy sauce, sesame oil, salt, and black pepper; continue cooking 2 to 3 minutes until aromatic and cabbage is tender. Take off heat.
03 - Whisk mayonnaise, sriracha, and lime juice together in a mixing bowl until completely smooth. Adjust sriracha to desired spiciness.
04 - Arrange fried wonton chips on a large platter. Evenly spoon the gyoza filling over the chips. Generously drizzle with sriracha mayo. Garnish with shredded carrot, chopped pickled ginger, black sesame seeds, sliced green onions, and fresh cilantro if using.
