Dumpling Nachos
Nachos are typically made with tortilla chips. Â This dish is based on the flavours of pork dumplings and the texture of the nachos is created by crisping up the dumpling wrapper.
Easy to make and a great snack which can be cooked on the Big Green Egg.
Cooking surfaces
BBQ Temperature
Ingredients
Dumpling Filling
- 250g pork mince
- 4 spring onions
- handful chopped coriander
- 1 egg
- 1 tbsp chilli oil
- 1 tbsp soy sauce
- 1 tsp salt
To cook
- Wonton wrappers
- 1 tbsp vegetable or groundnut oil
- 1/2 cup water
To garnish
- 2 spring onions
- 1 tbsp sriracha sauce
- 1 tbsp kewpie (japanese mayonnaise)
- 1 tsp sesame seeds
Method
- Setup your Egg for a direct cook at 200°C.
- Warm a Tefal Ingenio pan or a cast iron pan.
- Place all the ingredients for the dumpling topping into a bowl and mix together.
- Spread 1 to 2 tbsp of the dumpling topping onto a dumpling or wonton wrapper. Â Cut each wrapper diagonally in half.
- Add the oil to the pan and heat up the oil. Â Once hot, add each dumpling, filling face down and fry for 2 to 3 minutes until golden brown.
- Flip each dumpling, so the wrapper in on the bottom of the pan. Â Add the water.
- Cover with a lid and steam for about 2 minutes until the water has evaporated.
- Remove the lid and fry to another 2 to 3 minutes until the wrapper is crisy. (You may need to add a bit more oil if sticking or burning to the pan).
- Remove from the pan and garnish.