Thai Pork Dumpling Nachos

Dumpling Nachos

Nachos are typically made with tortilla chips.  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



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




  1. Setup your Egg for a direct cook at 200°C.
  2. Warm a Tefal Ingenio pan or a cast iron pan.
  3. Place all the ingredients for the dumpling topping into a bowl and mix together.
  4. Spread 1 to 2 tbsp of the dumpling topping onto a dumpling or wonton wrapper.  Cut each wrapper diagonally in half.
  5. Add the oil to the pan and heat up the oil.  Once hot, add each dumpling, filling face down and fry for 2 to 3 minutes until golden brown.
  6. Flip each dumpling, so the wrapper in on the bottom of the pan.  Add the water.
  7. Cover with a lid and steam for about 2 minutes until the water has evaporated.
  8. 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).
  9. Remove from the pan and garnish.

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