Nachos Recipe Meets Dumpling Recipe In This

Crispy Dumpling Nachos

Appetiser

Nachos recipe starts with a bag of tortilla chips, but this one rustles things up and adds everyone’s favourite potstickers or gyozas to the mix. Crispy dumpling nachos swap the chips for pan-fried gyoza, arranged golden side up on a big platter and loaded the way you would load nachos, with a gochujang cheese sauce, chilli oil, sriracha mayo, edamame, spring onion, pickled ginger and sesame seeds. It's the kind of East-meets-West party dish that has been going viral lately, and it's easy to see why. Everything depends on getting the dumpling recipe right, with them being properly crisp, since they take the place of the chips. They go into hot oil flat side down and cook until the bases are golden and very crisp. Water is then added and the pan is covered so the dumplings steam and the filling cooks fully. The lid comes off for the last step, letting whatever water remains evaporate so the bottoms crisp up again. Add the water carefully, because it will spatter in the hot oil. The sauce is a quick gochujang ‘queso’, with cream cheese melted in a small pan, then whisked with gochujang, a Korean fermented chilli paste, a little soy sauce and warm water until smooth and pourable. The crispy gyoza go on a large platter, like a pile of chips. The warm gochujang cheese sauce goes on first, followed by chilli oil, then sriracha mayo, and finally a scatter of edamame, spring onion, pickled ginger and sesame seeds. Serve it straight away, because the crisp bases begin to soften once they sit under the sauce.