Nippon Nachos

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 1-inch piece ginger, peeled and minced
  • 1 tablespoon vegetable oil
  • 8 ounces ground pork
  • 3 tablespoons soy sauce
  • 4 pickled jalapeno slices
  • 2 shallots
  • 2 Roma tomatoes, seeded
  • 1 clove garlic
  • 1 seeded chile from canned chipotle in adobo
  • 1 red bell pepper, chopped
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Pinch salt and ground pepper
  • Pinch salt and ground pepper
  • 20 wonton skins
  • Egg wash
  • Vegetable oil, for frying
  • Chipotle gouda, grated, such as Boar's Head
  • Sharp Cheddar, grated, such as Boar's Head
  • Sour cream


Step 1

For the filling: In a saute pan, cook the aromatics (garlic, onion, ginger) in the oil over medium heat until translucent. Add the ground pork and cook until done. Deglaze the pan with the soy sauce and set aside to cool. 

Step 2

Meanwhile, for the salsa: Pulse the pickled jalapeno, shallots, tomatoes, garlic, chipotle chile, bell pepper, cilantro, lemon juice, lime juice and salt and pepper to taste in a food processor until chunky. 

Step 3

For the dumplings: Add a small amount of the pork filling to each of the wonton wrappers, and fold to desired shape. Use a little egg wash to seal the edges. Heat a few inches of oil in a Dutch oven, or other heavy pot, and heat to 350 degrees F over medium-high heat. Fry the dumplings until very blistered. Preheat the broiler.

Step 4

Top the dumplings with the cheeses, and melt in the broiler. Finish with salsa and a few spoonfuls of sour cream.

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