Pot sticker nachos

Cut the egg roll wrappers into triangles and separate them.

Fry at 350F; below that they will not bubble, above it they brown unevenly. Pull them well before they look done, while still light and blonde.

Salt the chips generously with kosher salt while they are still warm.

Thinly slice the scallion greens for garnish and finely chop the whites.

Grate the Monterey Jack by hand.

Roughly chop the cabbage into bite-sized pieces.

Make a solution of water, salt and baking soda, smear it evenly through the ground pork and rest at room temperature about 10 minutes.

Cook the butter and flour together in a small saucepan one to three minutes, stream in the milk a splash at a time, then cook gently five to 10 minutes until thick.

Preheat a large nonstick skillet with a little oil, add the pork in one even layer and cook without moving three to four minutes until browned.

Toss the pork, chop it into bite-sized pieces, then add the scallion whites, crushed garlic and grated ginger.

Add the cabbage and saute until wilted and reduced by about half its mass.

Lay down a layer of chips, sprinkle with half the Monterey Jack, add another layer of chips and more cheese, top with the pork and cabbage, the rest of the cheese, and drizzle with the bechamel.

Bake in a preheated 400F oven until the cheese is melted and the bechamel is bubbly.

Mix the Sichuan chili crisp with toasted sesame oil, soy sauce and fish sauce to a drizzlable texture.

Top the nachos with the scallion greens and drizzle with the chili crisp mixture.