Air fryer recipe · Snacks
Air-Fryer Mushroom Dumplings
Umami-rich button and shiitake mushroom dumplings perfumed with toasted sesame and pepper.
- 17 minTotal time
- 185°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 235kcal
- 7.5 gprotein
- 41.1 gcarbs
- 4.6 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Momo dough, rested300 g
- Mixed mushrooms, minced2.5 cups
- Garlic and ginger, minced1 tbsp
- Soy sauce and sesame oil1 tbsp
- Spring onion, chopped1/3 cup
- Oil for brushing2 tsp
Method
Dry-fry the mushrooms
Cook the minced mushrooms in a hot, dry pan until they release their water and it cooks away fully. This deepens their savoury flavour and stops a wet filling that would soften the wrappers from the inside.
Finish the filling
Add the garlic, ginger, soy sauce, sesame oil and spring onion and toss for another minute. Spread the mixture on a plate to cool before wrapping, since a cool filling is far easier to pleat and seal.
Roll thin skins
Roll the rested dough into thin three-inch rounds, keeping the rims a little thinner than the centre. Cover the discs with a cloth so they stay soft and do not dry out and crack when you fold them.
Seal into purses
Spoon the cooled mushrooms into each round and gather the edges into pleats, twisting the top to seal. Brush every dumpling with oil and a fine mist of water so the skins crisp instead of drying out.
Air-fry to golden
Arrange the dumplings spaced apart and air-fry at 185°C for 12 min, turning once halfway. The gaps let the hot air reach every side, so the bottoms turn crisp and golden rather than pale and soft.
