Air fryer recipe · Snacks
Air-Fryer Veggie Gyoza
Japanese-style pleated dumplings with cabbage, mushroom and toasted sesame, crisp on one face.
- 15 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 55kcal
- 1.0 gprotein
- 4.1 gcarbs
- 4.2 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Round gyoza wrappers20 pieces
- Cabbage and shiitake, minced2 cups
- Garlic, ginger and chives2 tbsp
- Soy sauce and sesame oil1 tbsp
- Toasted sesame seeds1 tsp
- Oil for brushing2 tsp
Method
Salt and squeeze cabbage
Toss the minced cabbage with a little salt and leave it for ten minutes, then squeeze out the water. Drawing out the moisture keeps the filling tight and stops it from steaming the wrappers soft.
Mix the filling
Combine the squeezed cabbage with the minced shiitake, garlic, ginger, chives, soy sauce and sesame oil until it feels sticky. Stir in the toasted sesame seeds for a nutty crunch running through the filling.
Pleat one side
Set a little filling on a wrapper, wet the rim and fold into a half-moon, pleating only the front edge against the flat back. Press the base flat so each gyoza can stand up on its own in the basket.
Brush for crispness
Coat the bottoms well and the tops lightly with oil so the classic crisp base can form. Keep the gyoza upright and spaced apart so the hot air can brown the bases evenly all over.
Air-fry standing up
Air-fry the gyoza standing upright at 190°C for 11 min without crowding them. The bases should turn deep golden and the pleated tops set and tender, with the filling steaming hot through the middle.
