Air fryer recipe · Snacks
Crispy Gyoza Dumplings
Pan-fry-style dumplings with juicy pork filling and a blistered, crackly base.
- 24 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 95kcal
- 12.0 gprotein
- 2.1 gcarbs
- 4.4 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Gyoza wrappers20 pieces
- Ground pork250 g
- Napa cabbage1 cup, minced
- Spring onion2 stalks
- Soy sauce1 tbsp
- Sesame oil1 tsp
Method
Make the filling
Mix the pork, minced cabbage, spring onion, soy sauce and sesame oil until sticky and well bound. Squeeze the salted cabbage first to wring out its water, or the filling turns wet and loose and the wrappers go soggy.
Fill and pleat
Place a teaspoon of filling in the centre of each wrapper, dampen the rim with water, and fold and pleat it shut. Press the sealed seam firmly so it does not spring open and spill the filling while cooking.
Brush with oil
Lightly brush each gyoza with oil, giving the flat base an extra coat for that signature crisp bottom. Stand them upright in the basket so the pleats keep their shape and the bases sit flat against the surface.
Add a steam burst
Spritz the dumplings with a little water just before they go in, to copy the classic steam-fry trick. The burst of steam keeps the wrappers soft and stops them drying out and cracking before they crisp.
Air-fry to crisp
Air-fry at 180°C for 12 min, until the bottoms are deep golden and the pork filling is cooked through with no pink left inside. Serve hot with a soy-and-vinegar dip.
