Air Fryer Crispy Dumplings (Print out)

Golden, crispy dumplings filled with savory pork or tofu, paired with a tangy soy ginger sauce.

# What You'll Need:

→ Dumpling Filling

01 - 7 oz ground pork, chicken, or crumbled firm tofu
02 - 1 cup napa cabbage, finely shredded
03 - 2 green onions, finely chopped
04 - 1 clove garlic, minced
05 - 1 teaspoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 tablespoon sesame oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground white pepper

→ Dumpling Assembly

10 - 20 round dumpling wrappers
11 - Water for sealing

→ Soy Ginger Dipping Sauce

12 - 3 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil
15 - 1 teaspoon honey or sugar
16 - 1 teaspoon fresh ginger, finely grated
17 - 1 teaspoon green onion, finely sliced
18 - 1/2 teaspoon red chili flakes, optional

# How to Make It:

01 - In a mixing bowl, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 - Place a dumpling wrapper in your palm. Spoon 1 heaping teaspoon of filling into the center. Moisten the edge with water, fold, and press firmly to seal, creating pleats as desired. Repeat with remaining wrappers and filling.
03 - Set air fryer to 375°F and preheat for 3 minutes.
04 - Lightly brush or spray the dumplings with oil. Arrange in a single layer in the air fryer basket, ensuring they do not touch each other.
05 - Air fry at 375°F for 10 to 12 minutes, flipping halfway through, until golden and crispy.
06 - While dumplings cook, combine soy sauce, rice vinegar, sesame oil, honey, ginger, green onion, and chili flakes in a small bowl. Stir until well blended.
07 - Transfer dumplings to a serving plate and serve immediately with soy ginger dipping sauce.

# Expert Advice:

01 -
  • They crisp up in minutes without the grease-splatter chaos of a stovetop or wok.
  • The soy ginger sauce tastes like it took hours but comes together faster than you can say umami.
  • You can freeze them raw and cook from frozen whenever hunger strikes without extra planning.
02 -
  • If you overstuff a dumpling, it will either burst during cooking or stay doughy in the middle because the filling takes longer to cook through than the wrapper.
  • The oil spray is essential—I learned this the hard way when my first batch came out pale and chewy instead of golden and crispy.
03 -
  • Wet your finger instead of a brush for sealing edges; you have better control and use less water, which prevents soggy spots that refuse to crisp.
  • If dumplings stick to the basket, a light spray of oil on the basket itself before arranging them solves the problem without making them greasy.
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