Air Fryer Crispy Dumplings (Printable)

Golden crispy dumplings air-fried and paired with a tangy soy ginger dipping sauce for a delicious snack.

# What You 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

# Directions:

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

# Expert Advice:

01 -
  • They crisp up in under 12 minutes without a drop of deep fryer oil, so your kitchen stays fresh and your conscience stays clear.
  • The soy ginger dipping sauce is so addictive that people always ask if you made it from scratch, even though it takes roughly the time it takes to read this sentence.
  • Freezing a batch means you can have restaurant-quality appetizers ready whenever unexpected guests arrive or you need something to calm a craving.
02 -
  • Don't skip the oil coating, or you'll end up with dumplings that look pale and taste more steamed than crispy, which I learned the hard way on my second attempt.
  • Frozen dumplings actually do better in an air fryer than fresh ones because the initial blast of heat sets the outside before the inside thaws, so batch-freezing them is genuinely your friend.
03 -
  • Room temperature dumpling wrappers are forgiving and seal cleanly, while cold ones crack and resist; pull them out of the fridge 10 minutes before you start assembling.
  • If you're making these for a crowd, assemble and freeze them on a tray first, then transfer to a freezer bag once they're solid, which means you can cook exactly as many as you need without thawing.
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