Save My friend Sarah showed up one evening with a container of store-bought dumplings and an air fryer she'd just bought, determined to prove it could make them crispy without deep frying. We stood there, skeptical, watching golden parcels emerge fifteen minutes later—crackling and perfect. That night shifted something in how I approached quick appetizers, and soon I was folding my own filling, experimenting with the exact seasoning balance that would make people reach for just one more.
I made these for my book club last month, and watching people's faces when I mentioned they were air fried—then watching those faces change after the first bite—reminded me that technique matters less than results. One guest asked for the recipe before she'd finished chewing, and that felt like the highest compliment possible.
Ingredients
- Ground pork: The foundation of flavor here, and worth getting from a butcher if you can since the texture matters more than you'd expect.
- Spring onions, garlic, and ginger: These three create the backbone of umami that makes people wonder what's different about your filling.
- Soy sauce and sesame oil: Non-negotiable for authentic taste, and the sesame oil especially shouldn't be skipped no matter what you're tempted to substitute.
- Shaoxing wine: If you can't find it, dry sherry works fine, but the wine adds a subtle depth that whispers rather than shouts.
- Napa cabbage: The secret weapon that keeps the filling moist and adds a delicate texture that ground pork alone can't provide.
- Dumpling wrappers: Look for the thin round ones labeled gyoza or potsticker wrappers in the refrigerated section, not the thicker wonton squares.
- Chili oil: Store-bought is completely acceptable, though homemade burns brighter if you have five minutes to infuse it yourself.
Instructions
- Mix your filling with intention:
- Combine the pork, vegetables, and seasonings in a bowl and stir until the mixture feels slightly sticky and holds together when you squeeze it. The stickiness is what keeps everything bound during cooking, so don't skip this step or rush it.
- Fold with confidence:
- Place a small spoonful of filling in the center of each wrapper, wet the edges with your fingertip, then fold in half and seal by pressing firmly. The pleating is purely aesthetic—focus on a tight seal or they'll burst open in the air fryer.
- Prep for air frying:
- Arrange your filled dumplings on a plate, cover with a damp cloth if you're not cooking immediately, and give them a light spray or brush of oil before they go into the basket. The oil is what makes them golden, so don't be timid with it.
- Air fry until golden:
- Heat your air fryer to 190°C (375°F), then arrange dumplings in a single layer without crowding and cook for 8 to 10 minutes, turning halfway through. You'll know they're ready when the edges turn deep golden and the bottoms feel crispy when you tap one.
- Make your dipping sauce:
- While dumplings cook, whisk together chili oil, soy sauce, black vinegar, sesame seeds, and spring onion if using. Taste it and adjust—it should be spicy but balanced with salt and acid.
Save There's something quietly satisfying about watching someone eat something you made with your own hands, especially when it's something they expected to be ordinary. These dumplings have a way of creating that moment.
The Magic of Air Frying Dumplings
Air frying completely changes the dumpling game because you get that shattering crispness without the grease film that clings to everything afterward. I used to be intimidated by deep frying at home—the smell, the mess, the oil splattering—and switching to the air fryer felt like discovering a cheat code. The filling stays juicy because the quick, hot air crisps only the outside while the steam inside keeps everything tender.
Building Layers of Flavor in Your Filling
The beauty of homemade dumplings is that you control every element, and the filling is where personality happens. I spent one afternoon making three different batches with slight variations—one with extra ginger, one with a touch more sesame oil, one with mushrooms—and realized the cornstarch was the unsung hero binding everything together. It's a small ingredient that makes an enormous difference in texture and how the filling holds up during cooking.
Serving and Storage Wisdom
These are best eaten immediately when the exterior is still crackling, but I've found they hold up better than you'd expect for about five minutes on a warm plate. If you're making them ahead, the raw, uncooked dumplings freeze beautifully in a single layer—transfer to a container and they'll last for weeks.
- Frozen dumplings add only 2 to 3 minutes to cooking time and go straight into the air fryer with no thawing needed.
- The chili oil can be made the day before and actually improves as flavors marry together overnight.
- Pair these with crisp white wine or cold beer to balance the richness and spice of the dipping sauce.
Save There's something wonderful about serving food that feels restaurant-quality but tastes like someone made it with care in their own kitchen. These dumplings do exactly that.
Kitchen Help
- → How do I ensure dumplings get crispy in the air fryer?
Lightly brushing or spraying the dumplings with oil helps achieve a golden, crispy exterior during air frying.
- → Can I prepare the dumplings ahead of time?
Yes, dumplings can be assembled and frozen before air frying. Add a few extra minutes to the cooking time when cooking from frozen.
- → What ingredients add flavor to the pork filling?
The filling combines ground pork with ginger, garlic, soy sauce, sesame oil, and napa cabbage for a well-rounded savory taste.
- → What makes the chili oil spicy and vibrant?
Chili oil paired with soy sauce, black vinegar, and toasted sesame seeds delivers depth of flavor and balanced heat.
- → Can the filling be varied?
Yes, adding chopped shrimp or mushrooms can change the texture and flavor profile of the filling.