Air Fryer Crispy Dumplings (Printable Version)

Golden dumplings air-fried crisp with savory filling and tangy soy ginger dipping sauce, perfect for snacking.

# 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 tsp fresh ginger, grated
06 - 1 tbsp soy sauce
07 - 1 tbsp sesame oil
08 - 1/2 tsp salt
09 - 1/4 tsp ground white pepper

→ Dumpling Assembly

10 - 20 round dumpling wrappers
11 - Water for sealing

→ Soy Ginger Dipping Sauce

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

# Directions:

01 - In a mixing bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix thoroughly until evenly combined.
02 - Place a dumpling wrapper in your palm. Spoon 1 heaping teaspoon of filling into the center. Moisten the edge of the wrapper with water. Fold and press to seal tightly, pleating as desired. Repeat with remaining filling and wrappers.
03 - Preheat air fryer to 375°F for 3 minutes.
04 - Lightly brush or spray dumplings with oil. Arrange in a single layer in the air fryer basket, ensuring they do not touch.
05 - Air fry for 10 to 12 minutes, flipping halfway through, until golden and crisp.
06 - While dumplings cook, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, green onion, and red chili flakes in a small bowl.
07 - Serve dumplings hot with the soy ginger dipping sauce.

# Expert Tips:

01 -
  • They're ridiculously fast to cook and somehow taste like you fussed way more than you actually did.
  • Your kitchen stays clean and the whole house smells absolutely incredible for hours afterward.
  • You can freeze them and cook straight from the freezer, making them the ultimate last-minute appetizer solution.
02 -
  • Don't skip the oil coating—dumplings cooked completely dry will be pale and tough, not crispy, so brush them generously even though it feels like a lot.
  • Flipping them halfway through is the difference between bottoms that are just golden and bottoms that are deeply crispy and wonderful.
03 -
  • Don't crowd the basket—dumplings need space around them to become crispy on all sides, and cramming them in guarantees steam instead of crunch.
  • A light coat of oil makes the difference between dumplings that are merely cooked and dumplings that look like they came from a restaurant, so invest in a spray bottle or brush.
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