📝 About This Recipe
Experience the perfect marriage of Japanese tradition and modern convenience with these incredibly crispy air-fried gyoza. By using the air fryer, you achieve that coveted 'potsticker' crunch on all sides without the mess of oil splatters or the fuss of steaming. Each bite reveals a succulent, ginger-scented pork and cabbage filling, making these the ultimate crowd-pleasing appetizer for any occasion.
🥗 Ingredients
Gyoza Filling
- 1/2 pound Ground Pork (can substitute with ground chicken or turkey)
- 1 cup Napa Cabbage (finely shredded and moisture squeezed out)
- 3 stalks Green Onions (finely minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 cloves Garlic (minced)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (helps bind the juices)
- 1/4 teaspoon White Pepper (ground)
Assembly
- 24-30 pieces Gyoza Wrappers (round dumpling skins)
- 2 tablespoons Neutral Oil (canola, avocado, or vegetable oil in a spray bottle)
- 1/4 cup Water (in a small bowl for sealing)
Spicy Sesame Dipping Sauce
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Chili Oil (Lao Gan Ma) (adjust to heat preference)
- 1/2 teaspoon Honey or Sugar (to balance acidity)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, shredded cabbage, green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, and white pepper.
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2
Use your hands or a spatula to mix the filling vigorously in one direction until it becomes slightly tacky and pale; this ensures a juicy, cohesive texture.
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3
Set up your workstation with the bowl of filling, the wrappers, and a small bowl of water.
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4
Place a gyoza wrapper in your non-dominant hand and place about 2 teaspoons of filling in the center. Avoid overfilling to prevent bursting.
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5
Dip your finger in the water and moisten the entire outer edge of the wrapper.
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6
Fold the wrapper in half over the filling. Starting from the center, create 3-4 pleats on one side of the wrapper, pressing them firmly against the flat back side to seal. The gyoza should have a flat bottom and a curved, pleated top.
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7
Repeat with the remaining wrappers and filling, placing the finished gyoza on a parchment-lined tray so they don't stick.
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8
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
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9
Lightly spray the air fryer basket with oil. Arrange the gyoza in a single layer, ensuring they are not touching to allow for maximum airflow.
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10
Generously spray or brush the tops of the gyoza with oil. This is the secret to getting that deep golden, fried texture.
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11
Air fry for 8-10 minutes. At the 6-minute mark, open the basket and give the gyoza another light spray of oil if any floury spots remain.
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12
While the gyoza cook, whisk together the soy sauce, rice vinegar, chili oil, and honey in a small serving bowl.
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13
Check the gyoza; they should be golden brown and the edges should look crisp. If using frozen pre-made gyoza, add 2-3 minutes to the cooking time.
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14
Carefully remove the gyoza from the air fryer and let them rest for 2 minutes—the filling will be very hot!
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15
Garnish with extra sesame seeds and sliced green onions, and serve immediately with the dipping sauce.
💡 Chef's Tips
Squeeze the cabbage: After shredding the cabbage, sprinkle with a pinch of salt, let sit for 5 mins, then squeeze out the water to prevent soggy gyoza. Don't crowd the basket: Air needs to circulate around each dumpling to create that crispy exterior; cook in batches if necessary. Oil is essential: Even in an air fryer, a light coating of oil is necessary to hydrate the starch in the wrapper for a 'fried' rather than 'baked' texture. Freeze for later: You can freeze uncooked gyoza on a tray, then transfer to a bag. Cook them straight from frozen in the air fryer at 350°F for 12-14 minutes. Check for doneness: The internal temperature of the pork filling should reach 165°F (74°C).
🍽️ Serving Suggestions
Serve alongside a chilled glass of Japanese Sapporo or Asahi beer. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to cut through the richness. Offer a variety of dipping sauces, including a creamy spicy mayo or a sweet plum sauce. Serve as a side dish to a steaming bowl of Shoyu or Miso Ramen. Accompany with edamame tossed in sea salt and garlic oil.