Right, So Let's Talk About These Air Fryer Potstickers
You know how sometimes you just want something crispy, comforting, and a bit nostalgic—but without standing over a hot stove for ages? That's where air fryer potstickers come in. I started making these on a total whim, actually, after a particularly long Monday (the kind where you open the fridge and just sigh). I'd always pan-fried my dumplings, but my friend swore by the air fryer—and, let me tell you, she was not kidding about how much easier it is. The first batch was gone before I even finished cleaning up. Sorry, not sorry. Oh, and I'm still haunted by the time I tried to steam them in a rice cooker lid. Don't do that.
Why I Keep Coming Back to This Recipe
I make these when I want something that feels like takeout but doesn't require changing out of my slippers. My family goes a bit wild for them (sometimes I have to hide a few just for myself—shh, don't tell). And honestly, the air fryer means no more scrubbing sticky pans or wrestling with oil splatters. I used to char the bottoms every single time in the pan. Now? Golden, crispy, and somehow less messy. It feels like cheating, but in a good way. (Also, reheating leftovers in the air fryer? Game-changer. I swear they're even better the next day. Or maybe that's just wishful thinking since there are never any left.)
Here's What You'll Need (and Some Swaps)
- 1 bag frozen potstickers (or dumplings, gyoza, mandu—call them what you want! My grandmother insisted on Wei-Chuan, but I honestly grab whatever's on sale)
- 1 tablespoon cooking oil (I use avocado oil, but regular vegetable oil works. Even a quick spray of cooking spray in a pinch)
- Optional: soy sauce, chili crisp, sriracha, or vinegar for dipping (sometimes I just use the little packets they come with; no shame)
- Scallions or sesame seeds for garnish, if you're feeling fancy. Or, if you've run out, just ignore this step like I sometimes do
How I Actually Make Air Fryer Potstickers
- Preheat your air fryer to 370°F (about 188°C), if it does that (mine takes, like, 2 minutes; some don't even have a preheat function and that's fine, too).
- Meanwhile, toss the frozen potstickers in the oil. I just use my hands. Or, honestly, sometimes I just spray them right in the basket. Make sure they're a bit shiny but not swimming in oil.
- Arrange the potstickers in a single layer in the air fryer basket. Give 'em a little space if you can—crowding leads to uneven crispiness (I've learned the hard way, but it's not a disaster if they're all jammed in either).
- Cook for 8–10 minutes, shaking or flipping halfway through. This is when I usually sneak a taste, even though it's probably too hot. Don't worry if they look a tad pale at first; they crisp up more in the last few minutes.
- Once they're golden and sizzling, pull them out. Let them cool for a sec (or not, if you're impatient like me). Serve with your dipping sauce of choice.
Some Notes from My Kitchen Fails (and Wins)
- If you skip the oil, you can still make these, but they might taste a bit like cardboard. Just saying.
- Some brands of potstickers have thicker wrappers and might need a couple extra minutes. I used Trader Joe's once and they needed almost 12 minutes—go figure.
- Don't stack them. They really do get a bit soggy if you do, but I've eaten 'em anyway and survived.
Variations I've Tried (and One Fail)
- Veggie potstickers? Totally works. I even tried kimchi-filled ones once, and wow, talk about a flavor punch.
- Once I tried brushing them with hoisin sauce before air frying. Honestly, not my best idea—sticky mess, tasted 'off'. Maybe skip that.
- You can sprinkle a bit of five-spice powder or toasted sesame seeds before cooking if you're feeling experimental. Sometimes it works, sometimes it just tastes...busy.
The Gear I Use (But You Don't Need to Go Fancy)
Well, obviously an air fryer. Mine's the basket type—it's loud and a bit clunky, but it works. If you've got one of those air fryer trays for your oven, that'll do too; you might need to add a bit more time. No air fryer? I suppose you could bake them at high heat or pan-fry, but then this isn't really an air fryer recipe, is it? Also, tongs are nice for flipping, but a fork gets the job done (just mind your fingers!).
Storing Leftovers (If You Have Any...)
Pop them in a sealed container in the fridge. They'll keep for about two days, though honestly, in my house it's rare they survive till morning. To reheat, just toss them back in the air fryer for 2-3 minutes at 350°F. They somehow get crispier, which shouldn't be possible, but there it is.
How I Like to Serve Them (or, My Slightly Odd Tradition)
Most people go for soy sauce or vinegar, but I sometimes mix up a quick dipping sauce with soy, a bit of honey, and chili flakes. My partner likes them with just sriracha, straight up. And sometimes, on game nights, I pile them up on a platter with toothpicks—makes me feel like a party is about to break out, even if it's just us and the cat.
Pro Tips I Learned the Hard Way
- Don't rush the flipping. I once tried to shake the basket with wild abandon and ended up with split wrappers everywhere. Go easy.
- If they start to brown too quickly, just lower the temp by 10° or so. Actually, I find it works better if you start a little lower and bump it up at the end.
- And, please, let them cool for at least 30 seconds. I still have a rogue scar on my tongue form not waiting.
FAQ (Because People Actually Ask Me This)
- Do I need to thaw the potstickers first? Nope! Straight from the freezer is best. Thawing just turns them mushy. Trust me.
- Can I use homemade dumplings? Yep. But I'd freeze them solid first, otherwise they fall apart. (Learned that one the messy way.)
- What if I don't have oil? They'll still cook, but the crispiness won't be the same. Maybe try a butter spray? Or honestly, just accept the not-so-satisfying crunch.
- Any store-bought recommendations? I've had good luck with Wei-Chuan and Trader Joe's brands. But, try your local Asian market—they've got the hidden gems.
- How do I clean my air fryer after making these? Line the basket with parchment (with holes!) or just soak it right after cooking. Otherwise it gets gunky. Don't ask how I know.
Oh, and if you want to geek out about different dumpling shapes, Serious Eats has a fun guide. But, honestly, nobody's judging what these look like once they come out all crispy and delicious.
Go on, try 'em and let me know if you end up eating the whole batch yourself. Not that I ever do that. (Well, maybe sometimes.)
Ingredients
- ½ pound ground pork
- 1 cup finely shredded cabbage
- 2 green onions, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 24 round dumpling wrappers
- Cooking spray
Instructions
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1In a medium bowl, combine ground pork, shredded cabbage, green onions, soy sauce, sesame oil, and grated ginger. Mix until well combined.
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2Place about 1 teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold, and press to seal.
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3Lightly spray the air fryer basket with cooking spray. Arrange potstickers in a single layer, making sure they do not touch.
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4Spray the tops of the potstickers with cooking spray. Air fry at 370°F (188°C) for 10-12 minutes, flipping halfway through, until golden and crispy.
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5Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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