Air Fryer Mandu (Korean Dumplings)
Air Fryer Mandu is made with Korean mandu and a soy-sesame-gochugaru dipping sauce; air fry at 375°F for 12 minutes until perfectly golden and crispy without deep frying.
Saved in this browser. View saved recipes
Method
- 1
Lightly spray frozen mandu on all sides with cooking spray — do not thaw them first.
- 2
Arrange mandu in a single layer in the air fryer basket, leaving space between each. Air fry at 375°F for 6 minutes.
- 3
Flip mandu, spray lightly again, and air fry for another 5-6 minutes until golden brown and crispy.
- 4
While mandu cook, stir together soy sauce, rice vinegar, sesame oil, gochugaru, green onion, and sugar for the dipping sauce.
- 5
Serve mandu hot with the dipping sauce on the side.
Pro tip. Cook mandu straight from frozen — thawing makes the wrappers soggy and prone to tearing. A light spray of oil is all you need.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 290 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
