Air Fryer Pork Dumplings
Air Fryer Pork Dumplings are made with ground pork, napa cabbage, soy sauce, and ginger; air fry at 380°F for 10 minutes until golden and crunchy outside, tender inside.
Saved in this browser. View saved recipes
Method
- 1
Salt shredded cabbage, let sit 10 minutes, then squeeze out all water. Mix with pork and seasonings.
- 2
Place 1 tbsp filling on each wrapper. Wet edges, fold in half, and pleat one side to seal.
- 3
Spray dumplings on all sides with cooking spray.
- 4
Air fry at 380°F for 8-10 minutes, turning gently halfway, until golden and crispy.
- 5
Serve with soy-vinegar dipping sauce and chili oil.
Pro tip. Squeezing the water from cabbage is critical — wet filling makes soggy dumplings. Pleat only one side so the dumpling sits flat and gets a crispy bottom. These freeze beautifully — air fry from frozen, just add 3-4 minutes.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 220 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. To bring them back, air fry at 350°F for 3-4 minutes. Spritz tops with water so the dough tenderizes while the bottom re-sears. Full reheat guide for dumplings (cooked).
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.
