Air Fryer Pork Gyoza
Air Fryer Pork Gyoza is made with ground pork, napa cabbage, sesame oil, and sake; air fry at 380°F for 10 minutes until perfectly browned and addictively crispy.
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Method
- 1
Mix pork with all filling ingredients. The mixture should be sticky and cohesive.
- 2
Place 1 tbsp filling on each wrapper. Wet edges, fold in half. Make 5-6 pleats along one side to seal.
- 3
Spray both sides of gyoza with cooking spray.
- 4
Air fry at 380°F for 8-10 minutes, flipping gently at 5 minutes, until golden brown on both sides.
- 5
Serve with ponzu, chili oil, and rice vinegar.
Pro tip. Gyoza wrappers are thinner than Chinese dumpling wrappers for a reason — they get crispier. The pleating isn't just decorative; it creates more surface area for crunch. Squeeze every drop of water from the cabbage. Make a batch and freeze — they cook from frozen in 12 minutes.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- 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.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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