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Air Fryer Dumplings and Gyoza

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Frozen gyoza, potstickers, or mandu cooked in the air fryer for crispy, golden skins and juicy filling — no steaming, no stovetop, ready in under 15 minutes.

Ingredients

Scale
  • 1 bag frozen dumplings, gyoza, or potstickers (16–20 pieces)
  • Cooking oil spray (avocado or canola oil)
  • Dipping sauce for serving (soy sauce, ponzu, or dumpling sauce)

Instructions

  1. Preheat the air fryer to 375°F for 3 minutes. Keep dumplings in the freezer until the fryer is ready — do not allow them to begin thawing.
  2. Arrange dumplings flat-side down in a single layer in the basket, spacing them at least ½ inch apart. Do not stack or crowd — touching dumplings will steam rather than crisp.
  3. Spray the dumplings generously with cooking oil spray to coat the wrappers evenly.
  4. Air fry at 375°F for 8–9 minutes for gyoza, 9–11 minutes for larger potstickers or mandu, until golden and crispy. For mini wontons, shake the basket at the halfway point.
  5. Serve immediately with dipping sauce.

Notes

Do not air fry xiaolongbao (Shanghai soup dumplings) — the paper-thin wrappers burst when the gelatinized broth liquefies under dry air pressure.

A 4-quart basket holds 12–15 regular gyoza; a 5–6 quart basket holds 16–20. Single layer only.

Oil spray is not optional — without it, wrappers turn pale and papery instead of golden and crispy.

To reheat previously cooked dumplings, air fry at 375°F for 3–4 minutes to restore crispness.

Find it online: https://airfrycentral.com/air-fryer-dumplings/