Gyoza in the air fryer
Crispy Japanese dumplings filled with juicy ground pork, pointed cabbage and ginger — cooked in the air fryer for a light and delicious finger food experience.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Bowl For the filling
- 1 Brush For water and oil
Ingredients
Filling
- 400 g ground pork
- 200 g pointed cabbage Finely chopped
- 3 pcs spring onions Finely chopped
- 2 clove garlic Finely chopped
- 1 tbsp fresh ginger Finely grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
1 tsp salt- 0.5 tsp black pepper Freshly ground
Wrapping
- 30 pcs gyoza wrappers Round dumpling discs, available in Asian supermarkets
- 1 dl water For sealing
For the air fryer
- 2 tbsp neutral oil For brushing
Dipping sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
0.5 tsp chili flakes Optional
Instructions
Preparation
- Place 200 g pointed cabbage and 3 pcs spring onions in a bowl, sprinkle with a little 1 tsp salt and let sit for 5 minutes. Then squeeze the liquid out thoroughly.
- Mix the cabbage with 400 g ground pork, 2 clove garlic, 1 tbsp fresh ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar and 0.5 tsp black pepper. Knead the filling thoroughly so it becomes slightly sticky.
- Take one 30 pcs gyoza wrappers at a time, place a tablespoon of filling in the center, brush the edge with 1 dl water and fold into a half-moon. Press the edge together with small pleats so the gyoza seals tightly. Repeat with the rest of the wrappers and filling.
Cooking in the air fryer
- Preheat the air fryer to 180 °C convection.
- Brush the gyozas lightly with 2 tbsp neutral oil on both sides so they become crispy during cooking.
- Place the gyozas in a single layer in the air fryer basket without them touching. Cook at 180 °C for 8-10 minutes, until golden and crispy. Shake the basket or carefully turn the gyozas halfway through.
Serving
- While the gyozas are cooking, stir together the dipping sauce from 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil and 0.5 tsp chili flakes.
- Serve the gyozas hot straight from the air fryer with the dipping sauce on the side. Garnish if you like with extra spring onions and sesame seeds.
Notes
Tips for the perfect result:
To achieve the classic gyoza texture with a crispy base and soft top, make sure the gyozas lie in a single layer without touching. A thin layer of oil is the key to crispness — but avoid over-oiling, as they can become greasy. Variation:
The filling can be varied with chicken, prawns or a vegetarian version with shiitake mushrooms and tofu. For extra flavor you can add a splash of sake or mirin to the filling. Serving:
Serve as a starter, snack or as part of a larger Asian tapas platter. Pairs well with steamed rice, miso soup or a fresh Asian salad. Portion size:
If your air fryer is smaller, you can cook the gyozas in two batches. Keep the first portion warm in the oven at 80 °C while you cook the rest.
To achieve the classic gyoza texture with a crispy base and soft top, make sure the gyozas lie in a single layer without touching. A thin layer of oil is the key to crispness — but avoid over-oiling, as they can become greasy. Variation:
The filling can be varied with chicken, prawns or a vegetarian version with shiitake mushrooms and tofu. For extra flavor you can add a splash of sake or mirin to the filling. Serving:
Serve as a starter, snack or as part of a larger Asian tapas platter. Pairs well with steamed rice, miso soup or a fresh Asian salad. Portion size:
If your air fryer is smaller, you can cook the gyozas in two batches. Keep the first portion warm in the oven at 80 °C while you cook the rest.
Nutrition
Calories: 380kcalCarbohydrates: 35gProtein: 22gFat: 16gSaturated fat: 5gPolyunsaturated fat: 3gMonounsaturated fat: 6gCholesterol: 65mgSodium: 1400mgPotassium: 380mgFiber: 2.5gSugar: 3gVitamin A: 200IUVitamin C: 18mgCalcium: 60mgIron: 2.5mgNet carbohydrates: 32g
