Air Fried Pork Dumplings Chili (Printer Friendly)

Crispy pork dumplings with a spicy chili oil, air cooked to golden perfection with savory filling.

# What You Need:

→ Filling

01 - 9 oz ground pork
02 - 2 spring onions, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon ginger, grated
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sesame oil
07 - 1 tablespoon Shaoxing wine or dry sherry
08 - 1 teaspoon sugar
09 - 1/2 teaspoon white pepper
10 - 1/2 cup napa cabbage, finely shredded
11 - 1 tablespoon cornstarch

→ Dumplings

12 - 24 round dumpling wrappers (gyoza or wonton wrappers)
13 - Water for sealing
14 - Cooking spray or vegetable oil

→ Chili Oil Dipping Sauce

15 - 4 tablespoons chili oil
16 - 1 tablespoon soy sauce
17 - 1 teaspoon black vinegar or rice vinegar
18 - 1 teaspoon toasted sesame seeds
19 - 1 teaspoon finely chopped spring onion, optional

# Directions:

01 - Combine ground pork, spring onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, napa cabbage, and cornstarch in a mixing bowl. Mix until well combined and slightly sticky in texture.
02 - Place a dumpling wrapper in your palm. Spoon approximately 1 teaspoon of filling into the center. Dip your finger in water and moisten the edge of the wrapper. Fold in half and pinch edges to seal, pleating as desired.
03 - Repeat the wrapping process with remaining wrappers and filling. Cover completed dumplings with a damp cloth to prevent drying out.
04 - Preheat air fryer to 375°F for 3 minutes.
05 - Lightly spray or brush dumplings with oil. Arrange in a single layer in the air fryer basket without overlapping.
06 - Air fry for 8 to 10 minutes, turning halfway through cooking, until golden brown and crispy throughout.
07 - While dumplings cook, combine chili oil, soy sauce, black vinegar, toasted sesame seeds, and chopped spring onion in a small bowl. Mix well for serving.
08 - Transfer hot dumplings to a serving plate and present with chili oil dipping sauce on the side.

# Pro Advice:

01 -
  • They're crispy on the outside without a drop of deep frying oil, which somehow makes them taste even better than the traditional version.
  • The whole thing comes together in under an hour, making this perfect for unexpected guests or when you want restaurant-quality food without the stress.
02 -
  • Don't overfill the wrappers even though you'll be tempted, because the filling expands slightly when cooked and too much will burst through the edges.
  • The halfway shake matters more than you'd think, because the bottom gets all the heat first and needs a flip to finish evenly.
03 -
  • If your filling seems dry, a tablespoon of water mixed in makes a huge difference, but add it slowly because too much turns everything mushy.
  • The sesame seeds and spring onion in the chili oil might seem optional, but they're what transform it from just spicy oil into something with actual complexity and texture.
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