Pan-frying gyoza means oil, a lid, a splash of water and a lot of hoping. The air fryer does the crisping in one go, and a spray of water partway through gives you the steamed top that stops the wrappers cracking. Works with homemade or straight from a frozen bag.
Everything you need
- 24 gyoza wrappers
- 300 g minced pork
- 1½ cups cabbage, very finely chopped
- 4 spring onions, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- ½ tsp fine salt
- as needed oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Salt the chopped cabbage and leave it 10 minutes, then squeeze it hard in a towel. This one step is the difference between a juicy filling and a watery one.
For this step
- 1½ cups cabbage
- ½ tsp fine salt
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Mix the cabbage with the pork, spring onions, soy, sesame oil, garlic and ginger. Stir in one direction for a minute until it turns slightly sticky.
For this step
- 300 g minced pork
- 1½ cups cabbage
- 4 spring onions
- 1 tbsp sesame oil
- 2 garlic cloves
- 1 tbsp fresh ginger
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Put a heaped teaspoon on each wrapper, wet the rim, fold in half and pleat one side. Neat pleats are for looks; a good seal is what actually matters.
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Line the basket with perforated paper and lay the gyoza flat side down, not touching. Spray them all over.
For this step
- 24 gyoza wrappers
- as needed oil spray
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Air fry at 190°C / 375°F for 6 minutes, then spray a little water over the tops and cook another 4 to 6 minutes until the bases are deep golden.
For this step
- as needed oil spray
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Serve straight away with soy, rice vinegar and chilli oil. They soften within a few minutes of sitting.
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Cook from frozen without defrosting. Defrosted wrappers go sticky and tear when you lift them.
- The water spray is what keeps the tops tender. Without it the wrapper edges dry into brittle shards.
Make it your own
- Use minced chicken or a mix of mushroom and tofu for a vegetarian filling, keeping the same seasoning.
- Add a spoon of gochujang to the filling and serve with a sweet chilli dip.
Storing & reheating
Freeze uncooked on a tray, then bag them for 3 months and air fry from frozen with 3 extra minutes. Cooked ones keep for 2 days but lose their crunch.
Frequently asked
Can you cook frozen gyoza in an air fryer?
Yes, and it is one of the best uses for one. Spray with oil and cook at 190°C for 10 to 12 minutes, misting with water halfway.
Why did my gyoza stick to the basket?
Not enough oil, or no liner. Perforated air fryer paper solves it completely and still lets the air through.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.