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Air Fryer Potstickers

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air fryer potstickers with bacon

We here at Delish love dumplings of all kinds. (See June’s boiling dumplings, for example, with its homemade wrapper.) But if you want something that’s a little less work intensive (and you love using your air fryer), this recipe is all yours.

We used bacon to add both up-front smokiness and a background of umami. But you're free to use all chicken or all pork in this recipe. Salting and draining the cabbage is critical; you don’t want the filling to be too wet.

Serve these with a homemade dipping sauce. Or you can elect to make a sauce with a 1:1 ratio of soy sauce and Chinese black vinegar. And of course, chili oil would be totally advised. Oh, and you can toss tradition out the window and dip these in some spicy mayo!

Tried this recipe? Let us know how they came out in the comments below!

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Yields: 25 - 30
Prep Time: 0 hours 10 mins
Total Time: 1 hour 0 mins
1 c.

Napa cabbage, finely chopped

Kosher salt

4 oz.

sliced bacon, placed in freezer 10 minutes

8 oz.

ground chicken


scallions, thinly sliced


(1/2") piece of ginger, minced


clove garlic, minced

1 tsp.

fish sauce

1 tbsp.

low-sodium soy sauce

1/2 tsp.


1/2 tsp.

white pepper

1/4 tsp.

toasted sesame oil

Pinch of granulated sugar


to 30 dumpling wrappers

Vegetable oil, for brushing

Sliced scallions and dipping sauce, for serving

  1. Place cabbage in a strainer, season with a good pinch of salt, and toss to combine. Let drain over a bowl about 10 minutes.
  2. Meanwhile, chop bacon as fine as you can: Run your knife over bacon until it almost resembles ground meat, about 2 minutes.
  3. In a large bowl, combine bacon and chicken. Knead with your hands until mixture turns into a smooth paste, 1 to 2 minutes.
  4. Squeeze cabbage of any excess moisture. Add to chicken mixture, along with scallions, ginger, garlic, fish sauce, soy sauce, cornstarch, white pepper, sesame oil, granulated sugar, and a pinch of salt. Mix with your hands until thoroughly combined, then refrigerate until chilled, about 10 minutes.
  5. Place about 2 teaspoons filling in center of a dumpling wrapper. Dip your finger in a bit of water, then run your finger around outside of wrapper. Close dumpling and press 2 sides together into a half moon. Pleat edges to seal, then arrange on a parchment-lined baking sheet. Repeat with remaining wrappers and filling. Cover with a slightly moist kitchen towel until ready to cook.
  6. Preheat an air fryer to 370°. Working in batches, brush dumplings with vegetable oil. Cook, turning halfway through, until exterior of dumpling is crispy and an instant-read thermometer inserted into center registers 170º, 10 to 12 minutes. 
  7. Transfer dumplings to a platter. Garnish with scallions. Serve with desired dipping sauce alongside.
  8. Make Ahead: Dumplings can be made 2 months ahead. Cover with plastic and freeze, then transfer to a resealable bag and keep frozen. Place frozen dumplings directly into air fryer. Cook 5 minutes, then brush with oil and return to air fryer. Continue to cook, flipping halfway through, 10 to 12 more minutes.

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