Air Fryer Recipe
Potstickers
Pork potstickers are a cherished dish known for their crispy exterior and juicy filling, made healthier using an air fryer.
Ingredients
- 250g ground pork
- 1 cup finely chopped cabbage
- 2 spring onions, finely sliced
- 2 cloves of garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 30 dumpling wrappers
- Olive oil spray
Method
- In a large bowl, combine the ground pork, cabbage, spring onions, garlic, soy sauce, sesame oil, and ginger. Mix until well combined.
- Lay a dumpling wrapper on a clean surface. Place about a teaspoon of the pork mixture in the centre of the wrapper.
- Lightly moisten the edge of the wrapper with water using your finger. Fold the wrapper in half, and seal the edges by pressing firmly. Make pleats along the edge for a traditional look, if desired.
- Repeat with the remaining wrappers and filling.
- Preheat your air fryer to 180°C (350°F). Lightly spray the air fryer basket with olive oil.
- Arrange the potstickers in a single layer in the basket, making sure they do not touch. Lightly spray the tops of the potstickers with more olive oil.
- Air fry the potstickers for 8-10 minutes or until the wrappers are golden and crispy. You may need to cook them in batches depending on the size of your air fryer.
Why this works in an air fryer
The air fryer’s fast convection dries and blisters the oiled wrapper while heat drives moisture from the pork and cabbage into steam, cooking the filling from inside. A small teaspoon of filling matters: too much insulates the centre before the wrapper has browned.
Equipment notes
Assumes a 5-6 litre basket holding about 10-12 potstickers with space between them; in a single-drawer model cook in batches and use the centre of the basket, while dual-zone drawers often run slightly cooler when both sides are on, so add 1-2 minutes and swap positions if one side browns faster.
Common pitfalls
- Wrapper golden but pork still pink or soft in the centre? The dumplings are overfilled; use a level teaspoon next batch and continue cooking the current batch at 160°C until the filling is piping hot throughout.
- Edges opening during cooking? The rim was too wet, dusty or not pressed firmly enough; wipe off excess flour, use a thin smear of water only, then pinch hard along the seam before spraying with oil.
- Pale, leathery wrappers at minute 10? The surfaces were too dry but not oiled enough; spray the tops more evenly and cook 2-3 minutes longer, keeping clear gaps for airflow.
- Burnt tips with a chewy middle? The pleats or exposed corners are catching in strong airflow; lower to 170°C and turn the potstickers halfway, or tuck tall pleats down before cooking.
Variations & substitutions
- Use chicken mince instead of pork; it is leaner, so add an extra 1 teaspoon sesame oil to stop the filling becoming bouncy and dry.
- Use finely chopped prawns for half the pork; they cook quickly, so keep the filling portions small and check from 7 minutes to avoid rubbery centres.
- Swap cabbage for Chinese leaf or pak choi; squeeze out excess moisture after chopping or the wrappers may soften and split before they crisp.
- For a vegetarian version, use crumbled firm tofu and finely chopped mushrooms; press the tofu well and pre-cook the mushrooms briefly so the filling is not watery.
Storage & reheating
Keep cooked potstickers covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot through and re-crisped.
Nutrition
Calories: 250
