Air Fried Pork Dumplings Chili (Printable)

Golden pork dumplings cooked to crisp perfection and served with spicy chili oil for dipping.

# What You'll Need:

→ Filling

01 - Ground pork, 9 oz
02 - Spring onions, 2 stalks, finely chopped
03 - Garlic cloves, 2, minced
04 - Fresh ginger, 1 tablespoon, grated
05 - Soy sauce, 2 tablespoons
06 - Sesame oil, 1 tablespoon
07 - Shaoxing wine, 1 tablespoon
08 - Granulated sugar, 1 teaspoon
09 - White pepper, 1/2 teaspoon
10 - Napa cabbage, 1/2 cup, finely shredded
11 - Cornstarch, 1 tablespoon

→ Dumplings

12 - Round dumpling wrappers, 24 pieces
13 - Water, for sealing
14 - Vegetable oil or cooking spray, 1 tablespoon

→ Chili Oil Dip

15 - Chili oil, 4 tablespoons
16 - Soy sauce, 1 tablespoon
17 - Black vinegar or rice vinegar, 1 teaspoon
18 - Toasted sesame seeds, 1 teaspoon
19 - Spring onion, 1 teaspoon, finely chopped

# How to Make It:

01 - In a mixing bowl, combine ground pork, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, shredded napa cabbage, and cornstarch. Mix thoroughly until well combined and slightly sticky in consistency.
02 - Place a dumpling wrapper in your palm. Spoon approximately 1 teaspoon of filling into the center of the wrapper.
03 - Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half and pinch the edges firmly to seal, creating pleats if desired for aesthetic presentation.
04 - Repeat the filling and sealing process with remaining wrappers and filling. Cover all completed dumplings with a damp cloth to prevent the wrappers from drying out.
05 - Set air fryer to 375°F and preheat for 3 minutes until fully heated.
06 - Lightly spray or brush all dumplings with vegetable oil. Arrange in a single layer in the air fryer basket, ensuring they do not overlap.
07 - Air fry for 8 to 10 minutes, turning halfway through cooking, until golden brown and crispy on all sides.
08 - While dumplings cook, combine chili oil, soy sauce, black vinegar, toasted sesame seeds, and chopped spring onion in a small bowl. Stir to blend.
09 - Transfer hot dumplings to a serving plate. Serve immediately with chili oil dipping sauce on the side.

# Expert Tips:

01 -
  • They're ready faster than you'd expect, making them perfect for unexpected cravings or last-minute guests.
  • Air frying means you skip the mess of shallow frying while somehow getting an even crispier result.
  • That chili oil dipping sauce tastes like restaurant-quality but takes two minutes to whisk together.
02 -
  • Don't overfill the wrappers—it's tempting to cram them full, but too much filling prevents proper sealing and causes the wrapper to burst during cooking.
  • The oil coating is crucial for air frying; without it, you get pale, chewy dumplings instead of that shattered-glass crisp texture you're after.
03 -
  • Keep your fingers slightly damp while folding but not dripping wet—wet wrappers become sticky and difficult to seal, while damp fingers help the water adhere properly to the edges.
  • If your dumpling wrapper edges keep refusing to seal, let them sit uncovered for 30 seconds so they firm up slightly before trying again.
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