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These easy air fryer gyoza are packed with juicy pork and turn out golden and crispy in just 8 minutes—no pan, no mess. Quick to make, freezer-friendly, and full of flavor, they’re perfect for busy weeknights or anytime you need a fast, satisfying bite.
Crispy Air Fryer Gyoza Recipe
I’ll be honest—once I started making Gyoza in the air fryer, I stopped pan-frying them altogether. These dumplings come out perfectly golden and crispy, with juicy pork filling and no splatter or babysitting needed. It’s the easiest way I know to get that irresistible crunch without heating up a pan or making a mess.
The filling is a simple mix of ground pork, cabbage, ginger, scallions, and a splash of soy sauce and sake—just enough to bring out the savory flavors without overpowering the dumpling. I usually fold a small batch when cravings hit, but you can make a big batch ahead and freeze them too. Just air fry straight from frozen and you’ve got crispy, homemade gyoza in minutes. Serve them with ponzu sauce or your chili oil—once you try them this way, you’ll never go back. Be sure to check out my video guide and tips below to make them just right.
Love gyoza? You’ve got to try my Shrimp Gyoza or Pork and Shiitake Gyoza—they’re pan-fried to crispy perfection. However, you can air fry them!
What Makes This Recipe So Good
If you love crispy dumplings but hate the mess and clean up, this air fryer recipe is your new best friend—golden, juicy, and super simple.
- Perfect golden crunch every time. The air fryer gives you that crispy bottom and tender wrapper.
- Juicy, flavorful filling. A simple blend of pork, cabbage, and fragrant seasonings that keeps every bite satisfying.
- Ready in no time. Crispy and delicious in just 8 minutes—perfect for quick dinners or whenever cravings hit.
- Endless dipping options. Serve with ponzu, Chinese black vinegar, chili oil, or whatever sauce you love. They taste just as good without any dipping sauces!
Ingredients You’ll Need
- Ground pork – Go for pork with about an 80/20 fat ratio. You can use ground chicken, but it won’t be as juicy. Avoid ground turkey—it’s usually too dry.
- Cabbage
- Ginger
- Soy sauce
- Cooking sake — it’s best to stick with cooking sake, but if you don’t have it, you can swap it with Shaoxing wine, Chinese rice wine, or dry sherry.
- Japanese gyoza wrapper/pastry
Check the recipe card below for all the ingredient details.
Pro Tip #1: Why I Use 80/20 Ground Pork
I go for ground pork that’s about 80% meat and 20% fat because it keeps the filling juicy and flavorful. If it’s too lean, the gyoza can turn out dry—and nobody wants that.
Pro Tip #2: Round Wrappers Make Pleating Easy
I use round wrappers because they’re easier to pleat and seal, so no leaks and perfectly shaped dumplings every time.
Pro Tip #3: Brushing Oil for Crispy, Golden Wrappers
Brushing a little oil on both sides before air frying helps the wrappers get crispy and golden—no deep frying, no mess.
Shopping Guide: Look for round, thin wrappers labeled “Japanese gyoza pastry” or just “gyoza wrappers” at your local Asian market or online. They’re soft and flexible—easy to fold without tearing. If you can’t find the Japanese kind, Chinese dumpling wrappers or potsticker wrappers are a good backup—just pick the round ones that aren’t too thick. AVOID wonton wrappers that are usually pale yellow in color.
How To Make Air Fryer Gyoza
Toss the ground pork, cabbage, ginger, scallions, salt, pepper, soy sauce, cooking sake, and sesame oil into a bowl. Mix it up really well so all those flavors get to know each other.
Sidenote: Traditionally, in Japanese cooking, they mix the filling by hand—it helps everything blend better and keeps the pork tender. But don’t stress if you use a spoon; it still works perfectly.
Grab about half a teaspoon of filling and pop it right in the center of each wrapper. Then, wet the edges with a little water using your finger—that helps seal them up. Fold the wrapper over and pleat the edges to lock everything in. Keep going until you’ve wrapped up all your dumplings.
Lay your gyoza out on a piece of parchment paper. Give the tops a light brush of oil, then flip them over and do the same on the other side. This little step helps get that perfect golden crisp when you air fry them.
Place the gyoza flat side up in a single layer in the air fryer basket. If fresh, air fry at 190°C (375°F) for about 4 minutes. If cooking from frozen, give them 5 minutes for that perfect golden crunch!
Flip the gyoza over and air fry them at 190°C (375°F) for another 4 minutes until they’re golden and crispy. If you’re cooking from frozen, just give them 5 minutes on this side instead.
Enjoy your crispy gyoza hot and fresh—dip them in some ponzu sauce and dig in!
How To Wrap Gyoza
Wrapping gyoza at home is a fun and satisfying way to enjoy these delicious dumplings, especially when using convenient store-bought gyoza wrappers.
With just a bit of filling and a simple folding technique below, you can create beautifully crimped dumplings ready for pan-frying, steaming, boiling, or air-frying. I love this kitchen activity because it helps me relax, focus, and enjoy making something with my hands, plus it’s enjoyable when you make a big batch with family and friends and share the time together.
Step 1: Lay a piece of gyoza wrapper on a flat work surface, and place a teaspoon of filling in the center.
Step 2: Dab your index finger in water and moisten the edges of the wrapper.
Step 3: Fold it gently in half and get ready to form the beautiful pleats.
Step 4: Using your thumb and index finger, fold and pinch the wrapper to form pleats. If you’re a beginner, try making three to four pleats. Pinch firmly to seal, making sure there are no gaps or leaks.
How To Freeze Gyoza For Quick Meals
Freezing these means there’s always a quick, tasty meal ready to go. Lay the uncooked gyoza out in a single layer on parchment paper—make sure they aren’t touching. Freeze for 1 to 2 hours until firm, then transfer to an airtight bag or container.
When ready to cook, no need to thaw. Air fry straight from frozen for a total of 10 minutes, flipping halfway (5 minutes each side). This gives crispy, golden gyoza every time.
Frequently Asked Questions
Yes. Prepare the filling up to a day ahead, keep it covered in the fridge, then assemble the pieces when ready to cook.
Nope, don’t stack them. They need space and airflow to crisp up properly. This recipe makes 24, but I could only fit 12 in my air fryer, so I cooked them in two batches.
No worries. It’s already in the steps. Just make sure both sides are brushed with a bit of oil, and lay them out in a single layer so they’re not touching. That way, they crisp up nicely without sticking or tearing.
Keep any cooked pieces in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 190°C (375°F) for 2 minutes—just enough to warm through and crisp them up without burning.
This recipe is 89 calories per gyoza.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Recipes You Might Like
Air Fryer Gyoza
Ingredients
- 230 g ground pork, ideally 80% meat, 20% fat
- 60 g cabbage, sliced into thin pieces
- 1/2 thumb sized piece ginger, grated
- 1 tablespoon chopped scallion
- 1 pinch salt
- 3 dashes ground white pepper
- 1 tablespoon soy sauce
- 1/2 tablespoon cooking sake
- 1 teaspoon sesame oil
- 1 pack Japanese gyoza wrapper/pastry, round
- 1 tablespoon oil, for brushing
Dipping Sauce
- 4 tablespoons ponzu
Instructions
- In a bowl, combine ground pork, cabbage, ginger, scallion, salt, pepper, soy sauce, cooking sake, and sesame oil. Mix until well combined.
- Place about 1/2 teaspoon of filling in the center of each gyoza wrapper. Moisten the edges with water using your finger. Fold and pleat to seal. Repeat with the remaining wrappers.
- Place the gyoza on a piece of parchment paper. Lightly brush the tops with oil, then flip and brush the other side.
- Arrange the gyoza flat side up in a single layer in the air fryer basket. Air fry at 190°C (375°F) for 4 minutes (or 5 minutes if cooking from frozen).
- Flip the gyoza and air fry at 190°C (375°F) for another 4 minutes (or 5 minutes if cooking from frozen), until golden and crispy.
- Enjoy the gyoza hot with ponzu sauce for dipping.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
