Air Fryer Chicken Dumplings (Print Version)

Golden chicken dumplings cooked in an air fryer with a savory sesame soy dipping sauce.

# What You'll Need:

→ Dumpling Filling

01 - 10.5 oz ground chicken
02 - 2 spring onions, finely chopped
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon cornstarch
08 - 1/4 teaspoon ground white pepper
09 - 1/2 teaspoon salt

→ Dumplings

10 - 24 round dumpling wrappers
11 - Water for sealing

→ Sesame Soy Dipping Sauce

12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon toasted sesame oil
15 - 1 teaspoon honey
16 - 1 teaspoon toasted sesame seeds
17 - 1 teaspoon finely chopped spring onion
18 - 1/2 teaspoon chili flakes, optional

# How to Make:

01 - In a medium bowl, combine ground chicken, spring onions, garlic, ginger, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly until well combined.
02 - Place a dumpling wrapper in the palm of your hand. Spoon about 1 teaspoon of filling into the center. Moisten the edge of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape, pressing the edges to seal. Pleat if desired. Repeat with remaining wrappers and filling.
03 - Preheat the air fryer to 350°F for 3 minutes.
04 - Lightly brush or spray both sides of the dumplings with oil. Arrange dumplings in a single layer in the air fryer basket, ensuring they do not touch.
05 - Air fry for 8 to 10 minutes, flipping halfway through, until golden and cooked through.
06 - Mix all dipping sauce ingredients in a small bowl.
07 - Serve hot dumplings with sesame soy sauce on the side.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while staying juicy inside, and honestly, it feels like cheating in the best way possible.
  • Twelve minutes from cold air fryer to golden dumplings means you can make this while setting the table.
  • The sesame soy sauce comes together while the dumplings cook, so there's zero stressful multitasking.
02 -
  • Don't skip the halfway flip, because I learned the hard way that unflipped dumplings stay pale and chewy on one side while the other gets overdone.
  • Cornstarch in the filling is non-negotiable if you want to avoid a watery, soggy mess when the chicken releases its moisture during cooking.
03 -
  • Wet your fingers slightly instead of a brush when sealing dumpling edges, because water distributes more evenly and prevents air pockets that cause bursting.
  • If your dumplings start browning too fast, lower the temperature by ten degrees and add a minute or two to the time, because every air fryer has its own personality.
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