How to Air Fry Gyoza

Cook frozen gyoza at 375°F (190°C) for 8–10 minutes. Flip or rearrange at 5 minutes. The gyoza are done when the bottom is crispy and golden and the dough is cooked through. Fresh or refrigerated gyoza cook in 6–8 minutes. Do not overcook — the dough toughens quickly after the ideal window.

The key to crispy bottoms is a light spray of oil on the basket and the gyoza before cooking. Lay them flat-bottom down for the first half of cooking. Do not flip too early — let the bottoms crisp and release before turning. If they stick, they are not ready to flip yet.

Frozen gyoza go straight from freezer to air fryer — no thawing needed. Fresh gyoza cook slightly faster and the wrapper stays more tender. For extra crispiness on fresh gyoza, brush the bottoms with a thin layer of oil before placing in the basket.

Classic gyoza sauce: equal parts soy sauce and rice vinegar with a few drops of sesame oil and a pinch of chili flakes. Ginger-soy: add freshly grated ginger to the above. Ponzu works as a lighter, citrus-forward alternative. Serve dipping sauce in small individual bowls alongside the hot gyoza.

What temperature for air fryer gyoza?

Air fry gyoza at 375°F (190°C). This temperature crisps the dumpling wrappers to a golden finish while heating the filling through. Both fresh and frozen gyoza (potstickers) cook well at this temperature.

How long to cook gyoza in air fryer?

Frozen gyoza take 8–10 minutes at 375°F (190°C). Flip carefully at the halfway point (4–5 minutes) for even crisping on both sides. Fresh (uncooked) gyoza may cook in 7–8 minutes. They are done when the wrappers are golden and slightly blistered.

Tips for air fryer gyoza?

Spray the basket generously with oil before adding gyoza — dumpling wrappers stick badly without it. Flip carefully at the halfway mark using tongs. Spray the tops with oil too for even crisping. Serve immediately with a soy-vinegar dipping sauce.