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Quick Answer
Air fry frozen gyoza at 375°F (190°C) for 8–10 minutes, flipping once at 5 minutes. The bottoms crisp up like pan-fried gyoza without the oil. The pleated tops stay slightly chewy with the filling steaming inside.
This guide links back to the canonical timing row for Gyoza, so the advice stays aligned with the chart data.
Use the full Air Fryer Gyoza timing page for row notes, related foods, and safety reminders.
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.
Last updated June 19, 2026 · Reviewed by Maks