Asian dumplings are an amazing appetizer—the perfect combination of crispy and chewy. No surprise here: Your air fryer can rock this recipe like a champ.
Pork and ginger are the star flavors in these savory little bites, along with quick stir-fried bok choy. These easy-to-assemble appetizers make a great family cooking project—just stuff, seal, and air-fry your way to homemade takeout goodness. Look for thin dumpling wrappers at Asian grocery stores; regular egg roll wrappers will work in a pinch.
1 teaspoon canola oil
4 cups chopped bok choy (about 12 oz.)
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic (3 garlic cloves)
4 ounces ground pork
1/4 teaspoon crushed red pepper
18 (3 1/2-inch-square) dumpling wrappers or wonton wrappers
2 tablespoons rice vinegar
2 teaspoons lower-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon packed light brown sugar
1 tablespoon finely chopped scallions
Added sugars 0g
Calcium 7% DV
Potassium 5% DV
How to Make It
Heat canola oil in a large nonstick skillet over medium-high. Add bok choy, and cook, stirring often, until wilted and mostly dry, 6 to 8 minutes. Add ginger and garlic; cook, stirring constantly, 1 minute. Transfer bok choy mixture to a plate to cool 5 minutes. Pat the mixture dry with a paper towel.
Stir together ground pork, bok choy mixture, and crushed red pepper in a medium bowl.
Place a dumpling wrapper on work surface, and spoon about 1 tablespoon filling in center of wrapper. Using a pastry brush or your fingers, lightly moisten the edges of the wrapper with water. Fold the wrapper over to make a half-moon shape, pressing edges to seal. Repeat process with remaining wrappers and filling.
Lightly coat air fryer basket with cooking spray. Place 6 dumplings in basket, leaving room between each; lightly spray the dumplings with cooking spray. Cook at 375°F until lightly browned, 12 minutes, turning dumplings over halfway through cooking. Repeat with remaining dumplings, keeping cooked dumplings warm.
Meanwhile, stir together rice vinegar, soy sauce, sesame oil, brown sugar, and scallions in a small bowl until sugar is dissolved. To serve, place 3 dumplings on each plate with 2 teaspoons sauce.