Air Fryer Chicken Dumplings (Printable)

Golden chicken dumplings air fried to crisp perfection with a savory sesame soy dipping sauce.

# Ingredient List:

→ 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 (gyoza or wonton style)
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 or sugar
16 - 1 teaspoon toasted sesame seeds
17 - 1 teaspoon finely chopped spring onion
18 - 1/2 teaspoon chili flakes (optional)

# Steps:

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 and spoon approximately 1 teaspoon of filling into the center. Moisten the edge of the wrapper with water, fold over the filling to form a half-moon shape, and press edges firmly 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 8-10 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.

# Tips from the Pros:

01 -
  • They cook in 12 minutes flat, which means you can actually pull off homemade appetizers on a Tuesday.
  • The air fryer method skips the oil-splattering mess of pan-frying and leaves you with zero regrets about the cleanup.
  • That sesame soy dipping sauce tastes like it came from somewhere fancy, but it's literally five ingredients whisked together.
02 -
  • Don't overfill your dumplings or the wrapper will burst during cooking and leak filling everywhere—I learned this the hard way and had to scrape chicken bits off my air fryer basket.
  • The water seal on the edges is absolutely critical; if you skip it or use too much water, the folds will either pop open or stick together awkwardly.
  • Freezing uncooked dumplings is genuinely a game-changer for busy weeks—just add 2–3 minutes to the air fryer time and you're golden.
03 -
  • If your filling is too wet, add another half teaspoon of cornstarch; the mixture should hold together when you pinch it but still be moist enough to taste flavorful.
  • Use room-temperature filling when you fold—cold filling is harder to work with and takes longer to cook through in the center.
  • A light brush of oil on the dumplings beats heavy spraying; you want a thin, even coat that crisps them, not steamed dumplings swimming in oil.
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