We here at Delish love dumplings of all kinds. (See June’s boiling dumplings, for example, with its homemade wrapper.) But if you want something that’s a little less work intensive (and you love using your air fryer), this recipe is all yours.
you can use chicken in this recipe. Salting and draining the cabbage is critical, you don’t want the filling to be too wet.
Serve these with a homemade dipping sauce & enjoy!
About Time
- Prep Time 10 min
- Cook Time 40 min
- Total Time 1 hour
- Ingredients
- 1 c Napa cabbage, finely chopped
- Kosher salt
- 4 oz sliced bacon, placed in freezer for 10 minutes
- 8 oz ground chicken
- 3 scallions, thinly sliced
- 1 (1/2″) piece of ginger, minced
- 1 clove garlic, minced
- 1 tsp fish sauce
- 1 tbsp low-sodium soy sauce
- 1/2 tsp cornstarch
- 1/2 tsp white pepper
- 1/4 tsp toasted sesame oil
- Pinch of granulated sugar
- 25 to 30 dumpling wrapper
- Vegetable oil, for brushing
- Sliced scallions and dipping sauce, for serving
- Instructions
- Place cabbage in a strainer, season with a good pinch of salt, and toss to combine. Let drain over a bowl about 10 minutes.
- Meanwhile, chop bacon as fine as you can: Run your knife over bacon until it almost resembles ground meat, about 2 minutes.
- In a large bowl, combine bacon and chicken. Knead with your hands until the mixture turns into a smooth paste, 1 to 2 minutes.
- Squeeze cabbage of any excess moisture. Add to chicken mixture, along with scallions, ginger, garlic, fish sauce, soy sauce, cornstarch, white pepper, sesame oil, granulated sugar, and a pinch of salt. Mix with your hands until thoroughly combined, then refrigerate until chilled, about 10 minutes.
- Place about 2 teaspoons of filling in center of a dumpling wrapper. Dip your finger in a bit of water, then run your finger around outside of wrapper. Close dumpling and press 2 sides together into a half moon. Pleat edges to seal, then arrange on a parchment-lined baking sheet. Repeat with remaining wrappers and filling. Cover with a slightly moist kitchen towel until ready to cook.
- Preheat an air fryer to 370°. Working in batches, brush dumplings with vegetable oil. Cook, turning halfway through, until exterior of dumpling is crispy and an instant-read thermometer inserted into center registers 170º, 10 to 12 minutes.
- Transfer dumplings to a platter. Garnish with scallions. Serve with desired dipping sauce alongside.
- Make Ahead: Dumplings can be made 2 months ahead. Cover with plastic and freeze, then transfer to a resealable bag and keep frozen. Place frozen dumplings directly into air fryer. Cook 5 minutes, then brush with oil and return to air fryer. Continue to cook, flipping halfway through, 10 to 12 more minutes.