AirFryFeast
Air Fryer Asian-Inspired Tofu and Shiitake Potsticker Dumplings
Crispy air fryer potsticker dumplings filled with crumbled tofu, shiitake mushrooms, ginger, garlic, cabbage, and tamari, with clear timing for a tender center and golden wrapper edges.
Ingredients
- 200g extra-firm tofu, pressed and crumbled
- 100g fresh shiitake mushrooms, finely chopped
- 2 green onions, finely sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup shredded napa cabbage or finely chopped bok choy
- 2 teaspoons tamari or gluten-free soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon ground white pepper
- 20 gluten-free dumpling wrappers (round, about 3-4 inches diameter)
- Olive oil spray or neutral oil spray for brushing
Instructions
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In a large bowl, combine crumbled tofu, chopped shiitake mushrooms, green onions, grated ginger, minced garlic, shredded napa cabbage, tamari, toasted sesame oil, cornstarch, and white pepper. Mix thoroughly until well combined to create the dumpling filling.
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Place one gluten-free dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center of the wrapper.
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Dampen the edges of the wrapper lightly with water using your fingertip. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal. Create pleats along the edge for a traditional look if desired.
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Repeat the filling and folding process with remaining wrappers and filling. Place finished dumplings on a lined tray to prevent sticking.
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Preheat your air fryer to 375°F (190°C) for 3 minutes.
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Lightly spray both sides of the dumplings with olive or neutral oil to promote crispiness.
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Arrange dumplings in a single layer in the air fryer basket, leaving space between each dumpling to allow proper air circulation; cook in batches if necessary.
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Air fry for 8 minutes, then carefully flip each dumpling and air fry for an additional 5 to 7 minutes until golden brown and crispy.
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Remove dumplings from the air fryer and serve immediately with dipping sauces such as soy sauce mixed with rice vinegar and a touch of chili oil for added spice.
Recipe guidance
Crispiness Control
Keep the tofu and mushrooms dry before mixing, seal each wrapper firmly, and mist both sides lightly with oil so the edges crisp without becoming greasy.
Reheat In The Air Fryer
Reheat cooked potstickers at 350 F for 3 to 5 minutes, flipping once, until the wrappers are crisp again and the filling is hot.
Storage
Storage
Refrigerate cooked potstickers in an airtight container for up to 3 days. Let them cool first so steam does not soften the wrappers.
Freeze uncooked assembled dumplings on a tray until firm, then transfer to a freezer bag for up to 2 months. Air fry from frozen at 375 F, adding 3 to 5 minutes as needed.
Reheat cooked potstickers in the air fryer at 350 F for 3 to 5 minutes, flipping once, until the wrappers are crisp again and the filling is hot.
FAQ
Can I make these potstickers ahead?
Yes. Assemble them up to 1 day ahead, keep them covered in the refrigerator, and air fry just before serving so the wrappers stay crisp.
Can I air fry frozen tofu potstickers?
Yes. Cook from frozen at 375 F and add 3 to 5 minutes, flipping once, until the filling is hot and the wrappers are golden.
What dipping sauce works best?
Tamari with rice vinegar, toasted sesame oil, green onion, and a small spoon of chili garlic sauce balances the savory tofu and mushroom filling.
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