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Question about air frying frozen dumplings after my sister's Super Bowl party in Dayton
I always thought frozen dumplings had to be steamed or pan fried, no questions asked. Then my sister pulled a batch out of her air fryer at her Super Bowl party in Dayton last weekend, brushed them with a little oil first, 400 degrees for 10 minutes, and the bottoms came out crispy like potstickers. Now I want to try it at home but I'm scared of them busting open or drying out, any tips on temp or timing for the frozen kind?
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gavin_reed5d ago
Oh man, your sister is onto something and you should totally push it further. My trick is to spray them with oil then hit them at 380 for about 8 minutes, then shake the basket and give them another 4 to 5 minutes so both sides get some crunch instead of just the bottom. The busting open thing is real if you go too hot right away, so starting a bit lower and going longer keeps the inside steamed while the outside crisps up. If you want them to really taste like potstickers, add a tiny splash of water to the basket and cover the top with foil for the first few minutes, then pull the foil off to crisp. Just don't crowd the basket or they'll steam each other into sad gummy lumps.
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