Air Fryer Gyoza

• 1/2 lbground pork
• 2 cupsnapa cabbage — finely minced, salted 10 minutes and squeezed dry
• 2scallions — minced
• 2 clovesgarlic — grated
• 1 tspfresh ginger — grated
• 1 tbsptamari — plus 3 tbsp more for the dipping sauce
• 2 tsptoasted sesame oil — 1 tsp for the filling, 1 tsp for the dip
• 1/4 tspwhite pepper
• 30round gyoza wrappers — wheat-based; thaw if frozen
• 1 tbspneutral oil — for brushing
• 2 tbsprice vinegar — for the dipping sauce

Method

1. 01

   Make the filling: squeeze the salted cabbage hard — a wet filling blows out the wrapper — then mix it with the pork, scallions, garlic, ginger, 1 tablespoon tamari, 1 teaspoon sesame oil, and the white pepper. Stir in one direction until it turns sticky and cohesive.

2. 02

   Wrap: a scant tablespoon of filling per wrapper, wet the edge with a fingertip of water, fold into a half-moon, and pleat one side against the other — five or six pleats, pressed firmly shut. Keep finished gyoza under a damp towel.

3. 03

   Brush both sides lightly with neutral oil and arrange in a single layer in the basket, not touching. Air fry at 370°F for 7–8 minutes, flipping gently with silicone tongs at 5 minutes, until blistered gold and the filling is cooked through (a sacrificial dumpling should read 165°F at the center). Cook in two batches.

4. 04

   While they cook, stir together the remaining 3 tablespoons tamari, the rice vinegar, and remaining teaspoon sesame oil. Chili oil if your table wants it.

5. 05

   Serve hot, crisp side up, sauce alongside. They wait for no one — the wrapper softens as it sits.