Skip the takeout menu and make air fryer dumplings in minutes!

　　Dumplings, gyoza, potstickers – whatever you want to call them – these bite-sized treats are insanely addictive. And they’re completely fuss-free.

　　Forget the pan, oven, and steamer baskets. The best way to make dumplings is with the air fryer.

　　You get those gorgeous golden crispy skins without a ton of oil. Plus, it’s insanely easy.

　　Simply throw the frozen dumplings in the basket and let it do its thing.

　　The best part? You won’t need to thaw them beforehand. They’ll cook beautifully even when frozen.

　　Just pick your favorite savory dumpling and start air frying. In about 15 minutes, they’re ready!

　　Start by placing the dumplings in the air fryer basket.

　　Arrange them in a single layer and make sure they’re not stacked or overlapping. They need space to cook!

　　Next, spray the dumplings with oil. This is the key to those crispy skins. I like using either canola or olive oil.

　　Air fry the dumplings at 380 degrees Fahrenheit for 8 minutes, then shake the basket or flip the dumplings over.

　　If they’re looking dry, spray them with more oil.

　　Cook the dumplings for 2 to 6 more minutes, or until the skins are golden brown.

　　Remove from the basket and let them cool for 2 minutes before serving.

　　With just two ingredients, air fryer dumplings couldn’t get any easier. That said, I have some tips to make sure they turn out crisp and succulent.

　　It depends on the size, thickness, filling, and dumpling wrapper. The intensity of your air fryer is also another factor.

　　Some air fryers run hotter than others, but on average, it takes about 10 to 14 minutes at 380 degrees Fahrenheit to cook dumplings.

　　Since there are various factors affecting the cooking time, be sure to monitor the dumplings especially at the latter part of cooking.

　　They’re called dumplings in general, but they also go by many names, depending on where you’re from.

　　Here in the United States, we refer to them as potstickers. The Polish and Italians know them as pierogi.

　　They’re called gyoza in Japan and siomai in the Philippines.

　　In China is where things get a little confusing.

　　The Chinese have an extensive array of dumplings with varied fillings, wrappers, and cooking methods.

　　Now, I won’t pretend to be an expert, but here’s what I know.

　　Chinese dumplings are mainly divided into two: the crescent-shaped gao and the round bao.

　　Among the most popular Chinese dumplings include the soup-filled xiao long bao and my personal favorite, the shrimp-filled har gao.

　　According to Chinese legend, the first dumpling was created by physician Zhang Zhongjing during the 3rd century.

　　He made ear-shaped dumplings filled with lamb and herbs and fed them to villagers who suffered from frostbitten ears.

　　Dumplings were cooked by peasants as a way to stretch their limited supply of meat.

　　By stuffing it into a flour-based dough, the meat became more filling.

　　Dumplings are meant to be eaten in one bite.

　　That’s the only way to enjoy the full dumpling experience, from the crispy and chewy to the tender and flavorful filling.

　　While they’re often confused for one another, dim sum and dumplings are not exactly the same.

　　Dim sum refers to a variety of small Cantonese dishes eaten for breakfast and lunch.

　　That said, all dumplings are dim sums, but not all dim sums are dumplings.

　　Common Chinese dim sum includes chicken skin, beef balls, and pork ribs.

　　Got leftover dumplings? Pop them in the fridge. Then all you have to do is reheat for a quick snack.

　　To Store: Place the dumplings in an airtight container. Refrigerate for up to 3 days.

　　To Reheat: Air fry them for 2 minutes at 350 degrees Fahrenheit.