Can You Make Potstickers in the Air Fryer A Quick Guide

Yes, you can make potstickers in the air fryer for a quick, crispy, and healthier alternative to pan-frying—no oil required. Simply arrange them in a single layer, cook at 375°F for 8–10 minutes, and flip halfway for golden, crunchy bottoms and tender tops every time.

Key Takeaways

• Yes, you can! Air fryers cook potstickers perfectly with crispy bottoms.
• Preheat for crispiness: Always preheat to ensure golden, crunchy results.
• Light oil spray: A quick spray prevents sticking and boosts texture.
• Don’t overcrowd: Leave space for even air circulation and browning.
• Cook in batches: Maintain quality by air frying in small batches.
• Frozen or fresh: Both work—adjust time for frozen potstickers.

The Air Fryer Revolution: Can You Make Potstickers in It?

Let’s be honest—few things are more satisfying than biting into a perfectly crispy potsticker. The golden, slightly charred exterior gives way to a juicy, flavorful filling, and that first crunch is pure magic. But let’s face it: traditional potsticker prep can be a hassle. Pan-frying requires constant attention, steaming takes time, and let’s not even get started on the sticky mess that follows. Enter the air fryer—a kitchen gadget that’s been touted as a game-changer for everything from fries to chicken wings. So, naturally, the question arises: Can you make potstickers in the air fryer?

The short answer? Absolutely. And not just “kind of”—we’re talking crispy, juicy, restaurant-worthy dumplings with way less fuss. I’ve spent countless evenings experimenting with frozen and homemade potstickers in my air fryer, and the results? Surprisingly good. Whether you’re a busy parent, a college student, or just someone who hates scrubbing burnt pans, this method might just become your new go-to. But before you toss those dumplings in, let’s dive into the nitty-gritty: how it works, what to watch out for, and why this might be the easiest way to get your potsticker fix.

Why the Air Fryer Works for Potstickers

How Air Frying Mimics Pan-Frying (Without the Oil)

The air fryer uses rapid hot air circulation to crisp food, essentially mimicking the Maillard reaction you get from pan-frying—but with a fraction of the oil. Traditional potstickers are seared in oil to achieve that golden crust, then steamed to cook the inside. The air fryer does both in one go. The hot air crisps the bottom and edges while the residual heat steams the inside, creating that perfect balance of texture and moisture.

Think of it like a convection oven with a turbo boost. The air fryer’s compact size means heat circulates more efficiently, giving you crispy edges without the need to flip halfway through (though we’ll talk about when that’s still helpful). Plus, no oil splatter. No sticky pan. No standing over the stove for 15 minutes. Just set it and forget it—almost.

Benefits Over Traditional Methods

• Less mess: No oil means no greasy stovetop cleanup. The air fryer basket wipes down in seconds.
• Faster prep: No preheating a skillet, waiting for oil to shimmer, or juggling steaming and searing. Load the basket, set the timer, and walk away.
• Healthier: While potstickers aren’t exactly diet food, air frying cuts down on excess oil. A typical pan-fried batch uses 2–3 tablespoons of oil; the air fryer uses 1 teaspoon or even none.
• Consistency: Air fryers cook evenly, so you’re less likely to end up with half-burnt, half-raw dumplings.

One caveat: air frying isn’t *identical* to pan-frying. The crust won’t be quite as thick or deeply browned, but it’s close enough that you’ll barely notice the difference—especially when dipped in soy sauce or chili oil. And if you’re using frozen potstickers (which, let’s be real, most of us are), the air fryer is a total win.

How to Make Potstickers in the Air Fryer (Step-by-Step)

Prepping the Potstickers: Frozen vs. Fresh

First, decide whether you’re using **frozen** or **fresh** potstickers. Frozen is the easiest—no thawing required. Just grab them straight from the freezer and go. Fresh potstickers (homemade or store-bought) need a little extra care. If they’re not already sealed, make sure the edges are crimped tightly so they don’t open during cooking. A quick brush of water on the edges can help seal them.

Pro tip: If your frozen potstickers are stuck together, don’t force them apart. Cook them in a clump—they’ll separate as they heat. For fresh potstickers, lightly coat them in oil or cooking spray. This helps them crisp up instead of drying out.

Air Fryer Settings and Timing

Every air fryer is a little different, but here’s a general guideline:

• Temperature: 375°F (190°C) is the sweet spot. It’s hot enough to crisp the outside but not so hot that the filling explodes or the wrapper burns.
• Time: 10–12 minutes for frozen, 8–10 minutes for fresh. Shake or flip halfway through for even browning.

For a crispier crust, spritz the potstickers with oil before cooking. Use a high-smoke-point oil like avocado or canola—olive oil can burn at high temps. If you’re using a basket-style air fryer, arrange the potstickers in a single layer, leaving a little space between each so air can circulate. Overcrowding = steamed, not crispy.

Flipping and Shaking: The Secret to Even Crisp

After 5–6 minutes, pause the air fryer and shake the basket or flip the potstickers with tongs. This ensures the bottoms and sides get evenly crispy. If you skip this step, you’ll end up with one super-crispy side and one pale, doughy side. Trust me, it’s worth the 10-second effort.

For extra insurance, lightly spray the top of the potstickers with oil before flipping. This helps them brown evenly. And if you’re cooking a large batch, cook in two rounds. It’s better to wait a few extra minutes than to sacrifice texture.

Common Mistakes (and How to Avoid Them)

Overcrowding the Basket

This is the #1 mistake people make. When the basket is packed, hot air can’t circulate, and the potstickers steam instead of crisp. The result? Mushy, unevenly cooked dumplings. The fix? Cook in batches. Even if it takes longer, your potstickers will be way better.

Example: I once tried to cook a dozen frozen potstickers at once in my 5-quart air fryer. They were crowded, so I ended up with 6 crispy ones and 6 that were still doughy in the middle. Now, I stick to 6–8 per batch, no matter how hungry I am.

Not Using Oil (or Using Too Much)

Oil is key for crispiness, but there’s a fine line. Too little, and the wrappers dry out; too much, and they’ll taste greasy. The sweet spot? A light spritz or brush of oil—just enough to coat the surface. For frozen potstickers, a teaspoon of oil total is plenty. For fresh, you might need a little more.

One trick: Use a silicone brush to apply oil evenly. Or, if you’re lazy like me, a quick spray from an oil mister works great. Avoid pouring oil directly from the bottle—it’s easy to overdo it.

Ignoring the Fillings

Not all potstickers cook the same. Meat-filled ones (like pork or chicken) take longer than veggie or shrimp ones. If you’re mixing fillings, cook the meat ones first, then add the veggie ones for the last 5 minutes. Or, separate them into two batches.

Pro tip: If you’re using homemade potstickers with a lot of moisture (like cabbage-heavy fillings), pat the dumplings dry with a paper towel before air frying. Excess moisture can make the wrappers soggy.

Beyond the Basics: Creative Variations

Spicy Sriracha Glaze (3-Minute Upgrade)

Want to level up your potstickers? Mix 2 tablespoons of sriracha, 1 tablespoon of soy sauce, 1 teaspoon of honey, and 1 minced garlic clove. After air frying, toss the potstickers in the glaze or drizzle it on top. Serve with sesame seeds and green onions. It’s a game-changer for weeknight dinners.

Note: The glaze will make the potstickers slightly less crispy, but the flavor is worth it. If you want to keep them crispy, serve the glaze on the side for dipping.

Cheesy Potsticker Bites (For Kids or Picky Eaters)

Mix shredded mozzarella or cheddar into the filling before sealing the dumplings. The cheese melts inside, creating a gooey surprise. Kids love these, and they’re a great way to sneak in veggies. Just be careful not to overfill—cheese expands as it melts.

For an extra twist, add a pinch of smoked paprika to the cheese for a subtle smoky flavor. Or, swap the cheese for cream cheese and scallions for a tangy, creamy bite.

Vegan/Vegetarian Options

Most potstickers are already vegan if they’re veggie-filled, but check the wrapper ingredients—some contain egg. For a vegan glaze, use tamari instead of soy sauce and maple syrup instead of honey. Or, make a peanut sauce with peanut butter, lime juice, and a splash of water.

One of my favorite combos: tofu, cabbage, and carrots with a ginger-scallion filling. Air fry, then top with crushed peanuts and cilantro. It’s light, flavorful, and totally satisfying.

Air Fryer Potsticker Comparison: Brands, Results, and Tips

Data Table: Frozen Potstickers Tested in Air Fryer

Brand	Filling	Cook Time (Frozen)	Texture	Notes
Bibigo	Pork & Veggie	12 min	Golden, slightly chewy	Best for crispy edges; needs oil spray
Annie Chun’s	Chicken & Cabbage	11 min	Lightly crisp, tender inside	Less oily; great for light eaters
Trader Joe’s	Vegetable	10 min	Thin, delicate crust	Overcooks easily; reduce time by 1–2 min
Costco (Kirkland)	Pork & Shrimp	13 min	Dense, meaty	Thick filling; needs extra time

Homemade vs. Store-Bought: Which Cooks Better?

Homemade potstickers give you more control, but store-bought is a lifesaver for busy days. Here’s what I’ve noticed:

• Homemade: Thicker wrappers take longer to crisp but hold up better. Leaner fillings (like tofu or shrimp) cook faster than meat-heavy ones.
• Store-bought: Thinner wrappers crisp faster but can dry out if overcooked. Meat fillings need more time to cook through.

For homemade, I recommend pre-cooking the filling to avoid undercooked meat. For store-bought, always check the package for air fryer instructions—some brands have specific recommendations.

Pro Tips from Air Fryer Enthusiasts

• Line the basket: Use parchment paper with holes poked in it to prevent sticking and make cleanup easier.
• Double-crisp: For extra crunch, air fry for 10 minutes, then broil for 1–2 minutes (watch closely!).
• Reheat leftovers: Air fry at 350°F (175°C) for 3–4 minutes instead of microwaving. They’ll stay crispy!

The Verdict: Is the Air Fryer the Best Way to Make Potstickers?

After months of testing, I can confidently say: **yes, the air fryer is one of the best ways to make potstickers**—especially if you’re short on time, hate cleanup, or just want a hands-off approach. It’s not *perfect* (the crust isn’t quite as deep as pan-fried), but the trade-offs are worth it. You get crispy, juicy dumplings with minimal effort, and your kitchen stays clean.

Here’s the thing: the air fryer shines when you’re cooking frozen potstickers. It’s faster than the oven, less messy than the stovetop, and more consistent than the microwave. For homemade potstickers, it’s still great—just be mindful of moisture and filling density. And if you’re feeling adventurous, the air fryer is a blank canvas for creative twists, from glazes to cheese-filled bites.

So, can you make potstickers in the air fryer? 100%. Should you? If you own an air fryer, absolutely give it a try. It might not replace your grandma’s pan-frying method, but it’ll definitely become a staple in your rotation. And hey, if you’re like me, you’ll find yourself reaching for the air fryer more often than the skillet—just for the sheer convenience of it. Now, if you’ll excuse me, I’ve got a batch of sriracha-glazed potstickers to devour.

Frequently Asked Questions

Can you make potstickers in the air fryer?

Yes, you can make potstickers in the air fryer! It’s a quick and easy way to achieve crispy, golden-brown dumplings without the mess of stovetop pan-frying.

How long do potstickers take to cook in an air fryer?

Cook frozen potstickers in the air fryer at 375°F (190°C) for 8–10 minutes, flipping halfway. Fresh or homemade potstickers may need 2–3 extra minutes.

Do air fryer potstickers get as crispy as traditional ones?

Air fryer potstickers get impressively crispy on the outside while staying juicy inside. Lightly spritz them with oil before cooking for a texture closest to stovetop potstickers.

Can you cook frozen potstickers in the air fryer without thawing?

Absolutely! Cooking frozen potstickers in the air fryer is ideal—no need to thaw. Just add 1–2 minutes to the cook time for even heating.

What’s the best way to prevent potstickers from sticking in the air fryer?

Lightly coat the air fryer basket with oil or use parchment liners. Ensure potstickers aren’t overcrowded and spray their tops with oil to prevent sticking.

Can you reheat leftover potstickers in the air fryer?

Yes, reheat potstickers in the air fryer at 350°F (175°C) for 3–5 minutes. This restores crispiness far better than a microwave.